Fabio Parasecoli on Designing Polish Cuisine

Could the future of a cuisine be designed, and if so, by whom? Gastronomica Co-Chair Signe Rousseau hosts Fabio Parasecoli in a discussion of the cultural work that tastemakers do in creating new forms of value in Polish food. From potatoes and vodka, to wine, to mushrooms and other foraged plants, they explore the ways in which tastemakers – as designers – create, innovate, and prototype new culinary experiences by working across the past, present, and future. Fabio shares insights and ethnographic reflections from his new Gastronomica article, co-authored with Mateusz Halawa, now available in issue 22.3. Gastronomica is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.