Food for Thought (Updated)
Wonder Cabinet
Wonder Cabinet Productions
4.8 • 1K Ratings
🗓️ 24 May 2015
⏱️ 52 minutes
🧾️ Download transcript
Summary
What we eat can often say a lot about us. But why do we consider certain foods more appealing than others? In this hour, we look a the trends and tastemakers who shape our feelings about food. The Buzz Behind Food Trends; Sonic Sidebar: Food Preferences; Julia Child and the Love of Cooking; Food As Religion; BookMark: Michelle Wildgen on "Crossing to Safety"; 1971 - An FBI break-in that rocked the nation.
Transcript
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| 0:00.0 | It's to the best of our knowledge. I'm Anne Strand Champs. Today, food for thought. |
| 0:09.0 | Say we go out for brunch. You want bacon and sausage. I go for the tofu scramble. You order a decaf moccacchino soy latte. |
| 0:18.0 | I don't know what that is. Taste can seem so incredibly individual, as though no two |
| 0:24.6 | people could possibly share all the same likes and dislikes. But beyond individual taste buds, |
| 0:31.1 | there are vast social and economic trends and even hidden taste makers shaping the foods we eat. |
| 0:38.3 | Like cupcakes. |
| 0:40.3 | Remember how they used to come in two flavors, |
| 0:43.3 | chocolate or vanilla, and they were served at children's birthday parties. |
| 0:47.3 | And then almost overnight they were transformed |
| 0:50.3 | into upscale, decadent desserts for grown-ups. |
| 0:53.3 | How does that happen? |
| 0:55.9 | Journalist David Sacks investigates in his book The Tastemakers, |
| 0:59.9 | Why We're Crazy for Cupcakes but Fet Up with Fondue. |
| 1:03.8 | Sarah Nix caught up with him. |
| 1:05.3 | It seems like over the past 10 years, food has become the next great mark of cultural savvy. |
| 1:23.6 | Do you have any idea why knowing about the next big food trend or the latest hot chef or the best fermentation recipe has become equivalent to say being in the loop about music or art or films? |
| 1:46.0 | Yeah. You know, my wife loves to say that food is our new culture, that chefs are our rock stars and our artists, and that's how we value things today. And I think it's for a couple reasons. One is that food and cooking went really since the mid-90s and the rise of the food network and became a form of entertainment. And I think it grew because it is accessible to everyone. You know, opera is something that's accessible to only people who really understand it and live in an area |
| 1:50.8 | where there's opera and can kind of afford to go. Art is the same thing. You know, there's not a lot |
| 1:55.4 | of art shows that people go to. It's not sort of the most accessible form of culture to the masses. And the other forms of |
| 2:02.7 | culture have been kind of devalued, right? Music is now something you just get whenever you want, |
| 2:08.9 | however you want, and there's no real challenge to it. You just download billions of songs at the |
| 2:14.8 | touch of a finger. Same with film and television and movies. |
... |
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