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Konten disediakan oleh South Carolina Public Radio. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh South Carolina Public Radio atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
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Charleston to Phnom Penh - A Cook's Journal

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Manage episode 373264158 series 2396012
Konten disediakan oleh South Carolina Public Radio. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh South Carolina Public Radio atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
John Martin Taylor
John Martin Taylor( Courtesy of the author)

Charleston, South Carolina’s John Martin Taylor is a culinary historian and cookbook author. His first book, Hoppin' John's Lowcountry Cooking, has been continuously in print for thirty years, and his writing has appeared in publications including the New York Times, Washington Post, and Gastronomica.

With the release of his latest book, Charleston to Phnom Penh - A Cook's Journal, he joins us for a conversation about his career, his travels, and, of course, food.

  continue reading

320 episode

Artwork
iconBagikan
 
Manage episode 373264158 series 2396012
Konten disediakan oleh South Carolina Public Radio. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh South Carolina Public Radio atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang diuraikan di sini https://id.player.fm/legal.
John Martin Taylor
John Martin Taylor( Courtesy of the author)

Charleston, South Carolina’s John Martin Taylor is a culinary historian and cookbook author. His first book, Hoppin' John's Lowcountry Cooking, has been continuously in print for thirty years, and his writing has appeared in publications including the New York Times, Washington Post, and Gastronomica.

With the release of his latest book, Charleston to Phnom Penh - A Cook's Journal, he joins us for a conversation about his career, his travels, and, of course, food.

  continue reading

320 episode

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