Food & Food Culture

3:16am

Mon November 26, 2012
The Salt

No Innocent Spice: The Secret Story Of Nutmeg, Life And Death

Originally published on Mon November 26, 2012 12:42 pm

This copper engraving from approximately 1700 depicts the condition of the English prisoners at the hands of the Dutch. In the 1660s, Cornell University's Eric Tagliacozzo says, the conflict and competition for the spice trade came to a head. "The Dutch decapitated a number of English merchants who were also in the Spice Islands trying to profit from the trade."
WikiCommons

Ah, nutmeg! Whether it's sprinkled on eggnog, baked into spice cake or blended into a latte, this pungent spice can evoke memories of holidays past. We tend to link it to celebratory times.

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4:31am

Sun November 25, 2012
The Salt

Real Chefs Grind It With A Mortar And Pestle

Originally published on Thu November 29, 2012 6:44 am

The mortar and pestle can be found in kitchens around the world, including Thailand. In the United States, chef Tanasapamon Rohman uses the tool to grind up chili paste and pulverize rice at her Thai restaurant.
Jessical Spengler Flickr

Chefs these days stock all sorts of high-tech tools, from liquid nitrogen to $500 blenders. But in kitchens throughout the world, there's one piece of technology that's been the same since the Stone Age: the mortar and pestle.

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1:58pm

Fri November 23, 2012
NPR Story

Thanksgiving Leftovers: Beyond Sandwiches

Originally published on Fri November 23, 2012 5:29 pm

Transcript

AUDIE CORNISH, HOST:

It is now the day after and unless your Thanksgiving dishes were completely consumed by family and friends - maybe even licked clean - you've likely got some leftovers in the fridge and possibly a little holiday hangover when it comes to eating the exact same meal again. Katie Workman got us through a pre T-day crunch earlier this week. She's the author of the "Mom 100" cookbook and the creator of the "Mom 100" blog. We're going to ask her for some ideas on what do to with the leftovers. Hey there, Katie.

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1:36pm

Thu November 22, 2012
Europe

Burgundy's Yield Fails To Meet Grape Expectations

Originally published on Thu November 22, 2012 3:09 pm

Workers pick fruit Sept. 22 during the grape harvest at the Gevrey-Chambertin vineyard in France's Burgundy region. Bad weather has reduced the grape yield by as much as 70 percent in some vineyards.
Philippe Desmazes AFP/Getty Images

Neat rows of grapevines run down the slopes of the Cotes de Beaune, all the way to the gravel driveway at Chateau de Corton Andre. The castle's traditional Burgundy black-and-yellow-tiled roof glistens in the autumn sun.

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3:58am

Thu November 22, 2012
The Salt

Ingredients For A Homestyle Thanksgiving, 200 Miles Above The Earth

Originally published on Thu November 22, 2012 4:20 pm

Space food.
courtesy NASA

For Thanksgiving, NASA's space food experts always try to make sure astronauts get to enjoy traditional holiday fare, even if its not exactly home cooking. And being so far from home, astronauts can get pretty attached to their comfort foods.

This year, Kevin Ford, the commander of Expedition 34 and currently working at the International Space Station, says he has the ingredients to make one favorite Thanksgiving dish the NASA nutritionists may not have anticipated: Candied yams with marshmallows.

The yams are thermostablized and come in a plastic pouch.

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