New York Times best-selling writer Kathleen Flinn invites well-known food authors into her kitchen for an in-depth interview and to sample her version of a recipe from their books. Check out Hungry For Words for more on the writers and the recipes.
Hungry for Words
Claim This Podcastby Kathleen Flinn
5.0(4 reviews)
10 episodes
Updated Daily
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Podcast Overview
New York Times best-selling writer Kathleen Flinn invites well-known food authors into her kitchen for an in-depth interview and to sample her version of a recipe from their books. Check out Hungry For Words for more on the writers and the recipes.
Language
🇺🇲
Publishing Since
9/16/2018
1 verified contact email on file for Hungry for Words
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Recent Episodes
December 14, 2020
S2E4: Robyn Eckhardt
<p>In this episode of my food-focused podcast Hungry for Words, I chatted with Robyn Eckhardt. She’s a widely published food writer whose works has appeared in The New York Times, The Wall Street Journal, Saveur and many other publications.</p> <p>While living and working in Asia, she and her husband, photographer David Hagerman, were looking for a sunny, yet inexpensive place to go on vacation. They knew little about the country before their first visit. After just a couple weeks, they fell in love with the food, the people and the country itself.</p> <p>They returned to Turkey as often as they could. Finally, they ditched their day jobs and headed there to write a book about it. They spent 16 months traveling to every corner of the country by car. They tasted and researched the cuisine as they went, even venturing the edge of two war zones.</p> <p>The result is their fabulously insightful book, Instanbul & Beyond: Exploring the Diverse Cuisines of Turkey (Houghton Mifflin Harcourt)</p> <p>In this podcast episode, we discussed how many people dismiss Turkish food as simply a lot of kebabs. In this fascinating conversation, we explored the remarkable diversity of the country’s cuisine and how the geography dramatically affects it. We also chatted about her time covering street food in Asia for The Wall Street Journal, a fascinating assignment.<br> Featured recipe</p>
December 11, 2020
S2E3: Holly Hughes
<p>In this episode of my food podcast, Hungry for Words, I interviewed Holly Hughes, the editor of the long-running Best Food Writing series.</p> <p>We talked about the lengths she went to unearth great food writing., reading as many as 1,500 stories a year to curate each annual volume.</p> <p>We explored her life before the series, as executive editor of Fodor’s travel books. When she started the series in 2000, many people didn’t think she could find enough food writing to fill a book.</p> <p>We delved into what separates bland food writing from the best examples. I read aloud some of my favorite leads and we discussed why that particular piece intrigued her enough to include it. I worked up the nerve to ask why none of my work was ever included — and she offered an unexpected answer.</p> <p>Be sure to listen to the end of the podcast; there’s some surprising news about The Best Food Writing series.</p>
October 5, 2020
S2E2: Michael Harlan Turkell
<p><a href="https://harlanturk.squarespace.com/" rel="nofollow">Michael Harlan Turkell </a>is an author and podcaster. He's the host of the popular podcasts " Food Scene," "Modernist Breadcrumbs" and Food 52's "Burnt Toast." He's the author of the books Acid Trip: Travel in the World of Vinegar, The Beer Pantry and Offal Good. For this podcast, I made Sea Foam Candy from his book, Acid Trip. Get the recipe <a href="http://hungryforwords.show" rel="nofollow">at the episode page</a> on kathleenflinn.com</p><p>Special Guest: Michael Harlan Turkell.</p>
10 total episodes available
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