Podcasts about Phaidon

Man kann es wohl so sagen: In dieser Folge sprechen wir über einen der wichtigsten Texte der westlichen Philosophiegeschichte. In Platons "Phaidon" geht es um den Tod des Sokrates und wieso er diesem mit Freude entgegensieht. Denn laut ihm ist die menschliche Seele unsterblich. Welche Argumente er dafür findet, welche Einwände es gibt - und wieso diese Themen die Philosophie bis heute beschäftigen, bespricht Christian mit der Philosophin Alessia Maria Barbanti, die an der Universität Rostock zum Phaidon forscht. Unterstützt uns gerne für exklusive Folgen: https://geister.podigee.io

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Alexader Fleming ha scoperto per caso la penicillina – o almeno così viene solitamente raccontato. In realtà quella casualità è stato deliberatamente cercata, lasciando che alcuni vetrini si contaminassero liberamente per poi analizzare rigorosamente le conseguenze.La creatività spesso funziona in questo modo: ha un elemento di imprevedibilità che va accettato, ma che può essere governato quando avviene all'interno di un processo.Ne parliamo con Erik Kessels, artista, curatore e designer, creative partner dell'agenzia KesselsKramer, che l'anno scorso è entrato nella Hall of Legends dell'Art Directors Club Italiano.Questa puntata è realizzata in partnership con l'Art Directors Club Italiano.***Fonti:- E. Kessels, Che sbaglio! Come trasformare i fallimenti in successi mandando tutto all'aria, Phaidon 2017.- La vicenda di Alexander Fleming è tratta soprattutto da K. Lalchhandama, Reappraising Fleming's snot and mould, Science Vision, Volume 20, issue 1, pages 29-42, 31 March 2020.- La vita di Fleming nella sua casa di campagna è raccontata in Alexander Fleming's Country Home, https://eafa.org.uk/work/?id=1043537- Gli esperimenti di Charlan Nemeth sono raccontati in S. Johnson, Dove nascono le grandi idee. Storia naturale dell'innovazione, Rizzoli 2011.- L'articolo di Paul Dyson sui fattori moltiplicativi è Top 10 Drivers of Advertising Profitability, Admap 2014. I dati più aggiornati si trovano in The drivers of profitability, Thikbox 2023, https://www.thinkbox.tv/research/thinkbox-research/the-drivers-of-profitability - L'analisi delle banche dati di System1 ed Effie è in A. Tindall, The Creative Dividend. Advertising That Pays Back, 2026. Un riassunto delle critiche all'approccio metodologico del libro è nell'articolo di Daniel Gilbert, The "Most Important Advertising Thinking in 10 Years" is actually a Masterclass in How Not do Marketing Research, https://www.linkedin.com/pulse/creative-dividend-masterclass-everything-wrong-research-gilbert-bkckc/- I dati più solidi su questo tema sono ancora quelli di Les Binet e Peter Field, a partire da The Long and the Short of It, IPA 2013.

Alexander Fleming discovered penicillin by accident—or at least, that's the usual story. In reality, that serendipity was deliberately sought, by allowing some slides to become freely contaminated and then rigorously analyzing the consequences.Creativity often works this way: it has an element of unpredictability that must be accepted, but it can be governed when it occurs within a process.We discuss this with Erik Kessels, artist, curator, and designer, creative partner at the agency KesselsKramer, who last year entered the Hall of Legends of the Italian Art Directors Club.This episode is produced in partnership with ADCI, the Italian Art Directors Club.Sources:E. Kessels, Failed It! How to turn mistakes into ideas and other advice for successfully screwing up, Phaidon 2016.The story of Alexander Fleming is mainly taken from K. Lalchhandama, Reappraising Fleming's Snot and Mould, Science Vision, Volume 20, issue 1, pages 29-42, 31 March 2020.Fleming's life in his country home is recounted in Alexander Fleming's Country Home, https://eafa.org.uk/work/?id=1043537.Charlan Nemeth's experiments are described in S. Johnson, Where Good Ideas Come From. The Natural History of Innovation, Riverhead 2011.Paul Dyson's article on multiplicative factors is Top 10 Drivers of Advertising Profitability, Admap 2014. The most updated data is in The Drivers of Profitability, Thinkbox 2023, https://www.thinkbox.tv/research/thinkbox-research/the-drivers-of-profitability.The analysis of System1 and Effie databases is in A. Tindall, The Creative Dividend. Advertising That Pays Back, 2026. A summary of criticisms of the book's methodological approach is in Daniel Gilbert's article, The "Most Important Advertising Thinking in 10 Years" is actually a Masterclass in How Not to do Marketing Research, https://www.linkedin.com/pulse/creative-dividend-masterclass-everything-wrong-research-gilbert-bkckc/.The most solid data on this topic are still those from Les Binet and Peter Field, starting with The Long and the Short of It, IPA 2013.

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/caribbean-studies

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes. This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations. Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.  Dr. N'Kosi Oates is a curator. He earned his Ph.D. in the Department of Africana Studies from Brown University. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In den nächsten Folgen sprechen wir über die platonischen Dialoge, die das Leben und den Tod des Sokrates nachzeichnen: Während sich in der "Apologie" vor Gericht verteidigt, ihm im "Kriton" geraten wird, aus dem Gefängnis zu fliehen und er im "Phaidon" stirbt, beginnt diese Quadrologie mit "Euthyphron". In diesem Dialog geht Sokrates zu Gericht, weil er dort angeklagt wurde. Dort trifft er auf den Euthyphron, der dort ebenfalls jemanden angeklagt hat: seinen eigenen Vater. Er findet das besonders fromm, aber was ist die Frömmigkeit überhaupt? Darüber streiten sich die beiden. Worum es genau geht und was das "Euthyphron-Dilemma" ist, das bespricht Christian in dieser Folge mit Ralf Becker, er ist Professor für Philosophie an der Rheinland-Pfälzischen Technischen Universität Kaiserslautern-Landau. In der nächsten Folge sprechen die beiden dann über die "Apologie" und "Kriton". Unterstützt den Podcast gerne für exklusive Folgen: https://steadyhq.com/geister.

On today's episode, an episode from our friends at Sotheby's exploring the question: How do objects achieve iconic status? Taking inspiration from the book Icons: 100 Extraordinary Objects from Sotheby's History, published by Phaidon, the discussion explores how a work of art can transform beyond its material form to become a universal cultural image – instantly recognisable, endlessly reproduced, and symbolically charged. Joining the discussion are artist Sir Grayson Perry; Xa Sturgis, Director of the Ashmolean Museum; and Helena Newman, Chairman of Sotheby's Europe and Chairman of Impressionist & Modern Art Worldwide. This podcast was recorded at Sotheby's London in February 2026.  And, to step further into the world of Sotheby's, you can visit any of our galleries around the world; they're open to the public. For more information, visit Sothebys.com.  Learn more about your ad choices. Visit podcastchoices.com/adchoices Learn more about your ad choices. Visit podcastchoices.com/adchoices

On this episode, we're joined by an art world institution –– the American sculptor, Tom Sachs.He joins us to discuss The Tom Sachs Guide, a visual retrospective of his work which aims to both contextualise and demystify his unique way of seeing the world, as well as the creative inspirations and working methods that drive his famous studio.What motivates Tom's work, and indeed this conversation, is the idea of contradiction.By turning iconic brands into bricolage sculptures like ‘Prada Toilet' or ‘Chanel Guillotine,' he shows us how the aesthetic beauty of luxury objects can sit alongside their effects on consumer culture, without one idea essentially neutralising the other. It's a refreshing perspective in today's world of increased polarisation, and one that makes Tom a uniquely compelling guest.His enormous body of work, which includes everything from sought-after Nike trainers to a full-scale replica of an Apollo spacecraft, has attracted both significant praise and some controversy throughout his near-40-year career.Hosted by Ryan Edgington.

Author Michael Twitty discusses his fascinating new book, Recipes from the American South, the genesis of the project, and the mission between the recipes.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

Derek Fordjour was born in Memphis, Tennessee to Ghanaian parents. He is the recipient of the 2025 Gordon Parks Foundation Artist Fellowship, the 2023 St. Jude Children's Research Hospital Spirit of the Dream Award, and previously served as the Alex Katz Chair at Cooper Union. He has received public commissions for the Highline, the NYC AIDS Memorial, MOCA Grand Avenue and the MTA's Arts & Design program. Fordjour's work has been reviewed in The New York Times, Financial Times, The Wall Street Journal, and The Los Angeles Times. A monograph of his work will be published by Phaidon in 2027.He is a graduate of Morehouse College in Atlanta Georgia, earned a Master's Degree in Art Education from Harvard University and an MFA in painting from Hunter College. His work is held in the private and public collections of the Metropolitan Museum of Art, Whitney Museum of American Art, Guggenheim Museum, and The Royal Collection in London among others. He is the founder of the Contemporary Arts Memphis.He and Zuckerman discuss his work, particularly his exhibition “Night Song,” identity, memory, and community, how art can evoke emotional responses and create shared experiences, his creative process, the importance of collaboration, his commitment to giving back to the community through his foundation in Memphis, and how art is life!

Last year, Film Ireland presented Screen Sessions Live, an afternoon of in-depth conversations on craft, career and creativity between talent from the Irish screen industries - made possible with the support of Screen Ireland and hosted by our partners Griffith College.In this special live podcast recording, graphic artist Annie Atkins (The Grand Budapest Hotel, The French Dispatch, Bridge of Spies) is in conversation with production designer, art director, and concept illustrator Jill Beecher (Babylon, Elvis, The Revenant). Both creatives are key voices in the art department on some of Hollywood's most ambitious and visually distinctive films. In this discussion, Annie and Jill explore the creative realities of working behind the scenes - from collaboration and artistry to problem-solving on set - and discuss how design shapes the stories we see on screen.Visit Film Ireland here to check out the images mentioned during the discussion: https://www.filmireland.net/screen-sessions-live-podcast-on-design-with-annie-atkins-the-grand-budapest-hotel-jill-beecher-babylon/Annie AtkinsAnnie Atkins has created graphic props and set pieces for multiple Oscar-nominated and winning movies such as Wes Anderson's The Grand Budapest Hotel, Isle of Dogs, and The French Dispatch; Spielberg's Bridge of Spies and West Side Story; and the map for the latest Indiana Jones movie, The Dial of Destiny.Her first book, Fake Love Letters, Forged Telegrams, and Prison Escape Maps, was published by Phaidon and drew critical acclaim as a behind-the-scenes look at film design, winning accolades from Jeff Goldblum, among others: “Annie makes the unreal seem hyperreal, and the real more supremely alive and utterly magical...” Her latest book, Letters from the North Pole, is a children's picture book and is available now.Jill BeecherJill was born in Dublin, Ireland, in 1984. She is a production designer, art director, and concept illustrator who has worked across Hollywood productions and local Irish projects (Once Upon a Time... in Hollywood, The Revenant, Alien: Covenant, Babylon, Elvis). Jill is now represented by William Morris Endeavour and is a member of the British and American Art Directors Guilds. She is also a visual artist who has exhibited in Europe, America, and Australia.Subscribe now on SoundCloud, Apple, Spotify and Amazon, or subscribe to Film Ireland wherever you get your podcasts. Hosted on Acast. See acast.com/privacy for more information.

Chef Jeremy Fox, of Rustic Canyon and Birdie G's, discusses his career, and his recently published second book, On Meat.Huge thanks to Andrew Talks to Chefs' presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.Please check out the Cookbook Collection program benefitting Citymeals on Wheels that is described on this episode. THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!

On this special episode, we present the 8th annual Fully Booked Holiday Gift Guide. Guest cohost Tom Beer joins host Megan Labrise in welcoming authors Ben Schott (Schott's Significa; Workman) and Michael W. Twitty (Recipes From the American South; Phaidon). And Kirkus' editors present their top holiday gift book picks.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial. A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if you're lucky, gets passed down with snapping string beans at the table and chewing cane on the back porch.' - Michael W. Twitty In the introduction to this groundbreaking recipe collection, acclaimed historian Michael W. Twitty declares, 'No one state or area can give you the breadth of the Southern story or fully set the Southern table.' To answer this, Recipes from the American South journeys from the Louisiana Bayou to the Chesapeake Bay, showcasing more than 260 of the region's most beloved dishes. Across more than 400 pages, Twitty explores the broad culinary sweep that Southern history and its many cultures represent. Recipes for breads and biscuits, mains and sides, stews, sauces, and sweets feature insightful headnotes and clear, step-by-step instructions. Home cooks will discover both iconic dishes and lesser-known specialties: Chicken and Dumplings, She-crab Soup, Red Eye Gravy, Benne Seed Wafers, Hummingbird Cake, and Mint Juleps appear alongside Shrimp Pilau, Chorizo Dirty Rice, Sumac Lemonade, and Cajun Pig's Ears Pastry. A masterful storyteller, Twitty enriches his extensive recipe collection with lyrical, deeply researched essays that celebrate the region's "multicultural gumbo" of influences from immigrants from across the globe. Vibrant food photography adds further color to the fascinating narrative. Expansive, authoritative, and beautifully designed, Recipes from the American South is a classic cookbook in the making. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-south

Stylish getaways have become more than just a travel trend. They're a way of reconnecting with what feels personal, warm, and inspiring. It's that unmistakable sense of place that transforms a simple escape into something unforgettable.Our guest today, Jackie Caradonio has masterfully captured this magic in her new book, The Inn Crowd, a beautifully curated collection of independent inns that celebrates style, soul, and storytelling. Jackie is an award-winning editor, journalist, and photographer whose work has appeared in Travel + Leisure, Condé Nast Traveler, Town & Country, National Geographic, and The New York Times, among others. With 15 years in luxury hospitality, including editorial roles at Departures, Robb Report, and Travel + Leisure, she has chronicled some of the world's most exclusive hotels and resorts. In this episode Jackie shares:The inspiration behind The Inn CrowdA captivating glimpse into some of the inns featured in the book—each with its own story, shaped by the vision, creativity, and warm hospitality of its owner. Where these inns are located and the unique experiences that await you at each destination.What's on the horizon for this exciting author!As a storyteller and trusted guide, she stirs our curiosity and inspires us to seek out beauty, meaning, and connection in the places we stay. Listen now – and let yourself be inspired to uncover the story behind each stay. You might even find yourself starting your own journal alongside Jackie's pages.Purchase The Inn Crowd using code Phaidon20 at Phaidon.Connect with Jackie @jackiecaradonioConnect with Anne @styledbyark and @classicandcuriouspodcast.

In this episode of PhotoWork with Sasha Wolf, Sasha is joined by legendary photo critic, curator, and collector Vince Aletti. Vince reflects on his early days as a music critic for Rolling Stone before joining the Village Voice as an arts editor, where he also began writing about photography. Later, as the photography critic at The New Yorker, Vince became a deeply admired voice in the field. Photographers hoped he would write about their work because his reviews were always perceptive, beautifully written, and profoundly generous of spirit. Sasha and Vince also revisit a personal milestone: Vince was the first critic to review an exhibition at Sasha's gallery, featuring photographs by the late Paul McDonough—a review that helped launch both Paul's career and Sasha's as a gallerist. In addition, they explore Vince's unparalleled collection of photo ephemera, a lifelong passion that has not only preserved vital archives of lesser-known work but has also inspired acclaimed photobooks and exhibitions. https://www.newyorker.com/contributors/vince-aletti https://en.wikipedia.org/wiki/Vince_Aletti Vince Aletti is a writer and curator based in New York City. His writings on music and photography have been published widely. Between 1973 and 1978 Aletti wrote a highly prescient weekly column on the emerging disco scene for Record World magazine, and between 1987 and 2005 he was the art editor and photography critic for The Village Voice. His writings have also appeared in The New Yorker, Artforum, and Vogue Italia, among many other publications. His book Issues: A History of Photography in Fashion Magazines was published by Phaidon in 2019. The Drawer was published by Self Publish, Be Happy in September 2022 and went on to win the 2023 Aperture/Paris Photo Photobook of the Year award.  An exhibition at White Columns inspired by The Drawer in 2024 was Aletti's fifth collaboration with the gallery, following on from his 2008 exhibition Male: Work from the Collection of Vince Aletti; the 2014 exhibition of Robert Kitchen's work, and the 2019 exhibition of Ed Baynard's work (both curated by Aletti); and the 2008 White Columns publication of Aletti's collected writings on disco, Disco File, which was subsequently republished in an expanded edition by DJ History/D.A.P. Born 1945, Philadelphia  Rolling Stone contributor (1970–1989); first mainstream writer on disco (1973)  Record World weekly disco columnist (1974–1979) Senior Editor,  Photo Critic & Art Editor, The Village Voice (~1987–2005) Contributor, The New Yorker (2005–2016): weekly exhibition reviews in Goings on About Town Various publications: Artforum, Aperture, Photograph, Vogue Italia, FOAM, System

Cet été, nous vous proposons de (re)découvrir les épisodes des derniers mois que vous avez le plus appréciés !La créativité est-elle vraiment un talent réservé à quelques-uns ? Et si nous avions la possibilité de la nourrir dès la naissance ?

In 1897, Gustav Klimt led a group of radical artists to break free from the cultural establishment of Vienna and found a movement that became known as the Vienna Secession. In the vibrant atmosphere of coffee houses, Freudian psychoanalysis and the music of Wagner and Mahler, the Secession sought to bring together fine art and music with applied arts such as architecture and design. The movement was characterized by Klimt's stylised paintings, richly decorated with gold leaf, and the art nouveau buildings that began to appear in the city, most notably the Secession Building, which housed influential exhibitions of avant-garde art and was a prototype of the modern art gallery. The Secessionists themselves were pioneers in their philosophy and way of life, aiming to immerse audiences in unified artistic experiences that brought together visual arts, design, and architecture. With:Mark Berry, Professor of Music and Intellectual History at Royal Holloway, University of LondonLeslie Topp, Professor Emerita in History of Architecture at Birkbeck, University of LondonAndDiane Silverthorne, art historian and 'Vienna 1900' scholarProducer: Eliane GlaserReading list:Mark Berry, Arnold Schoenberg: Critical Lives (Reaktion Books, 2018)Gemma Blackshaw, Facing the Modern: The Portrait in Vienna 1900 (National Gallery Company, 2013)Elizabeth Clegg, Art, Design and Architecture in Central Europe, 1890-1920 (Yale University Press, 2006)Richard Cockett, Vienna: How the City of Ideas Created the Modern World (Yale University Press, 2023)Stephen Downes, Gustav Mahler (Reaktion Books, 2025)Peter Gay, Freud, Jews, and Other Germans: Masters and Victims in Modernist Culture (Oxford University Press, 1979)Tag Gronberg, Vienna: City of Modernity, 1890-1914 (Peter Lang, 2007)Allan S. Janik and Hans Veigl, Wittgenstein in Vienna: A Biographical Excursion Through the City and its History (Springer/Wien, 1998)Jill Lloyd and Christian Witt-Dörring (eds.), Vienna 1900: Style and Identity (Hirmer Verlag, 2011)William J. McGrath, Dionysian Art and Populist Politics in Austria (Yale University Press, 1974)Tobias Natter and Christoph Grunenberg (eds.), Gustav Klimt: Painting, Design and Modern Life (Tate, 2008)Carl E. Schorske, Fin-de-siècle Vienna: Politics and Culture (Vintage, 1979)Elana Shapira, Style and Seduction: Jewish Patrons, Architecture and Design in Fin-de-Siècle Vienna (Brandeis University Press, 2016)Diane V Silverthorne, Dan Reynolds and Megan Brandow-Faller, Die Fläche: Design and Lettering of the Vienna Secession, 1902-1911 (Letterform Archive, 2023)Edward Timms, Karl Kraus: Apocalyptic Satirist: Culture & Catastrophe in Habsburg Vienna (Yale University Press, 1989)Leslie Topp, Architecture and Truth in Fin-de-Siècle Vienna (Cambridge University Press, 2004)Peter Vergo, Art in Vienna, 1898-1918: Klimt, Kokoschka, Schiele and Their Contemporaries (4th ed., Phaidon, 2015)Hans-Peter Wipplinger (ed.), Vienna 1900: Birth of Modernism (Walther & Franz König, 2019)Hans-Peter Wipplinger (ed.), Masterpieces from the Leopold Museum (Walther & Franz König)Stefan Zweig, The World of Yesterday: An Autobiography (University of Nebraska Press, 1964)In Our Time is a BBC Studios Audio ProductionSpanning history, religion, culture, science and philosophy, In Our Time from BBC Radio 4 is essential listening for the intellectually curious. In each episode, host Melvyn Bragg and expert guests explore the characters, events and discoveries that have shaped our world.

This week on Snacky Tunes, Darin sits down with Chef Jeff Okada-Ramsey, executive chef of Mizumi at the Wynn Las Vegas, whose global journey—from being in a band to slicing sashimi—has shaped a truly unique culinary voice. We talk about his sushi beginnings, deep dives into Japan's kitchen culture, and what it means to bring that depth & discipline to the Vegas Strip. Then we head into the archives for a live performance from She Keeps Bees—one of our all-time favorites.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

On this episode of Snacky Tunes, Darin Bresnitz heads to the Lone Star State for a conversation with Alba Huerta, the award-winning bartender and owner of Julep in Houston. Alba shares how her childhood backyard parties shaped her hospitality style, her journey to mastering the craft of cocktails, and what it meant to win a James Beard Award while giving back to her local community through mentorship.Then it's a trip into the archives with a visit from Samira Winter of the band Winter, recorded live at Dangerbird Records in Silver Lake. Samira reflects on her college days in Boston and performs a few tracks off her shimmering release Infinite Summer.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

This week on Snacky Tunes, Darin brings listeners an all-new, all-live episode straight from the heart. First up is a powerful conversation with Chef Heena Patel of San Francisco's Besharam. She reflects on her journey from India to the United States and how cooking her youth's bold, beautiful food has become a tribute to her family and heritage. It's an emotional and inspiring story of reinvention, culture, and courage.Then, singer-songwriter Mark Mallman joins for a live set and talks through his creative process, the long road to finishing his latest album, Magic Time, and performs a few new tracks. It's a great listen—and a good hang.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

On this episode of Snacky Tunes, Darin sits down with Buddha Lo, executive chef and co-owner of Huso in NYC, and the two-time winner of Top Chef. Buddha shares how he started cooking in his family's Chinese restaurant in Australia, his journey through London's top kitchens, what drew him to New York, and how music plays a key role in shaping the vibe at his fine dining spot.Then we dig into the archives with a visit from 2:54, who stopped by while on tour from London. We chat about their then-new album and their unexpected love of Mexican food—a rare find in the UK then.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

This week on Snacky Tunes, Darin sits down with Marc Rose and Med Abrous of the iconic LA restaurant Genghis Cohen. In a heartfelt and candid conversation, they reflect on the emotional journey of deciding to close their original, legendary location and the hope and excitement of starting fresh in a new space. They discuss what it means to be woven into the cultural fabric of Los Angeles and the resilience it takes to keep a decades-old institution alive through change and upheaval.Later, we dive into the archives for a live set from Brooklyn's own Active Bird Community, recorded just before the release of their album Amends. It's a lively session filled with music, laughs, and good vibes that perfectly complement the spirit of our food story.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

This week on Snacky Tunes, Darin sits down with chef Jesús “Chuy” Cervantes, the force behind Damian and Ditroit Taquería in Los Angeles. From growing up in El Paso to cooking alongside Enrique Olvera, he shares his journey through kitchens, cities, and flavors—including the big moves that brought him from Brooklyn to DTLA. Plus, we talk about this week's can't-miss Pujol pop-up at Damian (pro tip: try the bar).Later, Darin pulls up a performance from the archive by the Big Ups (featuring former HRN Engineer Joe Galarraga!) who had recently released their album, Eighteen Hours of Static. The crew discussed band life, touring, and which band member dominated the kitchen.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

La créativité est-elle vraiment un talent réservé à quelques-uns ? Et si nous avions la possibilité de la nourrir dès la naissance ?

This week on Snacky Tunes, host Darin Bresnitz heads back to his hometown of Philadelphia for a delicious convo with chef and restauranteur Kelsey Bush. From growing up in Hershey to culinary school to working on a farm, Kelsey shares the journey that led her to feed none other than the reigning Super Bowl champs—the Philadelphia Eagles—serving up Pop-Tarts and pastries from her new restaurant, Loretta's, at every home game this past season.Then, we dig into the archives for a dreamy live set from Brooklyn trio The Unders, who stopped by to perform tracks from their EP and preview their upcoming LP.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

This week on Snacky Tunes, host Darin Bresnitz welcomes back Leah Ferrazzani, founder of Semolina Artisanal Pasta and now the heart behind Ferrazzani's, her new café in Altadena. Leah shares what it's been like shifting from the world of CPG to running a neighborhood spot, how she's been nourishing her community in the wake of the Eaton Canyon fire, and the sounds that set the tone inside her café. Then, we head into the archives for a performance from rapper False Prpht, who recounts the chance airport encounter in North Carolina that led to a creative partnership with producer Poozy—and the music that followed.Want to support Leah's work and help feed folks in Altadena? Hit this link to donate!For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

On this week's episode of Snacky Tunes, host Darin Bresnitz sits down with the ever-talented Peter Som to celebrate the release of his new book, Family Style: Elegant Everyday Recipes. They chat about Peter's early career in fashion, his roots in the kitchen cooking alongside his mother and grandmother, and how those formative family dinners sparked a lifelong love of food—even while working in couture.Then, we dip into the archives for a dreamy live set from Mahogany, who dropped by the HRN shipping containers to share their lush, electronic soundscapes. They performed a few tracks from their then-new album and talked about touring in support of its release.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

On this episode of Snacky Tunes, host Darin Bresnitz sits down with two of his favorite voices in the LA restaurant scene—Ari Kolender and Joe Laraja of Found Oyster and Queen Street. They dive into the inspiration behind Queen Street, the Charleston-influenced seafood spot that's quickly become a local favorite, and what it's like running two standout restaurants at the same time.Ari also shares insights from his new cookbook, How to Cook the Finest Things in the Sea, a must-have guide for cooking seafood at home. Whether you're grilling, shucking, or just getting started, this book demystifies the process and highlights sustainability in the kitchen.Then, we dip into the Snacky Tunes archives for a special performance from Brooklyn-based singer-songwriter Prima, who stopped by the studio in 2017 to play tracks from her debut EP.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

On this episode of Snacky Tunes, we welcome back our good friend Mike Traud to talk about the Chef Conference happening in Philadelphia from April 4th-7th. It's a hometown hero kind of event, bringing some of the biggest culinary names and local legends to the City of Brotherly Love for a few days of food, conversation, and community.Mike gives us the inside scoop on the Noma Project joining the conference this year, the top-tier guest lineup, and the major industry issues shaping the restaurant world right now.And since we're keeping it all Philly, we've got a performance and interview with SNACKTIME, one of the best acts to emerge from the local scene in recent years. Go Birds.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.

One of the most successful American luxury brands started when two young artists fell in love, going on to create a jewelry brand that has stood the test of time. Now celebrating a new book with Phaidon on their impressive artistry, Sybil and David Yurman take a look back at their incredible careers that span multiple decades of design, craft, and art. On this episode, Dan speaks with the duo about their rebellious youth, how their son is carrying on the family torch, the time Sybil ran into Jack Kerouac, what Kate Moss is really like, and more. Hosted on Acast. See acast.com/privacy for more information.

How can digital art cement its place in contemporary culture? Can NFTs and blockchain technology continue to bridge the gap between artists and major institutions? As dialogue around digital art continues to evolve, questions of legitimacy, value, and long-term impact remain central to the conversation. In this episode of Object Subject Form, we examine how digital art is gaining recognition in major institutions and how emerging technologies are reshaping the art world. Currently the GM of CryptoPunks, Natalie Stone leads the iconic collection that ignited a contemporary digital art movement, with pieces in the permanent collections of institutions such as the Centre Pompidou, LACMA, and ICA Miami. She played a key role in CryptoPunks: Free to Claim, a Phaidon-published project with Zak Group that chronicles the rise of CryptoPunks and their cultural significance. Formerly at Google, she led Google I/O, crafted VR/AR experiences with artists like Childish Gambino and LCD Soundsystem, and developed an experimental new media program for artists working in AI.   With a deep understanding of both traditional and digital art ecosystems, Natalie offers a unique perspective on the evolving dynamics of curation, collection, and creative innovation. In this conversation, we discuss the challenges and opportunities facing digital artists today, the role of traditional art institutions in Web3, and how blockchain technology is redefining provenance, ownership, and artistic value. Launched by Larva Labs in 2017, CryptoPunks consists of 10,000 unique pixel-art characters that became a symbol of digital ownership and the CryptoArt movement. Stored on the Ethereum blockchain, CryptoPunks are more than just collectibles—they've played a pivotal role in shaping conversations around provenance, value, and the integration of blockchain technology in the art world. — Connect with Natalie on X: https://x.com/naughtaliestone — Natalie's website: https://nataliestone.co/ — Connect with Natalie on LinkedIn: https://www.linkedin.com/in/stonenatalie/ — CryptoPunks: https://cryptopunks.app/ — Learn more about CryptoPunks on the Brand Hub: https://hub.cryptopunks.app/ — Follow CryptoPunks on X: https://x.com/cryptopunksnfts — CryptoPunks Book @ Phaidon: https://www.phaidon.com/store/fashion-and-pop-culture/cryptopunks-free-to-claim-9781838669300/ — Connect with simon: https://zaap.bio/simonclowes  

This week on Snacky Tunes, we sit down with Randy Clement of Good Neighbor Bar and West Altadena Wine & Spirits—part of the Everson Royce family of neighborhood spots—to talk about the Altadena area and how it was impacted by the Eaton Canyon fire. Randy shares what it was like being on the ground with his son, looking up houses as the flames still burned, the emotional weight of reopening for the community, and the long road to recovery.Then, we dive into the archives for a set from French Horn Rebellion, the Milwaukee-born, Brooklyn-based indie electro-funk duo. They break down what it's like to be brothers in a band and play some jams from their then-new album.For those looking to support LA restaurants, check out the Snacky Tunes Substack for donation links and action items. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa (Phaidon Press, 2024) is an elegant collection of 120 home cooking recipes from Africa's most​ exciting culinary voices today. Extensively researched and thoughtfully​ curated by James Beard Award winning chef, author, and restaurateur​ Alexander Smalls in collaboration with Dine Diaspora CEO Nina Oduro,​ this bold volume celebrates Africa's extraordinary gastronomic past and​ present across a breadth of dishes.​ Composed of 55 countries with more than 1.4 billion people, and​ 2,000-plus languages spoken, Africa is home to distinct and diverse​ culinary traditions.  The Contemporary African Kitchen centers Africa's​ multifaceted cuisine and, as Smalls writes in the introduction, seeks to​ bring it into the “contemporary, modern, and stunning realm, illustrated through a myriad of stories, images, and recipes, all of which highlight​ Africa's gifts to the world, through people and cuisine.” To accomplish​ this, Smalls and Oduro meticulously selected 33 of Africa's most​ innovative and influential figures working today, all of whom were born or​ raised across the continent or have demonstrated contributions across​ countries, among them: Sinoyolo Sifo, Matse Uwatse, Eric Adjepong,​ Rōze Traore, Mogau Seshoene, and Dieuveil Malonga. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

The Contemporary African Kitchen: Home Cooking Recipes from the Leading Chefs of Africa (Phaidon Press, 2024) is an elegant collection of 120 home cooking recipes from Africa's most​ exciting culinary voices today. Extensively researched and thoughtfully​ curated by James Beard Award winning chef, author, and restaurateur​ Alexander Smalls in collaboration with Dine Diaspora CEO Nina Oduro,​ this bold volume celebrates Africa's extraordinary gastronomic past and​ present across a breadth of dishes.​ Composed of 55 countries with more than 1.4 billion people, and​ 2,000-plus languages spoken, Africa is home to distinct and diverse​ culinary traditions.  The Contemporary African Kitchen centers Africa's​ multifaceted cuisine and, as Smalls writes in the introduction, seeks to​ bring it into the “contemporary, modern, and stunning realm, illustrated through a myriad of stories, images, and recipes, all of which highlight​ Africa's gifts to the world, through people and cuisine.” To accomplish​ this, Smalls and Oduro meticulously selected 33 of Africa's most​ innovative and influential figures working today, all of whom were born or​ raised across the continent or have demonstrated contributions across​ countries, among them: Sinoyolo Sifo, Matse Uwatse, Eric Adjepong,​ Rōze Traore, Mogau Seshoene, and Dieuveil Malonga. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

This week on Snacky Tunes, Darin's back in Bed-Stuy, chopping it up with Chef Jilbert El-Zmetr about his brand-new restaurant, Laziza. From growing up in the family business to globe-trotting his way to Williamsburg, Jilbert shares the journey that led him to open a spot that blends killer mezze, vintage vibes, and a soundtrack straight from his personal vinyl collection.Then, we keep the Brooklyn love going, digging into the archives for a performance from Bad Credit No Credit. Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

On this episode of Snacky Tunes, Darin heads down to San Diego to catch up with Chef Tara Monsod of ANIMAE and Le Coq. She shares her journey from growing up in LA to shaping a new kind of restaurant experience that blends her Filipino heritage with modern flavors. We talk about her culinary philosophy, the energy of her kitchens, and what makes a Saturday night at her spots something special.Then, we take a trip into the archives for a performance from Freelance Whales, the very first band ever featured on Snacky Tunes. While their debut appearance is buried deep in episode 26 (go find it on Heritage Radio Network if you're curious), today, we're spinning their second live session—an early gem from the show's history.Also, a quick note: if you're looking to support the ongoing relief efforts for the LA fires, World Central Kitchen remains one of the best places to donate.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

In this special installment of Snacky Tunes, Darin continues the conversation on how the Los Angeles culinary community is responding to the devastating L.A. fires. First, we welcome back Brad Metzger and Jacqui Leanza, who are behind one of the most incredible fundraising dinners—Chefs Love LA. The event features an all-star lineup including Ruth Reichl, Daniel Boulud, Nyesha Arrington, Billy Harris, Phil Rosenthal, Jeremy Fox, Curtis Stone, Jonathan Waxman, and more!!! The dinner at the legendary Lawry's is raising critical support for World Central Kitchen and Restaurants Care.In the second half of the show, we sit down with Zak Fishman, owner of Prime Pizza and a longtime Altadena local, to discuss the impact of the fires on the neighborhood and the restaurant community. He shares his experience navigating the aftermath and the path to rebuilding.For those looking to support LA restaurants, check out the latest Snacky Tunes Substack for donation links and action items.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

In this episode of Snacky Tunes, Darin continues the conversation about the ongoing challenges faced by the Los Angeles restaurant community in the wake of the devastating fires. Over two weeks in, the fires continue to impact the city with little clarity on the road ahead.First, Darin welcomes back Charles Namba and Courtney Kaplan of Tsubaki, Ototo, and Camélia, who share their experiences navigating the crisis. The duo instead provides an honest look at how the fires have affected their business and the broader restaurant industry—facing a 50% drop in covers, grappling with outdoor dining decisions, and doing their best to keep staff employed. They offer valuable insights and practical tips on how listeners can support their favorite spots during these uncertain times.In the second half of the show, Courtney Storer joins the conversation to discuss how she has been feeding the community through her company, Coco's to GoGo, an inspiring culinary initiative driven by a dedicated network of volunteers. She shares actionable advice on organizing community support, the importance of self-care for those committing to long-term relief efforts, and her goal to make her nonna inspired food feel like a warm hug.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

In this heartfelt and timely episode of Snacky Tunes, host Darin Bresnitz delves into the early recovery efforts following the devastating wildfires that swept through Los Angeles, including the Palisades and Eaton Canyon areas. The culinary community, as always, is at the forefront of healing, offering food, love, and support to those in need.This week's lineup features three incredible guests:Mary Sue Milliken: The renowned chef and co-founder of Border Grill discusses her work with World Central Kitchen, her deep ties to LA, and how the culinary world comes together in times of crisis, like Re:Her & The James Beard Awards.Andy Valdez from HomeState: Andy shares how the beloved Tex-Mex spot mobilized to deliver breakfast tacos to first responders and emergency workers, offering comfort through food in challenging times. Sign up here if you would like to volunteer. Travis Hayden: Returning from last week's episode, Travis reflects on how the fires have impacted him personally, as both a member of the culinary industry and a victim of the disaster.This episode also includes a robust list of resources for listeners who want to support the recovery efforts, emphasizing the importance of financial aid, gift cards, and direct restaurant donations. Join us as we explore how LA's food community is working tirelessly to rebuild, one meal at a time. Tune in, take action, and remember: Together, we can help restore what was lost.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

We recorded this episode on Tuesday, January 7th at 12:30pm.  A few hours later, Travis Hayden, chef of Bar Etoile, would lose his house to the Palisades Fire and my family would lose our house to the Eaton Canyon Fire. Our communities have been devastated, but also beyond supportive and full of so much love. We wanted to share the episode we had put together for the start of the year to have something normal and regular.On this episode of Snacky Tunes, Darin sits down with Julian, Jill, and Travis of Bar Etoile to chat about their recent opening and all of the amazing success from the jump. They talk about their journey to starting the restaurant, why they wanted to build a neighborhood spot, and which dish of theirs was named one of the best in LA.  Then we hang out with Andrew Dost of Metal Bubble Trio, who talks about and plays tracks from his new album, Cucumber.  We talk about his love for food, his creative process and how music & art has helped shape his life.If you are looking to feed the community who was effected by the LA fire, please donate to WCK.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

This episode of Snacky Tunes features host Darin Bresnitz wrapping up the year with a heartfelt thank-you to all the guests, engineers, and PR teams who made the show possible. He also shares exciting news about the return of new episodes and newsletter content in the new year. In this episode, he sits down with two key figures in the LA food scene, Bill Addison and Jenn Harris, for a deep dive into the annual L.A. Times 101 list. They discuss the evolution of the restaurant community over the past year, their collaborative process in crafting this year's list, and what attendees can look forward to at the upcoming event. Tickets are still available at latimes.com/events.To close out, Darin takes listeners back to the archives with a special segment featuring indie band Radical Dads. From their 2013 performance on Snacky Tunes, they reflect on their soda zine, pizza blog, and what drew them to the intersection of food and music.As the holidays approach, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Darin sits down with Xander Soren, the founder and Chief Wine Operator of Xander Soren Wines.  They chat about his time at Apple, working on game-changing programs like GarageBand, his deep affinity for Japanese culture, and he shares some of his playlists that pair perfectly with his pinot.  Then we dip into the archives when singer-songwriter Sarah Jaffe swung by to share stories and songs from the latest EP, SMUT.As the year rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

To kick off the holiday season, Darin is joined by Mackenzie Hoffman, Harley Wertheimer, and Caroline Leff of Stir Crazy, and Kat Turner and Cary Mosier of Highly Likely for a live roundtable chat at the Snacky Tunes Salon. They share their favorite seasonal traditions, what it means to host the community this time of year, and finally agree on if Die Hard is a Christmas movie or not.A huge shout out to our presenting sponsors for the event, Square and ChowNow, along with support from Jumbo Time Wines, Skyduster Beer, and American Water.As the year rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.

Darin sits down with Andrew Lawson, the GM and co-owner behind LA's latest hotspots, Ètra and Café Telegrama. They chat about Lawson's roots growing up in LA, his game-changing years in NYC's restaurant scene, and how he teamed up with some stellar partners to create two of the most buzzed-about spots in Los Angeles. And for a little throwback treat, Darin digs into the archives to feature a performance from one of Brooklyn's favorites, Erika Spring of Au Revior Simone and NAF. It's a tasty trip back to Roberta's shipping containers and a reminder of all the magic made there.As the year rolls on, please consider supporting HRN. Your donations, whatever you can afford, are greatly appreciated.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features over eighty of the world's top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It's an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info.Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member.Snacky Tunes is Powered by Simplecast.