Julia Child, la Grandes Gourmande
Hosts Josh and Chuck explore the life, career, and cultural impact of Julia Child, tracing her path from privileged Pasadena upbringing and World War II OSS service to becoming America's most influential cookbook author and television chef. They discuss her late start in cooking, her revelatory first French meal, her training at Le Cordon Bleu, the creation of 'Mastering the Art of French Cooking', and the launch of 'The French Chef' on PBS. The episode also covers why she was so beloved-her humor, mistakes on camera, feminist outlook on the kitchen, love of butter and wine, hallmark recipes, and her distinctive final resting place in an underwater cemetery.
Short Stuff: Pies
The hosts discuss the history and evolution of pies from ancient galettes in Egypt through Greek and Roman adaptations, medieval English meat pies, and global pie-like dishes. They then spotlight several iconic pies-pumpkin, apple, cherry, Boston cream, and key lime-exploring their origins, cultural associations, and personal preferences for how they should be served and enjoyed.
Rice is Nice
The hosts explore rice as a global staple food, covering what rice actually is, its major species and varieties, and how it is grown in different environments. They discuss environmental impacts such as methane and nitrous oxide emissions from rice paddies, arsenic contamination and health considerations, and global patterns of rice production and consumption. The episode also highlights notable rice dishes and desserts from around the world and concludes with listener mail reflecting on the show itself.