Tasting Menus: A Dining Experience
What is the role of tasting menus in the modern restaurant industry?
Copper & Heat Radio · Sam Yamashita, Krishnendu Ray, Beth Forrest
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Show Notes
Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu.
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Guests:
Beth Forrest
Sam Yamashita
His piece on the Japanese Turn | His books | His faculty bio
Krishnendu Ray
The courses:
- The restaurant by Mathurin Roze de Chantoiseau
- Hassun from Hyotei in Kyoto
- Rouge en ècaille de pomme de terre by Paul Bocuse
- Sukiyaki
- Toro and caviar by Masa Takayama
- Nixtamalized butternut squash en tacha from Lenga Madre in New Orleans
The articles mentioned in this episode:
- 'Tasting’' Menu: A Good Idea Sours by Mimi Sheraton in the New York Times
- Nibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York Times
- The New Generation of Tasting Menus Won’t Test Your Patience (or Your Wallet) by Brett Anderson in the New York Times
More resources:
- The Japanese Origins of Modern Fine Dining by Meghan McCarron (2017)
- The Never-Ending Pivot: Amid the Omicron Surge, Restaurants Have Turned to Tasting Menus by Jeremy Repanich (2022)
- The death of the tasting menu by George Reynolds (2022)
- The Backlash Against the 'Tyranny' of Tasting Menus by Amy McKeever (2013)
- The Not-So-New Nouvelle Cuisine by Mimi Sheraton (1979)
- Celebrating the Ringmaster of the Restaurant Circus by Florence Fabricant (2014)
- How America’s First 3 Star Michelin Sushi Chef Serves His Fish on Eater’s YouTube (2015)