As We Eat

As we embark into the winter holidays, you may find yourself keen on picking up some tried-and-true tips for being a great host. 

Leigh kicks off the episode with a list of hosting must-haves - such as napkins, forks, seating arrangements, and more - along with some surprising history about how each of these so-called niceties made their debuts on well-appointed tables.

Kim discovers that the good manners exhibited in hosting has much to do with the historical manners of chevaliers, otherwise known as knights or “horse soldiers.”

Leigh and Kim decide that modern hosting means ensuring your guests feel comfortable and welcome.

Finally, we also suggest what it means to be a good guest.

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What does the magpie have to do with the name of a yummy baked treat? And what does a fictional character relate to desserts made from Florida citrus? In Episode 32, Leigh and Kim return to the tasty topics of pies.

First, we return to the origins of pie specialties as Leigh surveys the ingenuity of pie bakers and cooks who built empires on fairly basic pie recipes originating in Western Europe. Using the literal fruits of the land, we have created flavorful classics like apple pie, lemon meringue, and huckleberry pie. Even in times of shortages of butter and sugar, ingenuity created make-do recipes resulting in “desperation pie” and even “water pie” to help maintain a sense of normalcy at times life was anything but normal.

Next, Kim speaks on how the thrifty utilization of excess egg white plus a fictional culinary character led to one of the most favorite pies in American history - lemon meringue - and how a massive hurricane shifted Florida’s production of pineapple to its globally-known key lime, inspiration for the key lime meringue pie. This tale isn’t fully told without a peek into the life and kitchen of William Curry, who brought condensed milk to the Florida Keys and whose cook *may* be the originator of the original Key Lime Pie recipe.

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Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]

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Mentioned in this episode:

Sources:

Food Timeline

Books:

Encyclopedia of American Food and Drink, John F. Mariani

The Oxford Companion to Food, Alan Davidson

 American Lady's Cook Book, Mrs. T. J. Crowen

Brave Tart, Iconic American Desserts, Stella Parks

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AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

Mentioned in this episode:

Tampopo

Nissin Foods

Momofuko Ando

Wagamama, London

Sources:

Yokohama Ramen Museum

World Instant Noodle Association

Japan Names Instant Noodles Best Invention of 20th Century

Food 101, What’s In a Name

, Washington Post

Grab your plastic jack-o-lantern pumpkin trick-or-treat bucket for a trip down a ghoulishly delicious memory lane. And discover which is better: Candy Corn or Tootsie Rolls.

Break out your favorite cookie cutters and tune into As We Eat Episode 29 as we take on the fabulous origins of two kinds of cutters - one for cookies and the other for cans.

Leigh traces the origins of outline cutters from Germany and The Netherlands to Great Britain and over the seas to the new world.

In this episode, Kim recounts the genesis of canning, and we take a sharp look at the evolution of the tin opener - watch out for jagged edges!

We would love you to connect with us

AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

Mentioned in this episode:

Nicholas Appert

Peter Durand

Brian Donkin

Cookie Cutters Collectors Club

National Cookie Cutter Historic Museum

Books:

Consider the Fork

Panati's Extraordinary Origins of Everyday Things, Charles Panati

How to Feed an Army, JG Lewin and PJ Huff

Fairs offer us a literal window into the world. From small county fairs to large state fairs to grand World Exhibitions, people come from all over to learn about our past and catch a glimpse into our future.

In this episode of As We Eat, Kim and Leigh explore the history of the World’s Fairs and then they dive into the curious history of famous fair foods.

To round out this frolic through the foodie fairground, As We Eat touches on the modern iteration of the World’s Fair Exposition. The latest Exposition launches this October in Dubai and promises an entire pavilion dedicated to helping visitors “discover how everything from climate change to technology will change how we source, prepare, and cook food.”

We would love you to connect with us

AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

MENTIONED IN THIS EPISODE:

The First World’s Fair - The Great Exhibition

Chicago World’s Fair - The World’s Columbian Exhibit

Industrial Revolution

Wine Slushie - California State Fair Food

Fisher Scones - Puyallup WA State Fair Food

Corn Dogs - Illinois State Fair Food

Idaho Potato Sundae - Idaho State Fair Food

4-H

Fried Butter Balls

Pronto Dogs

Fletcher’s Corny Dogs

Epochal Banquet - Expo 2020 Dubai

Bompas & Parr

BOOKS:

The Experienced English Housekeeper

The Complete Confectioner, Pastry-Cook, and Baker: Plain and Practical Directions for Making Confectionary and Pastry, and for Baking

Charlie and Chocolate Factory

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On our plate today we dish about school lunch boxes, federal school lunch programs and food insecurity and our best and worst school lunch memories.

Connect with us, please:

AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

Our cupboards are full of stories. In this installment of What’s in Your Pantry, we talk about a 4,000 year old spice, modern medicine, Lewis Carroll’s famous quote about flamingos and mustard, and an invasive species that marked safe passage.

Connect with us, please:

AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.

Mentioned in this episode:

COMUM Fanzine

Gabriel Gurain

Ayurveda

Hannah Glasse

Camino Real

The Herbal Medicine, Biomolecular and Clinical Aspects

The Art of Cookery Made Plain and Simple

Alice in Wonderland

De re coquinaria

The Forme of Cury

Recipes:

Mustard Soup (Mosterdsoep)

Harnessing fire has helped to create culture, define our place in the animal kingdom, and allowed us to create some pretty tasty morsels. Join us for our 25th episode as we discuss our favorite campfire foods and the memories associated with them.

AsWeEat.com, on Instagram @asweeat or join our new As We Eat community on Facebook.

Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at [email protected]

Review As We Eat on Podchaser or Apple Podcast. We would like to know what you think.