Using food to explore all manner of topics, from agriculture to zoology. In Eat This Podcast, Jeremy Cherfas tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion -- you get the picture. We don't do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics. Twice nominated for a James Beard Award.
https://www.eatthispodcast.com
Gesamtlänge aller Episoden: 3 days 17 hours 13 minutes
The evolution of food culture in Mali
When it comes to cradles of agriculture, West Africa does not often get a look in. The Sahel is better known as a place of famine than of feasting, but it wasn’t always so, and even today the Bamana people of Mali have a rich food culture. -
Crackers about Indonesian food
I'm on what the real professionals call a mission, or, failing that, duty travel. And once again I've bitten off more than I can chew. So, rather than admit defeat and just leave well enough alone, I decide to record a little reflection on the food of ...
Chewing the fat about chewing the fat
Karima Moyer-Nocchi is an American woman who teaches at the University of Siena. When she had been here almost 25 years she developed something of an obsession. On the one hand, she watched “a bewildering decline in the quality and craftsmanship of Ita...
The haybox through history
Huffduff it - This year’s Amsterdam Symposium on the History of Food was dedicated to The material culture of cooking tools and techniques and was full of fascinating stuff. I especially enjoyed a talk on the hay box, the original slow cooker.
An English woman’s take on Italian cooking
Rachel Roddy, after about 10 years of hard slog, is an overnight sensation. - She's just scooped the André Simon award for best food book in 2015, a very big deal indeed for a first book. I'd been warming up this second helping for a day or two befor...
Egyptian street food in London
As promised, another second helping from one of 2015's episodes, before we get to the new stuff. This time, I'm remembering my trip to the little place in St Martin's Lane in London that serves a couture version of koshari,
Tulip bulb soup
As ever, I’m taking a little break and bringing you some repeats from 2015. This one is prompted by an episode of NPR’s Planet Money that I’ve just listened to. They decided to cook a peacock for reasons that I think had something to do with the role o...
How to measure what farms produce
How should we measure what farms produce? The answer drives some pretty important trends. For the past 60 years and more, the key metric has been yield – tonnes per hectare or equivalent. And it has resulted in extraordinary improvements in productivit...