Dinner at Eight, LLC

Americana 2026 continues with Louisiana gumbo, Kentucky Hot Brown sandwich, Indiana Pork Tenderloin sandwich, Colorado Rocky Mountain oysters, Iowa Loose meat sandwich, Kansa burnt ends and Georgia Peach Cobbler

I've been working on UNESCO Cultural Intangible Heritage list for many years, but there are currently NO foods in the USA that are recognized.

But......

The short answer is no, there are currently no US food traditions on the UNESCO Intangible Cultural Heritage list.

The reason for this isn't because the US lacks rich culinary traditions (like Louisiana Cajun and Creole food, Texas barbecue, or Indigenous foodways), but rather due to a diplomatic technicality.

The Diplomatic Reason: The 2003 Convention
To nominate any tradition—whether it is a food, a dance, or a craft—to the Intangible Cultural Heritage list, a country must be a State Party to the 2003 Convention for the Safeguarding of the Intangible Cultural Heritage.

The US Stance: The United States has never ratified this specific 2003 treaty.

The Implication: Because the US is not a signatory to the convention, the US government cannot formally submit nominations for American cultural practices, and UNESCO cannot evaluate them.

🗺️ The Exception: World Heritage Sites (Tangible Places)
While the US cannot have intangible food traditions on the list, it does participate in the UNESCO World Heritage Site program (which protects physical, tangible places). The US has a couple of unique designations that tie deeply into agriculture and culinary history:

Taos Pueblo (New Mexico): Inscribed as a World Heritage Site, this living Native American community has continuously practiced traditional agricultural techniques, including growing heirloom corn, beans, and squash, and baking bread in outdoor clay horno ovens for centuries.

Tucson, Arizona & San Antonio, Texas (UNESCO Creative Cities): Under a separate UNESCO branch—the Creative Cities Network—both Tucson and San Antonio have been designated as Global Cities of Gastronomy. This honors their deep, multi-layered culinary histories, indigenous ingredients, and fusion of cultures.

A Changing Landscape? The US officially rejoined UNESCO as a full member state in 2023 (after withdrawing in 2018). While this membership revitalized American involvement in physical World Heritage sites and education initiatives, it still does not automatically enter the US into the separate 2003 Intangible Heritage treaty. Until that specific convention is signed, American foodways will remain off the list.

What US foods? US traditions? should be considered?

'Americana 2026' has a bit of trivia about each of the 50 states:

Did you know?

Avocados (California) Before California growers rebranded them as "avocados" in the early 20th century to sound more exotic and appealing, they were commonly known in English markets as "alligator pears" due to their green, bumpy skin. Going back even further, the Aztec word āhuacatl translated to both "avocado" and "testicle" — a nod to how they hang in pairs on the tree.

All (almost) about the wines of Rioja:
Our BEST part is in our tastings on our Tour of Northern Spain in April !

Situated in northern Spain along the Ebro River, Rioja is the crown jewel of Spanish viticulture. It holds the prestigious DOCa status (Denominación de Origen Calificada), a distinction it shares with only one other region: Priorat.

What makes Rioja truly fascinating is its dual identity. It is a region fiercely anchored in centuries of tradition—famous for its meticulous oak-aging classifications—yet it is simultaneously undergoing a modern, terroir-driven evolution.

The Lay of the Land: Three Distinct Subregions
The Rioja wine region spans roughly 100 kilometers and is divided into three distinct zones, each bringing a unique microclimate and soil profile to the blending table:
• Rioja Alta: Located on the western side at higher altitudes, this area features clay-limestone and alluvial soils. Influenced by the Atlantic ocean, it yields elegant red wines with vibrant acidity and excellent aging potential.
• Rioja Alavesa: Situated north of the Ebro River within the Basque country, this zone shares a similar cool climate to Rioja Alta. The vines grow in terraced, calcium-rich clay soils, producing aromatic, fresh reds with a signature finesse and distinctive minerality.
• Rioja Oriental (formerly Rioja Baja): Extending eastward, this lower-altitude zone experiences a much warmer, Mediterranean-influenced climate. Drought is common, and the soils are primarily alluvial and ferrous clay. Grapes here ripen fully, offering richer, more alcoholic, and fruit-forward profiles.

The Grape Varieties
While Rioja produces white (Blanco), rosé (Rosado), and even rare sparkling wines (Espumoso), it is world-renowned for its structured, savory red blends.

The Reds
• Tempranillo: The undisputed king of the region, accounting for over 75% of the vineyards. It provides the core structure, aging potential, and classic flavors of black cherry, to***co, and leather.
• Garnacha Tinta (Grenache): Used primarily to add body, juicy orange-peel accents, and plush fruitiness, particularly prevalent in blends utilizing fruit from Rioja Oriental.
• Graciano & Mazuelo (Carignan): Highly valued blending partners used in smaller percentages. Graciano contributes brilliant acidity and deep color, while Mazuelo brings robust tannins.
The Whites
Historically dominated by Viura (Macabeo), which offers crisp acidity and great aging potential when handled in oak. Emerging single-varietal whites are increasingly utilizing Tempranillo Blanco and Garnacha Blanca.

The Aging Classifications: Tradition in the Barrel
Rioja is famously defined by its strict, legally mandated aging classifications regulated by the Consejo Regulador. Historically, the region relied heavily on American oak, which imparts unmistakable notes of vanilla, dill, coconut, and sweet spice. Today, many modern winemakers balance this by incorporating tight-grained French oak for a more subtle, cedar-and-clove spice profile.
The legal tiers dictate exactly how long a wine must age before it can bear the official colored seal on the back of the bottle:

Genérica (Formerly Joven)
These wines have no minimum aging requirements. They are typically released in their first or second year, focusing entirely on bright, fresh, primary fruit characteristics with little to no oak influence.

Crianza
The introduction to Rioja's oak tradition.
• Red wines: Must age for a minimum of 2 years, with at least 1 year spent in oak barrels.
• White/Rosé: Minimum of 2 years total, with at least 6 months in barrels.
• Profile: Vibrant fruit balanced by light, approachable hints of vanilla and spice. Excellent for everyday dining.

Reserva
Crafted from higher-quality grapes, usually selected from better vintages.
• Red wines: Must age for a minimum of 3 years, including at least 1 year in oak barrels and at least 6 months in the bottle.
• White/Rosé: Minimum of 2 years total, with at least 6 months in barrels.
• Profile: A beautifully harmonious mid-point. The tannins soften, and the fresh fruit transitions into complex notes of dried cranberries, leather, baking spice, and subtle to***co.

Gran Reserva
Reserved exclusively for exceptional vintages. These wines are built to endure for decades.
• Red wines: Must undergo a total of 5 years of aging, with a minimum of 2 years in oak barrels and 2 years in the bottle.
• White/Rosé: Minimum of 4 years total, with at least 6 months in barrels.
• Profile: Deeply tertiary and savory. The primary fruit recedes, giving way to complex layers of forest floor, cigar box, iron, dried plums, and elegant, silky tannins.

The Modern Shift: Terroir over Technique
While the classic blending of multiple subregions and extended barrel aging remains a benchmark for historic houses like López de Heredia, La Rioja Alta, and Muga, the region expanded its rules in 2017 to embrace a Burgundian-style, origin-focused approach.
Winemakers can now officially highlight specific origins on their labels, moving the spotlight from how long a wine was aged to where the grapes were grown:
• Vino de Zona: Grapes sourced entirely from one of the three subregions (Alta, Alavesa, or Oriental).
• Vino de Municipio: Grapes sourced from a single village or municipality (e.g., Haro).
• Viñedo Singular: The pinnacle of the new classification—recognizing small, old-vine, single-vineyard plots with unique microclimates and strict manual harvesting requirements.
This duality ensures that whether you prefer a fruit-forward modern field blend or a highly complex, decades-old leather-and-vanilla powerhouse, Rioja offers a spectacular window into the soul of Spanish winemaking.

Having some fun with some new UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity presentation. It

Italian Cooking was added in 2025 !!

Not just recipes, but the "social ritual" of the Sunday meal and the transfer of knowledge from nonnas to children.

Do you recognize these famous Italians ??

"Palette to Palate" debuts this fall.

Univ of Minnesota, Penn and Duke all want the class, but it will premier right here at ASU OLLI.

The history of art is filled with creators whose eccentricities extended far beyond the canvas and directly onto the dinner plate. For many creators, food wasn't just fuel—it was an extension of their philosophy, a manifestation of their anxieties, or a theatrical stage.

"Palette to Palate" bridges the visual feast of art history with the literal feast of the culinary world. Designed to engage both the eyes and the appetite, moving chronologically through some of the most influential movements in art. From the Renaissance to the Golden Age of Dutch masters to the Belle Epoque and the Impressionists and Surrealists, what did the great painters eat while creating masterpieces?

Spend a day in the life of Michelangelo, van Gogh, Monet, Picasso and Dali and discover how the diets, dinner parties, and favorite ingredients of history’s greatest artists influenced their masterpieces and their lives.

daVinci, Michelangelo, Rubens, Dali, Rembrandt, El Greco, and Monet will all drop by for a bite to eat !

https://mercadodelaribera.biz/escuela-de-cocina/

Our April 2027 tour of Northern Spain includes a cooking class in Bilbao !!

LA RIBERA » ESCUELA DE COCINA Escuela de Cocina ESHBI-RiberaDIRIGIDA POR LA ESCUELA SUPERIOR DE HOSTELERIA DE BILBAO, ESHBI. MATRICULA ABIERTA Una gran variedad de cursos de cocina de corta duración, así como experiencias gastronómicas inolvidables para llevarte lo mejor de Bilbao.Todo ello dentro del extraordinario espacio h...

'BBQ from around the World' debuts this week

Barbecue is a universal celebration of fire, smoke, and community, taking diverse forms across the globe. In the American South, styles vary from Texas’s slow-smoked, oak-fired beef brisket to the sweet, tomato-based sauces of Kansas City and the tangy vinegar-and-mustard rubs of the Carolinas.

Globally, the tradition evolves into incredible regional identities. Argentina and Uruguay honor the asado, grilling massive cuts of beef over wood embers, served with vibrant chimichurri. Brazil showcases churrasco, featuring large, rotisserie-skewered meats sliced tableside.

In Jamaica, jerk relies on fiery scotch bonnet peppers and allspice smoked over pimento wood.

South Africa gathers around the braai, grilling spiced boerewors sausages over local wood.

Moving to Asia, South Korea’s gogi-gui features interactive tabletop grilling of sweet, soy-marinated bulgogi, while Japan elevates chicken skewers with yakitori.

Finally, Mexico’s ancient barbacoa utilizes underground pits lined with maguey leaves to steam-roast succulent, tender meats.

What's the difference between tapas and pintxos?

Overview
A Beginner's Guide to Pintxos Pinchos and Tapas -

While both are iconic Spanish bar snacks, tapas are small, shareable plates served throughout Spain, while pintxos are specific to northern Spain's Basque Country, typically featuring layers of food on bread skewered with a toothpick.

La Ribera Market in Bilbao, Spain

It was built in 1929 and, with its 10,000 square metres, is one of the largest covered markets in Europe.

This unique food market is located in the heart of the Old Town, next to the Bilbao estuary. It has an eclectic and monumental style with a markedly functional atmosphere. There are no columns inside, the spaces are completely open and the lighting is particularly special. The zenithal light enters through the roof and hits the floor, which is made of translucent material, flooding the whole market with natural light.

The exterior of the La Ribera Market has a variety of Art Deco decoration which is a mix of glass, latticework, floral patterns and other decorative elements. And it stands out not only for its beautiful stained glass windows, but also for its excellent selection of fish and seafood.

The La Ribera Market has managed to maintain its essence throughout its long history, which spans several centuries. Its main strength lies in the traditional quality, variety, and freshness of the produce it offers. If you enjoy cuisine brimming with flavor and tradition, here you'll find all the ingredients from our rural and coastal surroundings that make up the traditional Basque culinary repertoire: vegetables from Biscayan orchards, fish freshly caught, meats lovingly raised by our farmers... Supreme quality!
In addition, we offer artisan breads, real fruit, mushrooms, pickles, preserves... the selection is overwhelming!
It was awarded the Guinness World Record in 1990 for the most complete Municipal Food Market, being at that time the largest covered market in all of Europe.

The building, after its complete renovation, remains the same old "plaza." But today, in addition to the locals, chefs from nearby restaurants, and foodies from across the province who keep its character as a meeting place alive, tourists have joined the ranks, solidifying the market as a must-see for capturing the essence of the city.