Tasting Menus: A Dining Experience
Copper & Heat Radio
English - December 15, 2022 17:00 - 38 minutes - 35.1 MB - ★★★★★ - 107 ratingsSociety & Culture Arts Food restaurants jamesbeard finedining culture cooks chefs Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
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Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu.
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Guests:
Beth Forrest
Sam Yamashita
His piece on the Japanese Turn | His books | His faculty bio
Krishnendu Ray
The courses:
The restaurant by Mathurin Roze de ChantoiseauHassun from Hyotei in KyotoRouge en ècaille de pomme de terre by Paul BocuseSukiyakiToro and caviar by Masa TakayamaNixtamalized butternut squash en tacha from Lenga Madre in New Orleans
The articles mentioned in this episode:
'Tasting’' Menu: A Good Idea Sours by Mimi Sheraton in the New York TimesNibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York TimesThe New Generation of Tasting Menus Won’t Test Your Patience (or Your Wallet) by Brett Anderson in the New York Times
More resources:
The Japanese Origins of Modern Fine Dining by Meghan McCarron (2017)The Never-Ending Pivot: Amid the Omicron Surge, Restaurants Have Turned to Tasting Menus by Jeremy Repanich (2022)The death of the tasting menu by George Reynolds (2022)The Backlash Against the 'Tyranny' of Tasting Menus by Amy McKeever (2013)The Not-So-New Nouvelle Cuisine by Mimi Sheraton (1979)Celebrating the Ringmaster of the Restaurant Circus by Florence Fabricant (2014)How America’s First 3 Star Michelin Sushi Chef Serves His Fish on Eater’s YouTube (2015)