heatstories

By: Gerald Zhang-Schmidt
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  • Summary

  • stories of hot spices, their history, and the people who love them
    Gerald Zhang-Schmidt
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Art Food & Wine
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Episodes
  • heatstories: Georgia Freedman, Cooking South of the Clouds - Talking Yunnan Cuisine and Chilli

    heatstories: Georgia Freedman, Cooking South of the Clouds - Talking Yunnan Cuisine and Chilli
    Sep 1 2020

    Yunnan is China's most diverse province, in biodiversity and culture/peoples - and Georgia Freedman learned about it from the tropical South to the mountains of the north - and east, and west. We talk about how she got to Yunnan in the first place, what it was like to find out more about local cooking - and so much more, not least about the chilli!
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    50 mins
  • heatstories: Brian Dott on the Cultural Biography of the Chile Pepper in China

    heatstories: Brian Dott on the Cultural Biography of the Chile Pepper in China
    May 26 2020

    How did the chilli really spread in China? Brian Dott, associate professor of history at Whitman College, went deep into this topic for his book "The Chile Pepper in China. A Cultural Biography" - and we sat down together (virtually) to share notes, dive deep into its meanings and movements!

    The book on Amazon (affiliate link): https://amzn.to/2X3JiVl
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    50 mins
  • heatstories: Alan Bergo on Sichuan Pepper in the US Midwest, Spicy Foods, Fine Dining

    heatstories: Alan Bergo on Sichuan Pepper in the US Midwest, Spicy Foods, Fine Dining
    Apr 12 2020

    Did you know that Zanthoxylum species (which include the Sichuan peppers) grow in the US Midwest - and would you believe that there are ones with potential for fine dining, used like the Japanese kinome? Is expensive wine the real reason fine dining does not do spicy foods?

    This conversation was very focused and ranged far, at the same time. And it provided a different perspective, from a forager and chef trained in high culinary skill!
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    53 mins

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