Mindless Eating

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 5 January 2008

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week we take a look at what controls our eating. Is it real hunger or something more complex? We'll have answers from our guest, Brian Wansink, director of the Cornell University Food and Brand Laboratory. His new book is Mindless Eating: Why We Eat More Than We Think. It's an endangered species for the Sterns — an old-time American chili parlor that's alive and well at Mike's Chili Parlor in Seattle.

Food writer Francine Maroukian shares her idiosyncratic approach to building a cookbook library and shares some favorite titles from her own shelves. Then Lynne weighs in with some sources to check when starting or adding to a cookbook collection. That brilliant culinary trickster, Chef Michel Richard, has tips that make the new kitchen technology doable for home cooks. The recipe for Low Carb-O-Nara is from Chef Richard's book Happy in the Kitchen: The Craft of Cooking, the Art of Eating.

Celebrity Stump Master Christopher Kimball returns for another round of Stump the Cook, we have a report on bottled waters, and the phone lines will be open for your calls.

Broadcast dates for this episode:

January 6, 2007 (originally aired)
January 5, 2008 (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.
0:36.1	Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for
0:40.2	people who love to eat. Our program is produced by American Public Media and brought to you by
0:45.8	room and board, handcrafted furniture for your home at room and board.com. Today we ask the question,
0:53.3	how much control we actually have over what we eat.
0:57.4	Our guest is Professor Brian Wancink. Now, he's director of the Cornell University Food and
1:02.1	Brand Lab. His book is Mindless Eating, Why We Eat More Than We Think. Food writer Francine Marukian
1:08.9	breaks down how to think out your own cookbook library.
1:12.6	A master chef with a puckish streak takes us where no home cook has gone before.
1:17.6	His colleagues call Michel Richard, genius, iconoclast, and provocateur.
1:23.1	Then I take on a new challenger in our refrigerator game, Stump the Cook.
1:27.4	Cook's Illustrated's Christopher Kimball reigns as our guest stump master.
1:31.5	And as always, in the second half of the show, we're going to be opening the lines for your calls.
1:35.4	You can reach us at 800, 537-52-52.
1:40.5	So let's get started with Jane and Michael Stern.
1:43.3	They write the Road Food column in Gourmet Magazine.
1:52.2	Lynn, of all of our favorite styles of restaurant, one of the best and one of the most endangered is the urban chili parlor.
2:00.7	The blue-collar restaurant where you can go and eat a bowl of chili, and one of the most endangered is the urban chili parlor,
2:04.4	the blue-collar restaurant where you can go and eat a bowl of chili and have a beer or a Coke or whatever you want on the side
2:07.4	and basically pay about $5 for a hearty meal
	...

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