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The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
On the Lambic
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On this episode
About this episode
Brian Wansink, author of Slim by Design , shares the latest findings on why we eat what we do, beer expert Greg Engert gives us a taste of the delicious world of spontaneous fermentation and Maryann Tebben joins us to talk about her book, Sauces: A Global History . Carla Seidl visits the mill Carolina Ground, and Richard Wrangham, author of Catching Fire , explains the role cooking played in the evolution of humans. Broadcast dates for this episode: May 22, 2015 (originally aired) May 20, 2016 (rebroadcast)