Episode 286: History of Professional Cooking in America

Culinarians are and were intellectually curious, aesthetically experimental, and gastronomically evangelical. In his new book, "The Culinarians: Lives and Careers from the First Age of American Fine Dining," Dr. David Shields traces the stories of 175 lives and careers of chefs, caterers, and restaurateurs who raised the profession of cooking and fine dining in America to an art form.

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Culinary historian Linda Pelaccio takes a journey through the history of food. Take a dive into food cultures through history, from ancient Mesopotamia and imperial China to the grazing tables and deli counters of today. Tune in as Linda, along with a guest list of culinary chroniclers and enthusiasts, explores the lively links between food cultures of the present and past.