Humanities Grant Segments

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 – Panel: Historic Hudson River painter Len Tantillo; author and Hudson River Panorama consultant Tom Lewis; curator Doug McCombs; archeologist and Hudson River Panorama consultant Christopher Lindner; Ian Berry, Curator, The Tang Teaching Museum and Art Gallery at Skidmore College.

Albany, NY – Tom Birdsey, President and CEO of EYP Architecture and Engineering, joins The Tablers at The Albany Institute of History and Art.

Albany, NY – WAMC's Steve Felano brings us this feature on the Dutch influence on architecture in Albany.

Albany, NY – Assemblyman John J. McEneny joins the show to talk about Albany's history.

Albany, NY – Joe speaks with writer, actor, banjo player - Steve Martin.

Albany, NY – North Country Bureau Chief, Pat Bradley, brings us this feature on the starting point of The Hudson River.

Albany, NY – Paul Grondahl speaks with The Tablers about Albany's famous Mayor Erastus Corning.

Albany, NY – Hudson Talbott joins the Tablers to talk about his lovely book, River of Dreams.

Albany, NY – Christine Miles is the Director of the Albany Institute of History and Art.

Hudson, NY – Chief Ranger, James McKay, joins the Tablers to talk about the legacy of our 8th President.

Hudson, NY – Alan Chartock speaks with the legendary Pete Seeger.

Hudson, NY – Dr.Christopher Lindner joins the Tablers to speak about The Hudson River valley pre-Henry Hudson's fateful voyage.

Hudson, NY – Marilyn Barry, President of the Board of Directors for the Columbia County Council on the Arts joins the Tablers at Olana.

Hudson, NY – Joe, Alan, and Sarah learn a thing or two about the Hudson River's importance in the Revolutionary War from Colonel James Johnson.

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