What happened to transform American tastes from Wonder Bread and Shake 'N Bake to sushi and balsamic vinegar? How did Epicureanism evolve from an elitist pursuit to an everyday practice and mind-set of the masses? David Kamp, author of The United States of Arugula: How we Became a Gourmet Nation, is joined by a panel of connoisseurs to explain the American food revolution. Mario Batali is the star of the Food Network's Molto Mario and one of the Iron Chefs on Iron Chef America. Winner of numerous awards for his restaurants, Batali is the recipient of the 2005 James Beard All-Clad Outstanding Chef Award.
In this 2006 program from the iconic New York City cultural center, Mario Batali joins David Kamp in a conversation about the evolution of gourmet food in America. From a time when there was only one kind of lettuce - iceberg - to a time of endless innovation and diversity on the kitchen table, Batali and Kamp have witnessed radical culinary changes over the last few decades.
Kamp is an author and humorist who has contributed to Vanity Fair, GQ, and other publications of note. Batali is an award-winning chef who has made an art form out of cooking. The 92nd Street Y puts their humorous heads together in this jocular and relatable foodie conversation.
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