Streams

On the Field and in the Kitchen

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Monday, September 05, 2011

For today's Labor Day show, we're replaying some favorite recent interviews. Former New York Yankee star outfielder Bernie Williams talks about his career, and the links he sees between his musical training and his performance as an athlete. We’ll look at how the sexual revolution came to post-war America. Cookbook editor Molly Birnbaum recounts how she lost her sense of smell in an accident, and the impact it had on her life and her relationship to food. Plus, Jessica B. Harris looks at the history of African American cuisine.

Bernie Williams on Music and Sports

Former New York Yankee Bernie Williams describes how his talent at playing baseball was directly influenced by his musical training and his deep understanding of the similarities between musical artistry and athletic performance. Rhythms of the Game: The Link Between Musical and Athletic Performance, written with Dave Gluck and Bob Thompson, includes a series of conversations, narratives, and sidebars to reveal the influence of music and its rhythms on the game of baseball.

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How the Sexual Revolution Came to America

Christopher Turner talks about science, sex, and postwar America. In Adventures in the Orgasmatron: How the Sexual Revolution Came to America, Turner tells the story of the orgone box—which was thought to elevate one’s “orgastic potential”—and its creator, Wilhelm Reich, a psychoanalyst and disaffected disciple of Freud who brought his theories of sexual energy to America during World War II.

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Molly Birnbaum's Season to Taste

Molly Birnbaum talks about how she found her way—in the kitchen and beyond—after an accident destroyed her sense of smell. An aspiring chef, she was afraid that not being able to smell meant not being able to cook, but she tells how she picked herself up and set off on a quest to learn to smell again in Season to Taste: How I Lost My Sense of Smell and Found Myself.

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A Culinary Journey from Africa to America

Cookbook author Jessica Harris talks about the history of African American cuisine. High on the Hog: A Culinary Journey from Africa to America takes readers on a journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way—from chitlins and ham hocks to fried chicken and vegan soul.  She details how each came to form such an important part of African American culture, history, and identity.

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