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