The rise and fall of French cuisine – podcast | News | The Guardian

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  1. Paetzolds Pop Cuisine - Erschwingliche Spitzengastronomie | radioeins

    Paetzolds Pop Cuisine

    Erschwingliche Spitzengastronomie

    Die Antwort auf alle Geschmacksfragen

    Berlin ist die Stadt der Sterneküche. Nirgendwo so viele Restaurants in Deutschland an einem Ort mit Guide Michelin Sternen wie in Berlin. Tim Raue, Daniel Achilles, unser Marco Müller, da sind die Zauberer am Herd. Zaubern kostet. Aber vielleicht bekommt man es zumindest etwas preiswerter…

    Mittagsangebote im Restaurant Reinstoff © Paetzold

    Johannes Paetzold verrät uns einen Zaubertrick für Genießer: Wie man an die Kochtöpfe der Sterne-Köche kommt, ohne das Portemonnaie bis auf den letzten Heller zu berauben.

    Download (mp3, 5 MB)

    Berliner Guide Michelin Restaurants mit Mittagstisch:

    https://einsunternull.com

    www.facil.de

    www.reinstoff.eu

    https://paulysaal.com

    Der Beitrag ist noch bis zum 18.07.2018 00:00:00 verfügbar.

    http://www.radioeins.de/programm/sendungen/mofr1013/paetzolds_pop_cuisine/erschwingliche-spitzengastronomie.html

    —Huffduffed by miq

  2. In Singapore, First Street Food Vendor Earns Earns A Michelin Star : NPR

    A Singapore chef is the first street vendor to earn a Michelin star. NPR’s Scott Simon talks with Michelin Guides’ International Director Michael Ellis about Chef Hin Meng’s cheap culinary delights.

    http://www.npr.org/2016/08/20/490738782/in-singapore-first-street-food-vendor-earns-earns-a-michelin-star

    —Huffduffed by abrin

  3. How White America Tried To Destroy Chinese Restaurants | Ridiculous History

    Today Chinese restaurants serve some of the most popular cuisine in the United States, with more than 41,000 restaurants scattered around the country. Yet in the 1900s these restaurants were so controversial that labor unions, hate groups and even politicians joined forces in an attempt to wipe the businesses out. Tune in to hear the whole story (which, luckily, has a delicious and happy ending).

    https://www.ridiculoushistoryshow.com/podcasts/rhs-chinese-restaurants.htm

    —Huffduffed by faucho

  4. Is This Food Racist?

    How do our assumptions about people affect our assumptions about their food? And how do their assumptions about our food affect how we feel about ourselves? What happens when chefs cook a cuisine they weren’t born into? And what happens when there’s a backlash? Our friend Dan Pashman, host of WNYC Studio’s The Sporkful, has launched a special series of episodes called "Other People’s Food," which aims to explore exactly these questions. Dan talks with Brooke about the project so far. 

    —Huffduffed by adactio

  5. Why Food Trends are for Idiots | CANADALAND

    Synopsis:

    The Black Hoof made Toronto a hip restaurant town, and its imitators pop-up every week, all across Canada. Owner Jen Agg shares good wine and strong opinions about food culture, food trends and food media.

    Links:

    Jen Agg on Twitter (link)

    DouchebagGate (link)

    People mentioned: 

    David Chang, Matt Galloway, not Corey Mintz.

    Topics discussed:

    Where did all these loud little restaurants come from? Why did everyone suddenly get all into food? Are food trends just for idiots? Is food culture sexist? Do chefs all think they’re rock stars? Is the Internet better at choosing restaurants than food critics? Is Chowhound just a bunch of fucking jackals? Why are so many celebrated Canadian restaurants not really that good?

    Wine served: 

    Norman Hardie County unfiltered Pinot Noir (link)

    Lucien Crochet "La Croix du Roy" Sancerre Rouge Pinot Noir (link)

    Download

    http://canadalandshow.com/podcast/why-food-trends-are-idiots#

    —Huffduffed by icathing

  6. #101: Rachel Laudan – Cuisine & Empire — Evil Sugar Radio

    This is our interview with Rachel Laudan about the history of food and why she’s an supporter of modern food.

    Rachel is the author of Cuisine & Empire: Cooking in World History.

    Buy Cuisine & Empire here: http://amzn.to/29NxAG2

    If you’re enjoying the show, please rate us in iTunes.

    http://media.blubrry.com/evilsugarradio/p/www.evilsugarradio.com/podcasts/episode101.mp3Podcast: Play in new window | Download

    Episode 101 Overview

    Here’s an overview of what we’ll be talking about in this episode:

    1:50 – Who are you and what do you do?

    2:30 – You say that you are “an unabashed, though not uncritical enthusiast about modern food.”

    Why is that?

    6:10 – So are you saying that we live better now than we did 100 or 200 years ago?

    7:30 – On your webpage, you say “entire populations in the richer parts of the world today eat as well as, actually better than the greatest emperors of the past.”

    Can you explain?

    9:50 – “Don’t eat anything your grandmother wouldn’t recognize,” is an oft-repeated slogan.

    Can you elaborate on that topic?

    11:30 – What do you think is behind the modern trend of being against processed foods?

    15:50 – You’ve lived all over the world: Nigeria, Hawaii, Mexico, France, Germany, Argentina, Spain.

    How has this shaped your views of the role of food in culture?

    17:50 – How has food influenced views of class?

    Do you think this still exists today?

    23:40 – Your thoughts on traditional foods, local food, farm-to-table movements?

    26:30 – How have empires shaped cuisine throughout time, specifically sugar?

    Has the quest for novel foods been a driver of imperialism?

    29:20 – Is there a such thing as a “pure” cuisine?

    32:40 – What do you think about Sidney Mintz’s book Sweetness & Power?

    34:10 – Why dessert is served after dinner?

    37:00 – Where should people start to learn more about your work?

    Show Notes

    Why We Should Love Fast, Modern, Processed Food

    http://www.evilsugarradio.com/101-rachel-laudan-cuisine-empire/1041/

    —Huffduffed by JeremyCherfas

  7. 15 - Fuchsia Dunlop on Chinese food, culture, and travel

    For centuries, China has treated its cuisine with a reverence and delight that is only just starting to emerge with Western “foodie” culture. No one understands this better than Fuchsia Dunlop, who has spent her career learning about the fantastic diversity in Chinese food, and who is one of Tyler’s favorite writers on any subject.

    She joined Tyler over dinner at one of his favorite restaurants in DC to talk about all aspects of how to truly enjoy Chinese food, including where to visit, how to order, the few key ingredients to keep in your pantry, her favorite Chinese dishes, what Chinese chefs think about Western food, and why you should really learn to love sea cucumbers.

    For this conversation, Tyler was also joined by Ezra Klein, past CWT guest and editor-in-chief of Vox.com, chef and super-taster Mark Miller, journalist Megan McArdle, and Eva Summer, a graduate student from Shandong province. Their comments can be found in the Q&A near the end of the chat.

    Watch the peppercorn tasting here: https://youtu.be/qj41dFKLnuE

    Transcript: https://medium.com/conversations-with-tyler/fuchsia-dunlop-sichuan-cuisine-every-grain-of-rice-e13922e8a784

    Please help others find the podcast: subscribe, share, star and review!

    https://soundcloud.com/conversationswithtyler/fuchsia-dunlop-sichuan-cuisine

    —Huffduffed by mthompitaly