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Food Frontiers

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Friday, February 06, 2004

Spain has been given credit for discovering the New World; now it’s getting credit for the discovery of a new world of cuisine. Regular guest and Gourmet magazine editor Ruth Reichl is here with food journalist Arthur Lubow to talk about Spain’s food laboratories. Then a discussion with David Kirp on the pros and cons of America’s market-driven educational system.

Arthur Lubow

Arthur Lubow writes about food for the New York Times, and Ruth Reichl is editor-in-chief of Gourmet magazine. They’ve both just come back from a visit to Spain, where chefs like Juan Mari and Elena Arzak are transforming science, alchemy, and psychology into edible art.

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David Kirp

David Kirp talks about the effects of highly competive market pressures on America’s colleges and universities. Kirp is the author of Shakespeare, Einstein, and the Bottom Line: The Marketing of Higher Education.

» Read more about David Kirp

Music: Music from the film ...

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