Wedding Celebration Food

"This week British writer Elizabeth Luard, author of Sacred Food: Cooking for Spiritual Nourishment, takes a look at the traditional foods different cultures serve at significant life events. We'll focus on food for a wedding celebration as Elizabeth explains why the French favor cream puffs hit with a hammer over cake cut with a knife, why the British avoid greens at a nuptial feast, and why higher is better when it comes to the cake. Her recipe for Soupe de Mariage is pot-au-feu for a wedding party or any time. The Sterns report from the Pine Club, a quirky adult supper club in Dayton, Ohio. Go for the great aged steaks and bring lots of cash! Dorie Greenspan evaluates skillets, and T.R. Reid, author of The Chip , reports on hot London restaurants. Novelist-turned-wine-writer Jay McInerney has wacky wine and food combos, and Lynne takes your calls. Broadcast dates for this episode: May 25, 2002