Winemaker Robert Gerald Mondavi. He's credited with being, "one of the world's two or three most influential wine makers." ("New West" magazine). In the 1960's he severed ties with the family's Winery in Napa Valley where his father had been producing bulk wine since the 1930's. He went on to form his own winery, Robert Mondavi Winery, and to put California on the map as a world-class wine producer.
Novelist Anne Lamott. Her latest novel, "All New People", is an account of growing up in a Northern California railroad town in the midst of the cultural dislocations of the 1960's. (Interview by Sedge Thomson)
Food historian William Woys Weaver. Weaver is a leading expert on the culinary traditions and cooking techniques of the 18th and 19th centuries, and he often is often consulted by restoration organizations such as Old Sturbridge Village and Colonial Williamsburg. Weaver also tracks the emergence of regional American cuisines, often focusing on what the common workers, farmers, and slaves ate. Weaver's new book, "America Eats," examines American foods as a valid form of folk art. It also features traditional recipes adapted for the modern kitchen.
The French Chef, Julia Child. She spent three decades explaining French cuisine to modern American audiences in several Peabody and Emmy Award-winning PBS shows. Child is also the author of several cookbooks, including her newest, "The Way to Cook."
Food writer Harold McGee investigates the science of everyday cooking -- things like whether blowing on soup really cools it, or why hot water turns into ice cubes quicker than cold water. His new book is called The Curious Cook.
David Rosengarten and Joshua Wesson, coeditors of the "Wine and Food Companion," join Fresh Air to talk about the history, science, and varieties of sparking wine. Later, Atlantic Magazine food writer Cory Kummer recommends some of cheaper options available.
Michael Jackson (No, not THAT Michael Jackson). He's a beer expert who's written the "Pocket Guide to Beer (The Connoisseur's companion to over 1000 Beers of the World)," by Simon & Schuster. He lives in England and has also written "The New World Guide to Beer.
We examine the current craze surrounding low-fat and low cholesterol foods. First, nutritionist Jane Hurley of the advocacy group, Science in the Public Interest talks about recent marketing trends in "healthy" food...things like McDonald's "McLean" burger. Second, Wall Street Journal cultural writer Raymond Sokolov talks about America's obsession with food and fat. Third, cardiologist Thomas Graboys of the Harvard School of Public Health gives us some sane advice about diet and health.