[…] MTG: Currently, I work mostly on the gastronomy of Spain. I find it interesting because it is hands-on, and it dovetails with our culinary business La Centralita Culinary Studio (which I talk about more below). I have taught university courses about culinary culture and shared cooking and dining experiences with my students to complement readings and cultural materials we study together. My research dovetails with my teaching, and I get to think about things like why people in the U.S. sometimes have an aversion to anchovies and how to change that. I was even interviewed about this topic recently on Eat This Podcast if you’d like to hear more! https://www.eatthispodcast.com/anchovies/ […]