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From Colonial Kitchens to Concretes: Two Centuries of St. Louis Food with Suzanne Corbett
Description
In this episode, we dig into St. Louis culinary history with food historian Suzanne Corbett. We look back at the foodways of indigenous cultures and early French settlers, which leads us to a discussion about portable soup. We talk about truck gardens and Corbett’s experience growing up on one. We then tour the various styles of food in St. Louis today, including the Italian specialties in the neighborhood known as The Hill. We touch on a few St. Louis specialties, including St. Louis-style pizza and provel cheese, gooey butter cake, the St. Paul sandwich, and the Gerber sandwich. We end with a short discussion of three local landmarks: Crown Candy Kitchen, Al’s Restaurant, and Ted Drewes Frozen Custard. This is a fun conversation about feeding our curiosity, literally and figurately, and discovering how food connects us with the past and present and tells us something about who we are.