Good Food
'Chefs, Drugs and Rock & Roll'
The American culinary world has seen a dramatic shift since the 1970s and ‘80s. During that time, kitchen life was glamorized as a non-stop party, complete with copious amounts of drugs, alcohol, and law breaking.
By Evan Kleiman • • 1 min readThe American culinary world has seen a dramatic shift since the 1970s and ‘80s. During that time, kitchen life was glamorized as a non-stop party, complete with copious amounts of drugs, alcohol, and law breaking. Journalist Andrew Friedman chronicles the evolution of the American chef in his latest book, ‘Chefs, Drugs, and Rock & Roll.’
The full episode
1 of 6
The rise of the chef, BraveTart, and bento boxes- 0:00'Chefs, Drugs and Rock & Roll'You’re reading this
- 12:53'BraveTart'
- 22:40Bebop-a rebop-a rhubarb pie!
- 29:48Planting seeds for future generations
- 39:03Remembering and rediscovering Acadian food
- 49:01The art of bento
The full episode
1 of 6The rise of the chef, BraveTart, and bento boxes- 0:00'Chefs, Drugs and Rock & Roll'You’re reading this
- 12:53'BraveTart'
- 22:40Bebop-a rebop-a rhubarb pie!
- 29:48Planting seeds for future generations
- 39:03Remembering and rediscovering Acadian food
- 49:01The art of bento