On this episode, Ragnar speaks with Chef Jay Reifel, the NYC-based author of A History of the World in 10 Dinners, Michelin star-trained chef, and CHOPPED and Beat Bobby Flay alum. Jay discusses his book, spanning 2,000 years with 100 recipes and significant historical eras from ancient Rome to 19th century America. Hear his story and insights on writing a creative cookbook on Episode 120: A History of the World in 10 Dinners with Author Chef Jay Reifel.
I know it sounds strange to come to cooking from the idea of stories, but even in a dinner, there’s some kind of narrative that you’re telling. You’re talking about a place, or a time, or your vision for something, and there seems to be no better way to connect people to their own history than giving them the sense of immediacy of actually putting a dish in front of them.
Chef Jay Reifel
Tune in and LEARN:
- Global culinary connections: Discover how Chef Jay journeys through time, linking historical periods with culinary narratives that showcase the sophistication of cultures and cuisines, from ancient Rome to 19th-century New York.
- Ingredients of the past: Gain insights into forgotten ingredients and clever substitutes, reflecting Chef Jay’s extensive research, collaborations with historians and food scientists, and passion for recreating authentic flavors.
- Culinary heritage insights: Learn how age-old cooking techniques and cultural recipes can inspire modern chefs looking to preserve culinary heritage in their kitchens, connecting history and tradition with modern palates.
Resources
What I want people to realize when they read the book and they cook the recipes is just how sophisticated human society has been forever.
There’s a tremendous amount of inspiration you can find at looking at recipes, the same way you might be inspired by looking at a recipe from a country different from your own, this is the same kind of inspiration you get from looking at your own country, but 500 years ago.
Chef Jay Reifel
Explore Chef Jay’s background and work at jayreifel.com.
A History of the World in 10 Dinners
2000 Years • 100 Recipes
By Jay Reifel & Victoria Flexner
Forward by Jessica B. Harris
This scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history. In ten chapters—each an important moment in food history—the authors pair menus with immersive retellings of historic culinary breakthroughs, and present the ingredients and modern techniques adapted for today’s kitchens to allow cooks of all abilities to entertain with dishes that were created and enjoyed hundreds of years ago but remain relevant to today’s food tastes and values.
Ready to read the book? You can find A History of the Worldin 10 Dinners here.
Be sure to follow Chef Jay on Instagram @jayreifel.
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Acknowledgments
Special thanks to Chef Jay for joining us.
World on a Plate is supported by Nestlé Professional and our podcast sponsors.
All food images © 2023 Lucy Schaeffer Photography, Inc.
