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

Her faculty bio and books

Sam Yamashita

His piece on the Japanese Turn  |  His books  | His faculty bio

Krishnendu Ray

His book  | His faculty bio

The courses:

1. The restaurant by Mathurin Roze de Chantoiseau
2. Hassun from Hyotei in Kyoto
3. paul-bocuse.html">Rouge en ècaille de pomme de terre by Paul Bocuse
4. 4ffe-11ed-8f13-337c4c8855d6.html">Sukiyaki
5. Toro and caviar by Masa Takayama
6. Nixtamalized butternut squash en tacha from Lenga Madre in New Orleans

The articles mentioned in this episode: 

• gustibus-tasting-menu-a-good-idea-sours.html?searchResultPosition=32">'Tasting’' Menu: A Good Idea Sours by Mimi Sheraton in the New York Times
• menus-can-be-too-much-of-a-good-thing.html">Nibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York Times
• wave-tasting-menus-fine-dining.html">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)
• notsonew-nouvelle-cuisine-the-notsoverynew-nouvelle-cuisine.html?mcubz=1">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)