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12.2.15: How to Eat a Moose & If It Sounds Good, It Might Taste Even Better

Moyan Brenn via flckr Creative Commons

Local, fish to fork and farm-to-table eating is a robust trend among celebrity chefs and in urban centers. For others, it's a way of life. On today’s Word of Mouth, best-selling memoirist and passionate eater Kate Christensen moves from Brooklyn to New England and discovers how to cook a moose and other lessons of eating close to home. Also today, does a crunchier-sounding potato chip taste better? Scientists are exploring how the senses are heightened by working together. 

Listen to the full show:

How to Cook a Moose


New York Times best-selling author Kate Christensen’s new book, How To Cook A Moose, meets the farmers, foragers and entrepreneurs that are highlighting local culinary mainstays that have been around since long before settlement.    

How to Cook a Moose

Hanoi's Taste Revolution

Thao Nguyen, 29, experienced hunger first-hand, which is what gave her a unique appreciation for food. Now she's helping others in Hanoi rethink the way they eat. Reporter Marianne Brown from the Deutsche Welle series Generation Change: Local Heroes brings us the story.

Check out the Winter menu for Thao's restaurant Pots n' Pans.

Listen to this story again at PRX.org.

Enjoying Food Uses All of Your Senses

Credit Thomas Hawk via flickr Creative Commons
Thomas Hawk via flickr Creative Commons

While it’s long been known that the smell and color of food greatly shapes taste, turns out sound also plays a big role. Nicola Twilley delved into the world of multi-sensory perception in an article for The New Yorker, “The Illusion of Taste”.

Enjoying Food Uses All of Your Senses

Weenie Royale

After Pearl Harbor, about 120,000 Japanese-Americans were uprooted and forced to live for years in remote federal camps around the country. The Kitchen Sisters, [follow them on Twitter: @kitchensisters] producers Nikki Silva and Davia Nelson, explore the impact of internment on Japanese cooking and culture in America.

You can listen to this story again at PRX.org.

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