Happy Thanksgiving

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 17 November 2007

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week it's our annual Thanksgiving show. We're bringing you a line up of experts for a look at why we eat what we eat on this day. Chef Jonathan Waxman, author of A Great American Cook, tells how he and his little daughter lay out the feast. His recipe for Apple and Chicken Liver Mousse is to die for and guaranteed to keep hungry relatives at bay while the turkey cooks.

It's an early morning carbo-loaders dream breakfast for Jane and Michael Stern at the Kozy Korner Café and Bar in Winnett, Montana.

Deborah Madison, author of Vegetarian Cooking for Everyone, is back with a Vegetarian Thanksgiving Feast that will knock anyone's socks off. For turkey eaters, Lynne's Fast and Crisp Roast Turkey Scented with Apple and Basil fills the bill.

Those sweet potatoes with marshmallows that appear on many holiday tables may trace their beginnings back to an ancient Arab medical handbook according to Yale history professor Paul Freedman, author of Food: The History of Taste. He joins us for a look at what shaped our tastes for this holiday.

We have a post-punk Thanksgiving for vegans; and Mary Murray Bosrock, author of Asian Business Customs & Manners: A Country-by-Country Guide gives a lesson in etiquette from across the sea.

Broadcast dates for this episode:

November 17, 2007

Transcript

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0:31.4	Our common nature is a musical journey with Yo-Yo Ma and me, Anna Gonzalez, through this complicated country.
0:38.7	We go into caves, onto boats, and up mountain trails to meet people, hear their stories,
0:44.4	their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:54.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
1:06.4	It's Lynn Rosetta, Casper, and you're listening to The Splendid Table,
1:10.3	the show for people who love to eat.
1:12.9	Our program is produced by American Public Media.
1:16.0	Well, today it's our Thanksgiving special.
1:18.0	We've lined up a crew of experts of every stripe from the restaurant chef to a history prof.
1:24.3	Yale History Professor Paul Friedman talks what shaped our tastes for this holiday.
1:29.9	Those sweet potatoes with marshmallows, well, they may trace their beginnings back to an ancient
1:34.9	Arab medical handbook. Paul is editor of the book Food, a history of taste.
1:41.8	Vegetarian cooking for everyone author Deborah Madison is back, and she has a feasting
1:47.6	menu that everybody's going to love. Chef Jonathan Waxman is considered a father of New American
1:53.2	cuisine and he brings us a chicken liver moose to die for. Then we've got a guide to your first
1:59.0	vegan Thanksgiving from the Post Punk Kitchen.
2:02.6	And as always, we're going to be opening the lines for your calls.
2:05.4	You can reach us at 800, 537-52-52.
2:10.0	So let's start things rolling with Jane and Michael Stern.
2:13.3	They write the Road Food column in Gourmet Magazine.
	...

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