The Origin of Restaurants
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 28 October 2000
⏱️ 61 minutes
🧾️ Download transcript
Summary
According to history professor Rebecca Spang, author of The Invention of the Restaurant, it used to be that going out to eat was not something anyone did by choice, and in 18th Century Paris restaurants weren't about eating at all. It's an intriguing bit of history that Ms. Spang will share.
Jane and Michael Stern report from Fairfield, Connecticut where they're eating Super Duper Weenies from what used to be a truck. Bruce Cost, author of Asian Ingredients, joins us with tips for buying fish sauce and shares a recipe for Vietnamese Spring Rolls with Dipping Sauce. We'll have a tasting of Italian liquors that are meant to bite your tongue and kiss your tummy, and a North Carolina native reports on the North Carolina BBQ wars.
Broadcast dates for this episode:
- October 28, 2000
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. |
| 0:32.3 | It's Lynn Rosetta, Casper, with the splendid table. |
| 0:43.7 | Music Rosetta, Casper, with the splendid table. Today, we look at the future of how food's going to be sold to us. |
| 0:48.5 | Our guest is Trend Forecaster Faith Popcorn. |
| 0:51.8 | Fortune Magazine calls her the Nostradamus of Marketing. |
| 0:55.8 | She says it's all about a new consumer power base. |
| 1:00.6 | Jane and Michael Stern are in New Orleans feasting on great po-boys. |
| 1:05.0 | Apple expert Frank Browning explains some of the pleasures and puzzles of cider. |
| 1:10.1 | Master of Wine, Mary Ewing Mulligan, |
| 1:12.2 | is bringing us some surprising information on wine and sulfites. |
| 1:17.3 | And a Brooklyn Beermeister tells us about Octoberfest. |
| 1:21.2 | All this and your calls coming up on the splendid table. |
| 1:28.1 | But first, this. |
| 1:36.2 | Welcome to Kitchen Chronicles, where knowledge is power and cooking is pleasure, |
| 1:41.4 | a practical guide to nourishing ourselves and the people we care about. |
| 1:45.8 | Let's talk about some of the things that you can do with autumn and winter squashes. |
| 1:51.4 | These are the squashes with hard, in edible skins, and usually with colorful yellow or orange flesh. |
| 1:58.0 | They can range and taste from almost as sweet as sweet potato to as delicate |
| 2:03.3 | as a zucchini squash. Let's start with shopping for squash. Go to the places where the squash is |
| 2:10.8 | the freshest, and if you can get organic squash, all the better. So, try farmers' markets and stores that offer a good selection in locally |
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