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First Aired - 11/03/2011 12:00PM
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This week A Taste of The Past investigates the rise in popularity and power of TV cooking shows. Host Linda Pelaccio looks into the origins that have resulted in today's obsession with food TV, with hundreds of shows on a multitude of dedicated food and cooking networks, they find the catalyst in the impossibly original and witty Julia Child. With the help of NYU Cinema Studies professor Dana Polan, who has written a book about the subject, discover how Julia transformed America's views of home cooking and made us enamored of French cuisine. From her refusal to use any product placement to harnessing the power of PBS, learn about this food icon and the food media empire she help give birth to. This episode is sponsored by Whole Foods Market.
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The Rise of The French Chef (31:08)
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A Taste Of The Past, Linda Pelaccio, Julia Child, The French Chef, TV Cooking Shows, Dana Pollan, film studies, NYU, The Today Show, TV cooking, TV, chicken centers, kinescope, live to tape, James Beard, history of TV, Schenectady, daytime programming, PBS, Carnegie Commission, educational television, French Cooking Techniques, local TV, product placement, WGBH, learning French, Elena Zelayeta, Tiny Tim, Johnny Carson, Bobby Flay, Emeril, the 60s, Bernaise sauce, women's movement,To comment on this episode click here. There are currently Comments
First Aired - 06/27/2012 11:00AM
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Books are back! Mitchell Davis talks about the rise in popularity of food books, book clubs and reading in general with Cara Cannella, editor of Biographile.com and Moderator of the Brooklyn Kitchen Book Club. Tune in to hear about some of the books exciting Cara these days, and how she's helping build a community of Brooklyn foodies who also love to read. Learn more about the historical intersections between food and writing as Mitchell and Cara remember authors such as Nora Ephron and James Beard and discuss the new outlets in which people are expressing themselves through writing such as blogs and twitter. This program was sponsored by Whole Foods Market.
"In this age where we're all attached to these digital devices and much of our lives are lived in our heads, people are craving grounding and you can get that through cooking. Cooking brings us back to the earth and puts us in the present moment."
"Reading is not something we should do. It's something that can come out of desire and joy."
--Cara Cannella, editor of Biographile.com on Taste Matters
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Taste Matters: Books with Cara Cannella (17:18)
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Cara Cannella, book clubs, food books, cookbooks, Nora Ephron, Biographile, Random House, book publishers, Mark Kurlansky, storytelling, Brooklyn Kitchen, Brooklyn Kitchen Book Club, Brooklyn Book Fair, Tamar E. Adler, cooking at home, Campfire Cookery,To comment on this episode click here. There are currently Comments
First Aired - 07/11/2010 12:00PM
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This week on The Main Course Patrick and Katy spoke to Amanda Hesser about the laborious and monumental task of recipe testing and updating the NY Times Cookbook, plus her new cookbook Food 52. They also sat down with Eleana Cobb about hemp, and musician Neil Nathan stopped by to perform two of his latest songs. Plus Steve Pope stops by for a segment on what makes Heritage so heritage.
Photo: Robert Maxwell/Courtesy of Amanda Hesser
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Main Course Intro & Amanda Hesser (17:00)
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Patrick Martins, Katy Keiffer, The Main Course, Acme Smoked Fish, they don't need producers, moonshine, corn liquor, Amanda Hesser, being a mutt, Doylestown, Scranton, Kosher turkey abbatoir, white pizza, Old Forge PA, Amanda studied economics in school, canning, preserves, making bread from scratch, practical American homemaking, less about cuisine and more about efficiency, buying based on the quality of the food, eating seasonally, Ruth Reichl upbringing, seeking food when you're older due to not having it when you're younger, AOC Restaurant, Suzanne Goin, LA restaurant scene,NY Times Cookbook & Food 52 (29:18)
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Acme smokes fish for Russ & Daughters and other fish mongers, New NY Times Cook Book, Amanda has been working for six years, the NY Times Cookbook, Craig Claiborne, The Claiborne Era, Clayborne brough a sense of gourmet food to the Times food pages, knowledge of European and International foods, a cosmopolitan spin, exposing readers to new recipes, the NY Times food archives started 100 years before Craig Claiborne, recipes from the turn of the last century, Rum Omlette, 1904 article on olive oil, fried artichokes, plucking gems from the Times' archive, punch with merengue, punch was the only drink available in bars for a long time, Cien Fuegos, Bob the Sea Cook, Barbara Kirshenblatt-Gimblett, Food 52, recipes that come from home cooks, inventive yet practical, knowledge of 'the crowd', crowd sourcing a cookbook in 52 weeks, smoked paprika, Sriracha, recipes people can replicate without being confused, Patrick wants more Cordon Bleu served at restaurants, Taste of Home is the last reader sourced recipe magazine, Taste of Home's popularity, holier than thou attitude,Eleana Cobb on Kind of Blue & Hemp (20:33)
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Mike Edison, Hemp, Eleana Cobb, Jimmy Cobb, Kind of Blue, modality versus tonality, it is insulting to call Kind of Blue background music, hemp is not marijuana, hemp was a huge crop during the second world war, what is the difference between rope hemp and weed?, theres no THC in hemp, hemp is a very nutricious weed, a lot food is made out of hemp, why are we subsdizing corn and soy and not hemp?, hemp has been marginalized, paper companies hate hemp because its a fast growing biomass, hemp powered cars, parachutes made of hemp, Mike Edison has been indoctrinated as a former editor of High Times, could hemp save the world?, all the eco-fashion companies making clothes out of hemp have gone out of business, growing monocultures comes at a price, Katy is hot stuff, The Katy Calendar, penalties for crack versus cocaine, The Chelsea Hotel,Lard Chips & Tar Balls (26:00)
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Meatopia, Utz Potato Chips, Utz uses lard, takin' to the streets, BP, hemp does not pour freely from the bottom of the ocean, Pensacola Florida, tarballs, you cannot trust the oil companies to clean up their own mess, the oil spill effects on the seafood supply, shrimp oysters and clams are major crops in the gulf, creating boundaries for credited journalsits, most Americans are losing interest in the oil spill, all presidents are pro-business, things havent changed THAT much, media consolodation is scary, Clear Channel, Cox and Infinity, only a handful of people control what you're hearing, Rush Limbaugh, Rush Limbaugh is good at defining his enemies, the liberal agenda, Roe vs. Wade, Glen Beck, when the hardware store goes the neighborhood goes, Chelsea Hotel,Meatopia + Neil Nathan Performs In-Studio (25:06)
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Meatopia, we actually have listeners!, Bev Eggleston, Scott Smith from Rub, Neil Nathan, Nature versus Nurture, cold calls,Steve Pope on What Make's Heritage Heritage (7:11)
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Toyota Farm to Table Event, Good Shepard Turkey Ranch, King & Castle, Heritage chicken tacos, German cooking, why heritage?, American Poulty Association, recognized by the APA, APA seal of approval, natural mating, no artificial insemination, outdoor span, free-range has nothing to do with heritage, slow growth rate, increased nutrition, no antibodies, Coque au vin, HeritageChef.com,To comment on this episode click here. There are currently Comments
