Wedding Celebration Food

"This week British writer Elizabeth Luard, author of Sacred Food: Cooking for Spiritual Nourishment, takes a look at the traditional foods different cultures serve at significant life events. We'll focus on food for a wedding celebration as Elizabeth explains why the French favor cream puffs hit with a hammer over cake cut with a knife, why the British avoid greens at a nuptial feast, and why higher is better when it comes to the cake. Her recipe for Soupe de Mariage is pot-au-feu for a wedding party or any time.The Sterns report from the Pine Club, a quirky adult supper club in Dayton, Ohio. Go for the great aged steaks and bring lots of cash! Dorie Greenspan evaluates skillets, and T.R. Reid, author of The Chip, reports on hot London restaurants. Novelist-turned-wine-writer Jay McInerney has wacky wine and food combos, and Lynne takes your calls.Broadcast dates for this episode:May 25, 2002