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 187: 187
Episode 186: Mexico’s Culinary Heritage
Episode 185: Baby Food: A Cultural History
Episode 184: Vegetarian Flavors
Episode 183: Colonial Drinks: Shrubs, Flips, & Rattle
Episode 182: History of the Potato Chip
Episode 181: Bread with Lionel Vatinet
Episode 180: The Food History Reader
Episode 179: Fried Walleye and Cherry Pie
Episode 178: The Donut with Michael Krondl
Episode 177: Food Obsessed Metropolis
Episode 176: Ramen: The Untold History
Episode 175: History of Food in Italy with Fabio Parasecoli
Episode 174: The Beekman 1802 Heirloom Vegetable Cookbook
Episode 173: Food Trends with David Sax
Episode 172: Real Pasta with Maureen Fant
Episode 171: Beyond Bratwurst
Episode 170: Pretzel History with Hans Röckenwagner
Episode 169: Delmonico’s Restaurant
Episode 168: The History of Knives with Peter Hertzmann
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