{"version":"1.0","type":"rich","provider_name":"Acast","provider_url":"https://acast.com","height":250,"width":700,"html":"<iframe src=\"https://embed.acast.com/$/6ace5fa439599f7c5608c536/6ace626ee53019e890869bdc?\" frameBorder=\"0\" width=\"700\" height=\"250\"></iframe>","title":"464: How Cute Food Took Over the Internet with Elyse Inamine","thumbnail_width":200,"thumbnail_height":200,"thumbnail_url":"https://open-images.acast.com/shows/6ace5fa439599f7c5608c536/04201774338d1c38f5e4666e9c6f7290.jpeg?height=200","description":"<p><strong>Elyse Inamine </strong>is a writer and editor based in New York. A former restaurant editor at <em>Bon Appétit</em> and <em>Food &amp; Wine</em>, she’s now writing some of our favorite food stories across the internet, including here at TASTE. It’s so fun to have Elyse on the show to talk about her TASTE story on the <a href=\"https://tastecooking.com/cute-food-gets-serious-and-savory/\">rise of cute food</a>, her view on restaurant reporting, and more.</p><p>Also on the show it’s the return of three things where <strong>Aliza</strong> and <strong>Matt</strong> discuss exciting food and drink on their radars. These include: A visit to <a href=\"https://www.funkela.com/\">Funke</a> in Los Angeles, <a href=\"https://www.drinkuntitled.com/products/non-alcoholic-beer/\">Untitled Art</a> is maybe the best NA beer on the market today, <a href=\"https://fluffymccloudsicecream.com/\">Fluffy McCloud’s</a> is the ice cream of our dreams, thoughts on the new memoir from Griffin Dunne, <a href=\"https://www.penguinrandomhouse.com/books/717278/the-friday-afternoon-club-by-griffin-dunne/\"><em>The Friday Afternoon Club</em></a>, tacos at Lincoln and Rose, <a href=\"https://www.hbo.com/industry\"><em>Industry</em></a> season 3 is the best things on TV.</p><p>Do you enjoy This Is TASTE? Drop us a review on<a href=\"https://podcasts.apple.com/us/podcast/id1393739959\"><em> Apple</em></a>, or star us on <a href=\"https://open.spotify.com/show/3LsLXfnYt6Ugml415hyUfh?si=71a9e1c8df324372\"><em>Spotify</em></a>. We’d love to hear from you.</p><p><strong>MORE FROM ELYSE INAMINE</strong></p><ul>\n<li>\n<a href=\"https://www.nytimes.com/2022/07/31/dining/korean-adoptee-chefs-food.html\">Food Is Identity. For Korean Chefs Who Were Adopted, It’s Complicated.</a> [New York Times]</li>\n<li>\n<a href=\"https://www.bonappetit.com/story/how-to-hot-pot\">Everything You Need to Make Hot Pot at Home</a> [Bon Appetit]</li>\n<li>\n<a href=\"https://tastecooking.com/its-cool-to-care-about-na-beer/\">It’s Cool to Care About NA Beer</a> [TASTE]</li>\n</ul><p><br></p><p><br></p><p><br></p><p><br></p>\n      <p> </p>","author_name":"Matt Rodbard & Aliza Abarbanel"}