Episode 327: Pierre Thiam on FONIO: History and Future of the African Supergrain

New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his restaurants and award-winning cookbooks Yolélé and Senegal.

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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.