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Nancy Harmon Jenkins is a recognized expert on Mediterranean cuisines and the Mediterranean Diet, out of which has evolved her deep interest in regional food systems. She is a food writer and journalist, with numerous books and articles to her credit, including “Virgin Territory: An Exploration of the World of Olive Oil” (Houghton). Her other food books include “The New Mediterranean Diet Cookbook” (Bantam), “Cucina del Sole: A Celebration of the Cuisines of Southern Italy,” “Flavors of Puglia,” “Flavors of Tuscany” and “The Essential Mediterranean,” examining a dozen foods key to understanding Mediterranean cuisines. A former staff writer with The New York Times, Nancy continues to contribute to the Times in addition to writing for The Washington Post, Saveur, Food & Wine, the Wall Street Journal and other national and international publications. She is currently working on “The Four Seasons of Pasta” (Viking), with her daughter Sara, chef-owner of Porsena Ristorante in New York City.

Jenkins has lived and worked throughout the countries of the Mediterranean, at various times making a home in Spain, France, Italy, Lebanon and Cyprus as well as in Hong Kong and England. She now divides her time between a Tuscan farmhouse, where she makes her own olive oil, and a home on the coast of Maine where she was born and raised. In Italy, Jenkins conducts weeklong seminars on the culture and cuisine of extra-virgin olive oil. (In 2014, these will take place in Puglia in the autumn; plans are afoot for programs in Sicily in the spring.)

Jenkins frequently conducts lectures and workshops about various aspects of the Mediterranean Diet, especially olive oil. You can read more of her writing on her site, nancyharmonjenkins.com.

Two new books about Spanish food raise more questions than they answer, the principal one being why Spain is such a hard sell in

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In November we made not quite 30 gallons of pretty good olive oil, a record for our small orchard of 150 trees, almost all

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Why does British food writing so often seem more interesting, more appealing, more pleasurable to read -- and to consult in the kitchen --

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I've consumed a fair amount of caviar in my day -- "fair amount" being, by definition, never quite enough. And I've consumed it in

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María José San Román is one of my all-time favorite Spanish chefs, even though I've never actually been to any of her famous restaurants

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As a rule Julia Child was not an ungenerous person, but she could be less than bighearted when a favorite project was challenged. Such

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If you're a passionate cook, and passionate about Mediterranean aromas and flavors, you've probably made pesto genovese many times. Passing through a farmers market

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Extra virgin olive oil is a wide-ranging designation, too wide ranging, many in the business of producing and marketing high-end olive oil would claim.

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