Where does a great recipe begin? In the mind of the chef? In the heart of a cuisine? In the archive? Or, perhaps, in a collaboration between those whose job it is to cook food and those who study its many aspects? Bulrush restaurant in St. Louis doesn’t have Rob Connoley’s name on it and, in many ways, that’s a reflection of how he cooks. Connoley is from St. Louis, Missouri, with family roots in the Ozarks going back to the 1840s and personal roots in academia, not-for-profits, and, most recently, cooking. He earned a doctorate from Purdue in the Social Psychology of Sport and Exercise, and after a career in nonprofit executive management, he turned to kitchens. The menu at Bulrush is the product of a wide-ranging web of collaborations and deep dives into a range of stories...
Well Rooted: An Interview with Chef Rob Connoley
Daniel E. Bender is Professor of History and Food Studies and Canada Research Chair (Tier I) at the University of Toronto. He is the director of the Culinaria Research Center and a member of the Editorial Collective of Gastronomica. He is the author or editor of multiple books and articles. His current book projects include Food Mobilities: The Making of World Cuisines (co-edited with Simone Cinotto) and The Food Adventurers: How Around-the-World Travel Changed the Way We Eat.
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Daniel E. Bender; Well Rooted: An Interview with Chef Rob Connoley. Gastronomica 1 May 2021; 21 (2): 84–89. doi: https://doi.org/10.1525/gfc.2021.21.2.84
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