Episode 331: Salt-Works: Reviving a Centuries Old Tradition in the Appalachian Mountains
William Dickinson first drilled for brine in 1817, in western Virginia, using a hollowed-out tree trunk for piping, The town soon became the "salt capial of the east."
Episode 330: Women's Work: History of Community Cookbooks
Community cookbooks—you know, those spiral bound collections with each contributor credited--began as a way for women to come together and share recipes and to support a common cause be it a local church, school, club, or other fundraising goal.
Episode 329: Eat With Your Eyes: "Moritsuké," Japanese Arrangement of Food on the Plate
Have you ever marveled at the delicately complex beauty of a plate of Japanese food? A dish is considered well-harmonized in Japanese when it is peaceful to look at. This arrangement of food on the plates in Japan or at Japanese restaurants is largely dictated by the rules of moritsuké, or serving arrangement. These are a set of styles that draw on the ideas of balance and contrast established centuries ago. Elizabeth Andoh, an authority on Japanese food and culture, TasteofCulture.com, explains the art and philosopy behind the saying, "Japanese eat with their eyes."
Episode 328: Evolution of the American Kitchen, From Workplace to Dreamscape,1940s-70s
The prosperity of the 1950's kicked off the revolution in technology and design that transformed the American kitchen from scullery to the central great room of the modern home.