How Did French Cuisine Become King?

FromSavor

Start listening View podcast show

How Did French Cuisine Become King?

FromSavor

ratings:

Length:

39 minutes

Released:

Jul 14, 2017

Format:

Podcast episode

Description

French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way). Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Released:

Jul 14, 2017

Format:

Podcast episode

Titles in the series (100)

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Skip carousel

FoodStuff Is Moving to Fridays: This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday! by Savor
1 min listen
Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential. by Savor
51 min listen
$Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.$
Honey, a History: Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series. by Savor
39 min listen
The (Non)Science Behind Juice Cleanses: Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing. by Savor
42 min listen
Vegemite: Fright or Delight?: A savory spread with a divisively strong flavor, Vegemite earned its place in Australian culture through decades of clever marketing. We explore the history and yeast-extract science -- plus talk Tim Tams. by Savor
37 min listen
Sour Beer: Don't Call it a Comeback: Humans may have invented agriculture to make beer, and for millennia that beer was kinda sour. We explore the science and history of sour beer, plus the chemistry of flavor. by Savor
42 min listen
Leggo Eleven's Eggo: A Tale of Frozen Waffles: Waffles have been around in more or less their modern form since the 1400s, but we have three 20th-century brothers to thank for the technology behind tasty, convenient frozen waffles. Here's their story. by Savor
25 min listen
Sweetbreads: Neither Sweet nor Bread: Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback. by Savor
39 min listen
Pumpkin: Jack-of-all-Foods: You knew we had to do a pumpkin episode. This squash and its pie spice blend have a rep for being basic, but we go behind the gourd to explore pumpkin's history as food, decor, and phenomenon. by Savor
46 min listen
Sugar and Your Health by Savor
56 min listen
FoodStuff: Episode Zero by Savor
3 min listen
How Did French Cuisine Become King?: French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way). by Savor
39 min listen
The Unsweetened History and Technology of Sugar: The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it. by Savor
39 min listen
A Spork by Any Other Name: How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history of the spork. by Savor
29 min listen
Expiration Dates: Best If Listened By: Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception). by Savor
29 min listen
A Starter Guide to Sourdough: Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of by Savor
44 min listen
Could Honey Save Us All?: Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey. by Savor
36 min listen
Rice Rice Baby: It's just a staple food for over half the population of the planet, and has been for long enough that it shaped our languages, religions, and maybe even social psychology. This will probably be a short episode. by Savor
40 min listen
You Butter Believe It’s a Two-Parter: Part 2: What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other? We wrap up our butterganza with these questions, plus cultural notes and cooking tips. by Savor
31 min listen
The Troubled, Tasty Story of Fried Chicken: Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken. by Savor
42 min listen
Much Ado About Brunch: Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch. by Savor
39 min listen
Marshmallows: A Cure for Your Ills: Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying. by Savor
41 min listen
Chuck E. Cheese's: Pizza, Intrigue, and Entertainment: A pizza-loving rat, a live band of animatronic animals, and beer on tap: We explore how a scheme to make more money off of arcade games became an international cultural phenomenon. by Savor
40 min listen
You Say Tomato, I Say Wolfpeach: Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of great science and nicknames involved in the tomato's story. by Savor
34 min listen
Life of (Apple) Pie: The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes. by Savor
41 min listen
Cinnamon: The Tastiest of Tree Barks: Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. We dig into spicy history and culture of this delicious bark. by Savor
33 min listen
Cranberries from Bog to Table: This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry. by Savor
34 min listen
Space Food: Ground Control to Major Nom: We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. We dig into the history (and sometimes questionable menus) of space food. by Savor
41 min listen
The Quiche of Death: Quiche, the simple baked custard that took the '70s by storm, has a winding history involving some weird gender issues. We serve forth the ins and outs of quiche. by Savor
26 min listen
The World Is Your Oyster: Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody piracy behind oysters. by Savor
44 min listen

More Episodes from Savor

Skip carousel

The Blockbuster Popcorn Bucket Episode by Savor
64 min listen
The Truth About Vermouth by Savor
44 min listen
Ramps: Raising a Stink by Savor
39 min listen
Mooning Over Macaroons by Savor
41 min listen
Savor Classic: Pickles by Savor
37 min listen
Atlantic Halibut: Bombastic Side Eye by Savor
32 min listen
Inside ‘Your Mama’s Kitchen’ with Michele Norris by Savor
61 min listen
A Tour of Thousand Island Dressing by Savor
29 min listen
Savor Sips: Total Eclipse of the Pod by Savor
20 min listen
The X-TREME Mountain Dew Episode by Savor
41 min listen
Down the Rabbit Hole with Carrot Cake by Savor
31 min listen
A Fresh Pair of Eyes on Emmental by Savor
39 min listen
Savor Classics: Basil by Savor
31 min listen
Savor Turns Seven! by Savor
56 min listen
Churros: No Small Fry by Savor
45 min listen
Got Orgeat? by Savor
27 min listen
The Goat Episode: The GOAT?? by Savor
39 min listen
All That and a Jar of Chili Crisp by Savor
31 min listen
In a Jam with Lingonberries by Savor
30 min listen
Listener Mail XIX: Adventures of the Inbox by Savor
40 min listen
Rewriting History: The Malinda Russell Episode by Savor
23 min listen
Savor Classics: The Mai Tai Cocktail by Savor
26 min listen
Friday Fish Fry (Oh, Tartar Sauce) by Savor
39 min listen
The Many-Layered Baklava Episode by Savor
33 min listen
The Demogorgonzola by Savor
31 min listen
Turmeric: It Was All Yellow by Savor
32 min listen
Apple Butter: Spread the Word by Savor
29 min listen
Savor Marinates on Bulgogi by Savor
39 min listen
The Bubbly Tepache Episode by Savor
36 min listen
The Light Golden Syrup Episode by Savor
30 min listen

Related podcast episodes

Skip carousel

Raise a Glass to Toasting: Toasting can be an art, an honor, or an excuse to drink a lot. Anney and Lauren explore, from ancient toasting traditions to how people do it around the world today. Hear hear! by Savor
38 min listen
Cheese Curls: What the Puff?!: Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. Anney and Lauren dig into the fortuitously fab history (and making of) cheese puffs. by Savor
39 min listen
Cheddar: Insert Cheesy Title Here: This quintessential British cheese has a history cut with myth, fraud, and war. Anney and Lauren dig in, plus explain the science and process behind making a wheel of cheddar. by Savor
26 min listen
The Croissant: Who You Calling Flakey?: This quintessentially French pastry doesn’t technically come from France and can consist of more butter than dough. Anney and Lauren unroll the history and science behind croissants. by Savor
32 min listen
Food TV: For Your Consumption: Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube. by Savor
48 min listen
A Plum Episode: Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this seriously multipurpose fruit. by Savor
35 min listen
Airline Food: More than Peanuts: Flight staff have been serving in-air meals and snacks almost since the beginning of commercial flight. Anney and Lauren explore the best and worst of what airlines have offered, plus the science behind why food & drink tastes different in the air. by Savor
50 min listen
FoodStuff's Spin on Cotton Candy: Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and physics of cotton candy. by Savor
31 min listen
This Episode is Your Lobster: These crustaceans haven’t always been a luxury food, but they have always reminded people of bugs. Anney and Lauren explore the lobster’s economic (and entomologic) history plus some of the weirdest points of their amazing biology. by Savor
55 min listen
Stop and (Don't) Smell the Durian: The durian fruit is famous for its rich custardlike flavor and infamous for its staunch corpselike scent. Anney and Lauren dig into the history and science behind this stinky delicacy. by Savor
30 min listen
The Take-Away History of Food Delivery: The concept of having food delivered to your home is centuries old, but technology and culture are constantly changing what -- and how -- we order. Anney and Lauren explore the history and tech that drive delivery. by Savor
34 min listen
Stick a Fork in It: This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). by Savor
28 min listen
Expiration Dates: Best If Listened By: Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception). by Savor
29 min listen
Garlic: A Stinking Rose By Any Other Name: Garlic has millennia of history with cultures all over the world -- but mostly as a medicine and vampire deterrent, not a food. Anney and Lauren explore how we came to eat garlic, plus whether there's any hard evidence of its supposed health benefits. by Savor
44 min listen
Kiss from a Rosé: Pink wines have risen and crashed in popularity again and again over the past few millennia. Anney and Lauren dive into the tumultuous history and colorful science of rosés. Plus: Travel announcements! by Savor
32 min listen
The Chaotic Tater Tot Episode: These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the science, history, and culture of tots. by Savor
36 min listen
FoodStuff Gets Frank About Hot Dogs: For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery. by Savor
46 min listen
Consider the Red Lobster: The Red Lobster restaurant chain made seafood accessibly aspirational to inland, middle class Americans. Anney and Lauren dive into the stories behind its successes and scandals -- and those cheddar biscuits. by Savor
43 min listen
Episode 230: Thomas Keller, Thomas Keller Restaurant Group: On today's episode of All in the Industry®, host Shari Bayer's guest is Thomas Keller, chef and proprietor of Thomas Keller Restaurant Group, which includes The French Laundry, Bouchon Bistro, Bouchon Bakery, Ad Hoc and La Calenda in Yountville, California; Per Se and TAK Room in NYC; and The Surf Club Restaurant in Surfside, Florida. Renowned for his culinary skills and his impeccable standards, Chef Keller is the first and only American-born chef to hold multiple three-star Michelin ratings, as well as the first American male chef to be designated a Chevalier of The French Legion of Honor, the highest decoration in France. He has received countless accolades, including The Culinary Institute of America’s “Chef of the Year” Award, AND the James Beard Foundation’s “Outstanding Chef” and “Outstanding Restaurateur” Awards. Chef Keller is the author of five cookbooks, publisher of Finesse magazine, and has many impressive collabo by All in the Industry ®️
65 min listen
The Troubled, Tasty Story of Fried Chicken: Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken. by Savor
42 min listen
The Thing About Porters and Stouts: The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and the roasty, toasty science behind them. by Savor
46 min listen
262: Secrets from the French: Tania Teschke, author of "The Bordeaux Kitchen" explores lessons from the French for cooking, eating, and living! by Wise Traditions
37 min listen
The Craft of American Cheese: The Craft of American Cheese by Savor
41 min listen
Sour Beer: Don't Call it a Comeback: Humans may have invented agriculture to make beer, and for millennia that beer was kinda sour. We explore the science and history of sour beer, plus the chemistry of flavor. by Savor
42 min listen
The Cool Mint Episode: This wide category of herbs shares a cooling effect that’s made it prized in cuisine and medicine alike around the world. Anney and Lauren explore the refreshing history and freshest science behind mint. by Savor
32 min listen
The Lasting Power of Fad Diets: Part 1: Since before the word 'diet', there have been fad diets. And egad, some of them were bad ideas. Anney and Lauren unearth and demystify some of history's weirdest (and longest-running) fad diets. by Savor
34 min listen
Game of Thrones: A Song of Food and Drink: The creators of the world of ‘Game of Thrones’ help make their fantasy immersive through rich depictions of foods and drinks. Anney and Lauren explore the often-opulent cuisine of the TV series and books (with no spoilers from the recent seasons). by Savor
42 min listen
A Starter Guide to Sourdough: Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of by Savor
44 min listen
The Can-Do Story of the Can Opener: Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. Anney and Lauren explore the history and physics of this finger-saving device. by Savor
41 min listen
The World Is Your Oyster: Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody piracy behind oysters. by Savor
44 min listen

Discover this podcast and so much more

How Did French Cuisine Become King?

How Did French Cuisine Become King?

Description

Titles in the series (100)

More Episodes from Savor

Related podcast episodes