Arts & Culture

Albany, NY – Susan Taylor joins Joe in Studio A with this week's Book Picks.

Albany, NY – David gets this week's Book Picks from Susan Fox of Red Fox Books in Glens Falls, NY.

Hyde Park, NY – Food history and culture expert Beth Forrest will provide a historical overview of American foodways and culinary practices, including food preparation and dining rituals.

Albany, NY – Author Michael Stern discusses his unique examination of popular American culture through the lens of what, how, and where people eat.

Albany, NY – Chef, author, and the proprietor of Chez Panisse, Alice Waters, discusses the fast food phenomenon and how modern lifestyles have shifted many Americans away from customary "slow food," resulting in fewer home-cooked meals using fresh and seasonal ingredients.

Albany, NY – Celebrated journalist and author Michael Pollan discusses the evolution of the Western diet and the current impact of America's reliance on industrialized food sources.

New York, New York – Joe and Sarah speak with Wylie Dufresne about the import of visual appeal in food preparation.
See pictures from our visit to wd~50.

Amherst, MA; Canajoharie, NY; Glens Falls, NY – Sarah visits The Eric Carle Museum of Picture Book Art, The Arkell Museum, and The Hyde Collection to speak with curators about food as represented in art.

Hyde Park, NY – Irena Chalmers is a member of the faculty of The Culinary Institute of America and author of the award winning book Food Jobs, a guide to great jobs for food lovers.

Hyde Park, NY – Food in art historian and CIA professor, Bruce Ostwald, discusses the significance of food in the history of fine art, exploring the visual and symbolic qualities that have made food a primary subject for still life paintings and other artworks.

Hartford, CT – Andrew Beahrs, author of Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens, speaks about his search for America's lost wild foods-from New Orleans croakers to Illinois Prairie hen-with Mark Twain as his guide.

Mixed Ingredients is made possible by the New York Council for the Humanities.

Lenox, MA – James Beard Award-winning food writer Ruth Reichl discusses historic and contemporary writing about food in periodicals, newspapers, and books, as well as her personal role in the increasingly Mixed Ingredients is made possible by the New York Council for the Humanities.popular food memoir genre of literature.

Mixed Ingredients is made possible by the New York Council for the Humanities.

Albany, NY – Vivian Halloran, associate professor of comparative literature at Indiana University in Bloomington, provides examples of the various roles that food has played in literature, including how food and dining have been used as plot devices and metaphors in works by well-known authors.

Mixed Ingredients is made possible by the New York Council for the Humanities.

Albany, NY – Wally Nichols visits Goldilocks years after her famous adventure. Katie Horn provides the voice of Goldilocks.

Mixed Ingredients is made possible by the New York Council for the Humanities.

Albany, NY – Katie Britton talks with Linda Bauer about the foods featured in their book, Recipes from Historic America, including a range of dishes from our nation's past that are currently served in historic restaurants across the U.S., such as the century old Mount Washington Hotel in Bretton Woods, NH.

Albany, NY – Steven Kolpan, professor and chair of wine studies at the CIA, and James Beard Award winner, will discuss the relationship between food, wine, and history. Kolpan is the wine columnist for The Valley Table and Salon.com, and the author of several books on wine, including WineWise.

Mixed Ingredients is made possible through the support of the New York Council for the Humanities.

New York, New York – James Beard Award-winning author of the bestselling books Cod and Salt, Mark Kurlansky, will expand upon the examination of America's culinary past, focusing specifically on access to food before the national highway system, chain restaurants, and refrigeration and freezers, when meals were fresh, seasonal, local and traditional.

Mixed Ingredients is made possible through the support of the New York Council for the Humanities.

Hyde Park, NY – Beth Forrest, food historian and Culinary Institute of America (CIA) professor, will discuss the significance of food in America, from our historic past to present times, including how supply and demand, as well as preferences and tastes, have evolved over time.

Mixed Ingredients is made possible through the support of the New York Council for the Humanities.

Albany, NY – Scott Meyer of Merrit Books is this week's indie bookseller.

Albany, NY – Matt Tennenbaum drops in with his beats and hippies Book Picks list for this week.

Albany, NY – Connie Brooks is back with this week's Book Picks list!

Albany, NY – Amy Lane from The Open Door Bookstore and Gift Gallery makes another visit to Studio A with this week's Book Picks list.

Albany, NY – Neil Novick makes the trek from South Hadley, MA to share this week's Book Picks list with Joe - and with you!

Albany, NY – Sarah Knight from Northshire Bookstore in Manchester Center, VT stops in with this week's Book Picks.

Albany, NY – Husband and wife bookselling team --Naftali Rottenstreich and Susan Fox-- from the independent bookstore Red Fox Books share some great reads with Joe Donahue...

Albany, NY – Connie Brooks of Battenkill Books in Cambridge, NY, joins Joe Donahue to share her top reading picks for autumn and summer's end...

Albany, NY – WAMC's Joe Donahue is joined by Amy Lane of Open Door Bookstore and Gift Gallery located in Schenectady, New York to talk about dog books for adults and children, as well as many other terrific reads.

Albany, NY – On today's Book Picks Joe Donahue speaks with Joan Grenier and Emily Crowe from Odyssey Bookshop in South Hadley, Massachusetts. They share with us the best books they have discovered over the past few weeks.

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