This is a busy half-hour, and somehow, I wanted less someone trying to feed my ear and more just letting the material speak for itself. Not to say that what's here isn't good -- but it is proof that a little knowledge is, indeed, a dangerous thing. The leap to recherche without stopping along the way to acknowledge those who made the whole idea of food palatable -- Julia Child, for instance, or MFK Fisher -- is distressing. More to the point, what's with all this talk about food with nothing really being said about taste? This is a C2 program: half the carbs, half the syrup, half the stuff that makes the subject of food and cooking worthwhile.