Episode 579: Saffron

April 10, 2015 (originally aired)
April 8, 2016 (rebroadcast)
Listen: Saffron
49:53
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Contributor Melissa Clark digs into the fragrant food of Lebanon with Maureen Abood, author of Rose Water & Orange Blossoms. Jeremy Nolen, author of New German Cooking, says German food is more than sauerkraut and schnitzel. Kimberly Jung co-founded Rumi Spice, a business that buys saffron directly from Afghan farmers. We meet up with a man with synesthesia -- he tastes what he hears -- and learn about his project to map out the tastes of the London Underground. Neil Kelley, a research fellow at the Smithsonian, explains what we can learn about animals' diets from studying their skull and teeth. The Sterns visit The Old Coffee Pot Restaurant in New Orleans.