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First Aired - 05/14/2013 03:00PM
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On today’s THE FOOD SEEN, we’re affected by the always -nspired Emilie Baltz, a multi-disciplinary French-American artist, who’s wild and widely ranging body of work examines how we interact with food on a cultural level. Recently her L.O.V.E. FOODBOOK, which explores our relationship between food and emotion, won the prestigious Best First Cookbook award at the Festival du Livre Culinaire in Paris. Now she readies herself for a summer in France teaching food design through SVA. You ask, “what is food design?“ Well, so does Emilie- all the time! Listen in to learn how to begin experiencing it yourself. Thanks to our sponsor, S. Wallace Edwards & Sons. Thanks to Cookies for the theme music.
"As designers, the food space is an important space to address... Within that moment you're affecting your nutrition and caloric intake, but also your emotions, politics, economics, etc." [7:00]
"We are being stimulated not by the cherry or the oyster, but it's a full body experience. And some of that might have to do with the physical aspects of the foods, but it's mostly the narrative behind them." [22:10]
"Who is in charge of food design? Marketers? Salespeople? These are things that we put in our bodies!" [32:00]
-- Emilie Baltz on THE FOOD SEEN
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Emotions and Food (19:30)
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France, ketchup, spaghetti, Chicago, French cuisine, culture, screenwriting, story telling, food narrator, communication, calories, emotions, psychology, food design, design, utopia, Room 4 Dessert, Will Goldfarb, molecular gastronomy, art and food, consumption, What Happens When,Aphrodisiac as Placebos (23:48)
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L.O.V.E. FOODBOOK, Emilie Baltz, Best First Cookbook, culinary book fair, aphrodisiac, Museum of Sex, placebo, love, romance, pigeon, fermented pigeon, plating, pantry, Love Potion No. 9, language, junk food, diversity, ecosystem, food systems, SVA, beauty, food engineering, GMOs, pasta design, sandwich, consumption, foodie, diet,To comment on this episode click here. There are currently Comments
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Mindkitchen Introduction: COFFEE, RUTABAGA, SPAGHETTI SQUASH, AVACADO & SLIM JIMS (10:00)
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Matt Timms, Mindkitchen, Wen-Jay, The Honeydooz, Hagan Blount, I Drink Your Beer.com, Shipyard Beer, Beer Me, Lola Belle, Hoppin Records, John Hoppin, Lola Bell is an ESL teacher, Lola Bell was a bartender, UCB Theater, only nerds go to graduation, 10 minutes to pitch a meal, COFFEE, RUTABAGA, SPAGHETTI SQUASH, AVACADO, SLIM JIMS,The Contestants Submit Their Meals (11:48)
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pig white blood cells, the rat, these guys listen to the show, Wen-Jay, Coffee infused bread w/avacado, spaghetti squash spaghetti pizza base w/slim jim topping, avacado ice cream on a bed of slim jims w/coffee beans sprinkled on top and rutabaga mixed down as a syrup as a topping, Hagan, Sausage Bread, Slim Jim Bread is flour with crumbled slim jim rolled with eggwash and butter, slice the Slim Jims in half, will Slim Jims crumbled?, sausage considency, get the casing out, egg wash the bread roll up the Slim Jims and bake, fried rutabaga chips on top of spaghetti squash, get the essence of the rutabaga, use the rutabaga and avacado to make a sauce w/salt and pepper for the spaghetti squash, Matt loves Spaghetti Squash, coffee mousse, avacado and eggwhites with salt and sugar and milk whipped up for a coffee mousse, Williamsburg Macguyver Hangover Breakfast, walk of shame, Natural Gourmet Bodega, very interesting breakfast items, cup of coffee with sugar coated slim jim as the stirrer, silver latte milk mugs filled with eggs salt pepper mashed avacado and steam it in the coffee machine, garnished with fried spaghetti squash onion rings w/ simple side of slim jims, splash fried slim jims, flowered deep fried avacado slice for avacado fries for desert!, wheres the rutabaga?, bringing the rutabaga to the pot luck party in Williamsburg!, the desert was partying all night long, Wheel of Fortune,And the winner is... (9:00)
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First Aired - 01/10/2013 03:00PM
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Rachel Wharton's former HRN co-host is her guest on today's Meet Your Maker! Matt Timms has been responsible for the food competitions The Takedowns for the past ten years. Matt's next event is the Meatball Takedown, taking place on January 27th, 2013 at Brooklyn's The Bell House. Hear why Matt decided to start hosting food competitions, and some of the roadblocks he hit during his earliest Takedowns. Find out why roller girls are the ideal contestants in Matt's competitions. Listen in to hear Matt and Rachel talk about the world of food professionals and enthusiasts, and why Matt wants to make his events accessible to everyone. What ideas for Takedowns have been failures, and what cities are great for food competitions? Find out on this installment of Meet Your Maker! This program has been brought to you by 360 Cookware.
"I like the term 'fooder' (as an alternative to 'foodie') because it implies something active. Pushing food through your face - anyone can do that!" [3:50]
"At the end of the day, all I've ever wanted to do is throw parties. And it's worked out very well!" [8:30]
-- Matt Timms on Meet Your Maker
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No Chefs Allowed! (17:00)
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tofu, cookies, ice cream, meatballs, The Bell House, local, Matt Timms, bacon, The Food Takedowns, DIY, food movement, foodies, Roberta's, potluck, chili, Bar Matchless, Sterno, entry fee, salsa, fondue, heavy metal, Satan, War Pigs, chefs, food professionals, warrior princess, Jenn de la Vega, deer hunting, breakfast, saucy, testicle,Hot Sauce and Ice Cream (14:08)
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Huntronik, emails, tasting, spaghetti, Cincinnati chili, purist, gluten-free, vegan, vegetarian, Botanic Gardens, Denver, roller derby, badass, state fair, sponsor, hot sauce, New Orleans, LGBT, Boston, kosher,To comment on this episode click here. There are currently Comments
