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Cooking is a Language



Marja says:
Cooking as a "language" is international (you don't have to speak the same language in order to produce results…) and writing about food offers equal opportunity to reach/influence a lot of people. Adolescent me was introduced to M.F.K. Fisher and immediately took to her writing like a fish to swimming. During summer vacation in France already discovered a delicious triple cream cheese, not realizing at the time it was named after that famous gourmand Brillat-Savarin who lived during the French revolution (and came to America for a visit). M.F.K Fischer's 1949 translation of his life's masterpiece became famous: Physiology of Taste. I'd read Alice B. Toklas back in Amsterdam, found her recipes inspiring. Not until I landed in New York did I read Julia Child, mostly watched her Sunday nights on television! Inspiring improvisational cooking… and that s what today's show is all about!

Part 1: Market Dish (17 minutes)
Part 2: Peach Dumpling (18 minutes)
 

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Marja Samsom, the Dumpling Diva, has brought all of her pots and pans into the AIR kitchen, where she will cook all her most alluring, signature dishes and provide you with any help you need to make them yourself. Once a performance artist based out of Amsterdam, Samsom thrives on the act; you could ask for no more informed and inviting a culinary guide than Samsom, whose Euro-Asian fusion creations have made her one of the most respected and exciting chefs in New York. So turn up the volume, turn on the oven and tune in.

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