"Live" with José Andrés and Mark Bittman!
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 29 November 2023
⏱️ 79 minutes
🧾️ Download transcript
Summary
In this special recording of José Andres and Mark's recent event at the Chicago Humanities Festival, José talks to Mark about why cooks are among the best people to help in an emergency, how "doing good" is not good enough anymore, the organization that changed his life, why food waste is a terrible term, and imperfect parenting.
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Transcript
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| 0:00.0 | Hi, it's Mark Bitman, and welcome to Food. |
| 0:05.0 | As always, you can email us at food at food at markbitman.com. |
| 0:09.0 | We are happy to hear complaints and praise equally and will respond to you consider also subscribing to our thrice weekly |
| 0:17.8 | usually thrice weekly newsletter the bitman project that's at bitman project that's at bitman Project.com, and it's awesome. Take a look at our current gift guide, which is really popular and a piece I wrote about, 1963, JFK, Thanksgiving, and all of that stuff a few days ago. |
| 0:35.9 | Subscribe also to this podcast, please and rate us wherever you get your podcasts. |
| 0:40.9 | Back in a minute, but first I want to talk about |
| 0:57.5 | something that lots of people ask me about when it comes to global cuisines. |
| 1:01.2 | There is something magical about eating a |
| 1:04.0 | cuisine in the place where it originated. One of the reasons for that is that the |
| 1:07.9 | dishes that define a cuisine are built around the produce that's native to a |
| 1:11.6 | place. It's why the feta and tomato in a Greek salad |
| 1:15.0 | taste so perfect in Athens, or the artichokes in olive oil in Rome are to die for. |
| 1:20.3 | They have a certain sweetness and tang that you can get close to but not easily replicate. |
| 1:26.0 | And not surprisingly, one of the best ways to get a sense for how something should taste is to visit a region of the world and sample a dish in several |
| 1:35.5 | forms from lots of different neighboring areas. Then you can appreciate the local variations |
| 1:40.8 | as well. And the most efficient way to do that, for me at least, is the first-class |
| 1:45.6 | experience of a regent cruise. I was able to do that on our recent all-inclusive tour of Asia. |
| 1:51.6 | I had a hankering for seafood. Well, I always do. |
| 1:54.7 | Seafood that you don't get easily in the US. And I had just an incredible experience |
| 1:59.7 | in the fish markets of Busan, just overwhelming varieties of fresh seafood. |
| 2:04.9 | With more than 500 destinations worldwide, Regents' options are endless. |
| 2:09.8 | Lisbon to Cape Town, Dubai to Athens, Vancouver to Tokyo, Bali to Sydney, just about any regional |
... |
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