HRN Community Sessions
Specials & Highlights
First Aired - 08/21/2012 03:00PM
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On today’s THE FOOD SEEN, Charlie Baum, a generational lifer in the restaurant industry, and avid collector of museum-worthy vintage food & beverage memorabilia, recently co-founded Cool Culinaria as a place to display and disseminate such artworks. Fine prints and menus, spanning over the past 100 years, from Cafe Anglais in France (1890) to Steuben’s The Cave in Boston (50’s), The Oyster Loaf in SF (40’s), El Rancho in Las Vegas (’42), China Doll (’46), Rudy’s (’38), and Leon & Eddie’s (’42) all in NYC, Cool Culinaria is here to preserve our rich visual dining history. Today's episode is sponsored by The International Culinary Center.
"The quality of the physical menu is one level of impact on a diner. People several decades ago used to write their names in menus and take them home as souvenirs." -- Charlie Baum on THE FOOD SEEN
"The quality of the physical menu is one level of impact on a diner. People several decades ago used to write their names in menus and take them home as souvenirs." -- Charlie Baum on THE FOOD SEEN
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Family History in Restaurants (18:00)
Tags:
Cool Culinaria, Charlie Baum, Saratoga Springs, Joe Baum, The Newarker, flaming desserts, Aurora, Windows on the World, The Rainbow Room, the restaurant business, schooling, photographer, Tisch School of the Arts, Martin Scorsese, design, architecture, travel, Hugh Hardy, Alexander Girard, aesthetics, Milton Glaser, restaurant memorabilia, collectibles, typeface, printing menus, tactile, beverage, cocktail history, antiques,Menus and Hand Lettering (15:59)
Tags:
contrast, iconic, lithography, handwritten, color, palette, printing, printing a menu, www.coolculinaria.com, commissioned artists, hand-painted, Ansel Adams, duo tones, print shop, antiquing, DIY, sustainable, Roberta's, credit cards, sushi, La Fonda Del Sol, open kitchen, graphics,To comment on this episode click here. There are currently Comments
First Aired - 03/14/2012 11:00AM
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This week on Taste Matters, Mitchell Davis has a conversation about the science of good taste with guest Barb Stuckey, author of "Taste What You're Missing." Find out why smell, sight and other senses play more into taste than you realize. What happens when a food's color doesn't match it's taste? How do eating environments affect how we taste things? Hear more interesting questions and conversations on sensory perception on this week's show. This program was sponsored by Hearst Ranch.
"Innovation has to hurt a little bit, otherwise you aren't innovating."
"We have so many choices when it comes to food in this country. If people buy something that they don't like, there's something right around the corner that will satisfy their taste desires. It's about creating something that people crave and enjoy first, and nutrition usually comes second."
"We taste using our tongue and there are only five things that we taste; sweet, bitter, sour, salty, and umami. Anything else we experience is not a taste, it's something else all together."
--Barb Stuckey, author of "Taste What You're Missing" on Taste Matters
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First Aired - 08/04/2009 04:00PM
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This week on At The Root Of It, Erin talks about wine tastings, flavor profiles, and wine vocabulary with Dave Hamburger.
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Week In Wine Recap (3:05)
Tags:
week in wine recap, EU wine regulations, modernizing wine trade, IGP, Canary Wine, Dave Hamburger, French AOC becomes AOP, forrest fires,Interview with Dave Hamburger (12:03)
Tags:
jazz music, http://www.ackerwines.com/, Acker Merrall & Condit, event planning, Spanish Wines, California Cabernet, blind tasting events, labeling laws of France, globalization and modernization of wine, grape varieties, flavor profile, Pinot Noir, screw caps, cork, horizontal tasting, barolo, Michael's, Santa Monica, www.winewkshop.com, Red Burgundy, Pomerol,More On Palette, Aroma & Wine Tastings with Dave Hamburger (7:19)
Tags:
bass, Django Rheinhardt, wine tasting, palette, music, art, film, interpretation, soil, old world wines, flavor profile, intention, look at the wine, smell the wine, taste the wine, rim of the wine shows color variations from age, full bodied wine comes from warmer climate, people generally can detect 10,000 different smells, aroma, price point, wine workshop,To comment on this episode click here. There are currently Comments
