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Taste-matters
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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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Cain-logotype-hrn-150
This week on A Taste of the Past, Linda welcomes Cindy Lobel to the program. Cindy is an assistant professor of history at Lehman College, a cultural historian with interests in urban development and consumer culture as well as the history of New York. Today she and Linda discuss her book, Urban Appetites: Food and Culture in Nineteenth-Century New York. Was New York City the first in the country to have a restaurant? What was the first restaurant to open in New York City? Surprisingly, it seems as though present day New York food scene is not so different than it was in the 1800s. Tune in as Cindy takes us through the beginnings of restaurants in New York City and how the now flourishing industry evolved through the years. This program has been sponsored by Cain Vineyard and Winery.

"People think that New York was born with the Zagat Guide, and that of course is not the case... free standing restaurants have a history in New York." [5:40]

"The rise of restaurants is really tied to the growth of the city." [8:10]

-- Cindy Lobel on A Taste of the Past


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Chef_s-story
This week's featured guest on Chef's Story Katy Sparks, Executive Chef at Tavern on the Green. Dorothy Cann Hamilton is in Central Park this week as she chats with Katy, who's background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it's like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. From an early appreciation of food to her climb up kitchen ladders - find out how this Middlebury born culinary talent rose to the top in a candid and insightful look at her career. This program was brought to you by Whole Foods Market

"I was actually a hostess at a bar and little by little I just kept gravitating towards the kitchen because of memories of being in my mom's kitchen - the center of the house." [05:00]

"I learned that you don't have to be a food service to run a restaurant." [17:00]

"The first decision you make is important - but not fatal by any means." [22:00]

"My cooking is very personal. I'm not trying to cater to people's needs." [33:00]

--Katy Sparks on Chef's Story


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