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HOME COOKING
To The Best of Our Knowledge
from Wisconsin Public Radio
This may be the century when Americans forget how
to cook. We're too busy and take-out's too easy, and who needs to
cook when you can buy dinner at the supermarket? In this hour of
To the Best of Our Knowledge, the profound implications of
the decline and fall of chicken soup, meatloaf, and home-made mac
and cheese. And, what happens to a culture that forgets how to cook?
SEGMENT 1:
Journalist Jean Zimmerman tells Anne Strainchamps
that Americans are in the process of throwing away centuries of
domestic skills and traditions. The struggle to achieve equality
for women and the pace of modern life have led us to abandon home-cooking
and hand sewing even as we shop at national chain craft stores.
Jean Zimmerman is the author of "Made from Scratch: Reclaiming
the Pleasures of the American Hearth." Also, Andreas Viestad
is Norwegian and the host of the PBS series "New Scandinavian
Cooking." He tells Jim Fleming about his adventures cooking
in the field across Norway. His book is "The Kitchen of Light."
And, a contemporary Swedish Christmas carol from Anne Sofie
von Otter.
SEGMENT 2:
Steven Kaplan is a historian of bread. He's
famous in France as the American who told them their bread wasn't
good enough. Kaplan tells Steve Paulson how he got away with it.
Also, Francine Segan is the author of "Shakespeare's
Kitchen: Renaissance Recipes for the Contemporary Cook."
She gives Anne Strainchamps an inside view of the kind of dinner
party William Shakespeare might have known. And we hear excerpts
from the plays brought to life by actors Sarah Day and
Paul Bentzen.
SEGMENT 3:
Paula Wolfert is one of America's most admired
food writers. Her latest cook book is "The Slow Mediterranean
Kitchen." She tells Steve Paulson that slow cooking has a
lot to offer and sings the praises of cooking things for a long
time at low temperature.
Cassette copies are available
at 1-800-747-7444. Ask for program number 03-12-21-A.
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Books:
- Frances Segan, Shakespeare's Kitchen:
renaissance recipes for the contemporary cook (Random House)
- Andreas Viestad, Kitchen of Light
(Artisan)
- Paula Wolfert, The Slow Mediterranean
Kitchen (Wiley)
- Jean Zimmerman, Made from Scratch: reclaiming
the pleasures of the American Hearth (Free Press)
Music:
- 1. Anne Sofie Von Otter, "Koppangen,"
HOME FOR CHRISTMAS. (Deutsch Grammophon)
- 2. Nyckelharpa Orchestra, BYSSE-CALLE. (Northside)
- 3. Ben Jonson, "The Masque of Oberon".
Performed by Musicians of the Globe, Philip Pickett, conductor.
(Philips)
- 4. "La Marseillaise," performed by the
Millar Brass Ensemble. WORLD ANTHEMS. (Delos).
- 5. (music used for Shakespearian feast) : "Hollis
Berrie," SHAKESPEARE'S MAGICK, Songs and Dances from Shakespeare's
Plays, by Musicians of the Globe. Philip Pickett, conductor. (Philips)
- 6, "Hey for Christmas!", BRIGHT DAY
STAR: Music for the Yuletide Season, by the Baltimore Consort.
(Dorian Recording)
- 7. Baguette Quartet, "En Douce," FRENCH
CAFE. (Putumayo World Music)
Distribution dates:
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Questions and comments can
be addressed to: flemingj@wpr.org
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