This week it's a look at the golden age of Islamic food and conquest with guest Charles Perry, historian of Arab cuisine. Mr. Perry tells us that prior to 1400 A.D. there were more cookbooks written in Arabic than in the rest of the world's languages combined. And the seductive food in those old books is the stuff of dreams. Mr. Perry authored the foreword toMedieval Cuisine of the Islamic World: A Concise History with 174 Recipes.
It's clam chowder Rhode Island style for Jane and Michael Stern at Kitchen Little, just over the border in Mystic, Connecticut.
Baking authority Dorie Greenspan talks the one and only Paris macaroon - a local obsession - and leaves us a recipe for Chocolate Macaroons that would do any chocolatier-pǻtissier proud.
Nicholas Gilman, author of Good Food in Mexico City, has lived and eaten his way through this city for 20 years. He stops by with tips for eating well, from food stalls to fine dining.
Professor Henry Petroski chats about the toothpick, the latest ordinary object to catch his attention and the focus of his latest book, The Toothpick: Technology and Culture; and, as always, the phone lines will be open for your calls.