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Colorful spices in a market in Marrkech

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178 Segments




The Perils Of Overfishing, Part 2

This is the second segment of Fresh Air's two-part interview with Daniel Pauly, a professor at the Fisheries Centre of the University of British Columbia. Pauly warns that the global fishing industry has drastically depleted the number of fish in the oceans.


The Perils Of Overfishing, Part 1

Daniel Pauly, a professor at the Fisheries Centre of the University of British Columbia, warns that the global fishing industry has drastically depleted the number of fish in the oceans.


Ruth Reichl: A New Book And The End Of 'Gourmet'

The editor in chief of Gourmet joins Terry Gross to discuss the surprise announcement that the venerable magazine will publish its final edition in November. Along with recipes and regrets, she'll talk about her new recipe book, Gourmet Today.


A Return To America's Gustatory Past

Mark Kurlansky's The Food of a Younger Land presents a marvelous history of America's gastronomical oddities and antiques; a remembrance of tastes and customs past. Maureen Corrigan has a review.


Food As A National Security Issue

In an open letter to the next president, author Michael Pollan writes about the waning health of America's food systems — and warns that "the era of cheap and abundant food appears to be drawing to a close."


Bananas, A Storied Fruit With An Uncertain Future

Americans consume more bananas than apples and oranges combined. Dan Koeppel, author of Banana: The Fate of the Fruit That Changed the World, gives us a primer on the expansive history — and the endangered future — of the seedless, sexless fruit.


Food Scientist Harold McGee: 'On Food'

The book On Food and Cooking: The Science and Lore of the Kitchen has become a reference tool for many cooks. Now author Harold McGee has revised and updated the book. It's an exposition of food and cooking techniques, delving into technology and history. McGee diagrams the stages of making mayonnaise under a microscope, explains why peppers are hot, and why seafood gets mushy if you cook it improperly. McGee is a world-renowned authority on the chemistry of cooking.


Tom Parker Bowles, Dining Out on Adventure

Snacking on water beetles in Laos, dining on dog in Korea: Tom Parker Bowles, food writer for Britain's The Mail on Sunday, Night and Day, and Tatler (and son of Prince Charles' wife, Camilla Parker Bowles), has written what he's described as "a travel book about weird food."

It's called The Year of Eating Dangerously: A Global Adventure in Search of Culinary Extremes.


In Memory of Michael Jackson, King of Beer

The well-known beer expert Michael Jackson died Aug. 30 after a heart attack; he was 65 years old. Jackson wrote The Pocket Guide to Beer, The Great Beers of Belgium and The World Guide to Beer, and starred in the documentary series The Beer Hunter. He spoke to Terry Gross in 1991.


Eat Up — And Don't Forget the Palate Cleansers

Food scientist Massimo Marcone travels the world's remotest corners to investigate bizarre food "delicacies" — cheese infested with squirming maggots, coffee brewed from coffee beans extracted from the feces of a cat-like creature, salad oil made from nuts excreted by goats, and so on.

Marcone teaches food science at the University of Guelph, in Ontario. His new book is In Bad Taste? The Adventures and Science Behind Food Delicacies


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