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Who doesn't love fried chicken? One of America's premiere comfort food's has been undergoing a serious renaissance over the past few years - and today on Eat Your Words, guest host Briana Kurtz talks fried chicken with Lee Schrager and Adeena Sussman, co-authors of "Fried & True: More than 50 Recipes for America's Best Fried Chicken and Sides". The book leaves no stone unturned, or bird uncooked, covering everything from history to recipes in attempt to give readers a full understanding of the beloved crispy poultry dish. From Nashville to New Orleans - learn about the geography, tradition and technique behind fried chicken on a delicious episode of Eat Your Words!. This program was sponsored by Whole Foods Market.

"Fried chicken originally came from Scotland and made it's way to the South. Once it got to the South, it became a staple of the comfort food diet." [03:00]

--Lee Schrager on Eat Your Words

"Cooking is like computer coding - one difference can make a complete change in the final product." [05:00]

--Adeena Sussman on Eat Your Words

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On today's episode of A Taste of the Past, host Linda Pelaccio talks about the huge craze that surrounds fried foods: fried chicken! The guest on today's show is Michael Twitty, culinary historian of African and African American foods. What makes each fried chicken dish so special? Learn more about the history behind fried chicken, it's many cultural influences, and what truly makes fried chicken the comfort food for so many. Also find out about Michael's latest project, The Cooking Gene, which aims to promote greater awareness of African American contributions to the development of Southern cuisine, promote community service and development, support the local economies of Southern communities and African American food producers, and encourage a dialogue that leads to racial reconciliation and healing in communities whose history and culture is a legacy of slavery and the slave trade. Lastly, Tonya Hopkins, The Food Griot, talks about Edna Lewis, and how she has inspired American cuisine today. Also listen to a recent panel at the New School, discussing Chef Edna Lewis at the link below. (http://youtu.be/J0A3Ba9OhtA) This program has been sponsored by S. Wallace Edwards & Sons

"When I make chicken, for me it's always a transformative, transcendent and ritual experience." [8:43]

"That's the thing that excites me. We just don't tell these stories enough." [22:35]

-- Michael Twitty on A Taste of the Past

"Griot means storyteller. I see the world through the lens of food, and therefore I am food storyteller, or the food griot. [25:10]"

-- Tonya Hopkins on A Taste of the Past


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This week on A Taste of the Past, Linda Pelaccio delving into the history of soy sauce with Helen Roberts, the Publicity Manager and Creative Culinary Director at Kikkoman USA. Soy sauce has a rich history, dating back to 500 B.C. in China! Learn about the brewing processes that are used to make soy sauce! Tune in to learn about the Japanese standards for soy sauce, and why many soy sauces in the United States would not pass as authentic in Japan. Helen also shares some alternative uses for soy sauce; learn how to brine your turkey and make chocolate with soy sauce! Hear about the rich family history of the company, and its horizontal operating ideology. Check out the Kikkoman USA documentary trailer on their website. "Make haste slowly" - it's the Kikkoman way! This episode has been brought to you by S. Wallace Edwards & Sons.

"People haven't learned how to use soy sauce properly. A lot of times, it seems too salty because they have used way too much. You should use soy sauce as an umami ingredient to increase the flavors of everything else." [10:30]

-- Helen Roberts on A Taste of the Past


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