Eric Kim

Your Mama’s Kitchen

Higher Ground

Relationships, Society & Culture

4.8 • 2.2K Ratings

🗓️ 1 May 2024

⏱️ 42 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Eric Kim, staff writer and essayist for The New York Times food section, introduces us to his mother Jean’s exceptional Korean cooking, and to the suburban Atlanta kitchen he grew up in. It was there that Eric developed a love for traditional Korean cooking, and it was the same kitchen he would return to as an adult to write his debut cookbook, Korean American: Food That Tastes Like Home. His mother Jean was his chief recipe taster, and his inspiration for the delicious Kimchi Jjigae found in its pages.

Eric Kim is a New York Times staff writer and essayist born and raised in Atlanta, Georgia. His debut cookbook, Korean American: Food That Tastes Like Home (Clarkson Potter, 2022), was an instant New York Times Best Seller. A former digital manager for the Food Network and contributing editor for Saveur magazine, he now hosts regular videos on NYT Cooking’s YouTube channel and writes a monthly column for The New York Times Magazine. He lives in New York City with his rescue dog, Q.

Hosted on Acast. See acast.com/privacy for more information.

Transcript

Click on a timestamp to play from that location

0:00.0	I'm Chris Morocco, food director of Bonapete and Epicureus, and this is Dinner S.O.S.
0:07.7	A new podcast from Bonapete.
0:11.2	On each episode, we'll take a call from a home cook facing a real dinner emergency.
0:15.5	Then I'll work with one of our editors or someone from our amazing test kitchen to try and solve it.
0:21.0	Because cooking for the people you love should inspire joy without a sight of stress.
0:27.0	Make sure you're following Dinner SOS wherever you're listening now. It's really interesting being roommates with your mother as an adult.
0:45.0	You know, I had just turned 30, I think, when I left after nine months of like working with her on this cookbook,
0:51.0	and I felt a real shift.
0:53.2	I was like, wow, our relationship is different now
0:56.3	because we're spending time with her just the day to day of it
0:59.7	and seeing her wins or maybe if she was having a good day or bad day.
1:04.0	We've established different kinds of rules and boundaries and I think that's lovely.
1:07.9	It's like constantly evolving and something I'm in the process with.
1:11.0	Welcome to your m's Kitchen, the podcast where we explore how the food and culinary
1:17.5	traditions of our youth shape who we become as adults.
1:21.7	I'm Michelle Norris. My guest today is Eric Kim. He skyrocketed
1:26.4	to food writing fame and acclaim at the Food Network and Food 52.
1:30.8	Eric is now a staff writer and essayist for the New York Times Food
1:34.8	section. His recent cookbook is called Korean American food that
1:38.8	tastes like home. It's a luscious book and we had it with us in studio as we talked so we could swoon over how beautiful it was together.
1:47.2	The photos alone will knock you out and each chapter reads almost like memoir. It's not surprising that this book became an
1:55.1	instant New York Times bestseller. Eric dedicated the book to his mother Jean
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Higher Ground, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Higher Ground and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.