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!
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
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). :)
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…
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…
We are thrilled to announce that Chef Ming Tsai is the newest member of the Culinary Podcast Network. The Simply Ming Videocast delivers his unique brand of culinary instruction, which has been an inspiration for both professional and amateur cooks, and we are honored to have him as part of our collection of shows. Host Ming Tsai shares simple tips on everything from wine basics to filleting fish in this complementary videocast to Simply Ming, the PBS program from WGBH Boston. Ming is the Chef/Owner of the world-renowned East/West bistro Blue Ginger, Emmy award winning host of the Food Network’s…
Continuing our discussion on labels and the power of language, we’ve put up a poll on the forum to see what term you might use to define yourself as a food lover. Is it foodie? Gourmet? Gourmand? Gastronome? Do you refuse to wear a label at all? Registration is required to vote, but not to discuss, so take a minute and give us a click. gilded fork, foodie, gourmet, gourmand, gastronome
An interesting discussion has begun over on the CPN blog about my first show and my dislike of the term “foodie.” As I had anticipated, some people will not be happy about what I had to say, but I think this is a great opportunity to start a dialogue on the very subject. I am equally passionate about food and serious about ideas, and I’m interested in hearing your thoughts, positive or negative.
Introducing the Food Philosophy Podcast Join host Jennifer Iannolo as she explores food with a pinch of philosophy, a dash of sensuality, and a heaping tablespoon of sass. food, food podcast, cooking, philosophy, Food Philosophy, ReMARKable Palate, Culinary Podcast Network, gilded fork, Jennifer Iannolo
After another wonderful weekend of cooking, tasting, and sipping cocktails with great friends, I’ve returned to my desk with thoughts anew. Though it certainly can be said that the ideal way to savor a meal is by sitting at a gorgeous table, calmly partaking of an array of dishes, there is a special kick I experience when the food doesn’t even make it that far. Upon presenting a lovely, simple roast beef perfumed with cloves of garlic and spices, I watched as the first tastes were supplanted by blatant grazing, with everyone gathered around the counter. In minutes the roast…
After giving this subject much thought, I have come to form a hypothesis that the connection between openness to the sublime pleasure of food and to sensuality may be rooted in one’s sense of life. To swoon over a forkful of something divine — one that inspires rolling of the eyes and primal groans — requires a person to be open enough to experience a feeling of pleasure that deeply. This would likely be apparent in a person who also revels in the art of making love. I think of a person who can feel all the way to his…
Gastronomy has always captured a special place in my soul. Though I love to cook, it is the study of food’s cultural and historical impact by which I am consumed. There is a small group of individuals who added timber to what is now a pyre of passion within me, and I am compelled to celebrate their impact on my thinking. Beginning with the June issue, I will begin to delve into the colorful history of these magnificent individuals, from Fernand Point to Brillat-Savarin, to MFK Fisher and more. To me, they illustrated that food was far more significant than…
