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"Authenticity [in food] is always a moving target." [05:33]
"Ethnic cuisine is expected to be cheap - but for some reason we suspend that [expectation] for chefs who are photogenic and smart. We treat them as ambassadors." [9:59]
"In some weird, perverse ways the old way of doing things has only been reinforced - because it's that much harder for small publishers." [27:07]
--Francis Lam on Taste Matters
Francis Lam-Authenticity of Ethnic Cuisine (15:04)
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Francis Lam, Clarkson Potter, food writing, American Food, traditional cuisine, immigrant culture, authenticity, ethnic cuisine, Japanese communities, ethnicity, race,Food Culture In America (16:21)
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Pok Pok, Thailand, childhood food memories, food media, cookbooks, print media, publishers, journalists, writers,Download MP3 (Full Episode)
"I'm feeling more and more drawn as an eater to emotional responses. The visual side of food is extraordinarily important, but that doesn't stop me from being totally blown away from a fantastic dish of pasta cooked by somebody's grandmother."
"Real soul food does affect you in all of your parts."
--Carla Capalbo on Taste Matters
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"There's a quiet revolutionary quality to making a print magazine today."
"Our little secret at Saveur is that we're not really a food magazine, we're an anthropology magazine. We're about what people do around the world through this very specific lens of food."
"What is happening now...is an unquiet, conscious reaction to the fact that America knows it needs to stop eating crap."
"I live to cook.. it's my favorite thing in the world to do."
--James Oseland, editor in chief of Saveur Magazine on Taste Matters
