It’s been nearly ninety years since Irma S. Rombauer self-published the first edition of Joy of Cooking in 1931. It quickly rose in popularity and soon became the “kitchen bible,” shaping the recipes and techniques of home cooks. Irma’s daughter, Marion Rombauer Becker, revised and wrote the 6th edition in 1975, now considered a classic. Today there is a new, modern edition which reclaims many of the lost recipes over the years and adds a few new ones. John Becker, Marion's grandson and great-grandson of Irma , and his wife Megan Scott spent nine years revising and updating the recipes and information for the newest .
Episode 339: The Food of Sichuan
Sichuan food has long been known for its heat and spice, but the fragrant flavors and sophistication that it holds throughout China was little known abroad. The award-winning food writer
Episode 338: American Cuisine and How It Got This Way
What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America , explores the question in his newest book, AMERICAN CUISINE, and How It Got This Way. Join Heritage Radio Network on Monday, November 11th, for .
Episode 337: The History and Art of Tailgating
What do football games, concerts, NASCAR, and similar outdoor gatherings have in common? Tailgate parties, or "tailgating" as it's commonly called. It's an American cultural phenomenon, and my guest today, .
Episode 336: Seeking the South
“There’s no genre of American cuisine as storied as Southern,” according to Rob Newton, Southern born chef/restaurateur, and now cookbook author. In his book, Seeking the South: Finding Inspired Regional Cuisines , Rob describes how the clash of cultures and ever-shifting mix of people who have moved through Southern regions have influenced the cuisine, making it culturally rich with distinct regional differences. A Taste of the Past is powered by .