The Splendid Table

  • Hosted by Lynne Rossetto Kasper

More than just talking about recipes, Splendid Table explores everything about food: the culture, the science, the history, the back stories and the deeper meanings that come together every time people sit down to enjoy a meal.

The Splendid Table host, Lynne Rossetto Kasper
Credit APM

http://splendidtable.publicradio.org/

Southside Smokehouse & Grille

Aug 28, 2015

Rockaway Athletic Club

Aug 28, 2015
Jeff Attaway / Flickr

"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam. "It's the way you treat the guest." He is the author of Senegal: Modern Senegalese Recipes from the Source to the Bowl.

Senegal's cuisine: 'You have to expect lots of seafood'

Melanie Dunea / CPi from My Last Supper

From photographing Mario Batali with a necklace of sausages to Marcus Samuelsson wearing a turban of smoked salmon, Melanie Dunea has an unusual approach to capturing chefs on film. Dunea is the author of My Last Supper and My Last Supper: The Next Course.

One writer's battle to get her aging mother to eat

Aug 28, 2015
Thomas Northcut / iStock / Thinkstock

"My mother taught me that food was fuel," says writer Elissa Altman. "That food was dangerous. That food was the enemy."

Freshy's Seafood Market

Aug 14, 2015

Visit Taipei's night markets to taste Taiwan's signature dishes

Aug 14, 2015
anjan58 / Flickr

Cathy Erway, author of The Food of Taiwan, shares the distinctive tastes of Taiwanese cuisine.

Lynne Rossetto Kasper: We need some orientation with Taiwan. First of all, where is it? What is it?

Cathy Erway (Photo: Pete Lee)

army.arch / Flickr

For the project "To Live and Dine in L.A.," Josh Kun combed through the Los Angeles Public Library's collection of 9,000 menus dating back to 1875. The resulting book and exhibit show the transformation of the city's restaurant culture.

Can you make 3 meals for $4 a day?

Aug 14, 2015
AD077 / iStock / Thinkstock

Good and Cheap: Eat Well on $4/Day started as Leanne Brown's thesis project for her master's in food studies at New York University. "$4 a day means something really specific," Brown says.

jkwoo / Flickr

"Somebody who wants to learn how to differentiate and appreciate different wines -- they say that anybody can learn how to do that," says Wendy Suzuki, author of Healthy Brain, Happy Life. "You may not become a master sommelier, but you can learn. The trick is to simply give yourself lots of different olfactory stimulation." She is a professor of neural science and psychology at New York University.

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