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Produced by Mitchell Davis & Ashley Kosiak
Engineered by Jack Inslee
Taste Matters, plain and simple. Join host Mitchell Davis (@kitchensense), Vice President of the James Beard Foundation, cookbook author, restaurant reviewer, and food scholar, on a journey of exploration of the sense, the cultural construct, and the culinary phenomenon of taste. However much we talk about where our food comes from, how it is produced, who prepares it, or what sorts of socio-cultural-political implications our food choices and eating behaviors have, taste is fundamental. And matters of taste aren’t just the purview of the privileged. We’ll examine personal tastes and collective tastes, biological tastes and acquired tastes, good tastes and bad tastes. We believe that everyone’s food should taste good and that all food can probably taste better. Join us for a delicious half hour program live every Wednesday at 11:00AM ET.
Mitchell Davis is the Vice President of the James Beard Foundation, a cookbook author, a food journalist, and a scholar with a Doctorate in Food Studies from New York University. A graduate of Cornell University’s School of Hotel Administration, Davis spent two years cooking and eating in France and Italy before settling in New York City to write about food. Heritage Radio Network. All Rights Reserved.
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iTunes88. Dave Arnold
87. Michael Romano
86. Janna Gur
85. Andrew Zimmern
84. Bonnie Stern
83. Neurogastronomy
82. Daniel Boulud
81. The James Beard Awards
80. The Art of Fermentation
79. Food Safety and Sustainability
78. Andrea Petrini
77. Cook it Raw
76. Glorious Greek Food
75. New York Restaurants: Now and Then
74. A "Gastronomic Event"
73. Southern Flavors & Foodways
72. The "Authentic" Deli Experience
71. A Taste of Israel
70. Dede Lahman & Neil Kleinberg
69. Meals & Memories
68. Gran Cocina Latina
67. Taste and Saveur 100
66. Cooks, Culture & Taste
65. Our Global Kitchen
64. Restaurant Trends 2012
63. Food Trucks & Super Storm Sandy
62. Johnny Iuzzini
61. From Art(isan) to Manufacturing: Specialty Food in NYC
60. 101 Cookbooks
59. A Taste of Jerusalem
58. Last Suppers
57. Bet the Farm: How Food Stopped Being Food
56. Wendell Berry
55. A Taste of Japan
54. Culinary Intelligence
53. All in the Family
52. Experiences as a Restaurant Critic
51. An Everlasting Meal
50. Meaty Issues
49. A Taste for Biodynamics and Other Alternative Modalities
48. The Tale of the Carrot
47. Julie & Julia
46. From Farm to Farm Bill
45. Jewish Food
44. Cooking with Kids
43. The World on Your Plate
42. Healthy Tastes
41. A Taste for Books
40. News and Food Politics
39. Food and Pop Culture
38. Food News
37. Critical Taste
36. Worlds of Flavor
35. American Flavor
34. A Taste for Competition
33. A Taste for Curry
32. Bloody Delicious
31. Restaurant Tastes and Trends with Kate Krader
30. Why Calories Count
29. Grand Chefs Dinner, Hospitality & Taste
28. Everything's Peachy
27. Global Taste Trends
26. The Science of Good Taste
25. World's 50 Best
24. Timeless Tastes
23. James Oseland
22. Gail Simmons on the Democratization of Taste
21. The Recipe
20. NYU Food Studies
19. A Taste for Pie
18. Gopnik on Taste
17. Performance & Eating
16. Restaurant Trends
15. Taste vs Nutrition
14. Gay Tastes
13. Taste Trends
12. Taste of the Urban Outdoors
11. Leftover Tastes
10. Food Styling Tastes and Trends
9. Forbidden Taste of Pork
8. School Food Tastes
7. Designing For Taste
6. New Nordic Tastes
5. Taste & Sustainability
4. Michelin Tastes
3. Traditional Tastes
2. Taste Memories
1. Why Taste Matters
