ACERCA DE ESTE EPISODIO
Welcome to SALT PIG! What do our dishes say about us, as individuals and as a society? Turns out quite a bit. Why do we “save” china for the right occasion? Are shallow bowls the new dinner plate? Is matchy-matchy necessary, and does it require “good” napkins? Do we like eating from the same vessels our ancestors ate from? When it comes to china/ceramics/dishware, we have questions, we have preferences, we have opinions—though honestly we are still unsure what actually differentiates china from ceramics from dishware. Bonus talk: heirloom Pyrex, traveling with trunks, and consuming lemon balm versus lemon verbena.
Discussed in this episode:
- Martin Sorge’s lemon verbena shortbread (from Great Bakes)
- Iced tea from Heidi Swanson
- Christmas Tree by Spode
- All about buttercup squash
Inglés
Estados Unidos
TRANSCRIPCIÓN 🔗
WEBVTT
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Welcome to Salt Pig, where two cookbook writers chat about the ups and downs of actual home kitchen life.
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What are we talking about this week, Ellie?
00:00:12.880 --> 00:00:26.640
Well, recently when I went to help you with your photo shoot, um you were doing all the props for your own shoot, all the plates and bowls and everything, and it got me thinking about um my obsession with China.
00:00:26.879 --> 00:00:35.039
And um so w…
00:00:02.799 --> 00:00:09.919
Welcome to Salt Pig, where two cookbook writers chat about the ups and downs of actual home kitchen life.
00:00:10.160 --> 00:00:12.000
What are we talking about this week, Ellie?
00:00:12.880 --> 00:00:26.640
Well, recently when I went to help you with your photo shoot, um you were doing all the props for your own shoot, all the plates and bowls and everything, and it got me thinking about um my obsession with China.
00:00:26.879 --> 00:00:35.039
And um so w…
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EDITAR
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