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How do flavors become trends? Who determines trends, and how do they catch on with the mainstream? These are some of the questions that David Sax is trying to answer on the season finale of Taste Matters, hosted by Mitchell Davis. David Sax is a freelance writer specializing in business and food. His writing appears regularly in the New York Times, Bloomberg Businessweek, Saveur, The Grid Toronto, and other publications. His latest book, The Tastemakers, uncovers the world of food trends: where they come from, how they grow, and where they end up. Tune in to talk taste on a "tastemaking" episode of -- you guessed it Taste Matters. This show was sponsored by Fairway Market

"Trends really rule a large part of the food industry. Everybody pays lip service to their independence and how they're doing things differently, and yet consciously and unconsciously everybody sort of falls into line. It's almost impossible to escape trends, especially in the dining world." [20:00]

--David Sax on Taste Matters


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Tasteofthepast
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360
Mediterranean cuisine, olive oil, and food writing are the topics of the day on A Taste of the Past! Linda Pelaccio is joined in the studio by food writer Nancy Harmon Jenkins. Nancy has written for The New York Times, and is the author of books such as The Mediterranean Diet Cookbook, The Essential Mediterranean, and an upcoming untitled book about olive oil. Hear how Mediterranean food changes from region to region, and learn why authenticity in food and food writing is so nebulous. Listen in to hear about Nancy's upcoming olive oil excursion, and how to determine olive oil quality. What food cultures excite Nancy? Visit Nancy's website, and find out on this week's installment of A Taste of the Past! This episode has been sponsored by 360 Cookware.

"What I resent more than anything else are people who go to a place and spend three weeks, and grab a bunch of recipes, and go home to write about it or set themselves up as an expert. [20:00]

"One of the worst things that has happened in the world of food media has been the entrance of the blogger." [22:00]

-- Nancy Harmon Jenkins on A Taste of the Past


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Tasteofthepast
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Icc-logo
How does one begin to encapsulate the varied cuisine of Italy? On this episode of A Taste of the Past, Linda Pelaccio is joined by Associate Professor at the New School, Fabio Parasecoli. Recently, Fabio released Al Dente, a book about the history of food in Italy. Learn how a desire for modernization suppressed the interest in Italian heirloom ingredients. Find out how economic conditions shaped Italian cuisine today. Why is Italian food so regionally diverse, and how do Italians express their local pride through food? How did Italians incorporate agricultural products from other areas into their culinary identity? Find out on this week's episode of A Taste of the Past! Thanks to our sponsor, The International Culinary Center. Music by Idgy Dean.

"There was this idea of being 'modern' rather than 'Italian', and that allowed for the spread of products throughout the country, and many of them were industrialized food products." [9:30]

-- Fabio Parasecoli on A Taste of the Past


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