If you arrive here via bookmark instead of iTunes, RSS feed or www.foodphilosophy.com, please note that we’re doing a bit of housekeeping, so the blog page address for Food Philosophy is changing. It can now be found at www.gildedfork.com/foodphilosophy. Please update your bookmark to reflect the new address, and happy listening!
Join us as we speak with Mario Rinaldi, Goerg’s eloquent ambassador, about the philosophy behind this very special house of bubbly.
Yes, I am indeed alive and well! I’m in the midst of changing/updating my equipment this week, so Food Philosophy will resume this coming Sunday and all will be back on schedule. There’s some great audio coming from a wonderful dinner Mark and I had at the Bruno Jamais supper club in NYC with Paul Goerg champagnes, so stay tuned! The Food Philosophy podcast is a production of The Gilded Fork. food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo
You’ve heard from the chefs, now hear from the amateurs.
If you listen to show #9, you’ll note that I forgot something rather critical in my lavender pound cake. It turns out that instead of 4 eggs and 2 egg yolks, I added 2 eggs and 2 egg yolks. Of course, if you downloaded the recipe you would have noted that anyway. I’m terribly sorry for the gaffe — this is why I should stick to the other side of the kitchen (and away from the oven). :)
Pastry Princess Monica Glass shares some of her favorite dishes from the kitchen at Gotham Bar & Grill.
I’ve discovered the first review of Food Philosophy on My Daily Recipe, and I was flattered to be given an A-. I’m glad that people are listening and liking the discussion that has been prompted by these shows, as I often wonder what effect the title has on people (i.e. are they expecting an NPR-type show?). My intention is to let the show develop organically, and we’ll see where the road takes us. This week’s episode is a bit different, and is more of a “down to earth” glimpse of my love for cuisine. I want to show all of…
Thomas Keller joined me for a chat on food philosophy and what that means in the world of The French Laundry and its siblings.
What is taste memory? How does a food experience indelibly etch itself in our minds, evoking triggers sometimes years later?
If you listened to my interview with Chef Jean-Louis Gerin on Food Philosophy, you know that he is very much into exploring sensory stimuli and taste memories. I’m very excitable today because he invited me to go behind the kitchen doors for a peek at a very special tasting dinner at his restaurant, and I can’t wait to see what he has in store. I had originally planned to feature a Gilded Fork Behind the Toque article on him in April, but given this development, I’ve decided to publish it in May instead. There should be much interesting food for…
Chef Mark joins me to talk about the compelling points that have come up regarding feminism, sensuality, and women in the kitchen.
