What makes food "authentic"? Do we need to feel close to where it's made? Know the complete history of where it comes from? Be able to diagram the chemistry of how it dances along our taste buds? How can we quantify the romance between eaters and the food they love?

In this hour, we talk about what it means to truly love what you eat and drink — and we ask why it matters.

Original Air Date: June 30, 2018

Interviews In This Hour:
The Frightening Sameness Beneath Hundreds of Flavors — A Little Grammy, A Little Bubbe: A Writer Embodies Family History Through Food — Anyone Can Cook—With the Right Elements — Does 'Selling Out' Make a Difference You Can Taste? — Two Dishes, Two Tastings: A Dinner Party with Simran, Michael, Samin and Josh

Guests:
Simran Sethi, Samin Nosrat, Michael Twitty, Josh Noel

Never want to miss an episode? Subscribe to the podcast.
Want to hear more from us, including extended interviews and favorites from the archive? Subscribe to our newsletter.

Barrel-aged stout and selling out

Mentioned by

Mentioned in 1 episodes

The AI-powered Podcast Player