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.
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The Food Seen - Episode 163 - Short Stack Editions: Single-Subject, Small-Format Cookbooks
On today’s THE FOOD SEEN, Michael Harlan Turkell welcomes the best in small-format publishing, Short Stack Editions. These handmade, single-subject cookbooks are written by top culinary talents such as Susan Spungen (Strawberries), Ian Knauer (Eggs), and Soa Davis (Tomatoes). The brainchild of Nick Fauchald, a Brooklyn-based writer, editor and now publisher, from his years of work in print and digital media. Short Stack’s editor, Kaitlyn Goalen, joins us in studio, after weeks of hand stitching and envelope stuffing, to celebrate the release of these collectible first editions. Thanks to our sponsor, Whole Foods.
"We're not choosing what to eat for dinner based on a name or country... Now, we're in an ingredient-driven food culture." [8:15]
-- Nick Fauchald on THE FOOD SEEN
"Without the photographs, you really need to describe the recipe well so the reader's know what to do and how the final product should look." [24:40]
-- Susan Spungen on THE FOOD SEEN…read more