Podcast appearances and mentions of graham holliday

2:08: Book critic Paula Gallagher recommends a foodie book, this one called, "Eating Korea," by British writer Graham Holliday, a chip off the ole Bourdain. 7:15: With St. Patrick’s Day a week away, Dan welcomes Henry Hong and John Shields for a lesson in making corned beef from scratch. If you’re going to make your own corned beef in time for the Irish holiday, you’d better listen up and get started right away. While corned beef and cabbage is considered the traditional dish, John says it’s not so in Ireland, and he offers a recipe for what he had there on St. Patrick’s Day: Irish Bacon and Cabbage. John Shields is a cookbook author and proprietor of Gertrude’s restaurant in the Baltimore Museum of Art. Henry Hong, aka The Food Nerd, is food and beverage manager of the Baltimore Country Club.24:35: Laura Byrne, founder and director of the Baltimore Irish Arts Center, talks about Irish music in Baltimore on St. Patrick’s Day and the upcoming Baltimore Irish Trad Fest.30:38: Peter Brice, executive director of New Century American Irish Arts Co. in Annapolis, tells the back-story of an old Irish tune that years later became the school song of Morgan State University. Dan tells about the Morgan teacher who adopted “Believe me, if all those endearing young charms” into “Fair Morgan,” the university’s alma mater. The segment concludes with the Morgan choir singing the song. Special thanks to Maryland Public Television for providing the recording.Links:http://www.gertrudesbaltimore.com/http://www.bcc1898.com/http://www.myrecipes.com/recipe/irish-bacon-cabbage-with-mustard-saucehttps://cooking.nytimes.com/recipes/1018642-homemade-corned-beefhttps://www.harpercollins.com/9780062400765/eating-koreahttps://www.laurabyrne.com/biographyhttp://www.baltimoreirisharts.com/tradfest.htmlhttp://www.newcenturyirisharts.com/biographies/peterbrice/http://www.newcenturyirisharts.com/http://www.morgan.edu/academic_affairs/university_convocation/the_alma_mater.html

This week, on Bookmark, Uma speaks author and journalist Graham Holliday about the vast and wondrous world of Korean cuisine, about how their food and the eating of it ties into culture and politics, of how it affects their every social interaction, of how it’s changing and evolving along with their social fabric.

This week, on Bookmark, Uma speaks author and journalist Graham Holliday about the vast and wondrous world of Korean cuisine, about how their food and the eating of it ties into culture and politics, of how it affects their every social interaction, of how it’s changing and evolving along with their social fabric.

Graham Holliday is the author of Eating Vietnam: Dispatches From a Blue Plastic Table. His new book, Eating Korea: Reports On a Culinary Renaissance, comes out March 15th. On this episode, Graham shares his stories of travel, writing, and the unique food cultures in Vietnam and Korea. You can find Graham at: www.noodlepie.com Instagram: @noodlepie Twitter: @noodlepie http://www.amazon.com/Eating-Korea-Reports-Culinary-Renaissance/dp/0062400762/ref=sr_1_1?ie=UTF8&qid=1487862571&sr=8-1&keywords=eating+korea

Historians and journalists have devoted millions of pages to trying to understand the world. In fact, it may be a lot simpler than that.  Just maybe it can be done by eating.We’ve all seen politicians in America, campaigning by eating the local foods and imitating local eating customs.  Why isn’t the same true for geopolitics?If we can understand the culture of another country through its food, perhaps we’d better understand its people, its culture and its ideas.  In so doing, the world just might be a happier, and more satisfied place.That’s what Graham Holliday has done in trying to appreciate first south Korea and then Viet Nam.  A place that he takes us to in Eating Viet Nam: Dispatches from a Blue Plastic Table.My conversation with Graham Holliday: