Thai Food

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 5 June 2004

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week we'll hear how Buddhism and karma shape the most sophisticated cooking in Southeast Asia. Our guest, David Thompson, calls it "the cuisine that takes no prisoners." He shares a recipe for Thai Grilled Chicken from his book, Thai Food.

Jane and Michael Stern are eating Frito Pie from the Five & Dime General Store while strolling the mall in Santa Fe.

David Rosengarten reveals some extraordinary Mondavi wines, discovered while celebrating Robert Mondavi's 90th birthday and tasting his way through everything made by the renowned producer.

Travel writer Anya Von Bremzen went home to Russia and found a booming new food scene. She tells of some discoveries in Pushkin, and leaves us a recipe for True Russian Blini.

Only Calvin Trillin could turn a ride to the airport into an adventure in raw fish. It's a tale from his new book, Feeding a Yen: Savoring Local Specialties from Kansas City to Cuzco.

Broadcast dates for this episode:

June 7, 2003 (originally aired)
June 5, 2004 (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.
0:31.5	It's Lynn Rosetta Casper with the splendid table.
0:34.4	Music with the splendid table.
0:48.4	Today it's how Buddhism and karma shapes the most intricate cooking in Southeast Asia.
0:51.6	Our guest calls it the cuisine that takes no prisoners.
0:53.0	He is David Thompson.
0:55.6	His book is Thai food, perhaps the most complete study we've seen so far. Our big news, the Frito Pie has been saved from extinction,
1:03.3	and the Stearns are celebrating. David Rosengarten toasts Robert Mundavi's 90th birthday by tasting
1:09.4	every wine he makes.
1:16.6	Travel and Leisure Magazine's Aniavon Brimpsen goes home again to Russia and a booming new food scene.
1:22.1	Then Calvin Trillen turns a ride to the airport into an adventure in raw fish.
1:26.3	All this and your calls coming up on the splendid table. But first, this.
1:33.3	Peel me a grape, crush me some ice.
1:42.3	Skin me a peach, save the fuzz for my pillow
1:47.0	Talk to me nice
1:50.0	Talk to me nice
1:52.0	You've got to wind me
1:56.0	And dine me
1:59.0	Don't try to fool me.
2:02.3	Be to me.
	...

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