HeritageRadioNetwork.org attended the release party for the Oxford Encyclopedia of Food and Drink in America at the Institute of Culinary Education. With over 1,400 entries, the second edition of the Oxford Encyclopedia of Food and Drink in America is the most authoritative reference work on American cuisine. During the event, authors and contributors spoke on several panels about the challenge of defining American Food and Drink as well as the future of American Food. During a lively reception, Heritage Radio Network spoke with contributing writers including Marion Nestle, Farmer Lee Jones and many others.
Michael Twiddy, Culinary Historian, spoke about reclaiming his
culinary traditions. We also heard from Bret Thorn of the Nation’s
Restaurant News, about people’s desire for simple, comfort foods after
9/11 and the economic collapse of 2008. This coverage was brought to you by 360 Cookware.