The New Gastronomy
name: label: Collection Creator
content: Smithsonian Institution. Center for Folklife and Cultural Heritage
setName: label: See more items in
content: Smithsonian Folklife Festival records: 2016 Smithsonian Folklife Festival
label: See more items in
content: Smithsonian Folklife Festival records: 2016 Smithsonian Folklife Festival / Series 2: Basque: Innovation by Culture / 2.3: Audio
physdesc: label: Extent
content: 1 Sound recording (digital audio file)
unitdate: label: Date
content: 2016 July 01
dataSource: label: Archival Repository
content: Ralph Rinzler Folklife Archives and Collections
identifier: label: Identifier
content: CFCH.SFF.2016, Item SFF2016_0701_Basque_Euskaldunak_Dialogues_0001
objectType: label: Type
content: Archival materials
label: Type
content: Sound recordings
altformavail: label: Existence and Location of Copies
content: Listening copies available
scopecontent: label: Scope and Contents
content: John Bieter (presenter); Yorka Mota; Rachel Rey (participants) In the Basque homes, family life revolves around the kitchen. With such a focus within everyday life, it is no surprise that Basque gastronomy has become internationally recognized. With Basque chefs achieving international acclaim, traditional recipes are reworked with modern tastes in mind. Come listen and talk with expert Basque chefs about the innovations in traditional Basque cooking.