Food: 1960s vs. Now, with Michael Jacobson
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 13 September 2023
⏱️ 38 minutes
🧾️ Download transcript
Summary
Michael Jacobson, one of the pioneers of food activism, talks to Mark about what we can learn about food and change from past decades, the steadfastness of our sodium consumption, why the federal government won't give big support to small farms, and a museum that explores food in all its dimensions.
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Transcript
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| 0:00.0 | Hi there and welcome to Food with Mark Bittman. As always you can email us at |
| 0:07.2 | food at mark bitman.com we will respond and we do love to hear from you. Please also consider subscribing to our thrice weekly |
| 0:16.4 | newsletter, the Bitman Project. That's at bitman Project.com. Please subscribe too to |
| 0:21.5 | this podcast and rate us wherever you get your |
| 0:23.8 | podcast needless to say we appreciate it if you rate us highly We'll get back to that conversation 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. |
| 0:50.3 | 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 |
| 0:58.5 | 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. |
| 1:08.8 | 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 |
| 1:25.6 | neighboring areas. Then you can appreciate the local variations as well. And the most |
| 1:30.4 | efficient way to do that, for me at least, is the first-class experience of a Regent |
| 1:35.4 | Cruz. |
| 1:36.4 | I was able to do that on our recent all-inclusive tour of Asia. |
| 1:40.0 | I had a hankering for seafood. |
| 1:41.8 | Well, I always do. Seaf seafood that you don't get easily in the US, |
| 1:46.2 | and I had just an incredible experience in the fish markets of Busan, just overwhelming varieties |
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