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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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First Aired - 02/13/2012 05:30PM
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Anne Saxelby and Sophie Slesinger are joined by author Paul Kindstedt, who's latest book "Cheese and Culture: A History of Cheese and its place in Western Civilization", explores the 11,000 year old history of cheese! Tune in to learn about everything from maritime trade, ancient pottery and religion as they relate to cheese on an especially historical episode of the best Cheese radio show in the world! This program was sponsored by Hearst Ranch.
"If cheese can help us understand the origin of civilization, it can help us learn who we are as a species. To think that cheese can help inform that process is extraordinary."
--Author Paul Kindstedt on Cutting the Curd
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Cutting the Curd: Paul Kindstedt (45:28)
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Cheese And Culture, Paul Kinstedt, Paul Kindstedt, Cheese and Culture: A History of Cheese and its place in Western Civilization, artisan farmstead cheese, cheese technology, UVM, cheese science and technology, shipping containers, maritime trade, pottery, organic residue, milk fat, Sumerian culture, anthropology, religion, history, ruling elite, Middle Ages, Christianity, monasteries,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2011 04:30PM
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Dr. Paul Kindstedt, Co-Director of the Vermont Institute of Artisan Cheese joins this week's episode of Cutting the Curd to share his personal cheese journey and shed some light on the state of artisan cheese today. What role should science play in cheesemaking? Are we on a track to lose our handmade traditions? This episode was sponsored by Fairway Market.
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Cutting the Curd: Dr. Paul Kindstedt (34:48)
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Dr. Paul Kindstedt, Vermont Institute for Artisan Cheese, PhD programs, cheesemaking, cheese eduction, American Cheese Society, farmstead cheese, Vermont Department of Agriculture, industrial cheesemaking, European cheese techniques, cheesemaking science, American Farmstead Cheese, Cheese & Culture: A History of Cheese and its Place in Western Civilization, anthropology, Dr. Frank Kosikowski, Cornell University, Dr. Montse Almena, Marc Druart,To comment on this episode click here. There are currently Comments
