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CULINARY LUMINARIES: Joseph Baum, Restaurant Impresario
Mention the name of Joe Baum (1920-1998), and the restaurants that come to mind—Windows On The World, the Four Seasons, la Fonda Del Sol—tell you he was a man of big dreams. It took a huge personality...
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Heritage Radio Network: A Taste of the Past Hosted by Linda Pelaccio,...
(As seen on the Heritage Radio Network Website) A Taste of the Past - Episode 89 – Fabio Parasecoli First Aired – 02/16/2012 12:00PM Download MP3 (Full Episode) From food culture in 800BCE to the...
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The Daily: “Eating throughout the ages An ambitious new book collection...
BY SAM DEAN SATURDAY, FEBRUARY 18, 2012 “Fabio Parasecoli is co-editor of the newly released “A Cultural History of Food,” a massive, six-volume collection that covers “nearly 3,000 years of food and...
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Interview: Astoria Live
by Lila Selim Astoria Live Poultry – Gamal Rahman’s shop – is housed in a small unremarkable industrial building lodged between blocks of row houses and an expansive Consolidated Edison power plant, a...
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Interview with Stephanie V. W. Lucianovic, author of Suffering Succotash
by Larissa Zimberoff What was the moment when it struck you to write a book about your history of being a picky eater? It wasn’t so much my moment as it was my husband’s. We were eating at one of our...
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A Food Writer’s Recipe for Success
Melissa Clark dishes about how she got to be one of the most successful and prolific food writers in America by Brian Gresko Chances are somewhere in your cookbook collection, you own a book by Melissa...
View ArticleCulinary Luminaries: Michael Batterberry | The New School for Public Engagement
A panel of food professionals and writers considers the life and work of the late Michael Batterberry, with Ariane Batterberry, Brad Farmerie, Michelin starred chef, Katy Keiffer, a contributor to...
View ArticleCulinary Luminaries: Pellegrino Artusi, The First Italian Cookbook Author
This panel considers the life and work of Pellegrino Artusi on the 100th anniversary of his death. His 1891 cookbook, The Science of Cooking and the Art of Eating Well, was a turning point in the...
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A Meal in Old Stone Town, Zanzibar
by Joseph Heathcott I sat down to table and stared at the beautiful repast. Golden yellow potatoes glistening with curry, oil, and ripe plummy tomatoes. Beans simmered for hours in coconut milk and...
View ArticleAn Interview with Michael Laiskonis: ICE Creative Director, Pastry Chef, and...
by Nico Rosario After an eight-year stint as the Executive Pastry Chef at Le Bernardin, a Michelin Guide 3-star restaurant that was recently named “Best Restaurant in New York” for the 12th year in a...
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An Interview with Liz Williams: On SoFAB, Vietnamese Po’ Boys, and the...
by Nico Rosario On a perfect Indian summer morning, I sat down with Liz Williams, President and Director of the Southern Food and Beverage Museum (SoFAB) in New Orleans. Over donuts and chai at the...
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Dana Goodyear on Writing and the Wild West of Food Culture
by Luis Jaramillo Dana Goodyear is a staff writer at The New Yorker, a celebrated poet, and the author of the new book Anything That Moves: Renegade Chefs, Fearless Eaters, and the Making of a New...
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Dana Goodyear on Writing and the Wild West of Food Culture
by Luis Jaramillo azithromycin order Dana Goodyear is a staff writer at The New Yorker, a celebrated poet, and the author of the new book Anything That Moves: Renegade Chefs, Fearless Eaters, and the...
View ArticleBread, The Modest Superpower
An interview with Matthew J. Tilden, owner of SCRATCHbread. by Jessica Sennett Matthew J. Tilden lets his cooking speak for itself. SCRATCHbread, his grassroots style company located in Brooklyn, has...
View ArticleThe Way We Ate: An Interview with Noah Fecks
In his forward, David Kamp calls Noah Fecks and Paul Wagtouicz “immersion experts.” The Way We Ate (Touchstone Books) started as a photographic blog and developed into more than your typical cookbook...
View ArticleBread and Butter: An Interview with Michelle Wildgen
Michelle Wildgen is a writer of impeccable tastes. As culinary and literary mentor, she took me for my first scoop of pear and blue cheese ice cream and gave me my first copy of MFK Fisher’s The...
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Sungold … Mexican Midget … Tomatoes!
Susan Marque, MFA ’14, talks to Miriam Rubin about her recent book, Tomatoes: A Savor the South Cookbook (University of North Carolina Press). Watch the video where they discuss everything tomato...
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Luis Jaramillo in Conversation with Heather Abel, author of Gut Instincts
Co-Editor-in-Chief and Creative Writing Director Luis Jaramillo, MFA ‘01, talks with Heather Abel, MFA ‘01, about her recent Kindle Single, Gut Instincts: Dispatches From the Wide-Open Space Between...
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Reaching Beyond the Plate: Surfer Foodie Jax Austin On Cuisine, Connection,...
Food is a gateway for Jax Austin. This wasn’t always true of the Twitter sensation and Travel Channel hopeful – at one time food was both precious and fraught. Now Jax uses the plate as an inroad to...
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TIE Profile of the Month: Liz Weidhorn of Project Pastry Love
In early September, we had the pleasure of interviewing Liz from Project Pastry Love, a food blogger that documents her pastry-learning journey through bright photos, yummy recipes, and a dash of...
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