1. Jamie Drummond on Food and Wine #97 Jancis Robinson MW

    05:14

    from GoodFoodRevolution / Added

    262 Plays / / 0 Comments

    When I first began recording these podcasts/videocasts way back in 2007, I decided to compile a wish-list of persons that I would one day like to interview. Jancis Robinson (Master of Wine) was at the very top of that list. Not only was she at the top of that list due to my great respect for her admirable body of work, but also she took the number one spot because of her distinctive charm and wit, something that can be found throughout everything she puts her mind to. Whilst in London for Wines of South Africa's Cape Wine Europe tasting I was utterly delighted to receive a message (via GFR's Zoltan Szabo) that Jancis would be able to take a little time out of her busy schedule to meet for a glass of wine and a chat at the Fortum and Mason Wine Bar.

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    • The Good Food Revolution Supertaster Project

      45:51

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      201 Plays / / 1 Comment

      In the Spring of 2011 Good Food Revolution embarked upon a video project that would take almost three years to come to fruition. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved due to its Sisyphean nature (simply crediting everyone correctly would have been a full time job in itself) and, to be quite frank, both of us at Good Food Revolution were both sick fed up of the whole thing. Imagine attempting to explain, in layperson's terms, what you were up to in asking so many people, many of them complete strangers, to place a strange paper strip on their moistened tongues. And then multiply this minute-long summation by around 1,300. In hindsight what is truly astounding is that only three individuals refused to comply with our ask... Despite some lovely media attention courtesy of Leanna Delap for the Toronto Star, the project had grown out of control and so was quietly filed away. Fast forward to February of 2014... We recently stumbled across all of the archived footage and realised that it was actually terrific fun. It was time to revisit the Supertaster project again in a lighthearted manner. Even just to see how we all looked back then was fun in itself, and watching the varying reactions to the reagent across the course of the 45 minute piece is an almost hypnotic experience. With contributions from Jancis Robinson MW, Chef John Placko, Prof. Gary Pickering PhD, Barb Stuckey, and Jennifer McLagan concerning the legitimacy and the science behind the study, the piece is over 45 minutes long, and our first Good Food Revolution Feature Documentary. It is essential to note here that the term "supertaster" is quite the misnomer, seeing as an individual's sensitivity to PTC (Phenylthiocarbamide) bears little or no relation to their ability to taste, as is demonstrated in our exhaustive study. www.goodfoodrevolution.com

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      • The Good Food Revolution Supertaster Project

        45:51

        from GoodFoodRevolution / Added

        216 Plays / / 0 Comments

        In the Spring of 2011 Good Food Revolution embarked upon a video project that would take almost three years to come to fruition. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved due to its Sisyphean nature (simply crediting everyone correctly would have been a full time job in itself) and, to be quite frank, both of us at Good Food Revolution were both sick fed up of the whole thing. Imagine attempting to explain, in layperson's terms, what you were up to in asking so many people, many of them complete strangers, to place a strange paper strip on their moistened tongues. And then multiply this minute-long summation by around 1,300. In hindsight what is truly astounding is that only three individuals refused to comply with our ask... Despite some lovely media attention courtesy of Leanna Delap for the Toronto Star, the project had grown out of control and so was quietly filed away. Fast forward to February of 2014... We recently stumbled across all of the archived footage and realised that it was actually terrific fun. It was time to revisit the Supertaster project again in a lighthearted manner. Even just to see how we all looked back then was fun in itself, and watching the varying reactions to the reagent across the course of the 45 minute piece is an almost hypnotic experience. With contributions from Jancis Robinson MW, Chef John Placko, Prof. Gary Pickering PhD, Barb Stuckey, and Jennifer McLagan concerning the legitimacy and the science behind the study, the piece is over 45 minutes long, and our first Good Food Revolution Feature Documentary. It is essential to note here that the term "supertaster" is quite the misnomer, seeing as an individual's sensitivity to PTC (Phenylthiocarbamide) bears little or no relation to their ability to taste, as is demonstrated in our exhaustive study. www.goodfoodrevolution.com

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        • Jamie Drummond on Food and Wine #224 The Supertaster Teaser

          04:50

          from GoodFoodRevolution / Added

          93 Plays / / 0 Comments

          In the Spring of 2011 Good Food Revolution embarked upon a project that would take almost three years to see the light of day. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved due to its Sisyphean nature (simply crediting everyone correctly would have been a full time job in itself) and, to be quite frank, both of us at Good Food Revolution were both sick fed up of the whole thing. Recently we stumbled across all of the old footage and realised that it was actually PURE GOLD. It was time to revisit the Supertaster project again in a lighthearted manner. Even just to see how we all looked back then was fun in itself, and watching the varying reactions to the reagent an almost hypnotic experience. There's also a bit of the Where's Waldo about it too, seeing as we filmed so many people from all walks of life: Chefs, Sommeliers, Winemakers, Brewers, Journalists, Famous Rock Band Drummers, TV Personalities, Gingers, World Renowned Artists, Authors, Pastry Chefs, Jakeys, Models... and a whole load of complete randoms we filmed all over the globe. This week we speak to Jancis Robinson MW and Chef John Placko about the legitimacy and the science of the study... and then we'll give you a quick snippet of the feature length video that we'll be posting in the coming weeks. It is essential to note here that the term supertaster is quite the misnomer, seeing as an individual's sensitivity to PTC (Phenylthiocarbamide) bears little or no relation to their ability to taste, as is demonstrated in our exhaustive study.

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          • The Good Food Revolution Supertaster Project

            46:05

            from GoodFoodRevolution / Added

            141 Plays / / 0 Comments

            In the Spring of 2011 Good Food Revolution embarked upon a video project that would take almost three years to come to fruition. After filming well over 1,000 test subjects being pressured/coerced into placing a PTC strip upon their trepidatious tongues, this project was unceremoniously shelved due to its Sisyphean nature (simply crediting everyone correctly would have been a full time job in itself) and, to be quite frank, both of us at Good Food Revolution were both sick fed up of the whole thing. Imagine attempting to explain, in layperson's terms, what you were up to in asking so many people, many of them complete strangers, to place a strange paper strip on their moistened tongues. And then multiply this minute-long summation by around 1,300. In hindsight what is truly astounding is that only three individuals refused to comply with our ask... Despite some lovely media attention courtesy of Leanna Delap for the Toronto Star, the project had grown out of control and so was quietly filed away. Fast forward to February of 2014... We recently stumbled across all of the archived footage and realised that it was actually terrific fun. It was time to revisit the Supertaster project again in a lighthearted manner. Even just to see how we all looked back then was fun in itself, and watching the varying reactions to the reagent across the course of the 45 minute piece is an almost hypnotic experience. With contributions from Jancis Robinson MW, Chef John Placko, Prof. Gary Pickering PhD, Barb Stuckey, and Jennifer McLagan concerning the legitimacy and the science behind the study, the piece is over 45 minutes long, and our first Good Food Revolution Feature Documentary. It is essential to note here that the term "supertaster" is quite the misnomer, seeing as an individual's sensitivity to PTC (Phenylthiocarbamide) bears little or no relation to their ability to taste, as is demonstrated in our exhaustive study. www.goodfoodrevolution.com

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