Eric Pallant

In this engaging discussion, Eric Pallant, a bread historian and author of 'Sourdough Culture,' dives into how French regulations preserve the quality of bread, contrasting it with the rapid, commercial baking seen in the U.S. Meanwhile, Mark Schatzker, a writer and flavor researcher known for 'The Dorito Effect,' explores the decline of tomato flavor due to industrial breeding and highlights the superior taste of European varieties. Both guests emphasize cultural practices that enhance food experiences and why we often enjoy flavors more when abroad.

Eric Pallant, a bread historian and author of Sourdough Culture, dives into the secrets of why food tastes better abroad. He contrasts the artisanal craftsmanship of French boulangeries with the blandness of industrial bread in the U.S., pointing out that slow fermentation creates rich flavors often missing in commercial loaves. Pallant also discusses how American flour standards prioritize speed over taste. Discover why tomatoes and Wagyu beef also shine better on foreign soil, thanks to cultural practices and local farming.