We are a Filipino-Chinese couple living in the heart of Manila. We have been together for 20 years and decided to make this podcast to share our life experiences. Our podcast has no format and may discuss random things like relationships, recommended food in Binondo or about our philosophy in life. If you like our podcast, don’t forget to click the subscribe/follow button and give us a 5 star rating ^.^ Please visit our FB page @kwentuhansessionsph and ig page @kwentuhansessions. You can als ...
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CulinaryHistory에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 CulinaryHistory 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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The Making of James Beard, An American Legend
Manage episode 290033215 series 2359032
CulinaryHistory에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 CulinaryHistory 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
The Making of James Beard, An American Legend Presented by John Birdsall, Author, The Man Who Ate Too Much Food of the past that comes to us through recipes and cookbooks can appear to be fixed evidence of what generations before us ate, their tastes and preferences. John Birdsall says that his research for The Man Who Ate Too Much: The Life of James Beard (Norton, 2020) challenged all his assumptions about that. The author found that letters between Beard and his agent and publishers revealed that the backstories about how some of the most influential cookbooks published last century included prejudice, messy personal feuds, persuasion, underhandedness, and compromise. In his talk, Mr. Birdsall will describe the making of three of James Beard’s iconic cookbooks: The Fireside Cook Book of 1949, Delights and Prejudices of 1964, and James Beard’s American Cookery of 1972. He’ll talk about the original pitches for the books, how those changed during the writing; he’ll look at how Beard’s editors shaped his words and his persona; how Beard himself struggled to find his voice and identity; his work with ghost writers and collaborators; and how the books were received by the press and the public. * * * * John Birdsall is a Tucson-based food and culture writer, author of The Man Who Ate Too Much: The Life of James Beard (Norton, 2020), and the recipient of two James Beard Awards for writing. He is the co-author, with chef James Syhabout, of Hawker Fare (Ecco Press, 2018). His articles have appeared in Food & Wine, Saveur, Bon Appétit, Los Angeles Times, and San Francisco Chronicle, @John_Birdsall Recorded via Zoom on April 14, 2021 www.CulinaryHistorians.org
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162 에피소드
Manage episode 290033215 series 2359032
CulinaryHistory에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 CulinaryHistory 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
The Making of James Beard, An American Legend Presented by John Birdsall, Author, The Man Who Ate Too Much Food of the past that comes to us through recipes and cookbooks can appear to be fixed evidence of what generations before us ate, their tastes and preferences. John Birdsall says that his research for The Man Who Ate Too Much: The Life of James Beard (Norton, 2020) challenged all his assumptions about that. The author found that letters between Beard and his agent and publishers revealed that the backstories about how some of the most influential cookbooks published last century included prejudice, messy personal feuds, persuasion, underhandedness, and compromise. In his talk, Mr. Birdsall will describe the making of three of James Beard’s iconic cookbooks: The Fireside Cook Book of 1949, Delights and Prejudices of 1964, and James Beard’s American Cookery of 1972. He’ll talk about the original pitches for the books, how those changed during the writing; he’ll look at how Beard’s editors shaped his words and his persona; how Beard himself struggled to find his voice and identity; his work with ghost writers and collaborators; and how the books were received by the press and the public. * * * * John Birdsall is a Tucson-based food and culture writer, author of The Man Who Ate Too Much: The Life of James Beard (Norton, 2020), and the recipient of two James Beard Awards for writing. He is the co-author, with chef James Syhabout, of Hawker Fare (Ecco Press, 2018). His articles have appeared in Food & Wine, Saveur, Bon Appétit, Los Angeles Times, and San Francisco Chronicle, @John_Birdsall Recorded via Zoom on April 14, 2021 www.CulinaryHistorians.org
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162 에피소드
모든 에피소드
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