A History of the World in 6 Glasses

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 15 July 2006

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

We're looking at six mind-altering potables and their impact on human evolution with our guest Tom Standage, author of A History of the World in Six Glasses. For the Sterns, it's homemade root beer and hints of frivolity at Mug 'n' Bun in Indianapolis.

"Molto" Mario Batali joins us for at look at the Italian way with vegetables. His recipe for Pan-Roasted Turnips is from his latest book, Molto Italiano: 327 Simple Italian Recipes to Cook at Home.

Gourmet magazine executive editor John Willoughby, co-author of How to Cook Meat, talks cuts of lamb kindest to our wallets and shares his recipe for Grilled Lamb Shoulder Chops Greek Style. Michael McGarry, co-author and editor of the Scoops guides from Fancy Pants Press, reveals where you'll find the country's best ice cream, gelato, and frozen custard shops.

Lynne says brining, that culinary lifesaver, has gone astray. She puts it back on track with her Brine Time Guide. And, as always, she'll be taking your calls.

Broadcast dates for this episode:

July 9, 2005 (originally aired)
July 15, 2006 (rebroadcast)

Transcript

Click on a timestamp to play from that location

0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.1	It's Lynn Rosetta Casper with the splendid table. Well, today it's six mindering potables and how they mark human evolution.
0:48.3	Our guest is Tom Standish.
0:49.9	His book is a history of the world in six glasses.
0:53.5	Well, our very own roof beer connoisseurs, the Stearns, have uncovered smoky aftertastes and hints of frivolity at the mug and bun in Indianapolis.
1:02.5	Mario Patali talks the Italian way with vegetables.
1:06.0	Grilling up a 14 buck a pound lamb chop is easy.
1:09.3	Real skill is in handling the cheap cuts.
1:11.6	Gourmet Magazine's John Willoughby has a cheap lamb primer.
1:15.2	Then it's the best ice creams around the country from the Happy Belly guides.
1:20.2	All this and your calls coming up on the splendid table.
1:26.8	But first first this.
1:28.3	But first this. I'm I'm I'm I'm I'm I'm I'm I'm I'm I'm I'm I'm
2:01.6	I'm
2:03.6	I'm
2:05.6	I'm I'm I'm
2:18.3	I'm
2:19.3	I'm
2:20.3	I'm
2:22.3	I'm not I'm I'm
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from American Public Media, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of American Public Media and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.