Arts & Culture

By Joe Donahue

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.

By Joe Donahue

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.

By Joe Donahue

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.

By Joe Donahue

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.

By Wally Nichols and Katie Horn

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.

By Katie Britton

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.