Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu.
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Guests:
Beth Forrest
Her faculty bio and books
Sam Yamashita
His piece on the Japanese Turn | His books | His faculty bio
Krishnendu Ray
His book | His faculty bio
The courses:
The articles mentioned in this episode:
More resources:
From Loading Dock Talks: Barbacoa w/ Norma Listman and Saqib Keval
How Do We Savor Change? A Conversation with Geraldine DeRuiter
Southern Smoke Dispatch w/ Chefs Reem Assil and Carlo Lamagna
Southern Smoke Dispatch w/ Chefs Ana Castro and G Benchawan Painter
Southern Smoke Dispatch w/ Chef Emmanuel Chavez
"Be A Girl" 5 Years Later: Part 3 w/ Kiah Fuller
"Be A Girl" 5 Years Later: Part 2 w/ Courtney Moisant
"Be A Girl" 5 Years Later: Part 1 w/ Edalyn Garcia
From The Sporkful: The Brewer rewriting The Story of Beer in Iran
Introducing “The Build” from Opening Soon
It’s Blame the Lunch Worker First and Foremost: Guest Episode from LWC Studios
Zero Stars: Why is a Tire Company Rating Food?
The Brigade System: a conversation w/ Telly Justice & Mike Sheats
It's Corn: Process & Purpose
Is Culinary School Worth It?
Meat Your Butcher: The Craft of Cutting Meat
Screen to Table: Influencing the Craft of Cooking
Value of a Meal (w/ Kin Restaurant)
Abalone: The Cost of Consumption
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It is Free
The Modern West
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The Why Files: Operation Podcast
Jimmy Akin’s Mysterious World
Inconceivable Truth