Good Food
Remembering Paul Prudhomme, The Jemima Code & Edible Monuments
LA Times test kitchen director Noelle Carter pays tribute to the late chef, Paul Prudhomme. Food historian Toni Tipton Martin’s new book, The Jemima Code, reveals the untold African American culinary legacy. Plus, the new Edible Monuments: The Art of Food for Festivals exhibition opens at the Getty.
By Evan Kleiman • • 57m ListenPhoto: Paul Prudhomme (holga_new_orleans)
In this episode
7 storiesRemembering Chef Paul Prudhomme
Former celebrity chef Paul Prudhomme brought national recognition to the culinary traditions of Louisiana's Creole and Cajun cuisine.
Read the story7 minLet Them Eat Cake
Claire Ptak worked as a pastry chef at Chez Panisse before bringing her northern Californian sensibility to The Violet Bakery in London. By staying true to simple, seasonal ingredients, she finds the perfect balance between nourishing and indulgent treats in The Violet Bakery Cookbook .
Read the story10 minThe Jemima Code: Two Centuries of African American Cookbooks
The American South has given us one of our nation's most distinctive and varied regional cuisines. Yet, of the 100,000 recipe collections published over the last two centuries, only 200 or so have ever been properly credited to African American cooks and writers.
Read the story13 minEdible Monuments: The Art of Food for Festivals
Marcia Reed is chief curator at the Getty Research Institute . She discusses her current exhibition, Edible Monuments: The Art of Food for Festivals , which examines food as spectacle and an expression of power.
Read the story9 minDining as Theater: Contemporary Riffs on Past Trends
Pulitzer Prize-winning food writer Jonathan Gold probably spends more time in restaurants than anyone else and has seen decades of popular dining trends come and go. He chimes in on the evolution of culinary theatrics and casts his restaurant vote, literally, for Best in Show. Music: "Wax" by Theme Park
Read the story6 minJonathan Gold Reviews Colonia Publica
Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Times. This week he reviews Colonia Publica , a “gastro-cantina” in Whittier. Chef Ricardo Diaz’s restaurant specializes in sopa de fideos and micheladas.
Read the story7 minMarket Report
Laurel Almerinda is the pastry chef at Cassia and, along with Zoe Nathan, runs the bakery at Milo & Olive and Huckleberry. This week, she's shopping for tropical pineapple guavas, from which she makes a special guava butter.
Read the story5 min
