Different cultures contribute to our culinary melting pot. The flavors of American foods alter with these new contributions, influencing generations to come.
What was once known as “foreign” food eventually becomes adopted and Americanized. It’s inevitable that food changes as it mixes with American cultures. Lack of unique ingredients and brushing up against other cultures gives food a new identity.
Americans are spoiled, as we can enjoy a panoply of flavors every day. The strength of our country is in our differences and should be celebrated. Be adventurous and try something new.
Listen as Chef Edward Lee joins Melanie Cole, MS, to share how Americanized foods are worthy of celebration.
Cultured Cuisine: Blending America in the Kitchen
Celebrate the joys of diverse cultures through Americanized food.
Additional Info
- Segment Number: 1
- Audio File: lifes_too_short/ts96.mp3
- Featured Speaker: Chef Edward Lee
- Book Title: Buttermilk Graffiti
- Guest Website: Chef Edward Lee
- Guest Twitter Account: @chefedwardlee
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Guest Bio:
Edward Lee is the author of Smoke & Pickles; the chef/owner of 610 Magnolia, MilkWood, and Whiskey Dry in Louisville, Kentucky; and culinary director of Succotash in Penn Quarter, Washington, D.C., and National Harbor, Maryland. Esquire named his pop-up restaurant, Mr. Lee’s at Succotash, one of 2018’s Best New Restaurants in America.
He appears frequently in print and on television, earning an Emmy nomination for his role in the Emmy Award–winning PBS series The Mind of a Chef. Most recently, he wrote and hosted the feature documentary Fermented.
He lives in Louisville and Washington, D.C. - Length (mins): 13:23
- Waiver Received: No
- Host: Melanie Cole, MS
Published in
Life's Too Short
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