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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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Hosted By
Pleasure
Sponsored by
Emaillogo1
Published August 20th, 2014

Running time: 7 Minutes

Chris Hastings is carving out his own space in Birmingham with Hot & Hot Fish Club, a sustainably minded farm to table restaurant with enough funk and soul to leave a lasting impression.

By Jack Inslee

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Hosted By
Tasteofthepast
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Birite_300x300_72dpi
With all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine for the upper classes. Tune in to hear Linda and Darra discuss some traditional Russian beverages such as vodka, kvass, and kefir. Listen in to learn about traditional Russian aversions to ocean fish and bears! This program has been brought to you by Bi-Rite Market.

"The new Russia is so fascinating... The capital cities of Moscow and St. Petersburg- you would hardly be able to recognize them if you lived there when it was the Soviet Union. There are many foreign chefs working there." [7:00]

"One thing that distinguishes Russian cuisine is the stove's falling temperature." [22:50]

-- Darra Goldstein on A Taste of the Past


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