LA POLENTA - Un assaggio di DOI

Lingua e cibo sono correlati? In questa puntata andiamo alla scoperta di questo connubio, pieno di curiosità e sorprese, con Veronica Repetti, seguitissima sui social come @linguisticattiva.<p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy i ... Show More

Dove è nata la cotoletta? Quanti tipi di cotoletta esistono in Italia? E come sono le cotolette nel resto del mondo, dalla Russia al Giappone? A queste e a molte altre domande risponde Luca Cesari, storico della gastronomia e grande amico di DOI.<p>See <a href="https://omnystudio ... Show More

“La scoperta di un nuovo piatto è più preziosa per il genere umano della scoperta di una nuova stella”, scrisse Anthelme Brillat-Savarin. Ecco allora tutta la verità, nient’altro che la verità, sulla storia delle ricette e dei ricettari, dall’antichità a TikTok!See omnystudio.com ... Show More

<p>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.</p><p> </p> Learn more abo ... Show More

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

<p>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.</p><p> </p> Learn more ... 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

‏واحدة من أكثر الأشياء التي نشتاق إليها عندما نبتعد عن الوطن هي اللمات العائلية الدافئة وأكلات الجدّات التي تزيدها دفئاً. ولكن ماذا نفعل عندما لا نستطيع العودة للوطن، ماذا لو لم تتسن لنا رؤيته أبدا؟ في هذه الحلقة من كزبرة، نزور هَيا في مطبخها. "مطبخ هيا" هو بمثابة تكريم لفلسطين و ... 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