newCardigan interviews Sara Quiroz, Culinary Librarian @snacksinthestacks International Culinary Centre (ICC), New York City
Justine Hanna talks with Culinary Librarian Sara Quiroz about her career in libraries, just what it is a culinary librarian does, how you become a culinary librarian and some of the programs Sara has started at the ICC.
Sara mentions Community Supported Agriculture (CSA) here is some background on that.
Books Sara mentions include:
The third plate: field notes on the future of food / Dan Barber
Home cooking : a writer in the kitchen / Laurie Colwin
Blood, bones and butter: the inadvertent education of a reluctant chef / Gabrielle Hamilton
The Basque book: a love letter in recipes from the kitchen of Txikito / Alexandra Raij
Music by Professor Kliq ‘Work at night’ Movements EP.
Sourced from Free Music Archive under a Creative Commons licence.
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