Norma Listman's guest appearances

Norma Listman

Delicious Revolution

Communal Table

Más Cabrona que Bonita 

Anthony Bourdain

David Chang

Joe Yonan

Antoni Porowski

Samin Nosrat

Karen Akunowicz

Yasmin Khan

Priya Krishna

Vallery Lomas

Nigella Lawson

Sean Brock

Marcus Samuelsson

Seamus Mullen

Anita Lo

Severine Von Tscharner Fleming

OwlTail

Fundadora y chef en Masala y Maíz, Norma Listman. Nos abre las puertas de su cocina. Adentrándonos a un mundo de exploración de técnicas ancestrales, en el que platillos como el Mole trascienden; convirtiéndose en una representación cultural  y un ejemplo de la atención máxima al detalle que requiere la alta cocina. Una firme crítica del mundo gastronómico, Norma nos cuenta acerca de la realidad de ser una mujer mexicana en su campo. Hablamos de la colonización de las recetas, de la generación de comunidad a través del consumo responsable y el respeto a lo local.

Fundadora y chef en Masala y Maíz, Norma Listman. Nos abre las puertas de su cocina. Adentrándonos a un mundo de exploración de técnicas ancestrales, en el que platillos como el Mole trascienden; convirtiéndose en una representación cultural y un ejemplo de la atención máxima al detalle que requiere la alta cocina. Una firme crítica del mundo gastronómico, Norma nos cuenta acerca de la realidad de ser una mujer mexicana en su campo. Hablamos de la colonización de las recetas, de la generación de comunidad a través del consumo responsable y el respeto a lo local.

La comida libre y rebelde con Norma Listman

Saqib Keval

It's hard to open a restaurant. It's indescribably stressful to have to open your restaurant four separate times, for reasons (earthquake, local government corruption, pandemic) out of your control. But Norma Listman and Saqib Keval believe in the vision of Masala Y Maiz, their Mexico City restaurant and co-op, so fiercely that they keep on working. They joined Communal Table for a fascinating conversation about recipes as documentation of a culture, the impact of white supremacy on food media, the might of masa, and their blueprint for a restaurant culture that is built for the health of the workers.Food &amp; Wine Prohttps://www.foodandwine.com/fwpro Editor's Note: Why a Recipe Is More Than a Recipehttps://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe Mole Verde con Pollo with Corn Tortillashttps://www.foodandwine.com/recipes/mole-verde-con-pollo-with-corn-tortillas  Learn more about your ad choices. Visit megaphone.fm/adchoices

It's hard to open a restaurant. It's indescribably stressful to have to open your restaurant four separate times, for reasons (earthquake, local government corruption, pandemic) out of your control. But Norma Listman and Saqib Keval believe in the vision of Masala Y Maiz, their Mexico City restaurant and co-op, so fiercely that they keep on working. They joined Communal Table for a fascinating conversation about recipes as documentation of a culture, the impact of white supremacy on food media, the might of masa, and their blueprint for a restaurant culture that is built for the health of the workers.Food &amp; Wine Pro<a href="https://www.foodandwine.com/fwpro" rel="nofollow" target="_blank">https://www.foodandwine.com/fwpro</a> Editor's Note: Why a Recipe Is More Than a Recipe<a href="https://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe" rel="nofollow" target="_blank">https://www.foodandwine.com/news/editors-note-why-a-recipe-is-more-than-a-recipe</a> Mole Verde con Pollo with Corn Tortillas<a href="https://www.foodandwine.com/recipes/mole-verde-con-pollo-with-corn-tortillas" rel="nofollow" target="_blank">https://www.foodandwine.com/recipes/mole-verde-con-pollo-with-corn-tortillas</a> Learn more about your ad choices. Visit <a href="https://megaphone.fm/adchoices" rel="nofollow" target="_blank">megaphone.fm/adchoices</a>

Norma Listman and Saqib Keval Talk Mole, Valuing Mexican Food, and What Restaurant Family Means

Norma Listman is a Mexico City and Oakland-based chef and artist. Her practice is shaped by her heritage, and she is most interested in traditional cooking methods and the historical periods of Mexican gastronomy. Norma’s passion for the preservation of her culture and her father’s life-long work with maize have ignited her interest for working with native varieties of the crop. She began her career in some of the most prestigious restaurants of the Bay Area, managing the nationally acclaimed Camino Restaurant and long-time Bay Area institution BayWolf Restaurant in Oakland, before deciding to follow her passion and become a professional chef.  As a food scholar she teaches Mexican culinary techniques at 18 Reasons in San Francisco. She currently lives in Mexico City and is focused on her research on Mexican native corn and nixtamalization. In this episode, Norma talks with Chelsea about preserving traditional corn varieties in a changing cultural and economic landscape, and the meztizaje of food traditions in Mexico and California. See acast.com/privacy for privacy and opt-out information.

Norma Listman is a Mexico City and Oakland-based chef and artist. Her practice is shaped by her heritage, and she is most interested in traditional cooking methods and the historical periods of Mexican gastronomy. Norma’s passion for the preservation of her culture and her father’s life-long work with maize have ignited her interest for working with native varieties of the crop. She began her career in some of the most prestigious restaurants of the Bay Area, managing the nationally acclaimed Camino Restaurant and long-time Bay Area institution BayWolf Restaurant in Oakland, before deciding to follow her passion and become a professional chef. As a food scholar she teaches Mexican culinary techniques at 18 Reasons in San Francisco. She currently lives in Mexico City and is focused on her research on Mexican native corn and nixtamalization. In this episode, Norma talks with Chelsea about preserving traditional corn varieties in a changing cultural and economic landscape, and the meztizaje of food traditions in Mexico and California. See <a href="https://acast.com/privacy" rel="noopener noreferrer nofollow" target="_blank">acast.com/privacy</a> for privacy and opt-out information.

#43 Norma Listman on the meztizaje of food cultures in Mexico and California