Calvin Trillin: Food as Comic Relief
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 16 August 2023
⏱️ 33 minutes
🧾️ Download transcript
Summary
The acclaimed writer talks to Mark about being the world's worst busboy, "the alleged parting of the Red Sea," unintentionally writing about murders, how to make smoked mackerel pâté, and his storied career.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/mark-bittman-applesauce
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Transcript
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| 0:00.0 | Hi, welcome to Food with Mark Bitman. As always, you can reach out to us at |
| 0:07.5 | food at markbitman.com. We're happy to hear from you. We would love to hear any comments you have about the show and we'll happily respond |
| 0:15.6 | Please also consider subscribing to our near daily newsletter the bitman project that's at bitman Project.com, and of course |
| 0:23.2 | subscribe to this podcast if you haven't already and leave us rave reviews. |
| 0:29.0 | Back in a minute, but first I want to talk about |
| 0:45.9 | something that lots of people ask me about when it comes to global cuisines. |
| 0:49.6 | There is something magical about eating a cuisine in the place where it originated. |
| 0:54.6 | One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place. |
| 1:00.7 | It's why the feta and tomato and a Greek salad tastes so perfect in Athens, or the artichokes |
| 1:06.2 | and olive oil in Rome are to die for. They have a certain sweetness and tang that you can get close to, but not easily replicate. and not |
| 1:15.0 | surprisingly, one of the best ways to get a sense for how something |
| 1:19.0 | should taste is to visit a region of the world |
| 1:22.0 | and sample a dish in several forms from lots of different |
| 1:25.7 | neighboring areas. Then you can appreciate the local variations as well. And the most efficient |
| 1:30.9 | way to do that, for me at least, is the first-class experience of a regent |
| 1:35.4 | cruise. I was able to do that on our recent all-inclusive Torovasia. I had a hankering for seafood. |
| 1:41.8 | Well, I always do. Seaf seafood that you don't get easily in the US, |
| 1:46.0 | and I had just an incredible experience in the fish markets of Busan, |
| 1:50.1 | just overwhelming varieties of fresh seafood. |
| 1:53.0 | With more than 500 destinations worldwide, |
| 1:56.0 | Regent's options are endless. |
| 1:58.0 | Lisbon to Cape Town, Dubai to Athens, |
... |
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