A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
Content provided by Lucy Dearlove. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lucy Dearlove or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
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S8 Ep2: Evolution Not Fusion (To Be Delicious #2)
Manage episode 465346560 series 1430463
Content provided by Lucy Dearlove. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lucy Dearlove or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
AKA infinite ways with a packet of instant noodles.
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
90 episodes
Share
Manage episode 465346560 series 1430463
Content provided by Lucy Dearlove. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Lucy Dearlove or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.
AKA infinite ways with a packet of instant noodles.
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
90 episodes
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Similar to Lecker
A last-minute party with no menu inspiration. A kitchen with no space. A toddler who will only eat buttered pasta. Name your dinner emergency—Bon Appétit is here to help. Dinner SOS is the podcast where we answer desperate home cooks' cries for help. In every episode, food director Chris Morocco and a rotating cast of cooking experts tackle a highly specific conundrum and present two solutions. The caller will pick one, cook through it, and let us know if we successfully helped rescue dinner ...
…
continue reading
An investigative podcast hosted by world-renowned literary critic and publishing insider Bethanne Patrick. Book bans are on the rise across America. With the rise of social media, book publishers are losing their power as the industry gatekeepers. More and more celebrities and influencers are publishing books with ghostwriters. Writing communities are splintering because members are at cross purposes about their mission. Missing Pages is an investigative podcast about the book publishing ind ...
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continue reading
Investigating every aspect of the food we eat
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continue reading
Design Matters with Debbie Millman is one of the world’s very first podcasts. Broadcasting independently for over 15 years, the show is about how incredibly creative people design the arc of their lives. Hosted on Acast. See acast.com/privacy for more information.
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Welcome to the FroKnowsPhoto Podcast where we discuss all things Photography. From Nikon to Canon Cameras and all the lenses and accessories for your camera bag. If you are into photography looking to pick up tips, tricks, reviews and our personal views than this is the podcast for you. Please subscribe for the latest episodes.
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continue reading
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…
continue reading
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continue reading
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