129 episodes

Taste Matters, plain and simple. Join host Mitchell Davis, 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.

Taste Matters Heritage Radio Network

    • Food

Taste Matters, plain and simple. Join host Mitchell Davis, 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.

    Episode 129: David Sax

    Episode 129: David Sax

    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

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    Trends really rule a large part of the food industry. Everybody pays lip service to their independence and how theyre doing things differently, and yet consciously and unconsciously everybody sort of falls into line. Its almost impossible to escape trends, especially in the dining world. [20:00]
    --David Sax on Taste Matters

    • 45 min
    Episode 128: Ruth Reichl

    Episode 128: Ruth Reichl

    What happens when one of the most celebrated restaurant critics and non-fiction food writers suddenly decides to take on fiction? Ruth Reichl is about to find out, as her first fiction work Delicious! is set to be released on May 6th. Shes this weeks guest on Taste Matters, and host Mitchell Davis chats with her about the inspiration to take on fiction, the writing process behind the novel and why this experience was like none other for Ruth. Get a preview of the story and the characters as Ruth candidly discusses the book, food culture at large and American cuisine. This program was sponsored by Fairway Market.

    When youre faced with a problem - do the hardest thing. Do the thing you dont know that you can do. [03:00]
    Were now getting a place where any mature culture should be - where food is central. [20:00]

    The fact that we are a nation of immigrants that changes so quickly and easily is our strength. We borrow from all of the immigrant communities that come through and quickly make them American. [22:00]

    --Ruth Reichl on Taste Matters

    • 45 min
    Episode 127: Foie Gras

    Episode 127: Foie Gras

    What exactly is foie gras? Well find out on a fatty-liver themed episode of Taste Matters with special guest Michael Aeyal Ginor, co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, the most comprehensive Foie Gras producer in the world. Tune in to learn all the ins and outs of foie gras production, consumption and culinary history. Michael not only talks live, but highlights each part of the duck as it relates to food. Learn why duck fat is so revered by chefs and eaters and why foie gras is such a fine product. This program was sponsored by Whole Foods Market.

    At the end of the day, we [the foie gras industry] have less mortality rates than any other operation. [15:00]
    Chefs are so much more aware of other ingredients. Anybody can cook a filet mignon, but taking kidneys, hearts ad trotters and making them taste right is really a skill. [24:00]

    --Michael Gino on Taste Matters

    • 45 min
    Episode 126: Coffee with Daniel Shafer

    Episode 126: Coffee with Daniel Shafer

    This week on Taste Matters, Crop to Cups Director of Operations Dan Shafer comes in to discuss everyones favorite morning beverage. From growing communities to direct trade and direct buying models, tune in to hear all about the coffee business! This program has been sponsored by Rolling Press. Todays music provided by Idgy Dean.

    You can absolutely affect the flavor depending on what you put in the soil. [6:15]
    --Daniel Shafer on Taste Matters

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    • 45 min
    Episode 125: Nancy Harmon Jenkins

    Episode 125: Nancy Harmon Jenkins

    Nancy Harmon Jenkins knows a thing or two about a thing or two. Nancy is an authority on Mediterranean cuisines, on the Mediterranean diet and its consequences for good health, on extra-virgin olive oil, and (to her own surprise) on ancient Egyptian maritime technology. She is the author of many books, the latest of which is a revision of her early best seller, The Mediterranean Diet Cookbook. Shes written articles for countless publications including The New York Times. The list goes on and on. This week on Taste Matters, tune in as Mitchell Davis chats with Nancy about olive oil, pasta, her life and all things taste related. This program was sponsored by The Wisconsin Milk Marketing Board.

    Light and heat are the two great enemies of olive oil. [03:00]
    The thing thats appealing about the Mediterranean Diet is that it grows out of a food culture. It was just the way people ate. [15:00]

    --Nancy Harmon Jenkins on Taste Matters

    • 45 min
    Episode 124: Good Housekeeping Research Institute

    Episode 124: Good Housekeeping Research Institute

    How does Good Housekeeping keep its reputation as a trusted source for women and homemakers to depend on? This week on Taste Matters, Mitchell Davis joined by Miriam Arond, Directo of The Good Housekeeping Research Institute. How does Good Housekeeping test products and recipes? What is the history of Good Housekeeping and its role in food advocacy? How has the role of women and food changed of over the past century? Find out on this weeks episode of Taste Matters. Todays show was sponsored by Fairway Market

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    Theres been a real impact from the media on [home] chefs when they cook. People are much more savvy. Ingredients that were only available in specialty stores are now available in supermarkets. [15:00]
    A lot of the celebrity chefs are men - and its quite ironic because predominately its the women that do the cooking. [22:00]

    --Miriam Arond on Taste Matters

    • 45 min

Customer Reviews

Eric Cacciatore ,

Great Podcast if you love talking about food and flavors

If you're someone who love to discover new taste and flavors this podcast is for you. Mitchell passion for food really sines through and motivates you to tackle new flavors.

"Taste is what happens when we eat and enjoy food"
-Mitchell Davis

sasstronaut ,

This show matters!

An interesting look at Taste, Food, and Culture from a trusted source on all three of those.

Yahtzee player ,

Great podcast for anyone interested in food

A really great series of podcasts! Makes you rethink taste and food culture in really interesting ways. I always keep thinking about it for days after I listen.

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