Local, fish to fork and farm-to-table eating is a robust trend among celebrity chefs and in urban centers. For others, it's a way of life. On today’s Word of Mouth, best-selling memoirist and passionate eater Kate Christensen moves from Brooklyn to New England and discovers how to cook a moose and other lessons of eating close to home. Also today, does a crunchier-sounding potato chip taste better? Scientists are exploring how the senses are heightened by working together.
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New York Times best-selling author Kate Christensen’s new book, How To Cook A Moose, meets the farmers, foragers and entrepreneurs that are highlighting local culinary mainstays that have been around since long before settlement.
Thao Nguyen, 29, experienced hunger first-hand, which is what gave her a unique appreciation for food. Now she's helping others in Hanoi rethink the way they eat. Reporter Marianne Brown from the Deutsche Welle series Generation Change: Local Heroes brings us the story.
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While it’s long been known that the smell and color of food greatly shapes taste, turns out sound also plays a big role. Nicola Twilley delved into the world of multi-sensory perception in an article for The New Yorker, “The Illusion of Taste”.
After Pearl Harbor, about 120,000 Japanese-Americans were uprooted and forced to live for years in remote federal camps around the country. The Kitchen Sisters, [follow them on Twitter: @kitchensisters] producers Nikki Silva and Davia Nelson, explore the impact of internment on Japanese cooking and culture in America.
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