We experience more than what we see.
CONSUME: “How to Meet and Dance with Your Death” by Larissa Shmailo (http://larissashmailo.blogspot.com/2016/01/how-to-meet-and-dance-with-your-death.html)
CREATE: Write 200-400 words about a meal. It can be eating the meal, preparing the meal, talking about the meal, cleaning up after the meal. Use each sense: taste ... Show More
Jun 2021
Eat Your Art Out: How Art Makes Us Eat
Eating with our eyes is no new concept, but can visual art itself inspire or alter the way we eat? and can food be used to help more people appreciate art? Jaega Wise meets artist, curator and gastronomy enthusiast Cedar Lewisohn to see his collection of artist's cookbooks, and h ... Show More
36m 32s
Feb 2020
94. Hungry Explores Rene Redzepi’s Intoxicating Delight for Innovative Flavors
Jeff Gordinier talks about his experience following Rene Redzepi, chef of Noma, in his new book Hungry: exploring culinary innovation, personal growth, and more. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. Yo ... Show More
19m 23s
Nov 2021
Comfort food, with Danny Meyer
This weekend, we talk about food and home. Lilah has lunch with restaurateur Danny Meyer, chief executive of Union Square Hospitality Group, known for the likes of Gramercy Tavern and the $3bn Shake Shack empire. They eat at his favourite classic New York restaurant, Sparks Steak ... Show More
27m 4s
Jun 2023
Frontiers of Food Science: Do Sound and Color Affect Flavor?
Experimental psychologist Charles Spence introduces us to gastrophysics, the science of how the brain melds color, smell and sound to create powerful multisensory taste experiences. Plus, Nicola Twilley investigates the rise of alternative sugars; Alex Aïnouz goes on a hunt for t ... Show More
51m 4s
Jan 2023
Matty Matheson: Catfish Noodling and Making “The Bear”
This week, we get inside the mind of Matty Matheson, actor and culinary consultant on the hit TV comedy “The Bear.” Matheson reveals his thoughts on internet stardom, what it takes to open five restaurants in two years and why “The Bear” stands alone in the food TV genre. Plus, w ... Show More
50m 20s