In this hour of To the Best of Our Knowledge, a medieval coronation banquet and a Big Man's Feast in New Guinea. Also, taking time for your food — the new slow food movement
Corby Kummer is senior editor for the Atlantic Monthly and loves to eat. He tells Jim Fleming about the Slow Food Movement, an international organization with 40,000 members dedicated to savoring flavor and preserving old cooking methods. Also, food historian Barbara Wheaton shares a smorgasboard of ancient menus with Judith Strasser and explains how she finds old recipes and information about the ways they were used.SEGMENT 2:
Archaeologist Michael Dietler tells Steve Paulson about the tradition of competitive feasting which in some societies replaced war. He says things got a little out of hand among some of the peoples of the Pacific Northwest. Also, performance artists Medlar Lucan and Durian Gray, tell the story of The Decadent, a mythical restaurant in Edinburgh that specialized in serving sumptuous meals taken from the pages of gastronomic history. Lucan and Gray are the authors of "The Decadent Cookbook."SEGMENT 3:
Renowned restaurateur George Lang tells Steve Paulson what it was like to come to America after his experiences as a Jew in Hungary during the Second World War; that simple foods are sometimes the best; and why going out to eat should make you happy. Lang's memoir is "Nobody Knows the Truffles I've Seen."Cassette copies are available at 1-800-747-7444. Ask for program number 98-11-22-C.
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