Program 278b: The Table Comes First in France; A Taste of Portugal
Release Date: 11-22-2014
Adam Gopnik explains why "The Table Comes First in France," and how taking time to eat with joy and appreciation can make every dinnertime into an occasion at your house. Also, guides from Portugal share the highlights of their country's cuisine, from Atlantic seafood, to the hearty stews enjoyed in the mountains.
- Adam Gopnik, author of “The Table Comes First: Family, France, and the Meaning of Food” (Knopf)
- Portugal-based tour guides Cristina Duarte and Maria Jose Cardoso
- Adam Gopnik has a website where he shares his personal musings and lists his appearances, as well as an entry on Wikipedia.
- The French government honored Adam with the Chevalier of the Order of Arts and Lettres.
- Adam Gopnik writes for the New Yorker.
- Adam Gopnik’s speakers bureau has an online summary of the books he’s written.
- Adam notes that "Le Fooding" is a useful guide to less-pretentious fine dining in Paris. Their website has a searchable English-language guide to restaurants around Paris.
- The high-end "cuisine vegetal" Paris restaurant run by chef Alain Passard is called Arpege.
- A mini-interview with Portuguese tour guide Cristina Duarte.
- Wikipedia describes the cataplana cookware for traditional Portuguese cooking.
- The seafood Restaurante O Luis above Nazaré that caller Carol describes gets high marks from Spanish-speaking participants on Trip Advisor.
- The Munchies website profiles the risky work of a percebes diver in Portugal.
More with Adam Gopnik - Adam Gopnik finds that, in France, speaking ill of foie gras is akin to bad-mouthing communion wafers - it's just not done. And he and Rick find an easy way to think about pairing wine with food. (runs 2:56)
More with Cristina Duarte - Rick gets a translation of what’s in the cans that Cristina Duarte brought him from Portugal -- seafood treats you can find on the grocery shelves in Portugal. (runs 2:20)