As We Eat

Dig into the seedy underbelly of the food world, where corporate titans wage secret wars over seemingly innocent products like eggless mayonnaise and hot coffee. From multi-million dollar legal battles to covert smear campaigns, this episode exposes the cloak-and-dagger tactics used by Big Food to protect profits - even if it means burning victims along the way. Get a tantalizing taste of the crimes and deception lurking behind your favorite eats.The Seedy Underbelly of Food & CrimeYou may think your innocent morning coffee or favorite sandwich spread is just that - innocent. But the food world has a dark side full of corporate espionage, legal battles, and covert smear campaigns. Get ready to explore the sinister side of your everyday eats.Eggless Mayonnaise Sparks WarIn 2014, an upstart vegan company dared to make a plant-based mayonnaise alternative called Just Mayo. Industry titan Unilever (maker of Hellmann's) wasn't having it, suing to prevent them representing the products as "mayo" since it contained no eggs.But the scandal went deeper than a simple labeling dispute. The American Egg Board, a USDA-sanctioned organization, secretly hired bloggers to promote pro-egg messaging and create anti-Just Mayo online ads. Emails even discussed plans to publicly "hit" the Just Mayo founder.This mayonnaisemelee shows how far Big Food will go to protect its turf - using underhanded tactics that seem better suited to cloak-and-dagger spies than sellers of sandwich spreads.The Hot Coffee Burning TruthIn the 1990s, an elderly woman named Stella Liebeck was severely burned by McDonald's coffee that was served at a stunningly-high 180-190°F. She sued, initially asking for just $20,000 in expenses, but the case ballooned into a multi-million dollar punitive damages award.The media painted Liebeck as merely an opportunistic litigant. But the truth reveals McDonald's knew its coffee caused serious burns. The truth of Liebeck's burns and medical costs were glossed over as the public mocked her award.Years later, the hot coffee case demonstrates how large corporations control the narrative through selective reporting - distorting a victim's reality to protect their practices.Corporate Espionage or Savvy Business?With billions at stake, it's no surprise that major food players will go to great lengths to maintain dominance and squash threats. From funding shadowy PR campaigns to manipulating public perception, the cases of Just Mayo and McDonald's hot coffee give a glimpse into the darker side of the food industry.But are these simply savvy business moves to protect assets and brands? Or have companies crossed ethical lines better suited to the world of spies and criminals than honest food purveyors? Decide for yourself as you hear the full fascinating story on the latest Food & Crime episode of the As We Eat Podcast.Transcript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Come with us on a journey of deadly liberation as a popular apothecary brews a recipe for freedom, liberating over 600 women from abuse at the hands of those who should have protected them. Sources We Found Helpful for this EpisodeA Woman to Know: Giulia TofanaGuilia Tofana: World’s Most Dangerous Apothecary The Role of Women During the Italian Renaissance Books We Think You’ll Enjoy ReadingIf you’re an enjoy reading Gregory Maguire or a historical fiction fan, I think that you will enjoy Deborah Swift’s trilogy about our heroine/devious serial killer, Giulia Tofana. This is historical fiction so much imagination was applied. The Poison Keeper by Deborah SwiftPurchase: Amazon The Silkworm Keeper by Deborah SwiftPurchase: Amazon The Fortune Keeper by Deborah SwiftPurchase: Amazon Transcript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Indulge your senses and delve into the dark world of food and crime in our latest episode. Join us as we unravel the chilling tale of Christiana Edmunds, forever etched in history as the Chocolate Cream Killer of Brighton. From obsession to poisonings, this Victorian-era saga will keep you on the edge of your seat, questioning the thin line between love and madness. Tune in to explore the enduring question of what drives a person to such lengths in the pursuit of affection, and the unsettling legacy left behind.Sources We Found Helpful for this Episode The Case of the Chocolate Cream Killer: The Poisonous Passion of Christiana Edmunds by Kaye Jones Christiana Edmunds wikipedia The Case of the Chocolate Cream Killer: The Poisonous Passion of Christiana Edmunds, Women’s History Network ‘A Genteel Murderess’ – Christiana Edmunds and the Chocolate Box Poisoning, The Gale ReviewBooks We Think You’ll Enjoy Reading The Case of the Chocolate Cream Killer: The Poisonous Passion of Christiana Edmunds by Kaye JonesPurchase: Amazon The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York by Deborah BlumPurchase: Bookshop.org OR Amazon Transcript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Welcome to Season 4 of the As We Eat podcast, where we'll be delving into the intersection of Food & Crime, unearthing fascinating stories from history. Today, we journey back to 19th century Paris, France, to uncover the enigmatic tale of Marie Lafarge, a young woman whose life took a dark turn amidst the backdrop of privilege and deception.In this episode, we explore Marie Lafarge's journey from a background of aristocratic privilege to a scandalous trial for the alleged poisoning of her husband, Charles Lafarge. We uncover the twists and turns of this captivating saga, shedding light on the complexities of justice and forensic science in the 1800s.Support this podcast at — https://redcircle.com/as-we-eat8938/donations

This season we will be focusing on the intersection of Food & Crime. Come along with us as we investigate poisonings, discover adulterated food-stuffs, and infiltrate organized food crime circles. It should prove to be a decadently deadly, fraught with fraud, culinarily criminal journey!Support this podcast at — https://redcircle.com/as-we-eat8938/donations

We’re wrapping Season 3 with some of our favorite things. Though it is always hard to pick a favorite episode - it’s like being asked to choose a favorite child, or cat - we each share a cookbook that has won an award from being the funniest read, to providing the newest perspective.Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Can you believe that it’s time for our Annual Pie Episode. Neither can we. But we’re super excited to have had the opportunity to talk with Kate McDermott, author of Art of the Pie and as Kim calls her, Head Baker at Pie Cottage. Join us as Kate answers some listener questions and shares the experience of writing a cookbook.We started this season with a cookbook by Edna Lewis who recounted stories of her life and rich food traditions in Freetown, Virginia and we are ending with a cookbook that won a place in the heart of the publisher because of the stories Kate McDermott told on her first visit to their offices. When we conceived of the idea to highlight some of our favorite cookbooks and the roles that they play in our understanding and expression of community, identity, and personal and communal foodways, I don’t think that either of us anticipated what an educational, informative, and fantastic journey it would bring to both us of. We are very excited and honored that you decided to join us on this journey. For our final stop, we had the great fortune of having a conversation with an author who personifies baking from the heart. Kate McDermott is author of Art of the Pie, Home Cooking with Kate McDermott, and Pie Camp. But more than that, she is a dear friend, an extraordinary educator, and a fierce champion of being, doing, and living with intention.Books We Think You’ll  Enjoy ReadingArt of the Pie by Kate McDermottPurchase: Bookshop.org OR Amazon.comApples of Uncommon Character by Rowan JacobsenPurchase: Bookshop.org OR Amazon.comPie Camp by Kate McDermottPurchase: Bookshop.org OR Amazon.comHome Cooking by Kate McDermottPurchase: Bookshop.org OR Amazon.comThe Apple Lover's Cookbook by Amy TraversoPurchase: Bookshop.org OR Amazon.comTranscript🎧 Click here for the full, interactive transcript of this episode 🎧We would love to connect with youFollow us on Instagram @asweeat,Join our Family Recipes, Traditions, and Food Lore community on FacebookSubscribe to the As We Eat JournalListen to the As We Eat PodcastDo you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at connect@asweeat.coReview As We Eat on Podchaser or Apple Podcast. We would like to know what you think.As a member of affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipesSupport this podcast at — https://redcircle.com/as-we-eat8938/donations

Join us on a journey of unexpected joy found right in Kim’s pantry, all thanks to the timeless culinary companion, "The Joy of Cooking" by Irma Rombauer. In today's episode, Leigh and Kim dive into the story of finding the inspiration to transform some stale tortilla chips and a forgotten can of green chiles into a delicious Tex Mex dish, and why Joy has earned its place as a culinary classic.Feeling a bit discouraged by a half-bare pantry after a long week, Kim turned to "The Joy of Cooking" in hopes of finding some cooking inspiration within its 6,000 recipes - after all, its original cover artwork depicts St. Barbara, the purported Patron Saint of Cooking, deftly defying the Dragon of Cooking Drudgery. Surely the Rombauer clan could help summon some kitchen inspiration.While thumbing through the extensive section on Egg cookery, Kim stumbled upon the perfect solution for several odd, leftover ingredients - Tex Mex Migas. Utilizing some stale tortilla chips, some eggs and cheese, a leftover can of green chiles, and some fresh chorizo - we had a tasty breakfast that, while perhaps not an original Joy recipe, made sensible use of ingredients, saved food from becoming waste, and became a joyful culinary experience. Tracing the history of "Joy of Cooking" from its 1931 origin as Irma Rombauer's financial endeavor, we reflect on a poignant excerpt from Irma's preface before delving into the  drama surrounding the 1997 edition's revisions, with an irascible book editor shifting Joy’s warm, collegial tone into newer (and trendier) health-conscious territory.We wrap our episode debating whether a cookbook like "Joy" should be seen as a historical artifact or a practical kitchen tool. Drawing parallels with struggles in adapting recipes from older cookbooks, such as "The Women’s Suffrage Cookbook" and "The Settlement Cookbook," we ponder the role of a cookbook in reflecting its time versus being a timeless guide for preparing and serving food.FOOTNOTE:Kim did make the Pimento-Cheese Bread, and while she struggled with some of the chemistry of baking, the loaf was delivered and served to her colleagues. One said, “oh, I thought it was store-bought!” which had her wondering whether that was a compliment or whether she needed more practice.Sources We Found Helpful for this Episode A Heaping Cupful of Conflict - Los Angeles TimesDoes the World Need Another ‘Joy’? Do You? - The New York TimesEpisodes that we RecommendEpisode 20: Grain Empires: The Wheat Belt, American Innovation, and A Kitchen ConfidanteEpisode 35: What’s in Your Pantry? Food Label Dates and Major Grey’s ChutneyEpisode 55: Refinding Home: Edna Lewis, The Taste of Country Cooking, and MeEpisode 56: Beef A Là Mode: A recipe to bring you homeEpisode 59: Bon Appétit! How Julia Child Made America Fall in Love with French FoodEpisode 60: Coq au Whatever: Mastering an Iconic French Provincial DishEpisode 61: How to Cook and Eat in Chinese: Dishing up CultureEpisode 62: Unveiling the Rich Tapestry of Chinese Cuisine with Red and White CookingRecipes You Really Need to TryMigas With Scrambled Eggs, Tortilla Chips, & Chiles - Serious EatsTranscript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Some of the books on our cookbook shelves wander in because they are or were all the rage, some are there because we’re interested in a particular cuisine. But some of there as part of our legacy of cooking and have become iconic. Join us as we discuss one of America’s iconic cookbooks. A cookbook that’s in its ninth edition and spans over nine decades of guiding home cooks from the oven to the table.Transcript 🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Cookbooks take many approaches to inspiring readers to try new foods or to revisit familiar ones as a way to find common ground, especially amongst people with a shared fandom. In this episode, Kim and Leigh discuss “Heroes’ Feast,” the official cookbook for the popular Dungeons & Dragons game as an example of how fandom-based cookbooks blend food and immersive storytelling to unite communities and strengthen family bonds. Transcript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

You may know that the woman suffrage movement played a significant role in winning women the right to vote. But are you aware that an important tool that they employed to educate,  persuade, and build community was cookbooks? Kim and Leigh discuss how one of the movement’s self-published community cookbooks would serve as a testament to the suffragettes’ commitment to their cause and their desire to build a better world for themselves and their families.No Ordinary Cook BookThe Woman Suffrage Cook Book is not your ordinary cookbook. Published in 1886, edited by Hattie A. Burr with recipe contributions by suffragettes, supporters, and women across America it served as a tool for fundraising, with proceeds supporting the movement. But it served an even greater purpose. It was a way to educate the public regarding the suffragettes’ goals and aspirations. By sharing family recipes and offering tips on household management and care of the sick and infirmed, it demonstrated that they were not just political activists but also wives, mothers, and homemakers.The recipes provide a glimpse into the food culture of the time and serve as a reminder that food is more than sustenance. It can build community, shape culture, and be a catalyst of social change.Sources We Found Helpful for this Episode All Stirred Up, Laura KuminBooks We Think You’ll  Enjoy ReadingAll Stirred Up, Laura KuminThe Woman Suffrage Cook Book, edited by Hattie A. BurrThe Woman Suffrage Cook Book, edited by Hatties A. Burr PDF versionTranscript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Season 3 kicks off with a cookbook with a heartfelt message of seasonality. The Taste of Country cooking by Chef Edna Lewis provides a beautifully written canvas for Kim and Leigh explore what it means to eat seasonally, and what it means to be home.Despite growing up in a figurative cornucopia of produce in California, Kim struggled to feel a connection between herself, the food she ate, and the place she lived. It wasn’t that the luscious fruits and vegetables were bad - it just was that the easy availability and agricultural homogeneity made everything less vibrant, less succulent, and less special. Reading Edna Lewis’s seminal work The Taste of Country Cooking helped Kim to break through a false dichotomy between the stereotypes of “city” and “country” and encouraged her to examine the development of her own foodways and traditions grown while living in seven different U.S states.In the pages of this loving tribute to Chef Lewis’ childhood home in Freetown, Virginia and its rich traditions, Kim found inspiration to embrace the place in which she lives now and to nurture roots in her home community by exploring new foods grown locally in season. Together Kim and Leigh explore both the fascinating life of Chef Edna Lewis, how she came to write this marvelous book, and the enduring legacy that The Taste of Country Cooking plays in defining not only a key element of American food culture, but also how it loving marks an important time and place in the author’s life.Sources We Found Helpful for this Episode Biography: Edna LewisEdna Lewis Foundation: “About Chef Edna Lewis”Books We Think You’ll Enjoy ReadingThe Taste of Country Cooking by Edna LewisThe Edna Lewis Cookbook by Edna Lewis and Evangeline PetersonIn Pursuit of Flavor by Edna LewisRecipes You Really Need to TryEdna Lewis’ White Pound Cake the KitchnWe would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻? Send us an email at connect@asweeat.comReview As We Eat on Podchaser or Apple Podcast. We would like to know what you think.As a member of affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipesSupport this podcast at — https://redcircle.com/as-we-eat8938/donations

2022 was an eventful year for Leigh and Kim, and we laid everything on the table for As We Eat this year. Across 20 episodes, we ladled out many stories about how the ways we cook, eat, and share meals make food such a key component of our homes, our communities, and our culture.In this final episode for 2022, Leigh and Kim discuss our favorite episodes of the year and what we’ve learned. We especially enjoyed unpacking the intersection of feminism and food studies with a special focus on community cookbooks and American Suffragist movement. We also loved learning about and sharing stories of the cultural commonalities of many fundamental foods, like dumplings, stew, and rice. As We Eat also loved answering questions from our listeners about Black & White cookies and the differences between jams & jellies.One episode in particular though has inspired how As We Eat is planning to approach our third season in 2023. Leigh and Kim agree that cookbooks have much to offer us - whether we’re kitchen novices or seasoned foodies - and so we’ll be devoting our time, curiosity, and research into unpacking how cookbooks, both ancient and modern, have impacted how we think about, talk about, and interact with the foods that we eat. Stay tuned for interviews with authors, discussion about cookbooks as literature, insight into how cookbooks define (and exclude) communities, and more.Don’t miss these stellar episodes:Episode 45: Cookbooks: The Guardians of Cuisine and CultureFeminism, Food Studies, and Women’s SuffrageEP 36: Feminism at the Kitchen Counter From Betty Crocker to Julia ChildEp 37: From the Kitchen to the Voting Booth: Suffrage for Women and Community CookbooksThe Dumpling TrilogyEP 48: Dumplings Around the World: Pan Asian Dumplings from Chinese Medicine to Dim SumEP 49: Dumplings Around the World: European Dumplings from Saints to Holy Justice in Just One BiteEP 50: Dumplings Around the World: The Great American Dumplings ShowdownEpisodes Inspired by Our Listeners EP 39: Fisherman's Stew - A Savory Representation of Region, Culture, and FlavorsEP 40: Sailing the Umami Seas - Fishy Origins of an Ancient Recipe, Proper Pronunciation of a Pantry Staple, and our favorite Bloody MarysEP 44: Look to the Cookie! Black & White Cookies, Racial Harmony, and the Impact of Food In MediaEP 46: By Jam. Jelly, or Conserve: the True Stories of Fruit SpreadsEP 51: From Temple to Table: How Rice Built Communities Around the WorldThanks for sharing this wonderful season with us; see you in 2023!Episode Transcript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Whether served fried, steamed, or boiled, dumplings can tell the story of a geography by how it's cooked and eaten . As We Eat concludes its three-part series exploring the global cuisine of dumplings with our third installment examining the twin stories of the “dumpling” darling of a classic American comfort food. Are you Team Fluffy or Team Slick?As we’ve discovered in our three-part series, dumplings reign as a perpetual favorite in cuisines all over the world, and North America is no different. Here in the States, two different formulations of dumplings form the backbone to an All-American classic dish: Chicken & Dumplings. In many ways, the popularity of that dish is no real mystery - people have been enjoying meat stewed with vegetables for centuries - but it definitely gains an advantage from a fluffy soft or slick chewy dumplings.Sources We Found Helpful for this Episode Don't Call Chicken and Dumplings Depression-Era Cheap EatsOxford Companion to Food by Alan DavidsonBooks We Think You’ll  Enjoy ReadingThe Virginia Housewife by Mary RandolphThe Kentucky Housewife by Lettice BrianCarolina Housewife by Sarah RutledgeHousekeeping in Old Virginia by Marion Kabel TyreRecipes You Really Need to TryPennsylvania Dutch Chicken Pot Pie from a Coal Cracker in the KitchenSouthern Chicken and Dumplings from Pastry Chef OnlineNothing says comfort like homemade chicken and dumplings - Chesterfield ObserverChicken Soup with Butter Dumplings from Chez UsEpisode Transcript🎧 Click here for the full, interactive transcript of this episode 🎧As an Amazon Associate and member of other affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipesSupport this podcast at — https://redcircle.com/as-we-eat8938/donations

From daring bootleggers to shocking corporate misdeeds and culinary espionage we uncover the criminal underbelly of oleo misadventures. Crimes Against Butter and the Margarine Misdeeds Who knew that something as innocent as butter could ignite a war between industries and the public? The latest episode of the As We Eat podcast dives into the criminal underbelly surrounding a popular butter alternative. Behind butter's sunny, wholesome facade lies a sordid tale of deception, bootlegging, and brazen lawbreaking - all thanks to an unlikely culprit: margarine. What began as a cheap butter alternative took an illicit turn as opponents of the "oleo" spread resorted to smear campaigns and oppressive legislation.The Oleomargarine Act and the Birth of Butter Bootleggers In 1886, the dairy lobby strong-armed the federal government into passing the Oleomargarine Act, imposing a hefty tax to cripple the margarine industry. Little did they know, this move would give rise to a daring new breed of criminal: the butter bootlegger. Much like the legendary rum-runners of Prohibition fame, underground networks sprung up to smuggle the "golden bars" of margarine across state lines. Daring housewives turned interstate traffickers, risking fines and imprisonment in their quest for the forbidden spread. As the margarine wars escalated, congress continually ratcheted up regulations. Some states outright banned the sale of margarine - yeah, you read that right. In response, the underworld adapted, employing stamp counterfeiting and other chicanery to peddle their illicit wares. Ultimately, the oppressive measures backfired spectacularly. World wars and economic turmoil only increased margarine's popularity with the working class. But the skirmishes left a trail of oleomargarine offenders in their wake, their "crimes against butter" immortalized alongside legendary mobsters and gangsters.Consumer Protection to Modern Misdeeds While the margarine saga highlights the unintended consequences of excessive regulation, it also underscores the vital need for laws to protect consumers from unscrupulous practices and public health threats. The 1906 Pure Food and Drug Act aimed to safeguard the public by prohibiting adulterated and misbranded foods and landmark court cases cemented definitions and standards. These laws continue protecting us today from corporate greed, food adulteration, and new frontiers of malfeasance like culinary espionage. One thing's for sure: after hearing these sordid tales of Food & Crime, you'll never look at your butter dish the same way again.Books We Think You’ll Enjoy ReadingButter: A Rich History by Elaine KhosrovaPurchase: Bookshop.org OR AmazonSheboygan County Connection IV: From Vollrath Zoo to Wisconsin's Margarine Wars by Sheboygan County Historical Research Center Purchase: Bookshop.org OR Amazon The Purloining of Prince Oleomargarine by Mark Twain, Phillip C. Stead, Erin Stead (illustrator) Purchase: Bookshop.org OR Amazon Transcript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

Unveiling the Dark Side of Love: Food & CrimeIn the lavish courts of 17th century France, where opulence danced hand in hand with intrigue, one woman held sway over the hearts of the elite. Her name was Catherine Monvoisin, but history remembers her as La Voisin, a figure shrouded in mystery and infamy. Join us as we peel back the layers of deception and delve into the dark kitchen of La Voisin, where love potions mingled with poison, and scandal brewed like a potent elixir.Love Potions Through the Ages: From Myth to RealityLove potions have long been the stuff of legend, weaving their way through the tapestry of human history from ancient civilizations to modern times. In cultures across the globe, tales of magical elixirs and enchanted foods have captured the imagination, from Shakespearean comedies to Greek myths of Aphrodite's charms. But in 17th century France, the line between myth and reality blurred as nobles sought to manipulate love and desire through clandestine means.The Affair of the Poisons: A Scandal UnveiledThe Affair of the Poisons cast a shadow over the glittering court of Louis XIV, revealing a web of intrigue that ensnared the highest echelons of society. It began with whispers of conspiracy and culminated in a series of sensational trials that shocked the nation. At its heart was La Voisin, a woman accused of selling not only love potions but also deadly concoctions meant to secure power and influence. As the truth emerged, the very foundations of the monarchy trembled, and the boundaries between magic and reality blurred.The Legacy of Love Magic: Then and NowAs we peer into the annals of history, we glimpse a world where love and power collided in a deadly dance. Yet even as the echoes of the past fade into memory, the allure of love magic persists. From ancient rituals to modern-day spells, humanity's quest for agency over matters of the heart endures. In an age where pheromones mingle with perfumes and love potions grace the pages of Teen Vogue, the legacy of La Voisin lives on, a testament to the enduring power of desire.Sources We Found Helpful for this EpisodeRavaisson, Francois. Archives de la Bastille by François Ravaisson, 1870–1874, volume VI.The Aftermath: La Voisin, Alarmist podcastLa Voisin, France’s Murderous Fortune Teller, SyFyThe Scandalous Witch Hunt That Poisoned 17th-Century France, Altas ObscuraCatherine Monvoisin And The Affair Of The Poisons, HeadstuffBooks We Think You’ll Enjoy ReadingThe Affair of the Poisons: Murder, Infanticide, and Satanism at the Court of Louis XIV by Anne SommersetPurchase: Amazon Louis XIV and the Affair of the Poisons: A Play in Five Acts by Victorien SardouPurchase: Bookshop.org Strange Revelations: Magic, Poison, and Sacrilege in Louis XIV's France by Lynn Wood MollenauerPurchase: Bookshop.org OR Amazon Transcript🎧 Click here for the full, interactive transcript of this episode 🎧How far would you go in the pursuit of love or personal gain?Support this podcast at — https://redcircle.com/as-we-eat8938/donations

While we take a holiday break, we wanted to share a past episode that we hope will inspire your pie making endeavors for the Thanksgiving holiday. We return to the origins of pie specialties as Leigh surveys the ingenuity of pie bakers and cooks who built empires on fairly basic pie recipes originating in Western Europe.Next, Kim speaks on how the thrifty utilization of excess egg white plus a fictional culinary character led to one of the most favorite pies in American history - lemon meringue - and how a massive hurricane shifted Florida’s production of pineapple to its globally-known key lime, inspiration for the key lime meringue pie.Support this podcast at — https://redcircle.com/as-we-eat8938/donations

In this episode, we dive into the world of Dwarven cuisine with the 'Smoked Sausages and Kraut with Dwarven Mustard' recipe from 'Heroes' Feast.' Discover how this hearty dish comes to life, and follow our culinary journey bridging the gap between imagination and reality. Join us in celebrating the magic of food and the connections it weaves in our lives.Transcript🎧 Click here for the full, interactive transcript of this episode 🎧Support this podcast at — https://redcircle.com/as-we-eat8938/donations

It would be ridiculous to suggest that one dish can represent all the mystery and majesty of human civilization, but inspiration can be a powerful force. In this episode, a single dish from the 1903 edition of The Settlement Cookbook sparked a deep conversation about the transformative power of food and its role in shaping civilizations, from the bustling immigrant communities of the late 19th century to modern-day.Exploring the Foundation of CivilizationInspired by her experience cooking up “Steak in Casserole” from the 1903 edition of The Settlement Cookbook, Kim finds a whole recipe as a lens through which to examine the foundations of civilizations. We begin with a snapshot of early 20th-century America, marked by post-Civil War reconstruction, industrialization, and a wave of immigration that transformed cities into diverse, bustling hubs. To address the challenges of rapid urbanization, a progressive movement centered on settlement houses aims to help immigrants navigate life in their new world. These houses not only provided better living conditions but also nurtured a sense of community by sharing knowledge, culture, and domestic skills.Food and IdentityThe Settlement Cookbook, also known as "The Way to a Man's Heart," was originally published in 1901 from the Settlement House in Milwaukee. Organized as a series of lessons in cooking, nutrition, and food service, the cookbook aimed to modernize traditional Jewish recipes with American ingredients and techniques, promoting assimilation without forsaking cultural heritage.Kim takes a novel approach to recipe selection by asking her partner to pick out a dish they wanted to eat. Confronted with a recipe and a dish with which she is largely unfamiliar, she realizes that food is not just sustenance; by selecting, cooking, and sharing food, we form both an individual and collective concept of who we are.The Cultural Significance of Cooking and DiningFrom here we reflect on the idea that food and its preparation are deeply cultural, and that the act of cooking and the rituals surrounding meals are essential components of civilization, and that by embracing the culture of the host country while preserving one's own traditions contributes to the evolution of a dynamic society.Episode Transcript🎧 Click here for the full, interactive transcript of this episode 🎧 Support this podcast at — https://redcircle.com/as-we-eat8938/donations

From a culinary guide with the goal of assimilation to a symbol of cultural recognition, we’ll dive into a cookbook that bridged cultures and funded social programs. This cookbook taught immigrant women to cook American dishes and became a cultural talisman passed down generations. It’s a story that showcases how one cookbook became a powerful tool for integration and resilience.The changing of the seasons sets the stage for our discussion of the third wave of immigration in the late 19th and early 20th centuries. As a massive wave of European immigrants hit the shores of the United States, personal, economic and social challenges crashed into established communities.We focus on one Mid-Western community, a social service agency, and a cookbook that was much, much more than a collection of recipes.Listen in as we discuss share the history, the impact, and our thoughts on Mrs. Simon Kandor’s The Settlement Cook Book, the way to a man’s heart.Sources We Found Helpful for this Episode The Settlement Cookbook: 116 Years and 40 Editions LaterThis 20th Century Jewish Immigrant Cookbook Inspired the Ultimate Dinner Party, Hey AlmaTaste Makers: Seven Immigrant Women Who Revolutionized Food in America, by Mayukh SenBooks We Think You’ll Enjoy ReadingTaste Makers: Seven Immigrant Women Who Revolutionized Food in America, by Mayukh SenThe Settlement Cookbook, by Mrs. Simon KanderTranscript🎧 Click here for the full, interactive transcript of this episode 🎧We would love to connect with youAsWeEat.com, on Instagram @asweeat, join our new As We Eat community on Facebook, or subscribe to the As We Eat Journal.Do you have a great idea 💡 for a show topic, a recipe 🥘 that you want to share, or just say “hi”👋🏻?  Send us an email at connect@asweeat.comReview As We Eat on Podchaser or Apple Podcast. We would like to know what you think.As a member of affiliate programs, we earn from qualifying purchases at no additional cost to you. This helps us to continue to bring you stories, history, and personal musings about food, cuisines, traditions, and recipesSupport this podcast at — https://redcircle.com/as-we-eat8938/donations