CBCradio

  | Bookmark and Share

Episode 6: Nationalism in the Kitchen

Posted by Jean Paetkau

What country can claim humus as a homegrown dish ... and why can't whisky made in Canada be called Scotch? We will delve into the rules and tradition that go into defining a national cuisine. The show will explore why the French got to set down the standards for professional kitchens and what meal the Chinese government wants taken off the dinner menu.

Our guest's include Mike Nicholson ... a master brewer at Vancouver Island's Shelter Point Distillery.  

And we also talk to pub historian Martyn Cornell about the British meal ... a ploughman's lunch.

LISTEN NOW:

Download Flash Player to view this content.

WEB EXTRA:

If you didn't hear enough about making whisky in Canada ... this is an extended interview with Scotch distiller Mike Nicholson.

LISTEN NOW:

 

Download Flash Player to view this content.

  •