The Dirt Cure
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 17 March 2017
⏱️ 52 minutes
🧾️ Download transcript
Summary
We talk to Dr. Maya Shetreat-Klein about her intriguing book, The Dirt Cure. Molly Birnbaum, executive editor of Cook’s Science at America’s Test Kitchen, explains why lamb tastes like lamb, and Bee Wilson has come to believe that changing what we like to eat is the real key to tackling the obesity crisis. Her book is First Bite. Plus Katie Parla, co-author of Tasting Rome, on Rome's changing cuisine and The Sporkful's Dan Pashman on dining out in a wheelchair.
Broadcast dates for this episode:
- March 18, 2016 (originally aired)
- March 17, 2017 (rebroadcast)
Transcript
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| 0:00.0 | The world is changing faster than ever. Now, with The Economist Insider, a new premium video offering, we're giving you unprecedented access to the debates shaping our world. I have set around that table at NATO. There is an incoming missile attack now. Could you answer the question? I'm sorry, we've got way little time now. With a few surprises along the way. I can't promise we'll have a cocktail every time, but we'll try. So, don't just be an economist reader. get on the inside track with the |
| 0:25.0 | experience. surprises along the way. I can't promise we'll have a cocktail every time, but we'll try. |
| 0:25.8 | So, don't just be an Economist reader. Get on the inside track with The Economist Insider. |
| 0:28.7 | Go to Economist.com to join the conversation. |
| 0:38.3 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:44.3 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:51.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:54.6 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 1:02.8 | It's the splendid table from 8pm American Public Media. |
| 1:07.4 | I'm in Rosetta Casper. |
| 1:09.3 | Some people love it, some hate it. |
| 1:12.0 | I'm talking about lamb. |
| 1:13.7 | Now, is there a reason lamb tastes like lamb? |
| 1:16.9 | There is a big reason why lamb tastes like lamb, and it is a very distinctive taste. |
| 1:23.0 | It's one that we all recognize. |
| 1:24.4 | It's one that some people love, and some people really, really don't love. But what it all comes down to is it's fat. It's one that some people love and some people really, really don't love. |
| 1:28.8 | But what it all comes down to is it's fat and a particular type of fatty acid. It's called a branch |
| 1:35.1 | chain fatty acid. And this is something that humans can detect at tiny levels. And it's what |
| 1:41.2 | gives lamb this kind of gainy, more earthy taste than, say, beef. |
| 1:46.2 | Another lesson in cook science with Molly Burnbaum of America's Test Kitchen, |
| 1:51.5 | and lots more this hour on The Splendid Table. |
| 2:00.6 | Hi, it's Frances Lamb, the new host of The Splendid Table. Hi, it's Frances Lamb, the new host of The Splendid Table. |
... |
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