Sushi

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 2 August 2008

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

We're taking a look at sushi-what we never knew about it, that the way we eat it is probably all wrong, and that its birthplace in not Japan. Our guest is journalist Trevor Corson, author of The Zen of Fish: The Story of Sushi, from Samurai to Supermarket. The Sterns are in Colorado where they're tucking into cinnamon rolls the size of dinner plates at Johnson's Corner in Loveland.

Middle Eastern food authority and historian, Claudia Roden, brings us something new to grill: kafta, the ground meat kebabs that every country in the region makes its own. She leaves us her recipe for Moroccan Kebabs from her beautiful new book Arabesque: A Taste of Morocco, Turkey, & Lebanon. Whisky maker John Glaser of Compass Box Whisky Company has been dubbed a maverick by the trade for his new-style blends of Scotch. He stops by with samples for Lynne.

French chef and national treasure Jacques Pépin talks the small simple things he's created over a lifetime of cooking that make sensational eating. He leaves us his recipe for Fromage Fort from his latest, and perhaps most personal, book, Chez Jacques: Traditions and Rituals of a Cook. Carolin Young, author of Apples of Gold in Settings of Silver: Stories of Dinner as a Work of Art, fills us in on her Paris walking and dining tours; and, as always, the phone lines will be open for your calls.

Broadcast dates for this episode:

June 30, 2007 (originally aired)
August 2, 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.
0:36.0	Hi, it's Lynne Rochetteau, and you're listening to The Splendid Table, the show for people who love to eat.
0:42.8	Our program is produced by American Public Media and brought to you by Room and Board.
0:48.3	Handcrafted furniture for your home at room and board.com.
0:52.7	Well, today it's what you never knew about sushi, like the fact that
0:56.5	Japan is not its birthplace, and the way you're eating it is probably all wrong. Our guest
1:02.3	is journalist Trevor Corson, and his book is The Zen of Fish, the story of sushi from samurai
1:08.4	to supermarket. Claudia Rodin, the expert on Middle Eastern food and history, brings us something new to grill,
1:15.8	Kufta, those ground meat kebabs that every country in the region makes its own.
1:21.6	We meet a whiskey maverick, Scotch whiskey, to be exact, and John Glazer is the Maverick. He's blending scotch in new ways,
1:30.6	and he's brought samples. French chef and PBS star Jacques Papin talks the small, simple things
1:37.2	that he's created over a lifetime of cooking, the tricks that we can use every day. And, as always,
1:43.6	in the second half of the show, we're going to be opening the lines for your calls.
1:47.2	You can reach us at 800-537-52-52.
1:51.7	So let's roll with Jane and Michael Stern.
1:54.3	They write the Road Food column in Gourmet magazine.
2:03.9	Lynn. Lizzie. Lynn, you know, in our many years on the road, Michael and I have found that there has to be
2:10.1	at least a hundred world's famous best cinnamon rolls in this country.
2:15.5	Yeah, everybody's got them.
2:16.9	Everybody's got them and everybody
	...

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