September 17, 1991

"Why We Eat What We Eat."

Editor and columnist Raymond Sokolov. His new book is "Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats." (published by Summit Books) His premise is that Christopher Columbus initiated a worldwide culinary revolution when he discovered the New World. Sokolov is the editor of the Leisure & Arts page of "The Wall Street Journal," a columnist for "Natural History" magazine, and a contributor to "Food and Wine" magazine. (Interview by Marty Moss-Coane).

16:01

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Raymond A Sokolov

Host

Terry Gross

Other segments from the episode on September 17, 1991

Fresh Air with Terry Gross, September 17, 1991: Interview with Jonathan Kozol; Interview with Raymond Sokolov; Commentary on accents and prejudice.

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September 17, 1991

04:04

Broadcast Voices and Discrimination.

Linguist Geoffrey Nunberg examines accents and the prejudices we still have against them. (Rebroadcast).

Commentary

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Transcripts are created on a rush deadline, and accuracy and availability may vary. This text may not be in its final form and may be updated or revised in the future. Please be aware that the authoritative record of Fresh Air interviews and reviews are the audio recordings of each segment.

We examine the current craze surrounding low-fat and low cholesterol foods. First, nutritionist Jane Hurley of the advocacy group, Science in the Public Interest talks about recent marketing trends in "healthy" food...things like McDonald's "McLean" burger. Second, Wall Street Journal cultural writer Raymond Sokolov talks about America's obsession with food and fat. Third, cardiologist Thomas Graboys of the Harvard School of Public Health gives us some sane advice about diet and health.

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April 14, 2023

22:30

Remembering restaurant critic and food writer Mimi Sheraton

Sheraton, who died April 6, was the first woman to review restaurants for The New York Times. Her opinions were reputed to have the power to make or break new restaurants. Originally broadcast in '87.

Obituary

Mimi Sheraton

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April 7, 2020

40:16

Cooking During COVID-19: Family Meals And Fantasies Of Future Dinner Parties

As billions of people around the world face stay-at-home orders because of COVID-19, family dinners — and breakfasts and lunches — are resurgent. Former New York Times food editor Sam Sifton calls the shift to family meals one of the "precious few good things" happening as a result of the pandemic.

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"Why We Eat What We Eat."

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Other segments from the episode on September 17, 1991

Jonathan Kozol on Educational Inequality.

Broadcast Voices and Discrimination.

Transcript

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