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First Aired - 05/16/2012 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
Edw116_150x150_042910sm
What is American flavor? This week on Taste Matters, Mitchell Davis talks to chef Andrew Carmellini and cookbook author Gwen Hyman, who just released a book called "American Flavor". Hear what they think of some of the food trends that have come and gone in the restaurant scene. As the "naturalist" movement replaces molecular gastronomy, find out why Andrew is still most impressed by home cooking. Learn why sometimes getting a chef to translate his thoughts into measurable copy for a cookbook can be challenging and how Gwen and Andrew ultimately pulled it off. This program was sponsored by S. Wallace Edwards & Sons.

"I've always been inspired by what grandmothers are cooking rather than great chefs. I'm always looking for the soul of cooking." --chef Andrew Carmellini on Taste Matters

"The further away we get from work of the hand the more we long for work of the hand. The more time we spend online, the more we want a chicken in the backyard in Brooklyn." --cookbook author Gwen Hyman on Taste Matters


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First Aired - 03/13/2012 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Hearst_logo
On today’s THE FOOD SEEN, food artist Jennifer Rubell makes us interact with art the way we do with food. Large scale installations are paired with public participation, illuminating the grandeur of society through dining and an art history discourse. From 1521 doughnuts nailed to a wall, or a cast of her own head made out of melting Fontina cheese, a mold is being broken of how we experience food and art as one. This program was sponsored by Hearst Ranch.

"As somebody who creates objects people touch and interact with, I know all too well why 'do not touch' is [enforced] at museums."

"Food is something that's incredibly broad. It can be everything from the most ephemeral unimportant thing, to something that is a carrier of tremendous meaning and cultural significance."

"I'm very interested in vernacular sculpture, meaning the things that you see around you that had to be sculpted or designed. I'm very interested in the form of those things, and our attachment to those forms. In food there are millions of examples of objects like that [such as a ketchup bottle]."

--food artist Jennifer Rubell on The Food Seen


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First Aired - 05/06/2012 04:30PM Download MP3 (Full Episode)
Hosted By
Bdhbigger
Sponsored by
Edw116_150x150_042910sm
What does "modern" mean in today's architectural world? Here to help answer that question this week on Burning Down the House is professor Theodore Prudon, president of DOCOMOMO. Join in as Curtis B. Wayne picks Theodore's brain on varied topics such as social engineering, modernism and the difference between building and architecture. This program was sponsored by S. Wallace Edwards & Sons.

"The more you become conscious of the physical reality, the more it will affect your approach and how you think."

"We are getting older, but our buildings are getting younger."

--Theodore Prudon, president of Docomomo on Burning Down the House


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