LA POLENTA - Un assaggio di DOI

Come si mangia in Giappone? Ci sono legami tra la nostra cucina e quella nipponica? I piatti del Sol Levante che reinterpretano le specialità tricolori sono buoni? Meglio la nostra cotoletta o la loro? Meglio i nostri dolci o i loro? E i ristoranti? Di questo e molto altro, nella ... Show More

Le arance, ma anche i limoni, i mandarini, i cedri, i bergamotti...dalle specie ancestrali ai giorni nostri, ecco l’incredibile storia, piena di soprese, degli agrumi!See omnystudio.com/listener for privacy information. 

Assieme ad Auroro Borealo, massimo conoscitore di “libri brutti”, andiamo alla scoperta di improbabili ricettari, manuali alimentari “ai confini della realtà” e dei discutibili gusti gastronomici dei vip. Lo spasso è assicurato!See omnystudio.com/listener for privacy information. 

One of the most diverse things about the U.S. is its food industry. Foodies obsessively seek out the “authentic” flavors of any given culture. But many of the foods brought to the U.S. via immigration were initially viewed with suspicion and disdain. Learn more about your ad-choi ... Show More

Cheese nan, curry, tandoori… Quand on parle de cuisine indienne en France, c’est souvent à ces plats que l’on pense. Ces mots-valises sont à mille lieux de traduire toute la diversité du monde culinaire sud-asiatique et font référence à des déclinaisons gastronomiques bien éloign ... Show More

This Hawaiian staple starch made from pounded, fermented taro root is delicious, nutritious, and sometimes misunderstood. We dip into the history and science of poi, along with a restauranteur and a cultural practitioner who both grew up with it on Oahu. Learn more about your ad- ... Show More

Ali et Shayan sont réfugiés d’Afghanistan. Ils ont traversé l’Europe, sont passés par les camps de migrants à Calais notamment et viennent d’ouvrir un restaurant à Paris, le Kabul Kitchen. Dans leur pays, la cuisine était le domaine réservé des femmes mais aujourd’hui, ils ont ap ... Show More

Part I: Setting the stage…People, Places and Products of the Midwest that inform the region’s foodways. Featuring: Mark Anthony Arceno https://anthropology.osu.edu/people/arceno.1;Cynthia Clampitthttp://www.worldplate.comhttps://www.press.uillinois.edu/books/catalog/44dks8mf97802 ... Show More

In this episode, Bobby & Sophie compare and contrast some of the surprising differences between Italian American food and traditional Italian food. Tune in to find out what “Red Sauce” Italian is, learn about some of surprising highlights from this cuisine, and lastly, Bobby teac ... Show More

Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Colum ... Show More

Nadir Nahdi, the Brown Bourdain, joins the Dukkan team to discuss culture, identity and community. How he shapes the stories he tells through food but condenses so much rich info into such a short form of content. How food brings people together and how it made his content relata ... Show More

The US is a corn superpower. Over the past few decades, corn has infiltrated all sorts of things, from soda pop and snacks to your own gas tank. But how did it get this way? In tonight's episode, Ben, Matt and Noel dive deep into the strange world of agribusiness conspiracies in ... Show More

“De re Coquinaria,” also referred to as “Apicius,” is a cookbook featuring recipes that may have been collected as early as the first century. Who wrote it is a mystery, but it offers unique insight into the food culture of ancient Greece and Rome. Check out the Pinterest Page th ... Show More