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 247: Food Origins
Episode 246: Meat Loaf & Casseroles: Food of the Great Depression
Episode 245: Funeral Food
Episode 244: Tastes Like Chicken
Episode 243: Consider the Oyster
Episode 242: How Artisans Reclaimed America's Lost Flavors
Episode 241: Food in the Gilded Age: What Ordinary Americans Ate
Episode 240: Paletas and the History of Mexican Sweets
Episode 239: Cooking of Spain's Basque Region
Episode 238: Fast Food: The Big, The Bad and The Hungry
Episode 237: How Coke Became Kosher, and other tales
Episode 236: Foods of Alsace with Gabriel Kreuther
Episode 235: Foodways and Cooking of Appalachia
Episode 234: Cuban Cocktail History
Episode 233: Ethnic Restaurateurs
Episode 232: Modernizing Old World Mediterranean Jewish Recipes
Episode 231: From Harissa to Berbere and Beyond: History of Hot Sauce
Episode 230: The CIA Then and Now
Episode 229: Italy: The Changing Food Culture
Episode 228: Long History of a Little Pea
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