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Episode 368 Aired: Thursday, July 1st 2021 Food Americana While creating and producing the hit series Diners, Drive-Ins, and Dives, David Page dove deep into the world of American food. His new book, Food Americana, is an exploration and celebration of the foods Americans love and call their own. Page looks at the foods’ history, its evolution, and uncovers the people and stories behind the food. Tune in and learn how Americans have formed a national cuisine from a world of flavors. Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member! ....
CT restaurants hit the spotlight in Diners, Drive-ins and Dives producer s new book TinaMarie Craven FacebookTwitterEmail David Page s book Food Americana explores the stories behind American cuisine.Courtesy of David Page As an Emmy-winning producer for “Diners, Drive-ins and Dives,” David Page certainly knows a thing or two about finding good food. In his recently published book, “Food Americana,” Page shares the backstory behind the foods Americans love to eat, including pizza, burgers, bagels and sushi, and explains how the dishes have evolved to suit American palates. With an entire nation’s worth of food to chat about, Page’s book features a few familiar Connecticut locations, including Louis’ Lunch and Miya’s Sushi in New Haven and Ted’s Restaurant in Meriden. Page also writes about Connecticut-style lobster rolls, how Lender’s Bagels in New Haven changed the bagel scene and shares a tale about an ice cream man from the Nutmeg ....
“Nobody smells chicken and thinks of racism! I remember the first time I felt nervous about what I was eating. “Nervous,” as opposed to “apprehensive,” which describes how I felt the first time I ate ant eggs, corn smut, and rattlesnake at some alta cocina temple in Tijuana. (I needn’t have: the eggs were textural, the smut was trufflesque, and the rattlensake resembled, you guessed it, a richer, gamier chicken.) Nervous, as in, “Is this okay?” It was my first time dining at Arterra, the Del Mar restaurant co-founded by James Beard-award winning chef Bradley Ogden and local star Carl Schroeder, who went on to open Market Restaurant + Bar. I don’t remember the menu’s exact wording, but it must have been a helluva write-up, because the highly descriptive verbiage somehow obscured what became clear to me upon the dish’s arrival: I had ordered a very fancy version of fried chicken and watermelon. The watermelon was done three ways: a shooter of consomm� ....