Take a journey through food systems on a special in-the-field episode of Taste Matters as Mitchell Davis is recording at the American Museum of Natural History with Museum Curator Mark Norell. Take a virtual tour through their latest exhibit at the museum, "Our Global Kitchen". How did the exhibit come to be? What specific food topics are covered in the exhibit? Learn about the foods of the world and get an inside look at one of the most interesting curated food experiences in the world! This special episode was sponsored by Whole Foods Market.

This week on Taste Matters, Mitchell Davis discusses global food trends with award-winning American food, wine and travel writer and photographer Carla Capalbo. Tune in to hear her thoughts on the "new nordic cuisine", and some of the rebel bistros across the world that are garnering attention and acclaim. Find out some of Carla's favorite chefs at the moment and learn about how trends in foraging pickling and fermentation are influencing restaurants globally. This program was sponsored by Hearst Ranch.

"I'm feeling more and more drawn as an eater to emotional responses. The visual side of food is extraordinarily important, but that doesn't stop me from being totally blown away from a fantastic dish of pasta cooked by somebody's grandmother."

"Real soul food does affect you in all of your parts."

--Carla Capalbo on Taste Matters

What differentiates an herb from a weed? And what historical significance do herbs hold? Today's episode of A Taste of the Past is a culinary history of herbs. Linda Pelaccio is joined by Gary Allen, herbalist and author of the recent book, Herbs: A Global History. Tune in to hear the difference between herbs and spices. Learn about extinct herbal plants and their ancient uses. Hear about the exchange of regional herbs, and how it has changed the culinary landscape and the food we eat today. Culturally, herbs are symbols for for memory, love, and fidelity. How did these associations come to be? Find out this, and so much more on this week's A Taste of the Past. This episode has been sponsored by Whole Foods.

"Technically herbal teas are not teas- they are infusions. True tea is only the tea plant: camellia sinensis."

"All foods are fusion foods, because every time anyone runs into anyone from anywhere they adapt their dishes to new ingredients and new circumstances."

"Rosemary is often associated with memory because its scent lingers for so long."

-- Gary Allen on A Taste of the Past