On this Thanksgiving Day, we’re talking turkey, stuffing–and a whole lot more. The nation’s taste buds and eating habits have come a long way since the Pilgrims, even since your mother’s holiday table.
The “French’s Green Bean Casserole” now shares a trivet with fingerling potatoes. Ordinary salads have sprouted all kinds of greens. A little orange peel in the cranberry sauce is just the beginning of creativity. The land of meat and potatoes is now home on the “free-range.”
Take-out pizza with caramelized onions, Chinese chicken salad at McDonalds, and much more adventure on the plate. Four star restaurants serve up sustainable agriculture.
This hour On Point: we look at the coming of age of American cuisine.
Guests:
David Kamp, author of “The United States of Arugula: How We Became a Gourmet Nation”
Sheryl Julien, food editor at The Boston Globe, co-author of “The Way We Cook: Recipes from the New American Kitchen”
Dan Barber, co-owner and chef of the Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Westchester County, NY, and 2006 James Beard Foundation winner for Best Chef in New York City.
