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First Aired - 05/14/2013 03:00PM
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On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?“ Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.
"As designers, the food space is an important space to address... Within that moment you're affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc." [7:00]
"We are being stimulated not by the cherry or the oyster, but it's a full body experience. And some of that might have to do with the physical aspects of the foods, but it's mostly the narrative behind them." [22:10]
"Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!" [32:00]
-- Emilie Baltz on THE FOOD SEEN
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Emotions and Food (19:30)
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France, ketchup, spaghetti, Chicago, French cuisine, culture, screenwriting, story telling, food narrator, communication, calories, emotions, psychology, food design, design, utopia, Room 4 Dessert, Will Goldfarb, molecular gastronomy, art and food, consumption, What Happens When,Aphrodisiac as Placebos (23:48)
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L.O.V.E. FOODBOOK, Emilie Baltz, Best First Cookbook, culinary book fair, aphrodisiac, Museum of Sex, placebo, love, romance, pigeon, fermented pigeon, plating, pantry, Love Potion No. 9, language, junk food, diversity, ecosystem, food systems, SVA, beauty, food engineering, GMOs, pasta design, sandwich, consumption, foodie, diet,To comment on this episode click here. There are currently Comments
First Aired - 05/03/2009 09:00AM
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This week's Q-Report theme is FEAR: The media's role, the brain's response with David Seelig, painting emotions with Paul Vogeler, urban farming with Anastasia Plakias and Brandon Hoy, and a medieval performance with Molly Ward
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The Definition of a Pandemic (10:03)
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factory farming, North Carolina, influenza, virus, flu, statistics, population, spread, transmission, mutate, Mexico, caution, stupidity, fear vs. facts, Center for Disease Control,Fear and the Brain with David Seelig (9:08)
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evolutionary approach, coping response, fight or flight, brain, functions, fear, lying, disease, pain, diagnosis, ignorance, risk, suspect, worry, Othelo, Shakespeare, scapegoat, University of Pennsylvania, neuroscience,Rationality and Zenophobia with David Seelig (7:41)
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maladaption, novelty, hypochondria, equilibrium, Brooklyn, Vermont, genetics, dopamine, thrill, damage, activity, reward, dangerous behavior,Art and Existentialism with Paul Vogeler (6:02)
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Lower East Side, origin, blank, canvas, dialouge, creation, painter, ideas, romanticism, introverts, expression, angst, death, resurrection, dreams, existentialism, dark, colors, Birch, Winter, birds,From Architect to Artist with Paul Vogeler (6:56)
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KPF Firm, architects, creativity, struggles, frustration, engineer, space, designer, painting, intention, creation, light, color, philosophy, religion, translation, Picasso, reinvention,Building an Urban Farm with Anastasia Plakias (6:44)
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Rooftop gardens, propagtion station, indigenos dirt, Bucket Brigade, CSA, volunteers, community, time, carpentry, Greenpoint, biologists, lights, seedlings, Roberta's, oil, underground, regulations, composte, nutrients, soil, Manure,To comment on this episode click here. There are currently Comments
First Aired - 08/09/2011 03:00PM
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On today’s THE FOOD SEEN, Jeni Britton Bauer of Jeni’s Splendid Ice Cream in Columbus, Ohio (and now Nashville, TN), brings cool to the summer heat, and now, learn to make her crave-worthy creations at home, through her new cookbook. Salty Caramel, Bacon Praline, Backyard Mint … they will all make you SCREAM FOR ICE CREAM!
This episode is sponsored by Roberta's Restaurant.
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Episode 63: Jeni Britton Bauer (17:49)
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The Food Seen, Harlan Turkell, ice cream, Jeni Britton Bauer, Jeni's Splendid Ice Cream, La Chataline, gladiolas, DIY, pastries, art school, art history, Marie Antoinette, ice cream vendors, North Market, The Cheese Guy, mascarpone, Lebanese ice cream, yogurts, sorbets, ice cream school, ice cream science,DIY Ice Cream Making (22:17)
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grass fed milk, non-pasteurized milk, strawberry season, Sean Espinosi, single origin chocolate, cocoa butter, mkaing chocolate, Dutch-processed chocolate, stout beer, salty caramel ice cream, almond brittle, emotions of the season, Roald Dahl, Norwegian flavors, making your own ice cream, Cuisinart, ice cream makers, gelato machines, ice cream sandwiches, Wayne Thieboud, Ohio State, Ohio Walnuts,To comment on this episode click here. There are currently Comments
