The Evolution of Basque Cuisine
Series: Northwest Food News & Edible Idaho
From: Guy Hand
Length: 00:04:00
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- The Evolution of Basque Cuisine
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How every country’s cooking — whether Italian, Thai or Basque — evolves and diverges from the immigrant food it originally spawned.
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Broadcast History
Aired July 22 on Boise State Public Radio
Transcript
Bringing New Basque Cuisine to the Diaspora
Edible Idaho Feature: 0722GH_Basque.wav Feature 4:00 07/22/11 GH/
[HOST INTRO] I’m Guy Hand and this is Edible Idaho, celebrating 2011: The Year of Idaho Food. (4:00 to soc out)
[HOST OUTRO] For more on this story go to radio.boisestate.edu/edibleidaho.
[SCRIPT]
Crowd sounds
Hand: Gloria Totoricaguena [Toto-reeca-gwehna] is trying to bust a few misconceptions about the food of her ancestral home—the Basque Country of Spain.
Totoricaguena: What the typical non-Basque person in the American West thinks of as Basque food: barbecued lamb, bean soup, chorizos in a hotdog bun, is not typical in the homeland.
Hand: To prove it, Totoricaguena — an Idaho scholar who has studied Basque cultures around the world — helped organize the first “Basque Culinary Arts Week” in Boise in June. She brought four accomplished Basque Country chefs here to give Id...
Read the full transcript
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