Culinary Historians

"Free Women of Color with their Children and Servants in a Landscape" by Agostino Brunias

The origins of food and spirits are usually not well known and can sometimes be hard to track down.  After all, how do you figure out where something that’s been around for centuries originated? On this week’s show we’ll speak with several culinary historians about the history of some fabulous foods, and some spirits too. 

We begin with author and historical gastronomist Sarah Lohman.  Her book, 8 Flavors:  The Untold Story of American Cuisine recognizes the relationship between the eight flavors  she considers the foundation of American cuisine.  She shares a tale of how a slave named Edward Albius changed the world by learning to pollinate vanilla, a plant native to Mexico, outside of its native environment.  

Next, David Shields joins us in studio to discuss his book, The Culinarians:  Lives And Careers From The First Age Of American Fine Dining.  David shares a story about how back in the 1890’s Madame Begue created the butcher’s breakfast. 

Then, we find out whether whiskey is bourbon or bourbon whiskey?  We’re joined by author and spirits historian Fred Minnick. He answers that question for us as well as who really taught Jack Daniel to distill.

Finally, food author Rien Fertel joins us with the history of that New Orleans staple the praline.