Welcome to the Copper & Heat audio tasting menu. This 6-course experience takes you through dishes from pivotal points in the history of the modern tasting menu.

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Guests:

Beth Forrest

Her faculty bio and books

Sam Yamashita

His piece on the Japanese Turn | His books | His faculty bio

Krishnendu Ray

His book | His faculty bio

The courses:

The articles mentioned in this episode:

More resources:

The Japanese Origins of Modern Fine Dining by Meghan McCarron (2017)
The Never-Ending Pivot: Amid the Omicron Surge, Restaurants Have Turned to Tasting Menus by Jeremy Repanich (2022)
The death of the tasting menu by George Reynolds (2022)
The Backlash Against the 'Tyranny' of Tasting Menus by Amy McKeever (2013)
The Not-So-New Nouvelle Cuisine by Mimi Sheraton (1979)
Celebrating the Ringmaster of the Restaurant Circus by Florence Fabricant (2014)
How America’s First 3 Star Michelin Sushi Chef Serves His Fish on Eater’s YouTube (2015)

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