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578- Anything's Pastable: Eat Sauté Loveroman@99pi.org (dan pashman)
Flux : 99% Invisible
...Rome, where food writer Katie Parla reveals a shocking truth about pasta. Then an Italian food historian challenges Dan’s thinking about carbonara. Finally, he heads south to meet a chef who was...
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Unshelled: George Washington Carver's Real LegacySouthern Foodways Alliance
Flux : Gravy
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Malta Besieged & Black-market IntriguesJeremy Cherfas
Flux : Eat This Podcast
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Anything’s Pastable 2 | Eat Sauté Lovehello@sporkful.com (Stitcher)
Flux : The Sporkful
...Rome, where food writer Katie Parla reveals a shocking truth about pasta. Then an Italian food historian challenges Dan’s thinking about carbonara. Finally, he heads south to meet a chef who was...
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Flux : Woman's Hour
...as Brussels sprouts with the head of the Royal Horticultural Society Clare Matterson and the food historian Dr Sue Bailey. Plant pathologist Dr Lauren Chappell and the brassica research expert Dr Rachel...
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The history of Chinese food, Cantonese cuisine, Genghis Cohenwebmaster@kcrw.org (KCRW)
Flux : Good Food
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Honey and AdulterationJeremy Cherfas
Flux : Eat This Podcast
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A historian of bread on the history of breadJeremy Cherfas
Flux : Eat This Podcast
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Better baking through chemistryJeremy Cherfas
Flux : Eat This Podcast
Linda Civitello is a food historian whose latest book is Baking Powder Wars: the cutthroat food fight that revolutionized cooking. My...
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The Hamlet FireJeremy Cherfas
Flux : Eat This Podcast
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1000 days of noodle soupJeremy Cherfas
Flux : Eat This Podcast
In 2014, food historian and professor Ken Albala found himself stuck in a kitchen with no utensils. He headed...
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Cheese in aspicJeremy Cherfas
Flux : Eat This Podcast
...living changes that allowed it to survive long enough to become traditional. Zack Nowak, a food historian , looked at the rules governing the manufacture of genuine Parmigiano-Reggiano DOP cheese and the...
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What makes Parmigiano-Reggiano Parmigiano-Reggiano?Jeremy Cherfas
Flux : Eat This Podcast
...might think could affect the final product, one of many anomalies that Zachary Nowak, a food historian , raised during his presentation at the recent Perugia Food Conference on Terroir, which he...
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Crispy crunchy mega-munchyJeremy Cherfas
Flux : Eat This Podcast
...or nachos, they’re soggy. Not to mention thin-crust pizza in a box. Ken Albala, a food historian at the University of the Pacific in Stockton California, happens to be an accomplished ceramicist,...
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Sugar and salt: Industrial is bestJeremy Cherfas
Flux : Eat This Podcast
...photo gallery in The Big Picture made that very clear, and inspired Rachel Laudan, a food historian , to write in praise of industrial salt and sugar. One critic asked: OK, I...
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