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First Aired - 05/14/2013 03:00PM
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On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?“ Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.
"As designers, the food space is an important space to address... Within that moment you're affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc." [7:00]
"We are being stimulated not by the cherry or the oyster, but it's a full body experience. And some of that might have to do with the physical aspects of the foods, but it's mostly the narrative behind them." [22:10]
"Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!" [32:00]
-- Emilie Baltz on THE FOOD SEEN
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Emotions and Food (19:30)
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France, ketchup, spaghetti, Chicago, French cuisine, culture, screenwriting, story telling, food narrator, communication, calories, emotions, psychology, food design, design, utopia, Room 4 Dessert, Will Goldfarb, molecular gastronomy, art and food, consumption, What Happens When,Aphrodisiac as Placebos (23:48)
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L.O.V.E. FOODBOOK, Emilie Baltz, Best First Cookbook, culinary book fair, aphrodisiac, Museum of Sex, placebo, love, romance, pigeon, fermented pigeon, plating, pantry, Love Potion No. 9, language, junk food, diversity, ecosystem, food systems, SVA, beauty, food engineering, GMOs, pasta design, sandwich, consumption, foodie, diet,To comment on this episode click here. There are currently Comments
First Aired - 03/31/2011 12:00PM
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Award winning cookbook author, documentarian and TV personality Joan Nathan is Linda Pelaccio's guest on this week's episode of A Taste of the Past. Joan talks about her latest book "Quiches, Kugels and Couscous: My Search for Jewish Cooking in France", and traces the history of Jewish cuisine as it's traveled across the globe. Learn more about how food traditions are gained, lost and kept throughout history. This episode was sponsored by S. Wallace Edwards & Sons. For more information visit www.SurryFarms.com
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A Taste of the Past Introduction: Joan Nathan (15:50)
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Linda Pelaccio, Heritage Radio Network, A Taste of the Past, S Wallace Edwards & Sons, Joan Nathan, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, French Jewish food, France was always the old promised land, French revolution, Jews have lived in France for 2000 years, Ashkenazi, country lines, kugel, Northern France, southern Germany, Poland, Russia, Sephardi Jews, Eastern European cooking, cheesecake, Philadelphia cream cheese, graham crust, French Jewish food is regional and religious, 9th Avenue Food Festival, Joan was a co founder, ethnic food festivals, recipes,Jewish Cuisine: From Ancient Isreal to America (22:58)
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sabbath bread, dried pears, dried plums, second sabbath dish, Jewish food, from Ancient Israel to America, cuisine embellishments, spices, new world foods, traditional foods are the last to go in a culture, 14th century sauces, globalization of cuisine, it's important to hold on to traditions, pork and the Jews, intermarriage, Tunisian stew, lamb based, sabbath stew, Cassoulet, cabbage stew, food history research, crusades, chick peas, Passover, horseradish,To comment on this episode click here. There are currently Comments
First Aired - 01/14/2013 05:30PM
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Peter Kindel shares his cheese journey on today's Cutting the Curd with Diane Stemple. Hear how Peter got his start in the cheese world, and how his travels in France and England changed his perspective on cheesemaking entirely. Peter talks about his experiences working with Neal's Yard Dairy and helping develop a cheese called Ogleshield. Why did Peter decide to get involved with the agricultural side of cheesemaking? Peter speaks to the risks of dealing with raw milk, and why the market over-regulates raw milk distribution. This episode has been sponsored by Fairway Market.
"When I was trying to source so many great cheeses from Europe, I realized that we needed to make cheese. And we need to create regional agricultural economies based on that product." [14:25]
-- Peter Kindel on Cutting the Curd
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Learning Cheese in Europe (16:55)
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Artisanal, Peter Kindel, Picholine, biology, brewery, Boulder, France, foodies, studying cheese in France, Neal's Yard Dairy, cheesemakers, local, London, health care, Ogleshield cheese, Hawthorne Valley Farm, landed gentry, Monty Python, Jamie Montgomery, English cheese, bias, goat cheese, Loire Valley, Randolph Hodgson, Wendell Berry,Raw Milk and Safety (14:50)
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The Isle of Mull, Glasgow, sheep's milk, bloomy rind, cheddar, hobby, foodborne illness, restaurant experience, wine, New York Times, raw milk, distribution, dairy farmers, children, industrial milk, pasteurization, bacteria, Gianaclis Caldwell, pathogen testing, expenses, cooking,To comment on this episode click here. There are currently Comments
