Ambergris

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 12 February 2016

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Perfumer and chef Mandy Aftel explains the connection between scent and emotion. Her book is Fragrant: The Secret Life of Scent. The Sterns have found a first-rate gluten-free bakery at Mama’s Cheese Bread Factory in Brookfield, Connecticut, and Lisa Gross talks about The League of Kitchens, an organization where immigrants teach others to cook. J. Kenji Lopez-Alt debunks five myths about cast iron, while Fuchsia Dunlop cooks Gong Bao Chicken.

Broadcast dates for this episode:

February 13, 2015 (originally aired)
February 12, 2016 (rebroadcast)

Transcript

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0:28.7	Go to Economist.com to join the conversation.
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1:08.9	It's the splendid table from APM American Public Media.
1:13.7	I'm Lynne Rosetta Casper.
1:15.4	We believe in mind over matter.
1:17.8	Well, how about scent over matter?
1:20.3	How do you feel when you smell cinnamon, jasmine, mint, frankincense, or ambergris?
1:26.5	These five aromas are really almost like a gateway drug, a gateway aroma,
1:33.3	to certain very deep human appetites that have been with us
1:36.8	since kind of the beginning of time with man.
1:39.7	And they're very interesting ways that we've had of bringing certain kind of emotional states into our lives.
1:47.3	Perfumer Mandy Aftel with the transformative power of scent, a primer in cast iron cooking, and the League of Kitchens.
1:55.2	That's this hour on the splendid table. Splendid Table.
2:19.4	This is the Splendid Table from APM, American Public Media, the show for people who love to eat.
2:21.6	I'm Lynn Rosetta, Casper.
	...

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