795: Iconic Midwestern Food with Paul Fehribach and George Motz

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.2 • 2.9K Ratings

🗓️ 3 January 2025

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week, we explore some of the iconic dishes of the Midwest. First, we talked to chef Paul Fehribach about Midwestern cuisine and the history of its unique dishes as they evolved from generations of immigrants. From the evolution of Midwestern-style barbecue to Cincinnati chili, considered by Paul to be one of the oldest examples of fusion cooking. Paul Fehribach is the author of Midwestern Food, A Chef’s Guide to the Surprising History of a Great American Cuisine. Then, we take a field trip to New York City and visit Burger Scholar George Motz at his new restaurant, Hamburger America, to see what makes an epic hamburger. He walks us through some of the most iconic burgers he’s tasted, their histories, and their different cooking techniques. George Motz is a filmmaker and author. His latest book is The Great American Burger Book.

Broadcast dates for this episode:

January 12, 2024 (originally aired)
January 3, 2025 (rebroadcast)

Transcript

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1:17.0	Hey, it's Francis. Happy new Year. We've been on holiday break.
1:27.6	So we're starting this year with an episode from the past.
1:30.3	It's about the foods of the great Midwest.
1:33.2	And, you know, if you had to list the great regional cuisines of the United States,
1:38.1	how far would you get before you put the Midwest on the board?
1:41.7	Well, don't write that list before listening to this.
1:50.6	I'm Francis Lamb, and this is The Splendor Table from APM.
2:08.6	You know, if you could possibly stand it, I would happily sit somewhere with you and talk for like an unlimited number of hours about the many sub-regional cuisines of the South.
2:15.8	We could be here a week before we even get to barbecue. Or we could talk about the mix of cuisines of the South. We could be here a week before we even get to barbecue.
2:19.3	Or we could talk about the mix of cuisines,
	...

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