Afleveringen
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The world of food is very broad, and it seems that Jessica Carbone has worked in every part of it. She has worked in restaurants, edited cookbooks, studied it at Harvard, consulted to the entertainment industry, worked in magazines, and worked at the Smithsonian.
She has survived it all with a broad and deep understanding of the field. And she has the ability to look at it all from the ground and from the sky. Listen. It’s on Tip of the Tongue.
Are you intrigued? There is more about Jessica.
If you want more, read about her work at Saveur Magazine.
Jessica and I talk about her work with Judith Jones. For more information listen to this podcast with Sara Franklin, she wrote The Editor, a biography of Judith Jones.
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This is a reprise of my interview with Paul Freedman about his book Why Food Matters. We talked in 2021, shortly have the book came out. As we approach Thanksgiving, a holiday about gratitude that uses food and communal eating as its primary symbol - move over symbolic turkey - I thought that it would be interesting to hear Paul Freedman discuss this book about so many of the reasons that food represents everything about life.
Yale University Press, the publisher, has this to say about the book,
"Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don’t capture food’s emotional and cultural range, from the quotidian to the exquisite.In this short, passionate book, Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food’s unique role in our lives. It is a way to express community and celebration, but it can also be divisive. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained."
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Zijn er afleveringen die ontbreken?
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There are lots of baking books out there. And even though I have considered myself baking averse, I am trying to bake my way out of this affliction. Reading and cooking out of Pan y Dulce by Bryan Ford has been excellent therapy. Listen as Bryan and I talk about New Orleans and its food culture - which I am happy to say we both love - as well as Bryan’s journey to baking and his current journey. And, of course, we talk about his new book, Pan y Dulce: The Latin American Baking Book. Listen. It’s on TIp of the Tongue.
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Women in the South have been both frugal and extravagant in their baking, but it is usually delicious. Morgan Bolling has edited a terrific new book - When Southern Women Cook - with an introduction by the James Beard Foundation award-winning Toni Tipton Martin, published by America’s Test Kitchen. You will be intrigued, excited, and itching to get into the kitchen.
Besides 300 recipes, the book is stuffed with little essays about people and foods from the south, written be people who know. It is great read as well as easy to cook from.
All we have to do now is make sure that other regions have such a wonderful book to represent them.
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The Poor Boy Festival in New Orleans celebrates all of the cultural quirks of New Orleans, including the culinary ones. I was asked to moderate a panel with Winston Ho and Miss Linda Greene, aka, The Yaka Mein Lady. Unfortunately Miss Linda was unable to attend, so Winston and I waltzed our way around yaka mein and a few other very New Orleans topics.
It seems that Winston has found yaka mein in African-American communities around the country. Yaka mein was available in Chinese restaurants, although now it usually is not. It took place outside, so the sound quality isn’t perfect, and Winston powered through and really didn’t need any prompts from me. It is still worth the listen, especially if you care about yaka mein.
Winston Ho
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Bella McDow grew up in America and in El Salvador. She is living in New Orleans these days and exploring her roots through baking. She is resolving the various tugs from different cultures by baking. She is learning the business through a special program and popup. Her company is SemitaMamita. I have eaten her semitas, and they are delicious.
She is just starting on her adult path in life, and she is off to a very culinary and very tasty start. The pastries are El Salvador, but fillings are distinctly New Orleans. 2 cultures in a well-balanced blend. Listen. It’s on Tip of the Tongue.
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Recreating her mother’s table inspired Melissa M. Martin to create the Mosquito Supper Club in New Orleans. Her first book, Mosquito Supper Club, reflected the recipes from her mother’s table. But Bayou: Feasting Through the Seasons of a Cajun Life, goes beyond those recipes. And the Mosquito Supper Club is expanding as other plans are unfolding. Listen. It’s on Tip of the Tongue.
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Olia Hercules has made a profound journey to the comforts of food. This episode from 2022 seems so apt today, that I am offering it again. Even if you have heard it before, you will hear new things in a second listening. Hercules is a Ukrainian journalist who has also lived in Cyprus and Italy and now England. She describes the comfort of food as a reminder of home and as a way to establish home. Listen. It’s on Tip of the Tongue.
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Marilee Bramhall and I discuss women vintners in France and Italy and her company, Iola Wines. We talk about the nuances of natural wines and simply the joy of wine at the table. Have you tasted natural wine? Do you only like big, bold wines or do you enjoy wine with food that is very specific to place? Listen. It’s on Tip of the Tongue.
Be sure to look at her events and her wine club.
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How to stay grounded in the world. How to remain connected to others. How to remain in the now when performing everyday tasks. We talk about this with Misty Bell Stiers and her new book, Light, Fire, and Abundance: Harness the Power of Food & Mindful Cooking to Nourish the Body & Soul.
Learn more about Misty, including other writing, by visiting her website.
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Food has been used as a metaphor for sex and sexual attraction in many a song and play and movie. But in poetry it can mean even more. Andy Young uses food, and fruit in particular, in her poems.
Her newest collection is Museum of the Soon to Depart, published by Carnegie Mellon University Press. She is also a translator and teacher. We talk about and listen to her poems. It’s on Tip of the Tongue.
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I thought that you would enjoy this encore release from Julia Skinner.
Julia is doing so much - combining art, nature, and food - that it is good to be reminded how grounded she is. Listen to hear about all that she is doing making a life for herself in food and in other areas that interest her.
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Anne Byrn is the master of cakes of all kind. In her new book, Baking in the American South: 200 Recipes and Their Untold Stories, she really makes southern baking of all sorts come alive.
We talk about the book, baking, and other kitchen talk. The book is a treasure trove of information and talking about what motivated her and what it all means motivated lots of talk. You can listen, it’s on Tip of the Tongue.
You can also come to the cake extravaganza we are planning for September 18 at the Southern Food & Beverage Museum in New Orleans.
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The law of hospitality, especially as it is related to tipping is hopelessly convoluted. Add the tipping rules to the reduced minimum wage that tipped employers pay, and trying to keep within the law in a nightmare. Having a lawyer who actually understand the law is imperative.
Listen to this conversation with John Reyna, managing attorney for the Texas Hospitality and Non-profit Law Center in Houston, Texas. It is illuminating.
Learn more.
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New Orleans residents pride themselves on living to eat, as opposed to eating to live. Beth D’Addono taps into that spirit in her new book: City Eats New Orleans. Her new book almost tenderly caresses the selected restaurants, the food, and the people. It is an outstanding and very personal review book that you will not want to miss. It is an insider look at the restaurants of New Orleans and what makes them tick. Listen. It’s on Tip of the Tongue.
You can listen to this podcast wherever you listen to podcasts.
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There isn’t a more beautiful and interesting book about cooking with spices than A Whisper of Cardamom by Eleanor Ford. Listen to our conversation about the issue of desserts being so sweet that you cannot taste them. The book is full of deep and complex uses of spices lightyears beyond cinnamon and vanilla. Listen. It’s on Tip of the Tongue.
You can read more about Eleanor on her website. . .
If you want to get a feel for her expertise balancing spices, both savory and sweet, be sure to check out the recipe section of her website. You can also see what other books she has written.
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What does it take to style and photograph food? Is it about the food proper or the story that the food represents? We can learn a lot about food and photography and cooking from this discussion. Listen. It’s on Tip of the Tongue.
You can find Eugenia’s photograph’s everywhere in magazines. And as a person who writes recipes, I can attest to the fact that her food photographs make the recipes come alive. Anyone in food who is lucky enough to work with this talented artist is fortunate indeed.
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Editors often toil in the background while assisting authors in making books better. Their work is crucial and usually unsung. Judith Jones was an extraordinary editor whose praises should be sung for the world is a better place for her efforts. We talk about it with author Sara B. Franklin. Her book is The Editor: How Publishing Legend Judith Jones Shaped Culture in America. It’s on Tip of the Tongue.
Still hungry for more? You can read more about Sara B. Franklin.
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This is an encore chance to listen to a podcast with Celia Cerasoli. Celia writes a newsletter called The Perfect Artichoke. It’s full of great information and recipes. She leads cooking and travel opportunities to Italy. And is full of wisdom about Italian cooking and adapting it to the American table. I thought that you would enjoy hearing it again.
She is not only all about food, but also about art. And her work with artist, Ugo Tesoriere, is well documented here.
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There is so much to talk about with Saffron NOLA’s Arvinder and Ashwin Vilkhu! They were nominated for a James Beard Foundation Award for Best Chef South. This is their second nomination. We talk about what makes a restaurant a success - family, talent, hard work, and the joy of happy diners.
Listen! It’s on Tip of the Tongue.
You can look at SaffronNOLA’s website.
Ashwin and Arvinder Vilkhu
SaffronNOLA Chana
From left to right: Ashwin, Pardeep, Pranita, and Arvinder
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