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Saveur is an institution in the world of food media. Since its inception in 2004, Saveur has been awarded a total of 23 James Beard Awards and 7 American Society Awards. Anybody who knows food knows Saveur. The Saveur 100, its annual list of favorite restaurants, food, drink, people, places and things is one of the most anticipated year end recaps in all of food. This year is special for Saveur, as the magazine is celebrating its 20 year anniversary.

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First Aired - 02/22/2012 11:00AM Download MP3 (Full Episode)
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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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First Aired - 09/14/2011 11:00AM Download MP3 (Full Episode)
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Taste-matters
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On the inaugural episode of Taste Matters, host Mitchell Davis introduces the show with guest Gabriella Gershenson, Senior Editor of Saveur magazine. Together they discuss the idea of subjective taste and authentic flavor and how gender plays into cuisine. Get a feel for the themes Taste Matters will explore and learn more about The James Beard Foundation from director of House Programming, Izabela Wojcik. This episode was sponsored by S. Wallace Edwards & Sons.


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