The Flavor of Fantasy: a Diner’s Confession
Anya von Bremzen grew up in the former USSR black-marketeering American chewing gum and dreaming of Cuban bananas. Now she writes about global restaurants as a contributing editor at Travel+Leisure magazine. She is also a regular contributor to Food & Wine and Saveur, recipient of three James Beard Foundation awards, and author of five acclaimed cookbooks including The New Spanish Table. Her latest book Mastering the Art of Soviet Cooking: A Memoir of Food and Longing is being translated into 15 languages. She lives between New York and Istanbul.
In this presentation from MAD4, von Bremzen discusses how chefs should never forget about creating fantasies for their diners.
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