The Naming of Things

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 22 April 2000

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

Did you know that graham crackers were named for a preacher and that lobster newburg got its name as the result of a drunken brawl? We've a look at how foods got their names with Martha Barnett, author of Ladyfingers and Nun's Tummies . The Sterns talk gooey butter cake, minimalist cook Mark Bittman has the last word on sun-dried tomatoes, Joshua Wesson is back with wines to drink with the "problem children" of spring—things like asparagus, morels and artichokes – that can be tricky when pairing with wine. Tea authority Bill Waddington and Lynne taste Oolongs.

Broadcast dates for this episode:

April 17, 1999 (originally aired)
April 22, 2000 (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.
0:30.1	It's Lynn Rossetto, Casper, with the splendid table.
0:32.7	Music Today we have a new way of enjoying food, looking at how foods get their names with linguist Martha Barnett, author of Ladyfingers and Nuns Tummy.
0:51.8	Yes, there is a part of the world where you can have a nun's tummy for dessert.
0:55.9	Martha will reveal Pumpernickel's dirty little secret and how a drunken brawl gave us Lobster Newburgh.
1:02.0	Jane and Michael Stern, our hungry travelers, have discovered a St. Louis specialty, gooey buttercake.
1:08.1	Our maverick wine expert, Joshua Wesson, answers the question,
1:11.9	what do you drink with the problem children in spring?
1:15.1	Tea Maven Bill Waddington has a tasting of oolong teas,
1:18.7	and it's open lines for your call.
1:20.9	All this and more.
1:22.7	Coming up on the splendid table.
1:26.5	But first, this.
1:34.6	Welcome to Kitchen Chronicles, where knowledge is power and cooking is pleasure,
1:39.3	a practical guide to nourishing ourselves and the people we care about.
1:43.7	Today, party giving 101.
1:46.0	This is a lineup of some of the best one-pot party dishes that I can think of.
1:52.0	Now, these aren't recipes, but they're ideas to trip off your imagination
1:56.0	and some thoughts on the best cookbooks to go to if you want guidance.
2:05.3	The idea of the one pot party is that you make a single dish,
	...

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