Saffron

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 8 April 2016

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

Contributor Melissa Clark digs into the fragrant food of Lebanon with Maureen Abood, author of Rose Water & Orange Blossoms. Jeremy Nolen, author of New German Cooking, says German food is more than sauerkraut and schnitzel. Kimberly Jung co-founded Rumi Spice, a business that buys saffron directly from Afghan farmers. We meet up with a man with synesthesia -- he tastes what he hears -- and learn about his project to map out the tastes of the London Underground. Neil Kelley, a research fellow at the Smithsonian, explains what we can learn about animals' diets from studying their skull and teeth. The Sterns visit The Old Coffee Pot Restaurant in New Orleans.

Broadcast dates for this episode:

April 10, 2015 (originally aired)
April 8, 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.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:32.5	It's the splendid table from APM, American Public Media.
0:37.0	I'm Lynne Rosetta Casper.
0:39.0	Today we meet Neil Kelly, a paleobiologist at the Smithsonian.
0:43.3	Now, he studies what we eat in an entirely different way.
0:47.7	I'm particularly interested in extinct animals.
0:50.7	I'm interested in fossils that lived in the ocean around the time of the dinosaurs. These
0:55.2	were animals that lived on land and then evolved to move into the ocean. And as they did so, they
1:01.0	had to change their diet to start feeding on food that they could find there instead of on land.
1:06.7	And we have similar things in the oceans today, marine mammals like whales and seals that originally evolved on land, but moved into the ocean and changed their diet so they could feed and live there.
1:19.7	More evidence that we are what we eat. That's this hour on the splendid table.
1:34.8	Music That's this hour on The Splendid Table. This is The Splendid Table from APM, American Public Media,
1:39.5	the show for people who love to eat.
1:42.8	I'm Lynn Rossetto, Casper.
1:53.3	Music for people who love to eat. I'm Lynn Rossetto, Casper. You know, as a kid growing up, you don't realize you might be eating extraordinary food every day.
2:00.3	Maureen Abude, the daughter of Lebanese immigrants, was raised in northern Michigan.
2:04.6	Each day, she unthinkingly enjoyed her family's dishes, fragrant with spices and drizzles of
2:11.6	mysterious flower waters. But by the time she'd gotten her master's degree in literature, she began thinking about
2:20.1	the tastes of her family's food. Well, that led to her award-winning blog, Rosewater and Orange
2:27.0	Blossoms, and now to her book of the same name. Our contributor, Melissa Clark, talked with
	...

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