# Anya Von Bremzen
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anya von bremzen is a three-time James Beard Award-winning culinary writer. She was born in 1963 in Soviet Russia, and her works include The New Spanish Table, The Greatest Dishes: Around the World in 80 Recipes, Terrific Pacific Cookbook (coauthored by John Welchman), and Please to the Table: The Russian Cookbook (coauthored by John Welchman). Mastering the Art of Soviet Cooking: A Memoir of Food and Longing from 2013 is a culinary autobiography and compact Soviet history in one.
Pleasures of the Vietnamese Table
"We journey to Vietnam this week with our guide Mai Pham, author of Pleasures of the Vietnamese Table. We'll hear about street life, street food, and home cooking as she tells of a country at peace for the first time in a century and of a cuisine that's perhaps the freshest and brightest in all of …
Botany of Desire
This week it's an unusual take on botany and the issue of control—plants vs. humans—with our guest, journalist and gardener Michael Pollan. In his new book, The Botany of Desire, Michael claims that plants manipulate us by taking advantage of our basic desires. (Starts at 20:41.)
Jane and Michael S…
Travels in Spain
We're traveling and eating in Spain this week with journalist Anya Von Bremzen. Anya says Spain is the most exciting place in Europe to eat these days. The chefs there are rethinking the very foundations of food and a culinary revolution is happening. Along the way we'll stop off in Bilbao to visit…
Shanghai
Food and travel writer Anya von Bremzen takes us to Shanghai with an eater's guide to China's born-again boomtown. The city is reinventing itself these days and a cosmopolitan restaurant scene is emerging.
Jane and Michael Stern are bound to stir up debate and controversy with what they say is the …
Traveling in Ireland
A culinary revolution is happening in Ireland these days due, in part, to a thriving economy, a new confidence among the Irish people, and the availability of superb local ingredients. Anya von Bremzen, Contributing Editor for Travel & Leisure magazine, stops by to tell us about some of therestaura…
Anya von Bremzen
A mouth-watering treat for listeners today with three-time James Beard award-winning culinary writer Anya von Bremzen with her new book, National Dish: Around The World in Search of Food, History and The Meaning of Home. Part geography, part history and an exploration of deep cultural roots, we beg…
Anya Von Bremzen | Food | Ep. 4
Food writer and memoirist Anya Von Bremzen, author of Mastering the Art of Soviet Cooking, reads from the epilogue of her latest bestseller, National Dish, and discusses what happens when world-historical events dictate last-minute rewrites—and a project becomes personal.
Anya’s passage, excerpte…
Destination Eat Drink – Pizza in Naples, New York, Chicago, and Campania
Pizza is one of the most popular dishes in the world! We sample the pizza from Naples and find out why pizza had to get popular in the United States before it could take over Italy. Then, we try the real Chicago-style pizza (hint: it’s not deep dish!) and take the pizza bus all over New York. And, …
From Pizza and Meze to Ramen and Borscht: Unscrambling the Politics of National Dishes
EPISODE 1568: In this KEEN ON show, Andrew talks to Anya von Bremzen, author of NATIONAL DISH, about popular foods ,like pizza and borscht, as forms of oppression and symbols of resistance
Anya von Bremzen is a three-time James Beard Award–winning author and a contributing writer at AFAR. Anya has…
National Dish
On this episode Meg is joined by Chicago local, Oni Gabor to discuss the book, National Dish, by Anya Von Bremzen. The author explores the origins of national dishes in four different countries.
She explains that a food studies scholar, which I did not know was a thing and now need to redo my majo…
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