Eric Kim is a Big Fan of Zombie Vegetables
Food with Mark Bittman
Sweetness and Light
4.8 • 981 Ratings
🗓️ 18 January 2023
⏱️ 39 minutes
🧾️ Download transcript
Summary
The New York Times Cooking writer talks to Mark and Kate about what the word "authentic" has come to mean, the beauty of the growth and evolution of Korean food, and making kimchi in small spaces.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/eric-kim-boiled-peanuts
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Transcript
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| 0:00.0 | Hi, this is Mark Bitman. Welcome to Food. |
| 0:05.0 | As always, you can reach us at food at markbitman.com. |
| 0:09.0 | We've heard from quite a few of you lately and we're happy about that. |
| 0:12.0 | Also visit us at markbitman.com. of you lately and we're happy about that. |
| 0:12.6 | Also visit us at Mark bitman.com |
| 0:14.8 | or bitman project.com that's the bitman project |
| 0:18.4 | are now three times weekly newsletter mostly check it out subscribe if you can |
| 0:25.0 | please subscribe to the podcast rated say nice things about it etc wherever you get your |
| 0:31.3 | podcasts well before we get started etc. |
| 0:33.0 | Wherever you get your podcasts. Well, before we get started, I do want to mention that we have an interactive course called |
| 0:38.6 | How to Eat Less Meat that you should check out if you want to eat less meat. It's filled with great advice, easy |
| 0:46.8 | recipes. It's not no meat, it's less meat, so have no fear. The link is in today's show notes and there's a discount right now for 25% off and to get that 25% off use the code New Year at checkout out that's how to eat less meat by me |
| 1:09.5 | We'll get back to that conversation in a minute, but first I want to talk about |
| 1:15.9 | something that lots of people ask me about when it comes to global cuisines. |
| 1:19.6 | There is something magical about eating a cuisine in the place where it originated. |
| 1:24.6 | One of the reasons for that is that the dishes that define a cuisine are built around the |
| 1:28.5 | produce that's native to a place. |
| 1:30.7 | It's why the feta and tomato and a Greek salad tastes so perfect in Athens, or the artichokes |
| 1:36.2 | and olive oil in Rome are to die for. |
| 1:38.9 | They have a certain sweetness and tang that you can get close to, but not easily replicate. and not |
| 1:45.0 | surprisingly, one of the best ways to get a sense for how something |
| 1:49.0 | should taste is to visit a region of the world |
... |
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