When Europeans arrived in the Americas in the late 15th century they sparked one of the most dramatic ecological and cultural exchanges in human history. Nowhere is that fact more evident than on dinner plates all over the world. In our new 8-part series, the Leonard Lopate Show will investigate the profound changes that the Columbian Exchange brought to cooking and cuisine.
Every Wednesday, from 12:40 to 1, from October 3 through the day before Thanksgiving, we’ll profile a different food that originated in the Americas and was adopted across the globe: tomatoes, corn, beans, pumpkins and squash, vanilla and chocolate, chilies, potatoes and turkey.
We're also encouraging our listeners to submit recipes!
Recently in Globavores: Food Travels Around The World Since 1492
Globavores: Turkey
Wednesday, November 21, 2012
We're wrapping up our Globavores series this week with a discussion of turkey—just in time for Thanksgiving. Chef Waldy Malouf of Beacon restaurant and food historian Andrew Smith, author of The Turkey: An American Story and the Oxford Encyclopedia of Food and Drink in America, tell us how turkeys, which were found in the New World and were transported around the world and incorporated into the cuisines in many cultures. And we'll have recipes!
Share your favorite way to make turkey! Leave a comment!
Globavores: Squash and Pumpkins
Wednesday, November 14, 2012
Our latest installment of Globavores: Food Travels since 1492 looks at squash and pumpkins! We’ll speak with Bill Telepan, chef and owner of Telepan, and with Amy Goldman, author of The Compleat Squash.
Share your recipes for squash and pumpkins—leave them as a comment, below.
Globavores: Potatoes
Wednesday, November 07, 2012
We look at the ever versatile potato on this week’s installment of our series Globavores: Food Travels Since 1492! We’ll speak with food historian Andrew Smith and chef Maricel Presilla, author of Gran Cocina Latina about the potato’s origins, how it traveled around the world to become a staple, and some of the world’s favorite ways to prepare potatoes.
Share your favorite potato recipe!
Globavores: Chilies
Wednesday, October 24, 2012
We explore the many variations of chilies and where they’ve traveled around the world since the start of the Columbian Exchange. Roberto Stantibañez, chef at Fonda and author ofTacos Tortas and Tamales , and food historian Dave Dewitt of Fiery-Foods, author of the Chile Pepper Encyclopediaexplain the origins and wide variety of chilies, and talk about how they're used from Mexico to Thailand.
Recipe: Ancho Chiles Stuffed with Beef
Share your chili recipes—leave as a comment, below!
Globavores: Chocolate
Wednesday, October 17, 2012
This week's installment of our series Globavores, about the foods of the Columbian Exchange, is all about chocolate, which had rich, long history in the Americas long before Europeans arrived. Chocolatier Jacques Torres and Louis Grivetti, Professor Emeritus in the Department of Nutrition at UC Davis, talk about the origins of chocolate in Mesoamerica and how the cacao seed has traveled around the globe transforming cuisine and palates along the way.
Chocolate Recipes from Jacques Torres
Contemporary Chocolate Recipes from Louis Grivetti
Historical Chocolate Recipes from Louis Grivetti
Share your favorite chocolate recipe! Leave it as a comment, below!
Globavores: Corn
Wednesday, October 10, 2012
We continue our exploration of the foods of the Columbian Exchange with a look at corn, which has become a staple of modern agriculture. Betty Fussell, author of The Story of Corn, explains how the grain has changed the way the world eats. We'll also look at how corn is used in a variety of Mexican dishes with Zarela Martinez, author of numerous cookbooks including Zarela's Veracruz
Share your corn recipes below!
Globavores: Tomatoes
Wednesday, October 03, 2012
The first part of Globavores, our 8-week series about the Columbian Exchange, kicks off today with a look at the tomato and its 500- year journey from mesoamerica across the globe. We'll speak with Andrew Smith, culinary historian and author of The Tomato in America and with chef Lidia Bastianich, whose latest cookbook is Lidia's Favorite Recipes.
Recipe: Lidia Bastianich's Spaghetti and Pesto Trapanese
Share your favorite tomato recipe below!
