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David Sax is an expert of food trends and author of Save the Deli and most recently The Tastemakers: Why We're Crazy For cupcakes But Fed Up With Fondue. Linda and David talk about how food trends come about, how they spread across the world, and how they come back decades later. Tune in to hear about trends such as Asian BBQ and cupcakes! This program has been sponsored by S. Wallace Edwards & Sons. Today's music provided by Pamela Royal.

"Everything's so interconnected. We share our food culture now online and in media so much more easily and so much more widespread." [21:45]

--David Sax on A Taste of the Past


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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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On a brand new episode of All in the Industry, find out what's going on in the chef world from somebody with his finger on the pulse - Andrew Friedman. is the founder, editor and chief contributor to the website TOQUELAND, where he takes readers inside the world of America’s best chefs via profiles, interviews, news, and commentary. Andrew Friedman has made a career of getting to know the heads and hearts of professional cooks and athletes. For more than ten years, Friedman has collaborated with many of the nation’s best and most revered chefs on cookbooks and other writing projects. Today's program was brought to you by Cain Vineyard & Winery.

"There's this new prototype that exists now of the chef/owner team as a joint entity. I think that's a relatively new thing." [36:00]

--Andrew Friedman on All in the Industry


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