How does what we eat impact who we become? This episode of Meat and Three explores what diet can tell us about the biographies of famous chefs, writers, and iconic locales. We’ll hear about how Sylvia Plath’s private recounting of her meals became a Twitter sensation. Then, we’ll talk with another writer looking to recreate some other famous literary foods. We’ll also consider how Julia Child’s life story and legacy is being re-developed for a new generation of audiences. Plus, a story about how a city’s history can be viewed by its food.
How does what we eat impact who we become? This episode of Meat and Three explores what diet can tell us about the biographies of famous chefs, writers, and iconic locales. We’ll hear about how Sylvia Plath’s private recounting of her meals became a Twitter sensation. Then, we’ll talk with another writer looking to recreate some other famous literary foods. We’ll also consider how Julia Child’s life story and legacy is being re-developed for a new generation of audiences. Plus, a story about how a city’s history can be viewed by its food.
Further Reading and Listening:
- Eric Kim’s debut cookbook, Korean American: Tastes Like Home is out now. He was interviewed on Inside Julia’s Kitchen.
- For more about what Sylvia ate, follow @whatsylviaate on Twitter. And check out Rebecca Brill’s writing here.
- You can check out The Paris Review to read an archive of Valerie Stivers’ work.
- Listen to Inside Julia’s Kitchen. You can hear more of Daniel Goldfarb here and more of Blake Davis here.
- Check out the Big City Food Biographies series here. Learn more about Judith Dern and Liz Williams on their websites.
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