"In cooking, things rarely get invented, they get modified."
Life may not imitate art, but, as any biologist will tell you, life does follow food. And food and love are two staples in too short supply in public radio's pantry, so PDs -- take " Learning Chocolates in Paris" off the PRX shelf and serve it up for THINK GLOBAL. Listeners will love you for it.
Producer Sarah Elzas mixes simple, fresh ingredients – good writing seasoned with good sound – for a perfect desert feature. The École Ferrandi's "Anglopats" – English-speaking pastry-wannabes from the US, China, Japan, India, Israel, and Mexico – are stirring up a little bit of goodness that's hard to resist.
Nothing forced here, and more a propos how the globe really spins than wonk-drone. Hey, it's Paris and it's chocolate. That's love and food.
GLOBAL PROGRAMMING on PRX: Review of Learning Chocolates in Paris
Geo Beach
Posted on May 13, 2005 at 07:40 PM
"In cooking, things rarely get invented, they get modified."
Life may not imitate art, but, as any biologist will tell you, life does follow food. And food and love are two staples in too short supply in public radio's pantry, so PDs -- take " Learning Chocolates in Paris" off the PRX shelf and serve it up for THINK GLOBAL. Listeners will love you for it.
Producer Sarah Elzas mixes simple, fresh ingredients – good writing seasoned with good sound – for a perfect desert feature. The École Ferrandi's "Anglopats" – English-speaking pastry-wannabes from the US, China, Japan, India, Israel, and Mexico – are stirring up a little bit of goodness that's hard to resist.
Nothing forced here, and more a propos how the globe really spins than wonk-drone. Hey, it's Paris and it's chocolate. That's love and food.
Sweet.