EPISODE · Nov 18, 2022 · 57 MIN
Shrimp & Grits: Charleston to Phnom Penh
Happy Thanksgiving from Jimmy, BSR, and HRN! Today we’re joined by culinary writer and historian John Taylor who calls in from the future, based 12 hours ahead in Cambodia. He’s here to talk about his new anthology book, Charleston to Phnom Penh: A Cook’s Journal, as well as to dish out some Thanksgiving food for thought.To start, John takes Jimmy way back to the ‘80s, when John first moved to Charleston, South Carolina to open Hoppin’ John’s bookstore. There were only a handful of restaurants at the time, and John tracked the city’s culinary renaissance over the years as a culinary historian (he is not a chef, he insists). After initially finding a vacuum, he watched as Charleston’s food scene blossomed by going back to its culinary roots (shrimp and grits, anyone?).Later on in the episode, John goes over some of the recipes you can find in his book. How does roast chicken with butter beans, rice, piccalilli, okra, and mustard greens with a hot pepper and vinegar relish sound for Thanksgiving dinner? Maybe pair it off with your favorite craft cider.We’re thankful for you here at BSR!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What this episode covers
Happy Thanksgiving from Jimmy, BSR, and HRN! Today we’re joined by culinary writer and historian John Taylor who calls in from the future, based 12 hours ahead in Cambodia. He’s here to talk about his new anthology book, Charleston to Phnom Penh: A Cook’s Journal, as well as to dish out some Thanksgiving food for thought.To start, John takes Jimmy way back to the ‘80s, when John first moved to Charleston, South Carolina to open Hoppin’ John’s bookstore. There were only a handful of restaurants at the time, and John tracked the city’s culinary renaissance over the years as a culinary historian (he is not a chef, he insists). After initially finding a vacuum, he watched as Charleston’s food scene blossomed by going back to its culinary roots (shrimp and grits, anyone?).Later on in the episode, John goes over some of the recipes you can find in his book. How does roast chicken with butter beans, rice, piccalilli, okra, and mustard greens with a hot pepper and vinegar relish sound for Thanksgiving dinner? Maybe pair it off with your favorite craft cider.We’re thankful for you here at BSR!Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Shrimp & Grits: Charleston to Phnom Penh
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