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First Aired - 01/07/2013 01:00PM
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On the first Let's Eat In episode of 2013, Cathy Erway is on the phone with James Oseland, Editor in Chief of Saveur Magazine and judge on Top Chef Masters. James and Cathy talk about the evolving demographic of Saveur Magazine, and the magazine's focus on global food and home cooking. Hear about the Saveur book, The Way We Cook, and how it acts as an anthropological reference for food culture. What cuisines have peaked James' interest recently? Find out where James trained his palette, and the flavors that were instrumental in fostering his love for eating. What place does a print publication like Saveur have in a digital world? Find out on this episode of Let's Eat In! This program has been brought to you by 360 Cookware.
"A lot of food imagery that goes out in the Western world tends to glamorize and fetish-ize the act of cooking." [5:30]
"The mission of the magazine is to really celebrate global cooking... Not giving precedence to one thing over another, but really celebrate the colorful mosaic of world cooking." [8:30]
-- James Oseland on Let's Eat In
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A Global Food Perspective (22:51)
Tags:
home kitchen, James Oseland, Saveur Magazine, coffee table book, cookbook, James Beard Awards, food imagery, celebrity chef, Asian food, exotic, Japanese, global food, The Way We Cook, anthropology, National Geographic, Grave's End, kidney beans, Georgia, dumplings, pickled vegetables, stir fry, Southeast Asia, Vietnam, markets, cabbage,Print Journalism in a Digital Age (10:08)
Tags:
print, social media, Baltimore, Christopher Hirsheimer, photographs, travel, cooking technique, Twitter, public life, date meal, simple food, rice, black beans, salad, protein, egg, romance,To comment on this episode click here. There are currently Comments
First Aired - 02/22/2012 11:00AM
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This week on Taste Matters, Mitchell Davis is joined by James Oseland of the legendary Saveur Magazine. Find out how he went from working in the movie industry to becoming editor in chief of one of the most important food publications of our time. Hear his thoughts on what some are calling the "American Food Revolution" and why he thinks the most important thing we can do as "foodies" is just simply cook! This program was sponsored by our friends at Fairway Market.
"There's a quiet revolutionary quality to making a print magazine today."
"Our little secret at Saveur is that we're not really a food magazine, we're an anthropology magazine. We're about what people do around the world through this very specific lens of food."
"What is happening now...is an unquiet, conscious reaction to the fact that America knows it needs to stop eating crap."
"I live to cook.. it's my favorite thing in the world to do."
--James Oseland, editor in chief of Saveur Magazine on Taste Matters
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