Andrew Friedman: The Lives Behind Your Meal

Food with Mark Bittman

Sweetness and Light

Nutrition, Arts, Food, Culture, Cooking, Health & Fitness, Society & Culture

4.9 • 947 Ratings

🗓️ 11 October 2023

⏱️ 34 minutes

🔗️ Recording | iTunes | RSS

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Summary

Writer Andrew Friedman and farmer Jon Templin talk to Mark and Kate about the many people who play roles in getting your restaurant meal to the table — from farmers, to delivery people, to chefs, to servers, and more — and the nuance behind what makes it work so smoothly.

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Transcript

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0:00.0	Hi, it's Mark Bitman, and welcome to Food.
0:05.0	As always, you can reach out to us at food at markbitman.com.
0:09.0	We'd love to hear from you.
0:10.0	Anything you want to say, we want to hear.
0:12.0	And we will respond please subscribe to this
0:16.1	podcast and rate it when you do and also consider subscribing to our thrice
0:22.2	weekly newsletter the the Bitman Project.
0:25.0	That's at bitman Project.com.
0:27.8	Okay, back in a minute, but first I want to talk about
0:43.9	something that lots of people ask me about when it comes to global cuisines.
0:47.6	There is something magical about eating a cuisine in the place where it
0:51.6	originated.
0:52.8	One of the reasons for that is that the dishes that define a cuisine are built around
0:56.5	the produce that's native to a place.
0:59.0	It's why the feta and tomato and a Greek salad taste so perfect in Athens,
1:03.4	or the artichokes in olive oil in Rome are to die for.
1:06.8	They have a certain sweetness and tang that you can get close to,
1:10.4	but not easily replicate.
1:12.3	And not surprisingly, one of the best ways to get a sense for how something
1:16.9	should taste is to visit a region of the world and sample a dish in several
1:21.8	forms from lots of different neighboring areas.
1:25.0	Then you can appreciate the local variations as well.
	...

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