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What we're
talking about "Off the Burner":
Saturday
Nov 8th @ 9:30 am
Sunday Nov 9th @ 7:00 am |
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Topics: |
1. Pears: a primer and a tasting
2.
Chestnuts: For the holidays and more |
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Recipe: |
Gesztenye puré
(Hungarian Chestnut Purée) |
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Saturday Nov 15th @ 9:30 am
Sunday Nov 16th @ 7:00 am |
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Topics: |
Olive Oil Tasting Day |
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Recipe: |
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Recipe: |
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Saturday Nov 22nd @ 9:30 am
Sunday Nov 23rd @ 7:00 am |
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Topics: |
The Turkey Show |
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Recipe: |
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click these links for: |
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archived show schedule
podcasts
up-coming show schedule |
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Join
Bob Heiss, co-owner of
Cooks Shop Here,
TeaTrekker.com, and
co-author of
The Story of Tea,
A Culinary History
and Drinking Guide,
a 2008 IACP and 2008 James
Beard Book Awards finalist,
as he explores
something timely and delicious each week.
Encouragement is provided by his producer (and food
buddy)
Kelsey Flynn.
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Bob
says:
To
me, food is about so much more than eating.
I'm fascinated by the details of the where,
why, who,
how and what of "it".
Where does this food, technique, or
cuisine come from historically and has its use
spread to other places?
Why did this particular food thrive in
its original location, why was it attractive
to the people there, and has
that changed?
Who discovered the food, experimented
with it, and caused traditions to evolve from
its core use?
How has a food or cuisine remained
pure, or if "modernized," has that been
positive or negative? How have intentional &
accidental manipulation, & "discovery"
affected artisan foods?
What exactly is this food, technique or
cuisine, and what characteristics of a food
within a culture should remain unaltered and
what can be
changed?
Culturally, historically, artistically - food
is involved with and integral to so many
aspects of civilization past, present and
future. After all, we really are what we eat
and how we eat it!
If food interests you too - then please tune
in to the show or catch up by podcast (coming
soon).
I only promise that you will never be bored! |
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