Gastronomica




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Podcasts

Harold McGee Podcasts

On April 1, 2010, Gastonomica was proud to present a discussion and Q&A with Harold McGee, best-selling author of the classic On Food and Cooking, co-organizer of the groundbreaking 1992 Erice Workshop on molecular gastronomy, and The New York Times's Curious Cook. Mr. McGee was joined in conversation by Blake Edgar, editor for University of California Press.

Audio editing by Joseph Tobin. Photographs by Emiko Taki Photography, emikotaki.com

In this clip, Mr. McGee discusses the origins of On Food and Cooking, as well as a famous experiment with egg whites and copper bowls that helped put the book on the map.



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In this clip, Mr. McGee discusses the science of wine tasting; in particular, terroir, minerality, and the "wine dipstick."



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Here, Mr. McGee discusses changes in culinary practices and food appreciation since the publication of the first edition of On Food and Cooking. He also explains the revision process and the changes in the revised edition.



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Celebrity Chef Podcasts

In the summer of 2009 Williams College student Sara Unzila Ahmed recorded a series of informal interviews with chefs from around the world, using a hand-held recorder. From Chicago to London, Istanbul to Athens, these star chefs were pleased to share their thoughts with Gastronomica on the occasion of our tenth anniversary.

Audio editing by Julia Morgan-Leamon

Charlie Trotter's, Chicago. Charlie Trotter discusses his inspirations and admirations in his eponymous restaurant.

Click here to listen.

www.charlietrotters.com
Le Manoir aux Quat'Saisons, Oxford, England. Chef Patron Raymond Blanc muses on his motivations for cooking and for life in Le Manoir's Japanese Garden.

Click here to listen.

www.raymondblanc.com
www.manoir.com
Benares, London. In the private dining room at Benares Chef Director Atul Kochhar speaks about the importance of tradition and the question of British-Indian cuisine.

Click here to listen.

www.atulkochhar.com
Maze, London. Chef Patron Jason Atherton discusses fusion, restaurant typecasting, and locavorism in Britain. This interview took place in the main dining room of Maze.

Click here to listen.

www.gordonramsay.com/mazegrill
Aqua, The Four Seasons Bosphorus, Istanbul. Executive Chef Fabio Brambilla talks about Turkish cuisine and the notion of hotel restaurants. We spoke in the lobby café of the Four Seasons Bosphorus.

Click here to listen.

www.fourseasons.com
Lil'a, The Museum Hotel, Cappadocia. Executive Chef Mustafa Buyukhan, assisted by food and beverage manager Ata Omer Tekir, enlightens us about the dying Anatolian cuisine. This interview took place in the restaurant's main dining room.

Click here to listen.

www.museum-hotel.com
Obelisk, The Kempinski Hotel Ishtar Dead Sea, Jordan. In the Kempinski Hotel's main lobby Executive Sous Chef Stefanos Melianos discusses Middle Eastern ingredients and special preparations for Ramadan.

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www.kempinski-deadsea.com
Vardis, Athens. Executive Chef Asterios Koustoudis speaks about the emergence of haute Greek cuisine. This interview took place in the lower lobby of Athens's Hotel Grande Bretagne

Click here to listen.

www.pentelikon.gr