Michael Twitty can trace his family’s food history back to the slave cabins and Antebellum kitchens of the South. Honoring his diasporic heritage — he’s both black and Jewish — lead Twitty to the practice of identity cooking. He calls it Kosher/Soul.
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Culture
Chef, author, and Netflix star Samin Nosrat developed her own philosophy of cooking, based on a few universal principles: salt, fat, acid and heat. She says it allows us to cook by following our taste buds, rather than a recipe book.
153 flavors of ice cream. An acre of cold cereals. Why do supermarkets have so many choices? Or do they? Where we might see hundreds of flavors, varieties and brands of food, food journalist Simran Sethi sees a scary kind of sameness.
What if the guiding principle we used in cooking, eating and growing food was love? From an Iranian-American kitchen to the chocolate forests of Ecuador, we explore new ways to express deep flavors and personal identity through food and cooking.
After listening to the food mavens and masters in our show on chasing "authentic" food, you might be mentally gathering tips on how to better enjoy food in your own home. So let's gather some tips for better eating in one place.
Young people seem to be feeling the pressure to be perfect more than anyone else. Social psychologist Tom Curran tells us how neoliberalism and the digital age created a generation that feels guilty about falling short of flawlessness.
Author Lucas Mann writes that calling reality TV a guilty pleasure is "the dumbest cultural cliche." "To The Best Of Our Knowledge" producer Haleema Shah asked him about his relationship with reality TV and the person he watches it with — his wife.
We decided to trace Western culture's fixation on guilt back to one of its earliest origins — the story of Adam and Eve. It's only a page and a half in the Bible, but literary historian Stephen Greenblatt told Steve Paulson why it has been so influential.
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