Smoky flavors in our kitchen do not date from today, nor from yesterday for that matter, but from the dawn of time when Man discovered fire. But what a great discovery this mastery of fire! It made it possible to cook meat and made plants that were not raw edible.
This fire, which helped to eliminate parasites and facilitated chewing and then digestion, enabled men to develop other skills thanks to the energy savings thus made by their bodies.
Fire has thus been a factor in the increase in human life expectancy, but also a preponderant element in the diversification of our menus. And with it came smoky flavors in the kitchen.
No smoked tastes without fire and no conviviality without a barbecue, nor conservation without a smokehouse.
In this program of L’ Etape Gourmand dedicated to smoked tastes, Nathalie Helal invited enthusiasts of this very special cuisine:
- Sylvain Courivaudrestaurant manager Emberan establishment specializing in smoking and cooking over a wood fire.
– Nathalie Helal