Celebrating the first episode of 2008, Italian Adventure Part 2: Roman Holiday, we have a cornucopia of delightful recommendations for people going to Rome, with a few other odds and ends thrown in for good measure:

• Peter Reinhart's Whole Grain Breads


• Families Who Made Rome


• Context Rome


• Le Mani In Pasta


• Al Pompiere


• Obika


• Ciuri Ciuri

There is talk of many fine restaurants, some footwear advice, what you should do for tours, and a jab at a certain food celebrity. Who could it be, who could it be?

Check out the acknowledgement page from the Whole Grain Book (upper left corner):

After touring the world, Brian is ready to give you the important food notes on Italy. But, no, not all of his notes on Italy, because then what would he talk about next time? That's right, it's a multi-part episode. How many parts? Nobody knows!

• Moleskine city notebooks


• Perseus Firenze - Viale Minzoni Don Giovanni, 10/R


• Toscana Saporita


• Public Radio Quest Entry - The Flying Squirrels of Experience

Finally. As millions of teeming fans have requested, I'm doing an episode on Molecular Gastronomy. Woo! Okay, nobody asked, but it's been on my mind, so I figured I'd give the basic ideas behind the concept, what it means today, an what it might mean in the future.

Show Links

• Khymos.org, and its blog


• Harold McGee's blog


• The Fat Duck

Music and Myth. An examination of segments of cooking shows, with specific attention paid to background music as well as a brief criticism of an episode of Good Eats.

A really quick update. No, I mean it, really quick. It looks like I've overextended my time a little bit for the past month and the next few weeks, so the site is going to have to slumber until mid-October. In the meantime, here are some links for a few audio programs that might be of interest to my Podcast listeners, as well as those who read the site and who are also into audio programming.

• Leo Lopate Interview with Alton Brown, about Feasting on Asphalt and why Anthony Bourdain may or may not be a chef. [mp3]


• Hungry Magazine, Episode 9, Interviews Alton Brown about, among other things, his new diet food book and episodes in the current season of Good Eats. [mp3]


• On Food Episode 43, interviews with a key staff member of Good Eats. [mp3]

Travel, Cake, and Contests, an examination of the summer shows on Food Network.

An examination of Feasting on Asphalt, Throwdown with Bobby Flay, Ace of Cakes, and Road Tasted. There's some mention here and there of Food Network Challenge, Kitchen Accomplished, Iron Chef America, Sugar Rush, $40 a Day, and No reservations.

Pseudoscience, presenting itself in the form of diets and food supplements. We talked about:

• Airborne (warning - looks like it has some manner of multimedia content)


• The Shrangra-La Diet


• Beer Goggles

Sat Aug 5 14:37:52 2006

A fun story of a recent vacation, and information on Community Supported Agriculture.

• Horse and Buggy Produce, our CSA.

A podcast in which the announcer revisits earlier shows with an eye towards the future. Includes references to the Ithica Journal's coverage of Iron Chef as well as the Washington Post's coverage of people not being able to understand recipes. Also chatter about Bravo TV's Top Chef and the Food Network's Next Food Network Star.

After far too long, I've finally finished Episode 6. It's a series of rants about magazine articles, and an story about weekend baking that didn't go as right as I might enjoy. Throughout the course of the episode, I play some music, specifically 'What to Do with Michael' by The Candy Butchers which is available through the Podsafe Music Network. I also mention Southwest Airline's magazine called Spirit. The other magazine is Gastronomica, which you can subscribe to below.

Incidentally, those who are into audio quality are going to notice that the episode is waaaay overcompressed. I just got a nice new mixer and compressor, and I am having to learn while I do. I'm no audio engineer, so it's going to be not so good. Many apologies, and I'll try to make it better next time. If anyone has any suggestions for setting up a TAPCO squeez, I'd be glad to hear it. I know intellectually what the knobs all do, but not a good way to adjust it. Feel free to email or comment below.