Foam

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 7 October 2000

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

We're taking you from the cosmos right down to your coffee cup this week with Sidney Perkowitz, professor of physics at Emory University and author of Universal Foam. Professor Perkowitz will explain how foam is the link between your cappuccino and the cup you drink it from to the chair you sit in and the stars in the night sky. It's quite a trip.

Jane and Michael Stern are eating Five-Way Chili at Camp Washington in Cincinnati. Jewish-food and culture writer Matthew Goodman reports on the origin of the Sabbath bread, challah, and shares a favorite recipe forChallah French Toast à la Peter Pan. Euan Kerr, Senior Editor at Minnesota Public Radio, drops by to enlighten us about the finer points of Marmite, we'll go to a rave with the Wine Brats, and Lynne, just back from San Diego, shares a nouvelle Japanese restaurant find.

Broadcast dates for this episode:

October 7, 2000

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:30.5	It's Lynn Rosetta Casper with the splendid table.
0:47.8	Today we talk to a man who brings the cosmos right down into our coffee cups.
0:52.6	He is physicist Sidney Perkowitz, a man fascinated by foam.
0:57.3	So today he explains how foam is the link between your espresso,
1:03.7	the cup you drink it from, and the stars that you gaze at night. Jane and Michael Stern are unraveling the mysteries of Cincinnati five-way chili. Matthew Goodman brings us the origins of the
1:10.5	famous Sabbath bread, Hala, and we go to a new kind of rave, a wine rave.
1:17.3	I've got a restaurant pick in San Diego, and all of this comes with your calls.
1:23.5	Coming up on the splendid table.
1:26.4	But first, this.
1:34.4	Hi, it's Lynn Rosetta, Casper, with Kitchen Chronicles,
1:37.7	where knowledge is power and cooking is pleasure,
1:41.3	a practical guide for nourishing ourselves and the people we care about.
1:46.0	I was roaming the supermarket last night, and I started thinking about how many bottled
1:52.1	dressings there are and how a lot of them don't deliver an awful lot of good taste.
1:58.4	So I thought maybe a single, simple, homemade dressing concept might be helpful.
2:05.1	The idea is you improvise one basic dressing that you can mix up just by shaking the ingredients
2:11.3	together in a jar. And it keeps in the refrigerator for a week or more. Now, this dressing
2:17.2	will be excellent on its own, but each time you use it, you could add
2:21.7	different ingredients and make an entirely different recipe, from Italian to ranch to blue cheese.
	...

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