Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu. Vote for us in the first inaugural Signal Awards! We were nominated for a Signal Award in the Food & drink category, and we need your help! Vote for us for the Listener’s Choice Award at the link above. Guests:Beth ForrestHer faculty bio and booksSam YamashitaHis piece on the Japanese Turn  |  His books  | His faculty bioKrishnendu RayHis book  | His faculty bio The courses:The restaurant by Mathurin Roze de ChantoiseauHassun from Hyotei in KyotoRouge en ècaille de pomme de terre by Paul BocuseSukiyakiToro and caviar by Masa TakayamaNixtamalized butternut squash en tacha from Lenga Madre in New Orleans The articles mentioned in this episode: 'Tasting’' Menu: A Good Idea Sours by Mimi Sheraton in the New York TimesNibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York TimesThe New Generation of Tasting Menus Won’t Test Your Patience (or Your Wallet) by Brett Anderson in the New York Times More resources:The Japanese Origins of Modern Fine Dining by Meghan McCarron (2017)The Never-Ending Pivot: Amid the Omicron Surge, Restaurants Have Turned to Tasting Menus by Jeremy Repanich (2022)The death of the tasting menu by George Reynolds (2022)The Backlash Against the 'Tyranny' of Tasting Menus by Amy McKeever (2013)The Not-So-New Nouvelle Cuisine by Mimi Sheraton (1979)Celebrating the Ringmaster of the Restaurant Circus by Florence Fabricant (2014)How America’s First 3 Star Michelin Sushi Chef Serves His Fish on Eater’s YouTube (2015)