It Gets Bitter

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 15 January 2016

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week it’s Jennifer McLagan with her book Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes, Jimi Yui, one of the world’s leading restaurant kitchen designers, explains how he works with chefs to make their kitchens their own, and Food & Wine magazine's Ray Isle talks about American wines. The Sterns are in Idaho, and the BBC's Lucy Hooker has the story of one man's mission to save the Mangalica pig.

Broadcast dates for this episode:

January 16, 2015 (originally aired)
January 15, 2016 (rebroadcast)

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.
0:24.5	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.6	It's the splendid table from APM, American Public Media.
0:36.9	I'm Lynne Rosetta Casper. What does it mean to
0:40.1	speak the language of chefs? Well, if your restaurant designer Jimmy Ui, it means you know exactly
0:46.4	what they want in their kitchens. And big is not necessarily better. It's not the walk-in
0:52.0	refrigerators or the humongous stoves. It's often about the small
0:56.2	things. Ultimately, I have chefs that will say, where do I put my tonk? Where is this garnish? Where is the
1:05.6	plate? Where is, in a perfect world, I get to do all of those things standing in one place.
1:13.0	I don't really want to take more than a staff.
1:16.0	The art of the restaurant and the Happy Pig Project in Hungary.
1:20.9	Stick around.
1:21.9	That's this hour on the splendid table.
1:23.8	Thank you. This Splendid Table.
1:39.8	This is the Splendid Table from APM, American Public Media,
1:42.4	The Show About Life's Appetites.
1:44.4	I'm Lynne Rossetto, Casper. I I'm Lynn Rossetto, Casper.
1:58.4	When it comes to basic flavors like salt or sweet,
2:00.7	bitter is nature's dare. In the plant world, bitter can, but not always,
2:04.3	mean poison, which is why babies are wired to reject it big time. But as we age, bitter gains
2:10.4	an alluring edge. Nothing equals what it brings to foods. Think bittersweet chocolate, strong
	...

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