Ever wonder about the craft of curing meats? Or how food preservation was essential to human survival? Want to know more about how terroir affects the meats you eat? Curious about how immigrants shape food culture? Join us for an author talk with Jeffrey Roberts, author of Salted and Cured: Savoring the Culture, Heritage, and Flavor of America's Preserved Meats (Chelsea Green, April 2017) and sample Vermont-made salumi. Free and open to the public.
Listen to Jeff's VPR interview with Jane Lindholm here: On The Cutting Board: Salted And Cured Meats, April 18, 2017
Read the Slow Food USA Blog Post here: Salted and Cured: A Tour of America's Preserved Meats with Jeff Roberts
Read the UVM Food Feed Blog here: Book Review: Jeffrey Roberts’ Salted & Cured
About the book
In Salted and Cured, author Jeffrey P. Roberts traces the origins of today’s American charcuterie, salumi, and other delights, and connects them to a current renaissance that begins to rival those of artisan cheese and craft beer. In doing so, Roberts highlights the incredible stories of immigrant butchers, breeders, chefs, entrepreneurs, and other craftspeople who withstood the modern era’s push for bland, industrial food to produce not only delicious but culturally significant cured meats.
About the author
A resident of Montpelier, Vermont, Jeff Roberts is president of Cow Creek Creative Ventures, which is dedicated to developing solutions in the areas of agriculture and food policy, conservation, the environment, and community economic development. He was cofounder and principal consultant at the Vermont Institute for Artisan Cheese at the University of Vermont. His book The Atlas of American Artisan Cheese (Chelsea Green, 2007) was the first comprehensive survey of small-scale producers. He is a member of Guilde Internationale des Fromagers. He teaches the history and culture of food at the New England Culinary Institute, is a visiting professor at the University of Gastronomic Science, provides consulting services to a wide array of small-scale food producers, and is a frequent speaker in Europe and the United States on artisan food, sustainable agriculture, and the working landscape.