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12:OO-12:45 /// Cooking Issues
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12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
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Hosted By
Opinion
Sponsored by
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Published December 16th, 2014

Running time: 4 Minutes

By Elizabeth Saxe

Why do we think of certain cuisines as high class or low class? Find out on episode 12 of the JDS Variety Hour, where sociologist Krishnendu Ray breaks down what factors create prestige in the food world.

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Hosted By
Sharp-_-hot
Sponsored by
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Andrea Lynn author of Queens, A Culinary Passport. Is Queens in the house? On today's episode of Sharp & Hot, the answer is a resounding YES! Tune in as Emily Peterson and Anne Hogan are joined by Andrea Lynn, author of Queens, A Culinary Passport. Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York's celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens! This program was brought to you by Cain Vineyard & Winery.

"It was meant to be a culinary map and showcase of Queens. I have a horrible sense of direction and the way everything is layer out in Queens are very overwhelming." [16:00]

--Andrea Lynn on Sharp & Hot


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Hosted By
Tasteofthepast
Sponsored by
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How do you indigenize a food? What are the hummus wars? Tune in to a food identity themed episode of A Taste of the Past as Linda Pelaccio chats with Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU. Tune in to learn how cuisine is shared and sometimes protected in different countries and cultures. Learn what makes a dish "authentic" and how hummus has caused such a fuss between nations. This program was sponsored by Cain Vineyard & Winery.

"Migration provokes changes in foodways."

"I think in America we all understand that nothing is truly authentic."

"The word hummus is just the Arab word for chick pea, it has nothing to do with preparation."

--Ari Ariel, Assistant Professor of Hebrew and Judaic Studies at NYU on A Taste of the Past


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