Tip Of The Tongue podcast

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Nội dung được cung cấp bởi Liz Williams. Tất cả nội dung podcast bao gồm các tập, đồ họa và mô tả podcast đều được Liz Williams hoặc đối tác nền tảng podcast của họ tải lên và cung cấp trực tiếp. Nếu bạn cho rằng ai đó đang sử dụng tác phẩm có bản quyền của bạn mà không có sự cho phép của bạn, bạn có thể làm theo quy trình được nêu ở đây https://vi.player.fm/legal.

<div class="span index">1</div> <span><a class="" data-remote="true" data-type="html" href="/series/standup-comedy-your-host-and-mc">Standup Comedy "Your Host and MC"</a></span>

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Standup Comedy "Your Host and MC"

Hủy theo dõi

cách đây 3 ngày trướccách đây 3d ago

Hủy theo dõi

Hàng tuần+

Celebration of 40+ years on the fringe of show business. Stories, interviews, and comedy sets from standup comics... famous, and not so famous. All taped Live on my Comedy stage. The interviews will be with comics, old staff members, and Friends from the world of Comedy. Standup Sets by Dana Carvey, Jay Leno, Tom Dreesen, Jerry Seinfeld, Larry Miller, Mark Schiff, Bobcat Goldthwait, Paula Poundstone, Garry Shandling, Ray Ramano, Cathy Ladman, Willie Tyler & Lester, and MORE. My web site has many pictures, items for sale, and more information www.standupcomedyyourhostandmc.com

Tip of the Tongue

Chia sẻ

Trang chủ series•Feed

Liz's explorations into food and drink and culture, who she is talking to, what she is cooking and eating, recipes, and her podcast guests.
tipofthetongue.substack.com

272 tập

#Food #Non-Profit #Arts #Business #LIZ WILLIAMS #Network Nation

Tip of the Tongue

updated cách đây 2 ngày trước

Chia sẻ

Trang chủ series•Feed

Liz's explorations into food and drink and culture, who she is talking to, what she is cooking and eating, recipes, and her podcast guests.
tipofthetongue.substack.com

272 tập

#Food #Non-Profit #Arts #Business #LIZ WILLIAMS #Network Nation

Tất cả các tập

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Tip of the Tongue Episode 263: Unpalatable 35:06

cách đây 2 ngày trước35:06

Nghe Sau

Danh sách

Thích

Đã thích

35:06

Carrie Helms Tippen sees the stories in cookbooks. Her interest in the cookbooks of the American south is very broad and very deep. Her latest book is Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks . We talk about finding the meaning in recipes and headnotes. This follows on the heels of her book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity , which is also about cookbooks. Listen it’s on Tip of the Tongue. Instagram: @carriehelmsphd Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Dolci and Pasta Night 34:54

cách đây 9 ngày trước34:54

34:54

This is an encore presentation of this podcast. In yesterday’s ComplEAT Kitchen I wrote about my meal at Pasta Night , Renato’s restaurant in Brooklyn. I thought that listening to this podcast again, where he speaks about his new restaurant, would be fun. If you eat breakfast in Brooklyn you have probably eaten at Ciao, Gloria. Italian baking and lots more. Renato Poliafito’s 5th book, Dolci! American Baking with an Italian Accent is out and it makes you want to bake and eat everything. We talk to Renato about baking, Italian food, and so much more. Listen, it’s on Tip of the Tongue. Discussion about this episode Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Koi Asian Fusion 34:05

cách đây 15 ngày trước34:05

34:05

There are fusion restaurants everywhere. Sometimes they are contrived, and frankly the fusion doesn’t happen. Usually they work best when the people involved have a foot in the food culture of the place where the restaurant is and in the culture of the source of fusion. There are no rules. But you know when it is successful, just as you might recognize something that isn’t. Koi Asian Fusion works. We speak with General Manager, Eric Li, about the work and thought that went into the restaurant - work regarding the look and feel of the place, the food and its connection to real people who know the food, and the work at restaurant principles, like fresh seafood and wonderful ingredients and methods. And yes, even the cocktails are thoughtfully crafted. Listen. It’s on Tip of the Tongue. Next time you are in Shreveport, Louisiana, this is a must stop. When you are up to your eyeballs in Cajun, Creole, and north Louisiana food that people claim is authentic, and you want something else that is really delicious, pop into Koi Asian Fusion for a palate cleansing. It will make your taste buds zing. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 260: Us Up North 34:29

cách đây 23 ngày trước34:29

34:29

Food and food culture does not observe political boundaries. Thus some important state foodways may be overshadowed by more well-known or more highly marketed foodways. In Louisiana, most people identify the food of south Louisiana when they think about the state’s foodways. Chef Hardette Harris wants to encourage us to remember the wonderful foodways of the northern part of the state, a place abundant with game and fresh water fish. She has established an organization called Us Up North to keep these foodways front and center. We talk to Chef Hardette Harris. Listen. It’s on Tip of the Tongue. Chef Hardette Harris Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 259: Will Write for Food 31:32

cách đây 30 ngày trước31:32

31:32

There is lots to say about food writing and how it has changed. Dianne Jacob is right on top of it all. She is the author of the multiple award-winning book, Will Write for Food , which is now 20 years old and in its 4th edition. She is a writer herself, a writing instructor, and a writing coach. She has a newsletter on Substack. Dianne is unlocking her article with Emily Weinstein next week. You can read it here , Recipes Need a “Lightbulb Moment.” Dianne Jacob The first cover of Will Write for Food Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 258: Lustful Appetites 42:02

cách đây 5 weeks trước42:02

42:02

Rachel Hope Cleves has written a book full of sex and transgression. The book is all about food, the development of restaurants, and how we left some of the prejudices about good food and sex behind us in the world of foodies. Today we think of healthy eating as our path to good sex. You can also find Rachel on Blue Sky . If this podcasts interests you, I recommend a conversation that Rachel and I mentioned on this podcast. A conversation with John Birdsall about his book The Man Who Ate Too Much. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 257: Kat Craddock & Saveur Magazine 29:45

cách đây 6 weeks trước29:45

29:45

Do remember Saveur magazine from the 1990’s? Well, it’s back. Kat Craddock, who grew up reading and admiring the magazine, who found her first dream job working there in the test kitchen, is now the Editor and CEO. We talk to Kat about Saveur and its new incarnation. Listen, it’s on Tip of the Tongue. Kat’s New Book written with Dr. Marie Pierre St. Onge Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 256: A Conversation with Caroline Chambers 31:37

cách đây 8 weeks trước31:37

31:37

Caroline Chambers has made her much deserved reputation of Substack. Her new book, What to Cook When You Don’t Feel Like Cooking is out there. She tells her story and muses on the future. Listen. It’s on Tip of the Tongue. You can read more about Caro on her website. The interview is fun and personal. The cookbook has great ideas for food that is either very easy, when that is what you need, and also food that is a bit more elaborate for when you are in the mood. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 255: Sabor Judío 33:22

cách đây 9 weeks trước33:22

33:22

Ilan Stavans and Margaret E. Boyle have written a book, Savor Judío, which explores the influences of Jews on the cuisine of Mexico. The book is full of sidebars that explain origins and happy mash-ups that can made of a delightful new dish reflecting both Jewish and Mexican cultures. The book discusses holiday treats and surprises like Baba Ganoush con Chile. Ilan Stavans is Lewis-Sebring Professor of Humanities and Latino Culture at Amherst College. Margaret E. Boyle is Director of Latin American, Caribbean, and Latinx Studies at Bowdoin College. Read more about Ilan Stavns. Read more about Margaret E. Boyle You might also be interested in this podcast: Tip of the Tongue Episode 183: The Sephardic Experience. Try TIp of the Tongue Episode 169: Food & Memory Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 254: New Orleans, Coffee, and French Truck 30:51

cách đây 10 weeks trước30:51

30:51

The Port of New Orleans has been importing green coffee from the Americas for centuries. Green coffee distribution has been an industry in the city for a long time. And roasting and selling roasted coffee, while a newer industry, has serious roots in the city too. And coffee shops abound. Local ones, not only national chains. French Truck Coffee is one of those local ones that has grown from one shop to many shops, brewing coffee and selling beans, and now its own food to accompany the coffee. We talk to Geoffrey Meeker, founder of French Truck Coffee, to see what’s up with coffee. Listen. It’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 253: Dolci: American Baking with an Italian Accent 34:54

cách đây 11 weeks trước34:54

34:54

If you eat breakfast in Brooklyn you have probably eaten at Ciao, Gloria. Italian baking and lots more. Renato Poliafito’s 5th book, Dolci! American Baking with an Italian Accent is out and it makes you want to bake and eat everything. We talk to Renato about baking, Italian food, and so much more. Listen, it’s on Tip of the Tongue. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 252: Dac Biet 33:32

cách đây 12 weeks trước33:32

33:32

There are many influences on New Orleans cuisine. It is constantly changing and adapting to all of the delicious things being brought to the city. One of those influences that has been in New Orleans since the late 70s is Vietnamese. And there are mutiple generations of people who have Vietnamese jeritage in the city cooking and eating and sharing their food. Listen to Chef Nini Nguyen as we talk about Vietnamese food, changes made by local cuisines and traditions, and the difference that generations make. Her book, Đặc Biệt, which means “to be special” definitely describes the book itself as well as its contents. Listen to our conversation about Đặc Biệt. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 251: The Cook- Off 34:33

cách đây 13 weeks trước34:33

34:33

Are you ready for an opera about macaroni and cheese? Will we recognize ourselves in an opera about a cooking contest with contestants representing America and the different versions of macaroni and cheese that can be found all over the country? Listen to the conversation with conductor, Josh Slater, and General Manager of the New Orleans Opera, about the opera, The Cook-Off. It is performed at the Southern Food & Beverage Museum in New Orleans. Joshua Anand Slater is an Indian-American conductor and composer, known equally for his work in new music and for “rich, full-throated” interpretations of established repertoire. Equally at home in the concert hall and the theater, his most recent opera credits in the 2024 season include the Toronto Premiere of the Pulitzer Prize winning Angel’s Bone and jumping in to lead the piano vocal workshop for Des Moines Metro Opera’s world premiere of American Apollo . Librettist Lila Palmer is deeply committed to expanding the perspective of stories on operatic stages. Her advocacy for arts across the public sphere has led to ground-breaking collaborations with active-duty female military personnel ( Dead Equal ), healthcare professionals and patients ( The Jewel Merchants ), and several heritage spaces, including The Museum of London, The London Transport Museum, and Trebah Gardens. Her operatic work has recently been recognized with an Edinburgh Fringe Lustrum Award, and she was honored to be named an Aix-en-Provence Festival Women in Opera Professional Artist. In art song repertoire, This Be Her Verse , her song cycle with Kathleen Tagg for soprano Golda Schultz, earned critical acclaim for international premieres in Canada, Scotland, Switzerland, France, Germany, and the United Kingdom. Hailed by Opera News as “a new repertoire staple,” the work’s Alpha Classics album was named one of The Times 10 Best Classical Records of 2022. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 250: Chatting with Jessica Carbone 35:50

cách đây 14 weeks trước35:50

35:50

The world of food is very broad, and it seems that Jessica Carbone has worked in every part of it. She has worked in restaurants, edited cookbooks, studied it at Harvard, consulted to the entertainment industry, worked in magazines, and worked at the Smithsonian. She has survived it all with a broad and deep understanding of the field. And she has the ability to look at it all from the ground and from the sky. Listen. It’s on Tip of the Tongue. Are you intrigued? There is more about Jessica. If you want more, read about her work at Saveur Magazine. Jessica and I talk about her work with Judith Jones. For more information listen to this podcast with Sara Franklin, she wrote The Editor, a biography of Judith Jones. Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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Tip of the Tongue Episode 249: Why Food Matters 2:08

cách đây 15 weeks trước2:08

2:08

This is a reprise of my interview with Paul Freedman about his book Why Food Matters. We talked in 2021, shortly have the book came out. As we approach Thanksgiving, a holiday about gratitude that uses food and communal eating as its primary symbol - move over symbolic turkey - I thought that it would be interesting to hear Paul Freedman discuss this book about so many of the reasons that food represents everything about life. Yale University Press, the publisher, has this to say about the book, "Why does food matter? Historically, food has not always been considered a serious subject on par with, for instance, a performance art like opera or a humanities discipline like philosophy. Necessity, ubiquity, and repetition contribute to the apparent banality of food, but these attributes don’t capture food’s emotional and cultural range, from the quotidian to the exquisite. In this short, passionate book, Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly readable and illuminating account of food’s unique role in our lives. It is a way to express community and celebration, but it can also be divisive. This wide-ranging book is a must-read for food lovers and all those interested in how cultures and identities are formed and maintained." Get full access to Tip of the Tongue at tipofthetongue.substack.com/subscribe…

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