What We Can Learn From School Lunch in Japan

Food with Mark Bittman

Sweetness and Light

Nutrition, Arts, Food, Culture, Cooking, Health & Fitness, Society & Culture

4.9 • 947 Ratings

🗓️ 3 April 2024

⏱️ 30 minutes

🔗️ Recording | iTunes | RSS

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Summary

Coming to you from Nagasaki, Japan! Mark and his partner, Kathleen Finlay, talk to each other about their trip to one of Japan's school lunch centers, a place that serves 1,750 students and serves as an excellent model for what a progressive lunch program looks like: carefully curated and delicious menu, cooked from fresh and seasonal ingredients; made affordable for everyone; no time limit; a focus on service and community and making food a part of education. PLUS: More from food stylist Barrett Washburne, who talks to Kate about the laws around food styling and weird things that are done to foods — like supergluing a turkey.

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Transcript

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0:00.0	Hi everyone. Welcome to Food. I'm Kate Bitman and I'm glad you're here. Got
0:07.8	comments feedback questions reach out at food at markbitman.com. Also visit us online at bitman project.com.
0:16.0	Last week Carrie wrote about fresh ideas to use the three most common types of
0:21.2	lentils, French green, red, and brown, with a new recipe for each one,
0:26.1	such as refried red lentils with tachine salsa, all in partnership with our friends at Bob's Redmill.
0:33.6	Plus Mark and Kathleen hiked an 8th through Tokashima Japan.
0:37.9	Bitman Project.com. We'll get back to that conversation in a minute, but first I want to talk about
0:54.0	something that lots of people ask me about when it comes to global cuisines.
0:58.0	There is something magical about eating a cuisine in the place where it originated.
1:02.0	One of the reasons for that is that the dishes that the eating a cuisine in the place where it originated.
1:02.8	One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place.
1:08.8	It's why the feta and tomato and a Greek salad tastes so perfect in Athens, or the artichokes in olive oil in Rome are
1:15.8	to die for.
1:17.0	They have a certain sweetness and tang that you can get close to but not easily replicate.
1:22.7	And not surprisingly, one of the best ways to get a sense for how something should taste
1:28.5	is to visit a region of the world and sample a dish in several forms from lots of different neighboring areas.
1:35.0	Then you can appreciate the local variations as well.
1:38.0	And the most efficient way to do that, for me at least, is the first-class experience of a regent cruise.
1:44.2	I was able to do that on our recent all-inclusive tour of Asia.
1:48.0	I had a hankering for seafood.
1:50.0	Well, I always do.
1:51.0	Seafood that you don't get easily in the US, and I had just an incredible experience
	...

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