- Great Taste - 20100630 - Elif Batuman

Elif BatumanMusa Dagdeviren/TurkeyGREAT TASTE will journey all over the world on our next show. 

First, to Turkey where in The Memory Kitchen (The New Yorker, April 19, 2010), Elif Batuman takes us on a food journey through Turkey.  The article is part Ms Batuman rediscovering her ethnic heritage, part a portrait of Musa Dağdeviren, a chef engaged in preserving the regional cuisines of Turkey, another part travelogue, and finally, an amazing look at a culture through Batuman's  experiences with foods that awaken her "food memory."  As Dwight Garner wrote in the review of Batuman's book, The Possessed,  "You want to feel what she’s feeling. ... It’s a deep pleasure to read over her shoulder."

Batuman, a first-generation Turkish-American was born in New York City and grew up in New Jersey.  She graduated from Harvard and at Stanford, where she currently teaches, completed a doctoral program in comparative literature.  You can share her adventures at http://www.elifbatuman.net/.

Foodspotting visionOur journey continues with Alexa Andrzejewski
, co-Founder, CEO of Foodspotting (www.foodspotting.com). Food has been an intimate part of Alexa's life since she was eight when she would make and sell food for American Girl dolls. 

The idea for the website was born after Alexa's trip to Japan and Korea last year where she was introduced to many new food experiences.  She took her experience as a User Experience Designer for Adaptive Path and along with her partner, Ken Grubb, launched, what is now, a growing food community.

Foodspotting has an app for the iPhone which makes it easy to post shots of great dishes while on the go.  I've been known to send a shot or two to the website while out to eat.

As found on its website, the principles of the site are simple:    

1.    It's just about the food: It's not about the place, the price, the surroundings, the crowd or the nutritional value — it's just about good food and where to find it.

2.    Good food can be found anywhere: We built Foodspotting to work in any city, small town or country from the start. It encourages exploration — trying new things vs. following the crowd.

3.    Meaningful ratings: The blue ribbon (the "nom") means more because it's hard to get. Foodspotters earn the right to nom foods by demonstrating expertise and building up reputation points.

4.    Not every food, just the good food: Foodseekers aren't interested in the foods that you hate, they want to know what you love. We believe people will tend to spot the foods that they like and to nom the foods that are amazing.

5.    Celebrates and integrates with what you're already doing: Whether you take photos of every meal or are a self-proclaimed expert in a certain dish, we want to reward what you're already doing and make it useful to a broader community.

Join us in the studio, through the radio (yes, some people actually still listen through that antique box), or the online stream at kruufm.com.  Lots of GREAT talk about food Wednesday, June 30, 7-8 PM, and the rebroadcast on Friday from 7-8 AM.