In America, we have the most varied cuisine in the world with thousands of foods available in grocery stores and menus in restaurants from every corner of the globe. Why do we need all of this variety? And why are meat and barbecue so high up on our list of favorite foods? Our guests offer some answers to these questions.
Guest Information:
- Sophie Egan, Director of Programs and Culinary Nutrition for the Strategic Initiatives Group at the Culinary Institute of America, author of Devoured: From chicken wings to kale smoothies – how what we eat defines who we are
- Marta Zaraska, author of Meathooked: The history and science of our 2.5 million year obsession with meat
- Robb Walsh, journalist, restaurateur, author of Legends of Texas Barbecue Cookbook: Recipes and recollections from the pitmasters (revised edition)
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