Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
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Investigating every aspect of the food we eat
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The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
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Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
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The week's events in Ambridge
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Episode 5
Manage episode 455435865 series 1301258
Conteúdo fornecido por BBC and BBC Radio 4. Todo o conteúdo do podcast, incluindo episódios, gráficos e descrições de podcast, é carregado e fornecido diretamente por BBC and BBC Radio 4 ou por seu parceiro de plataforma de podcast. Se você acredita que alguém está usando seu trabalho protegido por direitos autorais sem sua permissão, siga o processo descrito aqui https://pt.player.fm/legal.
Jay Rayner and his panel of experts are answering questions from an audience in Rosewell, Midlothian. Joining Jay to share their soufflé tips, parsnip recipes and more are chefs cooks and food writers Sarah Rankin, Sumayya Usmani, Rachel McCormack and Jocky Petrie. The panel go in pursuit of the perfect porridge and are offered an insight into the world porridge championships from its host, panellist Sarah Rankin. How can you pimp your daily porridge? Also, the panel share the best ways to cook venison, the perks of owning a spurtle and bay leaves…what’s the point?
Assistant Producer: Rahnee Prescod Senior Producer: Dominic Tyerman Executive Producer: Ollie Wilson
A Somethin' Else production for BBC Radio 4
207 episódios
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Manage episode 455435865 series 1301258
Conteúdo fornecido por BBC and BBC Radio 4. Todo o conteúdo do podcast, incluindo episódios, gráficos e descrições de podcast, é carregado e fornecido diretamente por BBC and BBC Radio 4 ou por seu parceiro de plataforma de podcast. Se você acredita que alguém está usando seu trabalho protegido por direitos autorais sem sua permissão, siga o processo descrito aqui https://pt.player.fm/legal.
Jay Rayner and his panel of experts are answering questions from an audience in Rosewell, Midlothian. Joining Jay to share their soufflé tips, parsnip recipes and more are chefs cooks and food writers Sarah Rankin, Sumayya Usmani, Rachel McCormack and Jocky Petrie. The panel go in pursuit of the perfect porridge and are offered an insight into the world porridge championships from its host, panellist Sarah Rankin. How can you pimp your daily porridge? Also, the panel share the best ways to cook venison, the perks of owning a spurtle and bay leaves…what’s the point?
Assistant Producer: Rahnee Prescod Senior Producer: Dominic Tyerman Executive Producer: Ollie Wilson
A Somethin' Else production for BBC Radio 4
207 episódios
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Parecido com The Kitchen Cabinet
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world t ...
…
continue reading
Investigating every aspect of the food we eat
…
continue reading
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
The Food Chain examines the business, science and cultural significance of food, and what it takes to put food on your plate.
…
continue reading
Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals.
…
continue reading
The week's events in Ambridge
…
continue reading
The podcast about chain restaurants. Comedians Mike Mitchell and Nick Wiger review fast food/sit-down chains and generally argue about food/everything.
…
continue reading
Series exploring the place and nature of faith in today's world
…
continue reading
Making It is a weekly audio podcast that comes out every Friday hosted by Jimmy Diresta, Bob Clagett and David Picciuto. Three different makers with different backgrounds talking about creativity, design and making things with your bare hands.
…
continue reading
Reflections from a faith perspective on issues and people in the news.
…
continue reading
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Fique off-line com o app Player FM !
Fique off-line com o app Player FM !
