Cooking in the Age of Infinite Recipes

Culture Study Podcast

Arts, Society & Culture

4.5 • 789 Ratings

🗓️ 4 September 2024

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

This episode is the Culture Study Podcast’s version of a Just Trust Me. It’s difficult to describe exactly WHY it’s so good, just that after we finished recording (with Lilah Raptopoulos, host of the podcast Life and Art) Melody and I both immediately texted each other with: SO GOOD!!! The episode is ostensibly about figuring out how to cook in the world of infinite recipes, but it’s also about how we pass down recipes (or gatekeep them), recipes as a form of memory making (and retrieval), recipes as heritage… capped off with some practical advice about how to organize the recipes you do have (and how to ascertain if a recipe is “good”).I can’t wait for you to listen, and if you don’t think you’re a person that invested or interested in recipes: just trust me.Show Notes:Follow Lilah on Instagram and listen to Life and Art here (it’s so good!!!)Lilah mentions Fuschia Dunlap’s The Food of Sichuan and Samin Nosrat’s Salt Fat Acid HeatI mention Melissa Clark’s Dinner which is just filled with keepersA lot of Culture Study readers swear by the Paprika app for recipe organization (I cannot vouch for it but maybe this is the day I actually try it out)We’re currently looking for your questions for future episodes about:SAPPHIC POP, SO HOT RIGHT NOW (especially want to talk about Chappell Roan but we can go in so many directions)Women’s sports— our societal thinking on gender and athleticism, broadly conceivedHow we talk and think about cancerHow do people access/consume celebrity gossip these daysMidwest [Dad] MasculinityWTF is going on with [insert clothing brand/website] hereGwyneth? The new Brad Pitt / George Clooney movie?We’re definitely doing a Paul Mescal episode but I’d love your ideas about who should be my co-hostStill want to do a Sydney Sweeney and Gen-Z Stardom ep!!!!!Why does it feel like thrifting sucks nowAnything you need advice or want musings on for the AAA segmentYou can submit them (and ideas for future eps) here (this is the subscriber-only form!)For today’s discussion: What recipes does your family pass down or gatekeep — and how do you think about recipe organization (and preservation)?

Transcript

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0:00.0	Hey everyone, it's Anne. We're making today's full episode free for everyone. There are no ads and no juicy bits tucked behind a paywall. If you want to join the ranks of paid subscribers so you always get the full ad-free episode, head to culturestudypod.substack.com. It makes it so I can split everything that we make straight down the middle with
0:22.5	Melody, which is how much her work is worth. It also makes it so that we can do whatever we want,
0:28.5	we can talk about whatever we want, we can focus on whatever we want and have whatever
0:34.2	guests that we want without other people telling us what we can and can't do.
0:38.4	And I don't have to read any ads for products that I don't necessarily love.
0:43.0	So if you want to make the show sustainable and support independent media, go to culturestudepod.
0:48.3	Dot substock.com. Thank you so much. Okay, on with the show.
0:52.6	A lot of times I cook recipes because on the podcast we're interviewing somebody,
0:58.5	and so I will go through a cookbook and find something that's unique to me.
1:03.4	So one of the most recent recipes I cooked was a kefda wrapped in grape leaves from Fadi Katan's new cookbook called Bethlehem, which is a
1:12.9	Palestinian cookbook, because the recipe was something that reminded me of something my grandmother
1:19.0	cooked.
1:19.8	Yeah.
1:20.8	What else?
1:21.8	Oh, my boyfriend and I really wanted to make shrimp, so we bought some shrimp, and then we
1:26.9	remembered an old Alison Roman recipe,
1:29.6	shrimp with too much butter. So we just did that. So based on memory a lot of times like,
1:35.1	oh yeah, didn't we do this thing one time? So that was another. And then what else? Oh, my late
1:42.9	Auntie Julie has a tabooly recipe, a very smelly, delicious recipe for kind of an Armenian Bulger-based Tabuli. So I made a cookbook when I, 10 years ago, that's very kind of primitive cookbook. But I pulled that open to find her recipe.
2:05.4	Yeah. primitive cookbook, but I pulled that open to find her recipe. This is the Culture Study podcast, and I'm Anne Helen Peterson.
2:09.4	And I'm Lila Raptopoulos, and I host the Life and Art podcast from the Financial Times.
2:14.8	And I write a lot about how cultural identity is passed down through food
	...

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