It turns out that the late fall and winter of 1970 was a turning point in America’s culinary world. Three cooking legends met in the south of France by accident, and helped define a new American food scene.
Cooking shows are becoming more and more popular, even though people don’t actually go into their own kitchens to chop, boil or bake. Food writer Michael Pollan talks about how the rise in TV food shows has turned cooking into a spectator sport.
The film �Julie and Julia� tells the story of a blogger, Julie Powell, who cooks her way through Julia Child’s Mastering the Art of French Cooking. The World’s Adeline Sire has more.
The answer to today’s Geo Quiz is Hong Kong. The city is the site of an eclectic restaurant that’s featuring something new on the menu — synthetic meals prepared using techniques of “molecular gastronomy.” The World’s David Leveille explains.
