Anchovies Part I
Marcela Garcés Anchovies can be very divisive; some people absolutely cannot stand them. I can’t get enough of the little blighters. What’s the difference? It might be as simple as the way they’re stored. At the Dublin Gastronomy Symposium this past summer, I was delighted to learn one crucial way to improve any tin of anchovies: keep it in the fridge until you’re ready to use it. Marcela Garcés is a professor at Siena College in New York, and as a side hustle she and her husband Yuri Morejón run La Centralita, a culinary studio that aims, among other things, “to teach guests about anchovies as a gourmet food in context”. As a result of our conversation, I now hold anchovies in even higher regard. Notes Marcela Garcés’ paper is In Defense of the Anchovy: Creating New Culinary Memories through Applied Cultural Context . La Centralita is in Albany, New York. Here is the transcript , thanks to the generosity of supporters Banner photograph from Marcela Garcés. Huffduff it