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September 26, 2009

What makes man, man and an ape an ape? According to Richard Wrangham it is not one's ability to fashion tool, but rather the ability to cook. He is the author of Catching Fire, How Cooking Made Us Human. The Sterns are in LA eating a French Dip at its origin, Philippe's French Dip Restaurant, and there is a new movement sweeping across America — group canning sessions.

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00:15 – 06:58  Canning Across America

Kim O'Donnel talks about reviving the lost art of "putting up" food.

Recipe: Classic Simmered Italian Tomato Sauce
Web site: www.canningacrossamerica.com
Lynne's book picks: Putting Up by Steve Dowdney, and Well-Preserved by Eugenia Bone

07:15 – 11:47  The Sterns

Phillipe, the Original French Dip in Los Angeles

Book: 500 Things to Eat Before It's Too Late

12:38 – 21:36  Catching Fire

Richard Wrangham on how cooking makes us human.

Web site: www.harvardscience.harvard.edu
Book: Catching Fire, How Cooking Made Us Human

21:42 – 28:50  Single-Handed Cooking

J.J. Goode shares a piece that originally appeared in the July 2009 issue of Gourmet magazine.

Web site: jjgoode.com

28:56 – 32:13  Calls, Pt. 1/Trivia Question

Lynne takes a call about potato eyes.

33:13 – 45:10  Trivia Answer/Calls, Pt. 2

Lynne takes calls about savory muffins, brown sugar, and homemade pasta.

45:10 – 49:50  Sword Swallowing

Dr. Brian Witcombe on his research into the history and biology of sword swallowing.

Video: youtube.com/watch?v=vPulig6sDWM

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Recipes

Classic Simmered Italian Tomato Sauce with Pasta

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Where We Eat

Jane and Michael Stern: Phillipe the Original in Los Angeles, CA

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The Sterns are at the home of the French Dip — Phillipes in Los Angeles. They've also got a nine cent cup of coffee.

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