Scott pounding cornmeal with a pedestal in a wooden mortar.
This is an insightful interview with Scott A. Barton, chef and food historian, he’s currently pursuing a PHD at New York University in the Food Study program. Allow me to share an informative chat with Scott about the ubiquitous cast iron skillet, many of us hold loving memories of those oversized, black heavy cooking pans that our grandmothers or mothers used to fry-up juicy tender chicken or bake crisp cornbread. These are some finger lickin good moments.
Below is podcast interview with Scott A. Barton: