What makes a national dish, and who decides? Food writer Anya Von Bremzen dives into the questions as she journeys to the heart of six of the world's most storied food traditions in search of how cuisine became connected to place and identity. It's all from her new book, "National Dish: Around the World in Search of Food, History and the Meaning of Home."
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Episode 207: Cuban Cuisine
Episode 206: Roman Food Culture
Episode 205: Man and his Bread
Episode 204: Nordic Cuisine
Episode 203: The Middle Eastern Roots of Spices and the Early Globalization of Food
Episode 202: Sugar and its Dark History
Episode 201: Live From the IACP: Anne Willan
Episode 200: Italian Food & Feasts
Episode 199: Nowruz: Persian New Year Traditions
Episode 198: Automat: The History, Book & Movie
Episode 197: History of Food in India
Episode 196: History of Dining on the Trans
Episode 195: How the Other Half Ate: Working Class Meals of 1900
Episode 194: Preserving Traditional Italian Cuisine
Episode 193: Women Behind the Food Sections
Episode 192: Chef Boyardee
Episode 191: Eating Delancey: Jewish Food Memories
Episode 190: Longevity Food
Episode 189: Turkey, An American Story
Episode 188: Brunch: A History
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