Talk To Me: Mario Batali on Disgust - Part II
Tuesday, December 22, 2009
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Talk To Me
Talk to Me brings you downloadable readings and conversations with writers, artists, and scholars – from author Joshua Ferris to choreographer Mark Morris to poet Sharon Olds – recorded at cultural institutions in New York City and beyond. Stream, download, or subscribe to the full-length podcasts here.
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Top chef Mario Batali and food scholar Paul Rozin continue their discussion about disgust in the second part of their two-part "Talk to Me" podcast.
Mario Batali and Paul Rozin redux. Tuesday, we posted the first portion of the duo’s discussion about “Disgust” at the Rubin Museum of Art. This was an appetizer to the 48-minute main course, in which Batali and Rozin answer questions from the crowd and cover topics including the difference between taste and flavor, the power of cognizance when dealing with odors, and Mario’s pick for the “best restaurant in the world.” We learn that, in ancient Italy, “it was a special day when you had the tripe,” and that “when customers are very happy with the experience, [it] leads them to go make out in the bathroom.”
It’s a raucous time, but be aware – there is much mulling of testicles.
More: Batali visits The Leonard Lopate Show to discuss grilling Italian food at home.
Comment: What’s the most disgusting thing you’ve ever cooked up in your kitchen?
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