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• Amuse-Bouche
  
  In Season
  
  EF Midwest
  
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About

Eat Feed Amuse-Bouche promises to tickle your tastebuds and enhance your culinary vocabulary. These tasty tidbits feature conversations with food experts in diverse fields about their favorite gastronomic words and phrases. From à la mode to zabaglione, these small bites go beyond mere definition to offer a bit of history, something of the cultural importance, and ideas for use.

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Current Show

American Food

Andy Smith, editor of The Oxford Companion to American Food and Drink as well as many other books on American foods from tomatoes to turkeys, talks about the complexity of defining American food and offers highlights from Native Americans to diner slang.