Tuesdays at 3:00PM EST
Michael Harlan Turkell captures the inner workings of kitchens and documents the lives of chefs in their restaurant world. On The Food Seen, he'll further explore the amalgamation of food and art by talking to artists from a multitude of media. Guest will range from photographers, food stylists, interior architects for restaurants, industrial designers -- all the players that make you want to eat with your eyes. Get ready to feast your ears!
For more check out Michael's website: www.HarlanTurk.com
Michael Harlan Turkell, a once aspiring chef and now freelance photographer, captures the inner workings of kitchens for his award-winning “BACK OF THE HOUSE” project, which documents the lives of chefs in the restaurant world. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 to 2011. Michael was nominated for a James Beard Foundation Award in Visual Storytelling and was featured in 25 Under 25: Up-and-Coming American Photographers V2 (PowerHouse Books). He received a Photo District News Photo Annual Award and his photos have been printed in an array of publications and cookbooks.
Heritage Radio Network. All Rights Reserved.
The Food Seen - Episode 172 - Per Anders & Lotta Jorgensen of Fool Magazine
On today’s THE FOOD SEEN, Per Anders & Lotta Jorgensen produce Fool Magazine, named “Best Food Magazine in the World” by the Gourmand Awards, as a way to display new perspectives in “food photography”, and bring light to the unseen stories of our global gastronomy.
With the release of #4 The Italian Issue, they explore the purity of regional cooking on mainland Italy with Massimo Bottura in Modena, it’s affinity in Nordic cuisine at Copenhagen’s Relae with Christian Puglisi, and it’s genealogy in a Brooklyn backyard with Carlo Mirarchi of Roberta’s Pizza. Today's program has been sponsored by Rolling Press. Music by Cookies.
all images courtesy of Fool Magazine
"Italian food is based on the produce of the region... it's beautiful; it's been that way for thousands of years." [10:40]
"It's hard to be unique in a world that's so global because of the Internet, but it comes down to talent." [26:35]
-- Lotta Jorgenson on THE FOOD SEEN
"You have to go to a place like Sardinia and go back in time to see the future. Chefs are making cheese because they've always made it." [30:45]
-- Per Anders on THE FOOD SEEN…read more