Food Transformers: Reimagining Food Traditions - SXSW Interactive/Film 2016

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  1. Gourmands Through The Ages: ‘A History Of Food In 100 Recipes’ : The Salt : NPR

    From ancient Egyptian bakers to Gordon Ramsay, every era has its foodies. And without them, the history of food would be pretty darn boring, says William Sitwell. His new book chronicles how these epicures shaped our palates, and the recipes they left behind.

    http://www.npr.org/blogs/thesalt/2013/06/20/193583621/gourmands-through-the-ages-a-history-of-food-in-100-recipes

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  2. Food Hall Nation: The Return of Public Markets - SXSW Interactive/Film 2016

    Once a thriving part of our urban landscape—though nearly absent in recent years—food halls and public markets are making a comeback locally and globally in locations from New York City to Orange County to Portland to Austin to Copenhagen. What’s driving this type development that clusters restaurants and food businesses together? Is it a trend? Is it overplayed? Is it here to stay? What’s next in this trend as chefs and restaurateurs react to rising real estate and labor costs, well, everywhere? Join some great minds in the movement and learn about the coolest food hall projects around today and those on the horizon.

    https://soundcloud.com/officialsxsw/food-hall-nation-the-return-of-public-markets-sxsw-interactivefilm-2016

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  3. Kristen Miglore and Merrill Stubbs | Food52: Genius Recipes: 100 Recipes That Will Change the Way You Cook

    With thousands of recipes, cooking contests, a hotline, and a kitchen and home shop, Food52 is an online community for home cooks and expert chefs alike. The site is a celebration of food and of those who cook, naturally fostering more sustainable households, setting healthy eating examples, and making the home a central part of life. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards. In the new book, introduced by Food52 co-founder Merrill Stubbs, executive editor Kristen Miglore collects the 100 smartest and most remarkable recipes from the James Beard Award-nominated weekly Genius Recipes column.  (recorded 7/14/2015)

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  4. Eat This Panel (If You Dare): Food Myths Debunked - SXSW Interactive/Film 2016

    What’s today’s culinary villain du jour? Fat. Cholesterol. Gluten. Toxins. Scary-sounding ingredients: Did you know that practically everything we eat contains dihydrogen monoxide?! What’s the role of real science in a world in which social networks have the ability to transform food myths into food reality? What are the consequences of all this hype and hyperbole? We’ve gathered three experts (with real degrees) to sort through the issue and blaze a path forward. Oh, and that dihydrogen monoxide? It’s also known as H2O.

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    Original video: https://soundcloud.com/officialsxsw/eat-this-panel-if-you-dare-food-myths-debunked-sxsw-interactivefilm-2016
    Downloaded by http://huffduff-video.snarfed.org/

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  5. Is New York Still the Most Influential Food City? - SXSW Interactive/Film 2016

    Over the last ten years, food has become a national obsession. Across the US, more restaurants are opening, and in the most unexpected of places. Last year, 82 New York City restaurants closed, according to the state’s restaurant association. With such high competition, you have to wonder if the gamble is worth it. Many chefs are eager to trade in NYC buzz and for a restaurant of their own in a city where competition is lower and appreciation is higher. With so many chefs leaving NYC, we have to wonder: Is NYC still the epicenter of it all and how is recognition and buzz shifting? From NYC restaurateur powerhouses, to mom and pop shop owners, we will discuss the restaurant landscape.

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    Original video: https://soundcloud.com/officialsxsw/is-new-york-still-the-most-influential-food-city-sxsw-interactivefilm-2016
    Downloaded by http://huffduff-video.snarfed.org/

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  6. Hooked on Bycatch: Seafood You Should Be Eating - SXSW Interactive/Film 2016

    Wherever there is fishing, there is bycatch—the incidental capture of non-target species, and some chefs/fishmongers are working hard to promote the "trash fish" on menus, both for the good of our planet and our taste buds. Yet while most educated diners want to order "sustainable seafood," if faced with choosing between a responsibly harvested salmon and a fish they’ve never heard of (can I interest you in a beautiful Ribbonfish this evening?), diners often rely on what they know and love. Who is successfully making bycatch a part of their everyday menu? What are they serving (and why), and how can we promote this movement nationwide? This is the next generation of nose-to-tail cooking.

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    Original video: https://soundcloud.com/officialsxsw/hooked-on-bycatch-seafood-you-should-be-eating-sxsw-interactivefilm-2016
    Downloaded by http://huffduff-video.snarfed.org/

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