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Explorez tous les épisodes du podcast Eat This Podcast

Plongez dans la liste complète des épisodes de Eat This Podcast. Chaque épisode est catalogué accompagné de descriptions détaillées, ce qui facilite la recherche et l'exploration de sujets spécifiques. Suivez tous les épisodes de votre podcast préféré et ne manquez aucun contenu pertinent.

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TitreDateDurée
Olives Reborn in the Salento16 Sep 202400:24:32
The diease that has already killed 11 million olive trees in the south of Puglia might be a blessing in disguise
Avocado Anxiety: how to choose what to eat02 Sep 202400:24:42
Louise Gray’s new book dives deep into the trade-offs that accompany every food choice we make, where nothing is as simple as it seems.
Prehistoric cooking pots19 Feb 202400:19:40
In many respects the diets of farmers and hunter-gatherers were more alike than different
Eating Alone29 Apr 201900:18:15
Some people hate eating alone, others love it, but we all have to do it at times.
Celebrating Passover and Easter15 Apr 201900:34:40
From the first last supper to the resurrection roll.
A historian of bread on the history of bread01 Apr 201900:25:32
William Rubel doesn't think there is good bread or bad bread, but he knows what he likes.
Prehistoric food globalisation18 Mar 201900:20:58
The first farmers and their crops moved much further, much earlier, than previously thought. As they did so they grew the confidence, the resources and the knowledge to move up into the mountains and down into the river basins.
We need to talk about meat04 Mar 201900:27:08
Meat exercises the imagination in a way no other food can match. Some people have always wanted to ban carnivory. For others it is an essential fuel. And now, meat is central to nutrition, sustainability, health and capitalism. What does meat mean?
Better baking through chemistry18 Feb 201900:27:09
Fake news. A Senate bought and paid for. Newspapers printing press releases verbatim. And all more than 100 years ago.
Moxie Bread, Louisville, CO04 Feb 201900:27:46
Insights into building and running a very successful small bakery, plus the "super colloidal suspension of fat and sugar" that is a specialty of the house.
Food and diversity in Laos21 Jan 201900:19:43
The staggering agricultural biodiversity that is such an important aspect of Lao food is on display at a new website.
Facts about Champagne: Part 231 Dec 201800:17:05
There's nothing new about persuading influencers to quaff your brand of bubbly
Facts about Champagne: Part 124 Dec 201800:27:47
From the all-seeing Dom Pérignon to the young bucks of London’s high society, champagne’s true history is absolutely intoxicating.
The Invention of Baby Food05 Feb 202400:29:08
Commercial baby food was perhaps the original industrial food product, with all that that entails
Good things from Nürnberg10 Dec 201800:20:52
What makes the lebkuchen from Nürnberg so special?
Is that a pickle …26 Nov 201800:23:47
Jan Davison has written Pickles: A Global History, the perfect accompaniment to her previous book, English Sausages.
What a bunch of turkeys21 Nov 201800:03:43
Spaghetti Carbonara Day, read by the author. (I didn’t steal it; I set it free.)
Just that which is deserved12 Nov 201800:21:58
Is dessert a pointless overindulgence, or perhaps the most interesting and creative part of a good meal out? I know what I think.
A communal oven in Christchurch, New Zealand29 Oct 201800:16:14
A communal oven helps a community to bake bread and rebuild after two massive earthquakes.
Food, power, pubs and politics in Ireland15 Oct 201800:21:01
The law that protects pubs from the perceived challenge of restaurants was passed by a Parliament full of publicans
Making sense of modern recipes01 Oct 201800:23:16
Unless you already know what you're doing, modern cook-books may be a recipe for disaster.
Food in prison17 Sep 201800:18:06
"Food is essentially the sentence," says Clair Woods-Brown.
Winding Down31 Aug 201800:04:09
What more is there to say? Plenty, of course, but not this time. This is the final episode of this run of Our Daily Bread.
A Perennial Dream30 Aug 201800:08:04
"If your life's work can be accomplished in your lifetime, you're not thinking big enough." Wes Jackson
Black Stoneflower: A unique Indian spice18 Dec 202300:25:11
A lichen, which has no taste of its own, contributes hugely to the flavour of many Indian dishes
It’s a Hard Grain29 Aug 201800:06:48
The qualities that make durum wheat so attractive for pasta have nothing to do with the size of the semolina particles from which it is made.
Anything but Grim28 Aug 201800:07:09
"I began to dream of a binding machine. I dreamed of it at night and I dreamed of it during the day."
Bread and Political Circuses27 Aug 201800:07:10
Sometimes people want bread more than they want democracy. Some governments can't deliver either.
Wheats and Measures26 Aug 201800:04:58
Eight wheat seeds of silver gets you 5 pounds 10 ounces of bread.
Tradition!25 Aug 201800:07:37
Nathan Myhrvold is right: "The best bread the world has ever had is being made today.”
Slow, but Exceedingly Fine24 Aug 201800:06:15
Bakers who grind their own grain are all utterly in love with the flour they get. I'm jealous.
Brown v. White23 Aug 201800:07:21
If you are eating reasonably well, it probably doesn't matter which you choose. You can get great white bread, and you can get awful brown bread.
Sourdough by Any Name22 Aug 201800:06:17
It needn't actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.
Breaking Bread21 Aug 201800:07:59
All hail Adolf Ignaz Mautner von Markhof. And also Pope Leo IX, Michael Cerularius the Patriarch and assorted wise rabbis and scholars.
Back to Basics20 Aug 201800:05:47
There's a fundamental tension between the time it takes to make a loaf of bread and the value of the final product.
A New Story for Maize Domestication04 Dec 202300:25:34
A close look at more than 1000 varieties of maize solves a mystery about how the crop evolved from its wild relatives.
The Bread that Ate the World19 Aug 201800:07:18
Perhaps there's more to flour fermentation than the bubbles that lighten the loaf.
Allied forever18 Aug 201800:05:58
A small bakery in Toronto, Canada, became a behemoth that bestrides global bread and beyond. Phew!
Rollin’ rollin’ rollin’17 Aug 201800:07:34
St Anthony Falls powered the sawmills that created the financial capital that laid the foundations for General Mills.
Water and Power16 Aug 201800:06:34
A large slave-driven mill could grind seven kilograms of flour an hour. A watermill multiplied that twenty times or more.
Risen15 Aug 201800:05:01
Ferragosto and the Feast Day of the Assumption of Mary; connected, perhaps, by a sheaf of wheat.
The daily grind14 Aug 201800:06:10
Bashing wheat with a hammer will not give you flour. What you need is a shearing force, which you get by grinding the grain between two stones.
Bread from the Dead13 Aug 201800:06:14
How Delwen Samuel, an archaeologist, replicated the bread of Egyptian workers of 3000 years ago. This is the episode that should have been called Bake Like an Egyptian.
The inside story12 Aug 201800:04:01
That kernel of wheat isn't actually a seed or a berry, at least not to a botanist. The rest of us can call it what we like.
It’s not natural11 Aug 201800:06:23
Synthetic wheat; it isn't natural, but it is a very good thing.
Dwarf wheat: On the shoulders of a giant10 Aug 201800:06:11
Credit where credit's due: The Father of the Green Revolution had an unacknowledged father himself.
Honey and Adulteration13 Nov 202300:23:02
Why is honey the world’s third most-adulterated food? Because adulteration delivers profits.
Red Fife09 Aug 201800:06:33
Today's Red Fife would not qualify as an official Canadian Western Red Spring Wheat, but that doesn't matter. People want Red Fife because it is Red Fife, not just any old high-quality Canadian wheat.
Nikolay Ivanovich Vavilov08 Aug 201800:07:18
"In order to improve cultivated plants it is necessary to have the 'building material' required ... And to use their most valuable qualities for hybridisation."
Bake like an Egyptian07 Aug 201800:06:13
In all probability, the original source of Kamut was a market stall or a small farmer in Egypt, where it had survived as an obscure grain grown by peasant farmers.
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