S H O W  S C H E D U L E
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
My Welcome Table
How Great Cities Are Fed
The Whole Shebang
Edible Alphabet
No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
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On this episode of A Taste of the Past, Linda Pelaccio is joined in the studio by Rebecca Federman of the Culinary Collections at the New York Public Library. Today, they are discussing the NYPL's old menu collection and the new What's on the Menu? program. Hear about old menus from the inauguration of President McKinley to the dedication of the Statue of Liberty. Help out the NYPL by helping to digitize some of these menus to create a searchable database! Tune in to learn about some of the more obscure NYC menu items, as well as the role of midday lunch in building the restaurant business in the city. This episode has been brought to you by White Oak Pastures.

"There are the everyday menus that I find very graphically beautiful and interesting. Or there are children's menus that I find really adorable."

Restaurants are such a huge part of our social history, that to not have these documents is such a loss."

-- Rebecca Federman on A Taste of the Past

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This week on the Joshua David Stein Variety Hour... Half Hour, host Joshua David Stein is talking communication in restaurants. Welcoming Dan Jurafsky, Professor and Chair of Linguistics at Stanford University, who also writes and teaches about the language of food, he and Joshua kick off the segment discussing wordings in popular menus. Author of the book "The Language of Food: A Linguist Reads the Menu," Dan points out the subtle meanings hidden in filler words like "rich" and "crispy," and zeroes in on the metaphors and storytelling tropes patrons rely on in restaurant reviews. In the second half of the show, guitarist Richard Miller joins Joshua in studio playing some traditional Brazilian music via his nylon string guitar and explains some of the theory behind the music. This program was brought to you by Whole Foods Market.

"The cheaper the restaurant, the more they use the word 'you' or words related to choice." [3:00]

"If you just measure out the length of the word in letters and say 'how long is the average word on this menu,' you can predict the price of an individual dish on the menu." [10:45]

--Dan Jurafsky on the Joshua Davis Stein Variety Hour... Half Hour

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This week on The Morning After, hosts Jessie Kiefer and Sari Kamin kick off the show divulging some amazing Food News concerning Japan, killer alligators, and TGI Friday's, before officially welcoming Chef de Cuisine Min Kong and Executive Sous Chef Anthony Coffey from Little Park restaurant in New York City. Explaining how she came to take the position at Little Park, Min also chats about the big idea behind Little Park and how it sets itself apart from other Andrew Carmellini restaurants as well as how they collaborate and compose the menu. Anthony adds to the discussion, talking about Little Park's distinction from other seasonal restaurants in the New York area. After the break, the group jumps into The Morning After Quiz! Tune in for a great show! This program was brought to you by The International Culinary Center.

Mill Ends Park in Portland, Oregon

"I think without having any titles on things, or any type of cuisine placed upon us, it's been liberating... this has been open and natural and organic." [18:50]

--Min Kong on The Morning After

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