When I was growing up, my big dream was to be a travelling food writer and get paid to eat my way around the world. Um, that didn’t quite work out and I got a normal job like everyone else. These are podcasts that live my dreams; the kind of long form non-fiction that I wish I had the opportunity to create.
When Asma Khan was born it was said her mother cried, but not tears of joy. As a second daughter born in 1960s India, Asma felt she was a disappointment, even a burden, because she could not inherit a...Show More
With all three sons (P.K., Malcolm, and Jordan), playing in the NHL, what is the secret to the Subban family's hockey success? Homecookedpodcast.com for recipes, photos and videos.
In the midst of the English literary revival of the late 1300s, the household chefs of Richard II compiled the first cookbook in the English language. In the episode, we examine the cookbook known as ...Show More
The sticky story of how gum conquered our planet — and why today it’s fighting just to survive.
What do Harry Potter and the Philosopher's Stone and Lady and the Tramp have in common? Both use food in subtle ways to immerse us in their stories and help us make sense of fictitious worlds - from j...Show More
Tis the season to be jolly, so we've dipped into our stocking full of podcasts and pulled out three festive talks that explore Christmas traditions through the ages. Join food historian Dr Annie Gray...Show More
Cheers! We're celebrating the 2nd anniversary of The Land of Desire with the world's favorite party drink: champagne! We'll explore the mystery and the myth behind this French classic. Why do we drink...Show More
Live from Hot Docs Podcast Festival: Matty Matheson and Suresh Doss on eating Canadian, chef Joshna Maharaj challenges Melissa Clark in Stump the Cook
Food historian and author Pen Vogler explores the Victorian diet and recipes through the life and works of 19th-century Britain’s best-known writer Hosted on Acast. See acast.com/privacy for more info...Show More
Simon Ings, author of Stalin and the Scientists, describes how the Bolshevik leaders intervened in scientific research in the USSR. Meanwhile, food writer William Sitwell tells the story of a man who ...Show More
Historian and TV presenter Alex Langlands explains how bread making in the 19th century differed from today. Meanwhile, music expert Tom Service tells the remarkable story of Dimitri Shostakovich’s 7t...Show More
Developed for the military, dodging bureaucracy and fuelled by venture capital: canned food blazed a trail many of today's biggest tech innovations have followed. Tim Harford reveals the surprising le...Show More
Julia Child was a world famous chef, culinary educator, and entrepreneur. After meeting her husband Paul in the Office of Strategic Services, she followed him to France in 1948 where he was stationed....Show More
How can New Zealand prepare for the shifting global protein demands as the flexitarian diet becomes more mainstream? For the first time on Scigest, we have two guests: Dr Jocelyn Eason, General Manage...Show More
When climate change becomes imminent, what can growers do to adapt to extreme weather events to sustain their production or even thrive in the new normal? This week environmental scientist Dr Brent Cl...Show More
Peanut allergy in children has been on the rise since the 1990s. What’s to blame? We find a clue in a very unexpected place, and talk to pediatric allergist Prof. Gideon Lack. Check out the full trans...Show More
It was his grandma's wontons that would end up defining Nick Liu as a celebrated chef. homecookedpodcast.com
In this episode, we sit down with Erika Reinhardt, archivist at Library and Archives Canada, to discuss LAC’s cookbook collection. We discuss how culture and technology have shaped these books and rec...Show More
Taste is one of our most subjective of the five senses. A flavor that elicits delight in one individual may evoke strong disgust in another. And while we all have a basic understanding of flavor, we r...Show More
This week, we’re taking an up-close look at the uglier side of French history: imperialism, racism, xenophobia, and the resilience of the communities who have had to survive under French power. The ta...Show More
What happens when the employees of a French McDonald's take the corporate philosophy so deeply to heart, that it actually becomes a problem for the company? To listen to more Rough Translation, check ...Show More
Author and journalist Thomas Harding describes how a family of Jewish immigrants to Britain in the 19th century went on to create Lyons – one of the country’s best-known food and restaurant companies....Show More
Your host chases a great cup of coffee from Paris to Copenhagen and Kenya. Make your mark. Go to radiotopia.fm to donate today
Joyeux Noel! Celebrate Christmas with a pagan ritual to keep the wolves away. SHOW NOTES: http://www.thelandofdesire.com/2016/12/22/buche-de-noel/
This week, we continue our petit Tour de France to Lyon, where we leave the cityfolk behind and try our best to meet the isolated peasants of the countryside, trying to make a franc out of 15 centimes...Show More
Technology and industry put more food on the shelves and in markets by extending the life of perishable goods with canning and processing methods. But was the food safe? By the late 19th century, the...Show More
The vinegars you should have in your cupboard, why food really matters onboard a Finnish icebreaker and a unique Canadian whisky.
Pasta, a simple amalgam of wheat flour and water, is one of the world's most popular foods. It's Italy's gift to humanity? or maybe the Arabs', or China's. With its hundreds of shapes and sizes, its i...Show More
Restaurateur Danny Meyer takes us back to where it all began for him: a family trip to Europe and a simple plate of pasta. That memorable meal sparked a lifetime practice of discovery that continues t...Show More
Back in 1947, children across Canada organized and protested the rising cost of chocolate bars.
"If you're afraid of butter, use cream." CIA operative, adventurer, world changing cook: Learn the improbable story of the late, great Julia Child! SHOW NOTES: http://www.thelandofdesire.com/2018/0...Show More
We're back! The story of Julia Child continues as the ex-OSS operative adjusts to civilian life, one failed hobby at a time. When Julia finally discovers her great life's passion, what will she do wit...Show More
At last! Julia Child's Mastering the Art of French Cooking (spoiler alert) finally gets published - and launches Julia into superstardom. From books to TV to newspapers and more, Julia changes the way...Show More
On today’s episode Annie and Patricia share tips about visiting kitchen supply stores in Paris. Most of the ones we mention are in Les Halles area and you can visit them in an hour or two depending on...Show More
It’s found in almost every home, whether it’s destined to dress salads or clean surfaces and kill fruit flies. But, effective as it is at those tasks, most of us struggle to get excited about vinegar....Show More
Meet Clementine Paddleford, the forgotten food journalist who elevated food writing from dull and mundane to a delicious art form. The way we write about food today is largely due to Clementine, the r...Show More
In 1898, during the Gold Rush, Ione Christensen’s grandfather brought to the Yukon a wad of sourdough starter, the essential ingredient in making generation after generation of delicious bread. Ione h...Show More
If rice is an expression of the land it is grown on, it is also an expression of the families who worked that land.
On this week's episode of Eat Your Words, Cathy is joined in studio by Megan Elias, author of Food on the Page, the first comprehensive history of American cookbooks from the early 1800s to the pres...Show More
The League of Kitchens is a unique cooking school in New York City where immigrant instructors teach the recipes of their origin countries to students in their own homes. On this episode of Food Witho...Show More
Challenging the definition of an “American” diet.
Lots of people know the story of how cornflakes were created - this is the story of why. Thank You To Our Interviewee: Dr. Brian Wilson Thank You To Looperman Artists: Melody 126 Beats by Purge Ambell...Show More
You’ve been listening all season long to how people turned their passions into professions. And want to make the jump, too. But what if you don’t know what your passion is? How do you pursue your drea...Show More
The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yel...Show More
In this mini-episode, Sidedoor host Tony Cohn interviews Sam Kass, former Obama White House chef and one of the people responsible for the first beer ever known to be brewed at the White House.
One is moist and rich, the other drier and mild. But by the 1990s, boneless, skinless chicken breast was the preferred choice for North Americans. In its first episode, The Fridge Light looks into the...Show More
The last hundred years or so of food advertising have been shaped by this one simple fact: real food usually looks pretty unappetizing on camera. It’s static and boring to look at, and it tends to wil...Show More
At the turn of the 20th century, 12 young men sat in the basement of the Department of Agriculture, eating meals with a side of borax, salicylic acid, or formaldehyde. They were called the Poison Squa...Show More
Phosphorus is essential for life. Our crops would not grow without phosphate fertiliser. So should we worry that we may be frittering the stuff away? Or that most of the world's remaining reserves are...Show More
When Lena Richard cooked her first chicken on television, she beat Julia Child to the screen by over a decade. At a time when most African American women cooks worked behind swinging kitchen doors, Ri...Show More
Celery was the "it" vegetable of the Victorian era. We trace celery's fall from grace and ask the important question: is it poised for a comeback?
This week, Gastropod tells the story of two countries and their shared obsession with a plant: Camellia sinensis, otherwise known as the tea bush. The Chinese domesticated tea over thousands of years,...Show More
Do you give food emojis much thought? If not, perhaps you should. Emily Thomas hears how these tiny digital images can have a big social and economic impact. We reveal who decides which emojis are acc...Show More
The coffee world has changed since Starbucks rose to prominence. Not only has the sourcing of beans acquired wine-like precision, but now there are many small, local roasters. How'd this all happen? E...Show More
The creator of the Xbox assembles a rag-tag team to extract ancient yeast from Egyptian pots and bake bread with it.
This month we're talking food history and Renaissance art. First up, Hugo talks to Alexandra Fletcher about the unlikely (to some!) combination of archaeology and ice cream. Inspired by this, and as t...Show More
Sourdough starters! Ancient yeasts! Why we need/knead dough! And why you don't need to buy a starter to start. Polymath, particle physicist, inventor of the Xbox, and truly delightful fermentation ner...Show More
On this week's episode of Eat Your Words, host Cathy Erway is joined in studio by award-winning food writer and former pastry chef Elaine Khosrova. After traveling across three continents to stalk t...Show More
Minute Maid and Tropicana’s decades-long tête-à-tête for orange juice dominance.
We go back in Internet history to witness the Food Timeline's birth and learn about the amazing woman behind it.
In this episode, we explore words associated with mealtime in the Middle Ages. We also examine the important role of bread in medieval meals and impact of bread-related terms on the English language. ...Show More
Inside a living, breathing collection of sourdough starters in Belgium. Read more in the Atlas: https://www.atlasobscura.com/articles/sourdough-library
Which Ancient culture loved butt chugging? Find out in this episode of Across the Ages.
This week we join food historian Annie Gray at Audley End House and Gardens in Essex to discover the story of Victorian cook Avis Crocombe, whose cookbook was discovered by a relative and donated to E...Show More
One of America's most important books was published 225 years ago this year. You won't find it on a shelf of great American literature. It was not written by a great man of letters, but somebody w...Show More
Our guests today are John Daschbach, the director of the fantastic new documentary film Come Back Anytime, and Wataru Yamamoto, the producer of the film. Our mutual friend Yukari Sakamoto, who is an...Show More
Taking in glamorous dinner parties and decadent “wine-chocolate”, Annie Graytransports us back to a festive feast from the Georgian era. Speaking to Ellie Cawthorne, for the second episode in our mini...Show More
From Twelfth cakes to creepy greetings cards and booze-soaked desserts, Annie Gray guides us through festive feasting in the Victorian era. Speaking to Ellie Cawthorne, for the third episode in our mi...Show More
From brawn to plum pottage, Annie Gray takes us back to the raucous world of festive feasting in the medieval and Tudor eras. Speaking to Ellie Cawthorne, for the first episode in our new mini-series ...Show More
Reporter Jean Trinh chronicles the lives of three farmers who have made it their mission to plant seeds that sow a sense of home, cultural preservation, and belonging.
Mashed potatoes, corn and ground beef. These aren't the ingredients for shepherd's pie, but for Chinese pie, a traditional and very famous French Canadian dish. WBUR producer Amanda Beland, grew up...Show More
Filmmaker and writer Cheuk Kwan takes us for a round-the-world meal. Three courses, three incredible places. Three stories of Chinese immigration. LEARN MORE: Cheuk Kwan’s new book is called “Have You...Show More
Dylan chats with Rowan Jacobsen, a food journalist and host of the podcast called Wild Chocolate. And he takes us on a journey that follows his multi year quest into the Amazon rainforest to learn mor...Show More
Inspired by the TV show The Bear, host Kevin Pang attempts to engineer the World’s Greatest Italian Beef sandwich.
There are thousands of varieties of citrus, many more than just the navel oranges. And they’re all being preserved in a collection at the University of California Riverside.
How much history is contained in a meal, a restaurant or even a sandwich? Falen and Leah journey into the culinary history of Montreal’s Jewish community. We learn the backstory behind some of Montre...Show More
A slice of lime in your cocktail, a lunchbox clementine, or a glass of OJ at breakfast: citrus is so common today that most of us have at least one lurking on the kitchen counter or in the back of the...Show More
All cultures care about their cuisine, but the Chinese must have one of the most food-obsessed cultures in the world. It may be because we have the best food... Those listeners of Chinese Whispers wh...Show More
Most heists target gold, jewels or cash. This one targeted illegal seeds. As the British established their sprawling empire across the subcontinent and beyond, they encountered a formidable adversary ...Show More
Gastro Obscura’s senior editor Sam O’Brien returns to the podcast to go deeper with us on her strange beat – recipes etched into gravestones. We probe how food can help heal and remember those we’ve l...Show More
In the Mediterranean, olive oil is more than an ingredient. It’s a way of life. For thousands of years, the humble olive has been used for everything under the sun. It’s been made into a cooking oil, ...Show More
As a kid growing up in London, chef Zoe Adjonyoh learned to cook by watching her father make the foods he ate as a kid growing up in Ghana. As an adult, she opened a restaurant devoted to dishes like ...Show More
How in the world did Jelly Belly create a stinky sock-flavored jelly bean? We take a deep dive into the weird science of flavor in part 1 of this 2 part journey.
Close your eyes and imagine this: a world without stuffed crust pizza. We know!—but that was the dismal state of the Italian flatbread scene before 1985, when Anthony Mongiello, aka The Big Cheese, ca...Show More
Proof contributor Aaron Pang wasn't sure if he'd find community and people to eat with when he arrived in Iowa to attend his creative writing program. In this episode, Aaron offers listeners a slice ...Show More
epekilis recommended:
I just want to curl up under a cozy afghan with a mug of tea and listen to this woman talk. I remembered 2 young men in my Food Writing class at George Brown who had to take it because they needed an...Show More