‘Oma and Bella’ is a documentary about two Jewish women in their 80s living in Berlin. Reporter Julia Simon talks to the filmmaker, who is the grand daughter of one of the women.
Tagged with “cooking” (50)
‘Oma and Bella’: Two Holocaust Survivors that Preserve Memories in their Berlin Kitchen | Public Radio International
Jay Rayner hosts a new food panel show. Every week the expert team visit a different interesting food location in the UK and answer cooking questions from a live audience.
In a food science special, the experimental psychologist Professor Charles Spence discusses the relationship between food perception and taste. The panel tests the effects of cutlery on our taste buds, and we ask whether Margaret Thatcher was really responsible for soft-scoop ice cream. We find out whether the panel members believe they are better cooks than their mothers, ask how not to commit a sausage faux pas, and question why the British have a peculiar love for Marmalade.
We usually associate fish sauce with Southeast Asian cooking. But it turns out the briny condiment also has deep roots in Europe, dating back to the Roman Empire. What caused its decline? Historians say it boils down to taxes, and pirates.
This week The Verb is looking at Food Writing. Ian McMillan’s guests include the novelist Emma Jane Unsworth, Caroline Hobkinson, an artist who creates ‘Experimental Dining Experiences’ and the food writer Diana Henry, who owns 4,000 cookbooks. We also have The Bookshop Band, who have written a song for us based on a book with food at its centre.
William Sitwell, author of A History of Food in 100 Recipes, joins Linda Pelaccio for this week’s episode of A Taste of the Past to talk about the evolution of the food industry over hundreds of years. Tune in to hear William talk about the initiation of fast food and supermarkets, and how the idea of self-service mechanized the business of eating. From Mesopotamia to Mario Batali, William highlights and reproduces important recipes in order to transport the reader to specific time periods. How do different foods denote status? Learn about William’s literary lineage, and how that inspired his writing. How did William decide to outline his book, and why does food history research require primary sources? Find out all of this and more on this week’s edition of A Taste of the Past! Thanks to our sponsor, Hearst Ranch, and thanks to Plexophonic for today’s break music.
‘Food is a wonderful subject for journalists because it touches on so many aspects of everyone’s lives.’ [3:30]
— William Sitwell on A Taste of the Past
New York is famous for its food scene, but lately, the once-overflowing pool of potential chef applicants has begun to run dry. The reason? It’s a pricey town to live in, and for chefs obsessed with local ingredients, smaller towns with vibrant food cultures and closer ties to surrounding farms are looking way more appealing.
From ancient Egyptian bakers to Gordon Ramsay, every era has its foodies. And without them, the history of food would be pretty darn boring, says William Sitwell. His new book chronicles how these epicures shaped our palates, and the recipes they left behind.
We spend the hour with Michael Pollan, one of the country’s leading writers and thinkers on food and food policy. Pollan has written several best-selling books about food, including "The Omnivore’s Dilemma," and "In Defense of Food: An Eater’s Manifesto." In his latest book, "Cooked: A Natural History of Transformation," Pollan argues that taking back control of cooking may be the single most important step anyone can take to help make our food system healthier and more sustainable. "There is a deliberate effort to undermine food culture to sell us processed food," Pollan says. "The family meal is a challenge if you’re General Mills or Kellogg or one of these companies, or McDonalds, because the family meal is usually one thing shared." Pollan also talks about the "slow food" movement. "Slow food is about food that is good, clean and fair. They’re concerned with social justice. They’re concerned with how the food is grown and how humane and chemical-free it is." He adds, "Slow food is about recovering that space around the family and keeping the influence of the food manufacturers outside of the house. … The family meal is very important. It’s the nursery of democracy."
How Cooking Can Change Your Life 30th May 2013;
Cooking involves us in a dense web of social and ecological relationships: with plants and animals, the soil, farmers, our history and culture, and, of course, the people our cooking nourishes and delights. Cooking, above all, connects us.
And yet many people now spend a lot more time watching other people cook on TV than doing it themselves. And the outsourcing of this work to corporations has had disastrous effects on our health, our family life, and even on our agriculture.
Renowned journalist, activist and author Michael Pollan presents a compelling case that cooking is one of the simplest and most important steps people can take to improve their family’s health and well-being, build communities, help fix our broken food system, and break our growing dependence on corporations. Approached in the proper spirit, Pollan suggests, cooking becomes a political act.
Speaker: Michael Pollan is a food activist, and the author of Second Nature, A Place of My Own, The Botany of Desire, The Omnivore’s Dilemma, In Defence of Food and Food Rules.
Chair: Tim Lang, professor of Food Policy at City University London.
Morning Edition’s new project, Cook Your Cupboard, invites cooks to send in photos of food items they aren’t sure how to use. In our first installment, NPR listener Marcy Misner has beans, vinegar and almond milk, and food writer Nigella Lawson gives her some guidance on where to go from there.
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