THE FOOD SEEN – Détails, épisodes et analyse

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THE FOOD SEEN

Heritage Radio Network

Arts

Fréquence : 1 épisode/9j. Total Éps: 409

THE FOOD SEEN explores the intersections of food, art & design, and how chefs and artists alike are amalgamating those ideas, using food as their muse & medium across a multitude of media. Host, Michael Harlan Turkell, talks with fellow photographers, food stylists, restaurateurs, industrial and interior designers; all the players that make the world so visually delicious, that want to eat with your eyes.

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Apple Podcasts

🇨🇦 Canada - food
12/01/2025
#82
🇨🇦 Canada - food
11/01/2025
#58
🇨🇦 Canada - food
14/09/2024
#97
🇨🇦 Canada - food
13/09/2024
#72
🇨🇦 Canada - food
12/09/2024
#51

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Aucun classement récent disponible

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Score global : 63%

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Episode 411: That Photo Makes Me Hungry with Andrew Scrivani

Épisode 410

mercredi 18 décembre 2019 • Durée 40:41

On today’s episode of THE FOOD SEEN, Andrew Scrivani, our only 3x guest (Ep1, Ep238, and this one), has become one of the most recognized food photographers in the field today. From his work for the New York Times, to numerous cookbooks and ad campaigns, Scrivani now adds author to repertory, with his tell-all handbook to the biz: “That Photo Makes Me Hungry”. Step-by-step tips which include: seeing the light, composing the shot, telling a story, and making a living by turning passion into profit.

The holiday season is all about food and community. There’s no better time to show your support for food radio by becoming a member! Lend your voice and help HRN continue to spreading the message of equitable, sustainable, and delicious food – together, we can change minds and build a better food system. Go to heritageradionetwork.org/donate today to become a crucial part of the HRN community.

Photo Courtesy of Countryman Press

The Food Seen is powered by Simplecast.

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Episode 410: Toothache Magazine with Nick Muncy

Épisode 409

mardi 3 décembre 2019 • Durée 34:56

On today’s episode of THE FOOD SEEN, Nick Muncy is a pastry chef who’s dreams of being an artist was never lost on him. After a culinary arts degree, and stints in Healdsburg, CA, at Cyrus, under the patron saint of panettone Roy Shvartzapel, Muncy spent time with Matt Tinder at Saison, before joining Coi with Daniel Patterson, which earned him a James Beard semi-finalist nod. But Muncy had to step away from the sugar to satiate his sweet tooth, starting , for all those pastry chefs out there looking inspiration. Funnily enough, after focusing on publishing, and releasing five saccharine issues, Muncy’s back to the kitchen, now the executive pastry chef of Michelin-starred in San Francisco.

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