Episode 339: The Food of Sichuan

Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table. Part travelogue, part cookbook, this compelling culinary journey traces Hemingway’s travels through the provinces of Spain he visited and the foods he ate. Howie Southworth presents the allure ...  Show more

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, culinary historian Karima Moyer-Nocchi traces its history to Ancient Romans, Renaissance cardinals and popes and ...  Show more

This week, we explore Chinese cuisine with cook and food writer Fuchsia Dunlop. In the west, misconceptions and prejudices surround Chinese food: that it’s unhealthy, or oily, or simple. In reality, it’s a cuisine with ancient roots, that Fuchsia strongly believes is “endlessly t ...  Show more

We call it Szechuan, they call it Sichuan. Does Ants on a Tree really come with ants? Was it just a novelty dish? All just a joke on the American public? Well, now is your chance to find out. Learn about the Chinese cuisine embraced the world over: the hot and spicy Sichuan. A ...

On the streets of Bucharest a woman unwraps a package of Chinese pepper ... and falls in love. In Portland Oregon, a family finds a new home - in a farmers market. A food writer opens her front door in London and finds a Chinese banquet waiting for her. On a cold winter’s morning ...  Show more

Anthony Bourdain introduces his good friend, Michelin star chef Eric Ripert, to China and the Sichuan province. They test their endurance with mouth-numbing, tasty meals such as green peppercorn fish. Original Airdate: Season 8, 2016. To learn more about how CNN protects listener ...  Show more