With Dan Pashman and Suzanne Cope

Airs Wednesday, November 25th, 2015

During this week’s radio show you will learn about:

• How the Act of Thanks is Shown Through Food and Cooking
• Engaging All Our Senses Through Food
• Experiences Over Objects Leading to Joy
• Learning Tradition from Past Generations
• Holiday Cultural Traditions

 

Dan Pashman is the James Beard Award-nominated host of WNYC’s Sporkful food podcast and Cooking Channel’s You’re Eating It Wrong, as well as the author of Eat More Better: How To Make Every Bite More Delicious. Dan’s also a contributor to NPR, Slate, BuzzFeed, and LA’s KCRW.

As creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You’re Eating It Wrong, Dan Pashman is obsessed with doing just that. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters.

Pashman analyzes everyday foods in extraordinary detail to answer some of the most pressing questions of our time, including: Is a cheeseburger better when the cheese is on the bottom, closer to your tongue, to accentuate cheesy goodness? What are the ethics of cherry-picking specific ingredients from a snack mix? And what role does surface-area-to-volume ratio play in fried food enjoyment and ice cube selection?

Eat More Better is a tongue-in-cheek textbook that teaches readers to eat for maximum pleasure. Chapters are divided into subjects like engineering, philosophy, economics, and physical science, and feature hundreds of drawings, charts, and infographics to illustrate key concepts like The Porklift—a bacon lattice structure placed beneath a pancake stack to elevate it off the plate, thus preventing the bottom pancake from becoming soggy with syrup and imbuing the bacon with maple-based deliciousness.

Eat More Better combines Pashman’s award-winning writing with his unparalleled field research, collected over thirty-seven years of eating at least three times a day. It delivers entertaining, fascinating, and practical insights that will satisfy your mind and stomach, and change the way you look at food forever.

You can learn more about Dan here.

 

Suzanne Cope is the author of Small Batch: Pickles, Cheese, Chocolate, Spirits and the Return of Artisanal Food (2014, Rowman & Littlefield) and has written articles and essays for The New York Times, Washington Post, Washington Post, The Atlantic, Lucky Peach, NPR’s “The Salt”, Edible Boston, Paste, Post Road, Render: A Feminist Food Quarterly, among others. She is also an active food studies scholar, presenting and writing on food, culture, and narrative. She earned a PhD and MFA from Lesley University and teaches writing at Manhattan College and University of Arkansas, Monticello MFA Program.  Suzanne lives in Bedford Stuyvesant in Brooklyn, NY with her husband, the musician Steve Mayone, and toddler, Rocco.

You can learn more about Suzanne here.