Ep 88. Karl Wilder - Our Food is Our History

In this episode, we discuss:

• What is wrong with many food tours today
• Why culinary heritage and food history should never be separated
• The difference between authentic food experiences and tourist food
• Why Oaxaca may rival San Sebastián as one of the world’s great food destinations
• The surprising history of Mexican wine
• Why grandmothers are often the true keepers of culinary culture
• How American Italian cuisine evolved into its own food tradition
• The hidden labor behind great cooking and hospitality
• Why Milou the dog has become an unlikely ambassador for slow travel and human connection

We also go far off script into stories about dubbing films in Italy, learning from local cooks around the world, and how food can connect people across politics, language, and culture.

If you care about culinary heritage, meaningful travel, and the human side of gastronomy, this is an episode you will not want to miss.

🌍 Learn more about Karl Wilder and The Chef Tours:
https://thecheftours.com

Find them on Instagram:
https://www.instagram.com/chefpjfoodtour

Or on Facebook:
https://www.facebook.com/profile.php?id=61557315088911

The Taste of Place podcast is sponsored by the World Food Travel Association’s Taste of Place movement. Taste of Place is a global initiative that celebrates culinary culture, food heritage, and the makers behind them. Through the movement, travelers and consumers are encouraged to connect more deeply with destinations and products through their unique flavors and traditions. Learn more at JoinTasteofPlace.org.