Tasting Menus: A Dining Experience

What is the role of tasting menus in the modern restaurant industry? 

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:

1. The restaurant by Mathurin Roze de Chantoiseau

2. Hassun from Hyotei in Kyoto

3. Rouge en ècaille de pomme de terre by Paul Bocuse

4. Sukiyaki

5. Toro and caviar by Masa Takayama

6. Nixtamalized butternut squash en tacha from Lenga Madre in New Orleans

The articles mentioned in this episode: 

• 'Tasting’' Menu: A Good Idea Sours by Mimi Sheraton in the New York Times

• Nibbled to Death: Tasting Menus Can Be Too Much of a Good Thing by Pete Wells in the New York Times

• The New Generation of Tasting Menus Won’t Test Your Patience (or Your Wallet) by Brett Anderson in the New York Times

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)