KQED Series ‘Beyond the Menu’ Tells the Backstory of Food
We'll talk to host Cecilia Phillips and the team behind KQED’s digital program “Beyond the Menu” about where our favorite foods come from.
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Show Notes
Hong Kong’s famed pineapple bun does not contain pineapples. Samosas can be found in many cultures outside of India. And the birria taco owes a lot to indigenous cultures who helped cultivate a love and devotion to chiles. These are some of the surprising food backstories that host Cecilia Phillips and the team behind KQED’s digital program “Beyond the Menu” explore in this new series. We’ll talk to Philips about where our favorite foods come from and hear from you. What dishes do you love that have an intriguing backstory?
Guests:
Cecilia Phillips, host, "Beyond the Menu" a KQED digital production focused on getting the backstory of some of our favorite dishes; coordinating producer and reporter, "Check, Please! Bay Area"
Emmanuel Galvan, founder and owner, Bolita: Masa y Más L.L.C. - makes and sells artisanal masa and other products
Hetal Vasavada, author, "Milk and Cardamom"; former contestant, MasterChef; Vasavada's work can also be found in Food & Wine, Bon Appetit, and other publications
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