Anya von Bremzen was born in the Soviet Russia on 1963 and has lived for a big part of her life in the States. She told us her life-story remembering foods that marked her different personal season and diverse historic epochs. From the black bread and the canned peaches of her childhood that were symbols of communitarian poverty and food industrialization in the country of Stalin, to the abundance of American supermarkets in the Seventies, when the American food tasted of nitrite. And the experience in the haute cusine with the Catalan chef Ferran Adrià, father of the deconstructivist cooking. These food stories were probably the reason of her success as food editor and writer. She won three James Beard Award, famous awards dedicated to food professionals. Some of her most famous books are: Mastering the Art of Soviet Cooking, The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes and Please to the Table: The Russian Cookbook (coauthored by John Welchman).
Interview by: Elisabetta MoroVideo by: Valeria Bava and Rossella Galletti. Editing by: Valeria Bava
Subtitles by: Francesca Magnani and Rossella Galletti
Document by: Rossella Galletti
MedEatResarch, Center of Social Research on the Mediterranean Diet head by Marino Niola and Elisabetta Moro
Realized: 30-5-2017