Wedding Celebration Food

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 25 May 2002

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

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Summary

"This week British writer Elizabeth Luard, author of Sacred Food: Cooking for Spiritual Nourishment, takes a look at the traditional foods different cultures serve at significant life events. We'll focus on food for a wedding celebration as Elizabeth explains why the French favor cream puffs hit with a hammer over cake cut with a knife, why the British avoid greens at a nuptial feast, and why higher is better when it comes to the cake. Her recipe for Soupe de Mariage is pot-au-feu for a wedding party or any time.

The Sterns report from the Pine Club, a quirky adult supper club in Dayton, Ohio. Go for the great aged steaks and bring lots of cash! Dorie Greenspan evaluates skillets, and T.R. Reid, author of The Chip, reports on hot London restaurants. Novelist-turned-wine-writer Jay McInerney has wacky wine and food combos, and Lynne takes your calls.

Broadcast dates for this episode:

May 25, 2002

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.
0:32.8	Hi, it's Lynn Rosetta, and you're listening to The Splendid Table, a show for people who love to eat.
0:39.0	Our program is produced by Minnesota Public Radio for PRI.
0:43.7	Today we talk the Folkways of the Wedding Cake with Elizabeth Louard, author of Sacred Food.
0:49.3	For instance, why do the French go for cream puffs and a hammer instead of a cake and a knife?
0:56.6	Or why a wedding without sugar bodes ill for the newlyweds?
1:02.4	Bon Appetit's equipment expert Dory Greenspan checks out the one pan every cook needs.
1:08.5	T.R. Reed, the Washington Post London Bureau Chief, calls in with what's new on the food scene there.
1:14.8	Then I challenge novelist and wine expert Jay McEnnerney to match wines with real-life foods,
1:21.3	like mac and cheese and take-out barbecue.
1:24.1	And as always, in the second half of the show, we're going to be opening the lines for your
1:27.9	calls. You can reach us at 800, 537-52. Well, Jane and Michael Stern are ready to roll. They write
1:36.1	the road food column in Gourmet Magazine.
1:48.7	Lynn, I have an American culinary quiz for you.
1:51.6	What exactly is a supper club?
1:53.8	Oh, boy.
1:54.7	Okay.
1:59.8	In our neck of the woods, a supper club is a place.
2:03.9	It's kind of a fancy place, and it's often not in a city.
2:09.9	It's out in a town or in small towns, and it's where you go for dancing and to eat.
	...

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