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FROM THIS EPISODE

Do you say soda, pop or Coke? Bert Vaux and Brice Russ dissect the linguistics of food. Molly Stevens reminds us that the oven is not only for roasting meat, but for veggies too. Russ Parsons describes his ever growing cookbook collection and divulges his favorite sources for rare cookbooks. Ghostwriter Andrew Friedman weighs in on the recent controversy spurred by a New York Times article on cookbook ghostwriters. The New York Public Library is digitizing its historical menu collection and you could help. Librarian Rebecca Federman shares the details. Plus, Jonathan Gold

ventures to the San Gabriel Valley for crab dumplings the size of a grapefruit.

 

Banner image: Mel Melcon of the Los Angeles Times

One Good Dish

David Tanis

Producers:
Gillian Ferguson
Laryl Garcia
Harriet Ells
Sara Barbour

Guest Interview Market Report 6 MIN, 36 SEC

Ari Kolender is the chef de cuisine at Red Medicine. He requested that Jaime Farms bring green strawberries to the farmers' market so that he can pickle them. Kolender shared his Master Pickling Liquid with us on the Good Food Blog so that you can pickle green strawberries at home too. At the restaurant they serve them atop foie gras in a savory dish and they will soon be serving them with sweet dishes as well.

Edgar Jaime of Jaime Farms was surprised that chefs wanted to pay for under-ripe strawberries. He says picking the green berries actually benefits the plant allowing the next growth to be larger.

Music: "Flower Empty Tree" by by Kris Berry

Guest Interview All about Roasting Vegetables 7 MIN, 57 SEC

gf120421roasting.jpg Molly Stevens' latest book is All about Roasting: A New Approach to a Classic Art. A recipe for her Quick-Roasted Sugar Snap Peas with Toasted Sesame Salt as well as a recipe for her Orange-Roasted Carrots with Gremolata are on the Good Food Blog.

Listen to Evan interview Stevens about her book, All about Braising: The Art of Uncomplicated Cooking, in our archives.

All About Roasting

Molly Stevens

Guest Interview Classic Cookbooks 7 MIN, 16 SEC

Russ Parsons is the Food Editor for the LA Times where he writes The California Cook column. His article about cookbooks that bring comfort inspired this segment. His favorite sources for acquiring first edition and signed books are used bookstores and alibris.com.

parsons_library.jpg
Russ Parsons' cookbook collection

Music: "I Forget It's There" by Lay low

Guest Interview The Secret Life of a Cookbook Ghostwriter 9 MIN, 39 SEC

Andrew Friedman runs the website Toqueland.com. He's also a cookbook ghostwriter, and was quoted in a controversial New York Times article about ghostwriting that saw high profile celebrities like Rachel Ray and Gwyneth Paltrow taking umbrage.

Guest Interview The New York Public Library's Menu Collection 8 MIN, 8 SEC

Rebecca Federman is the Culinary Collections Librarian at the New York Public Library. She's spearheading the What's on the Menu? project, an initiative in which the general public is helping the library digitally transcribe its more than 40,000 historical menus. Researchers can browse the transcribed menus online by restaurant, location, date or dish.

Want to help? Start transcribing for the What's on the Menu project!

Music: "Confessions D'un Rap Addict" by Ben Mazué

Guest Interview Soda, Pop or Coke? The Linguistics of Food 10 MIN, 54 SEC

Bert Vaux is Professor of Phonology and Morphology at the University of Cambridge in the UK. He was formerly an Associate Professor of Linguistics at Harvard where he studied regional differences in words and pronunciation. He discusses the regionality of words like soda, pop, Coke and icing versus frosting.

Brice Russ is a graduate student at Ohio State studying linguistics. He created a Twitter app that allowed him to search through 400,000 tweets to dissect the regional differences in the use of soda, Coke and pop.

Guest Interview Slurping Dumplings through a Boba Straw 6 MIN, 48 SEC

Jonathan Gold visits Wang Xing Ji in the San Gabriel Valley. What separates this dumpling house from others is that it is Wuxi food, from a city on the outskirts of Shanghai. Jonathan recommends the Pork Soup Dumplings, Wuxi Spare Rib, Crab Soup Dumpling, Salt and Pepper Crispy Cake, Stir Fried String Beans and Fried Rice with Pork Belly.

Wang Xing Ji
140 W Valley Blvd, Ste 211
San Gabriel, CA 91776
626-307-1188

You can find all of Jonathan's restaurant suggestions on the Good Food restaurant map.

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