1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
It's More Than Food
Straight from the Source
Summer of Food
HRN on Sandy
Everything's On the Table
U Look Hungry
Burning Down the House
"Migration provokes changes in foodways."
"I think in America we all understand that nothing is truly authentic."
"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."
--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past
Tags:chick peas, food copywrite, food authenticity, food identity, Hebrew & Judaic studies, New York University, hummus wars, Gastronomica, felafel, Lebanon, post Ottoman borders, Israel, Feta,
"What I resent more than anything else are people who go to a place and spend three weeks, and grab a bunch of recipes, and go home to write about it or set themselves up as an expert. [20:00]
"One of the worst things that has happened in the world of food media has been the entrance of the blogger." [22:00]
-- Nancy Harmon Jenkins on A Taste of the Past
Tags:virgin olive oil, Mediterranean, Tuscan diet, The New York Times, The Mediterranean Diet Cookbook, Cucina del Sole, anthropology, oil, food supply, food culture, culture, markets, how people eat, Tuscany, rice patties, Tunisia, McDonald's, meat consumption, recipes, cookbook, Marcella Hazan, geography, Greece, Italy, spaghetti, Lebanon, mint, fresh herbs, parsley, tabbouleh, Israeli cuisine, authentic, falafel, hummus,
Tags:Nancy Harmon Jenkins, Roger Smith Cookbook Conference, Italian food, Naomi Duguid, food writers, chefs, the media, blog, cookbook publisher, social media, The Essential Mediterranean, Muslim, Jewish, pork, Tom Mueller, extra virgin, pressing olive oil, tasting, Porchetta NYC, agronomic,
"My mother and father could put up with a lot of things, but not bad food..."
"I think a lot people have a misconception that fried food is always going to be greasy and heavy, but fried properly it's really a wonderful way to cook because it seals the natural flavors of the food inside with this crispy exterior. It's almost the purest way of enjoying something when it's very well fried."
"The act of cooking together creates a bond within a family."
-- Giuliano Hazan on A Taste of the Past