Episode 328: Evolution of the American Kitchen, From Workplace to Dreamscape,1940s-70s
The prosperity of the 1950's kicked off the revolution in technology and design that transformed the American kitchen from scullery to the central great room of the modern home.
Episode 327: Pierre Thiam on FONIO: History and Future of the African Supergrain
New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his restaurants and award-winning cookbooks Yolélé and Senegal.
Episode 326: Lost and Disappearing Dishes of the Italian South
In her new book, Food of the Italian South, food journalist and historian Katie Parla explores the cuisine, region by region, and discovers that many of the dishes are disappearing or are lost and remain as vague memories by later generations.
Episode 325: Pintxos and Food of the Basque Country
San Sebastian native and culinary tour guide Lourdes Erquicia shares the history of the region and its food traditions.
Episode 324: The Ancient Secret of Cetara: Colatura di Alici
For centuries, in the small town of Cetara on the Amalfi Coast of Italy, anchovies have been gathered and fermented into the piquant sauce "colatura di alici," a local specialty. Until the 1990s, colatura di alici had never been bottled or sold.