Presented by
Mitchell Davis
Author, “Kitchen Sense” and
Vice President and Director of Communications,
James Beard Foundation, New York
Food culture is changing, evolving, fusing as never before. Join as Mitchell Davis gives his culinary perspective covering the last 20 years. We’ll see how this dynamism affects cookbooks, including the one he has just written, “Kitchen Sense.” for the home cook. Continue reading
Presented by
Anthony F. Buccini, PhD
Long regarded as emblematic for Roman cookery and now internationally beloved as a delicious representative of Italy’s emerging national cuisine, spaghetti alla carbonara has –– not surprisingly –– been the subject of considerable speculation, debate and even teeth-gnashing with regard both to the ‘authenticity’ of different recipes and to the circumstances of the dish’s invention. Indeed, the various theories proposed for the origins of this pairing of pasta, pork, cheese and eggs illustrate a remarkable range of possible accounts for such cultural items and yet few of these pass beyond the anecdotal and none considers broadly the cultural context in which the dish arose. Continue reading
A program and DVD screening by
Gaylon Emerzian
Producer of James Beard Award winning Spatulatta.com
and PBS documentary “Living on the Wedge”
Gaylon Emerzian of Trillium Productions (www.trillfilm.com), independent film producer and James Beard award winner will give you the insider’s view on the insanity of launching two video/culinary projects in the same year: www.Spatulatta.com website and the hour long documentary “Living on the Wedge.” Continue reading
A program by Melanie Villines
How did Alpha-Bits cereal, Lunchables, Stove Top stuffing, Fig Newtons, and hundreds of other Kraft Foods products get their start? The Greatest Thing Since Sliced Cheese tells the stories behind the products – and the people behind the brands. Thanks to these inventors, soldiers enjoyed wholesome rations during WWI and WWII. Continue reading
Political banqueting helped start their 1848 revolution that was followed by dozens and dozens more revolutions all over Europe. In 1900 the French government had an elaborate food fight with the Paris City Council. Continue reading