Celebrating Innovative Midwestern Culinary Pr...

This week is another special More Than Maple episode focused on food and culture in Canada. Our guest is Karen Baxter, executive director of Taste Canada, a nonprofit organization that celebrates Canadian-authored cookbooks by showcasing the diversity and richness of Canada's cul ...  Show more

This week, I welcome author, filmmaker, and pie baker Beth Howard to the show. Beth has authored four books and has recently released a full-length documentary entitled PIEOWA: A Piece of America. We talk about grief, loss, love, career changes, and how pie has been a guiding for ...  Show more

What is American cuisine? Is there an American cuisine? It’s probably one of the most debated questions in food circles, certainly by food writers. Historian Paul Freedman, author of the recent best-selling book, Ten Restaurants that Changed America, explores the question in his ...  Show more

Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each city in the country, stemming from the bio diversity of their agriculture. Robert Bradley, author of Eating Peru, talks about the ...  Show more

Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her trave ...  Show more

Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Colum ...  Show more