Mitchell Davis is joined by food writer, author and director of the Experimental Cuisine Collective, Anne McBride on this weeks episode of Taste Matters. Tune in as they discuss the state of national cuisine of America and how perceptions change over time. Find out how through her work, Anne facilitates knowledge exchange and collaboration between chefs and helps further the art of gastronomy. From history to fusion, learn more about how culture and cuisine intersect. This program was sponsored Fairway Market.

“If we keep thinking of hamburgers as American food, i don’t think we’ll be able to take the step forward in [identifying] a national cuisine.”

“Rejecting sustainability as a chef is the equivalent of trashing the hotel as a rock star.”

–Anne McBride on Taste Matters