Charleston, South Carolina’s John Martin Taylor is a culinary historian and cookbook author. His first book, Hoppin' John's Lowcountry Cooking, has been continuously in print for thirty years, and his writing has appeared in publications including the New York Times, Washington Post, and Gastronomica.With the release of his latest book, Charleston to Phnom Penh - A Cook's Journal, he joins us for a conversation about his career, his travels, and, of course, food.

My mother decided to be modern in cooking and discovered premade stuffing mixes. The bread based one had herbs in it and that’s what I grew up having at Thanksgiving and Christmas.