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First Aired - 03/06/2013 11:00AM
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What is the essence of Southern food? This week on Taste Matters, host Mitchell Davis is joined by a wealth of Southern food guests from the Atlanta Food & Wine Festival. Todd L. Richards is the Executive Chef at The Shed at Glenwood, and Katie Button is the chef and owner Cúrate- both located in Atlanta. Founders Elizabeth Feichter (COO) and Dominique Love (CEO) are also in the house to talk about the educational programming at the Atlanta Food & Wine Festival. Find out how the guests define Southern cuisine, and learn about race and gender in the Southern food scene. What are some common misconceptions about Southern food? Find out on this week's episode of Taste Matters! This program has been brought to you by White Oak Pastures.
"Women have always been cooking in the South. They are the heart and soul of soulful food." [24:30] -- Katie Button on Taste Matters
"Women have always been cooking in the South. They are the heart and soul of soulful food." [24:30] -- Katie Button on Taste Matters
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Atlanta Food & Wine Festival (17:45)
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Katie Button, Southern Food, Atlanta Food & Wine Festival, Elizabeth Feichter, Todd L. Richards, Dominique Love, tradition, the South, fried chicken, deviled eggs, pimento cheese, Asian cuisine, Vietnamese, German, ingredients, techniques, soulful food, food tradition, curing, Allan Benton, South Carolina, zucchini bread, French, Cuban food, tapas, Cúrate, The Shed at Glenwood, migas, yogurt puree, brussels sprouts, local farm, lamb belly, parsnips, watermelon, sassafras, vinaigrette, root beer,Southern Flavors & Foodways (15:07)
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sweet tea, Asheville, simple syrup, cocktails, local moonshine, horchata, Wolf Mountain Vineyards, Texas wine, Mississippi, Gulf of Mexico, gender, race, women chefs, black chefs, African American, Latin culture, the kitchen, progressive, misconceptions, sophistication, regional cuisine, cooking techniques, trend, simple food, science, preservation, Lewis & Clark, fried rabbits,To comment on this episode click here. There are currently Comments
First Aired - 06/16/2010 05:00PM
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John T. Edge from The Southern Foodways Alliance (http://www.southernfoodways.com) talks about transforming Southern culture through food and food history, and about the universal power of fried chicken.
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The Farm Report Intro w/ John T. Edge (13:34)
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Farm Report, Heritage Foods, Jack Inslee, Heather Hyman, Heart Ranch, hearstranch.com, John T. Edge, The Southern Foodways Alliance, Roberta's, Exploring the food culture of the South to understand and progress the culture of the region, John Edgerton, Southern Food: At Home, On The Road, in History, Speak Now Against The Day, Center For The Study of Southern Culture, University of Mississippi, Clinton, Georgia, Oxford, Mississippi, Deep South, John Cooks, Beard Award, awakenning to the import of food culture, Billy Ray's milk, reawakenning versus reinvention, the birthplace of American agriculture, whole hog barbecue, homemade patte at Snackbar, Bill Nyman, sweetbreads, document southern food culture, oral history of cooks, farmers and pitmasters, seeing the value of food as the natural and human resources going into it, short films on workingclass chefs, A Modern Day Survey of Southern Food Culture, culture evolves,Oil Spills and Fried Chicken (12:22)
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Farm Report, podcasts on iTunes, John T. Edge, BP oil spill, Prime Meats, oilly fish, recognizing the impact of the oil spill, one Exxon Valdez every four days, a compliment to slowfood, oystermen and shrimpers interrupted, P and J Oysters in New Orleans, The Time Picayune, shutting down their shucking operation after 150 years, place-based foods, Filming on The Gulf Coast, uptick in the interest in Southern Foods in New York, soul food restaurants in the 60s, a fine piece of fried chicken deserves a white tablecloth, Frank Spitz, fried chicken tied to racial history, everyone loves cornbread, barbecue, that most primal of foods, Blue Smoke, food was never segregated, ocre comes from Africa, the comon bond at the dinner table, The Southern Foodways Alliance Community Cookbook, reviving the spiralbinded community cookbook, Roberta's fried chicken hype, Pies and Thighs,To comment on this episode click here. There are currently Comments
First Aired - 01/19/2012 12:00PM
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This week on A Taste of the Past get ready to dive in to the re-emerging world of "table-scaping" --ie. how to set and visually design a dinner table setting-- with host Linda Pelaccio. Joined by esteemed guest, food stylist, and historian Rick Ellis, the two delve into rich the history of table setting and food service originating in Europe as well as the research it requires to bring food alive on the silver screen for period pieces. Tune into learn about the difference between "service a la Francaise" and "service a la Russe" as well as some of Rick's favorite historical source material for food styling. This episode is sponsored by Cain Vineyard.
"Service à la française [is where] elaborate tables were set in 2-3 courses all the plates down at once, very symmetrical arrangements, often the food was cold at that point."
"Keeping food looking beautiful and fresh is our biggest challenge."
--Rick Ellis on A Taste of the Past
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A Taste of the Past: Rick Ellis & Tablescaping (17:15)
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A Taste of the Past, Linda Pelaccio, Rick Ellis, food historian, food stylist, recreating historic tables, The Age of Innocence, Martin Scorsese, Southern Foodways Alliance, tablescaping, Edith Wharton, food research, recreating time periods, table setting, food trends, aspirational catalogs, dinner party, Joy of Cooking, types of service, practical dinner setting, service a la Francaise, service a la Russe, service Anglaise, catering,To comment on this episode click here. There are currently Comments
