How the chilli pepper conquered China

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  1. Burnin’ Down The Mouth: Sriracha, Ghost Peppers, and The History of Heat

    This month on the Masters of Social Gastronomy podcast, we break into the secret world of hot peppers to pull back the curtain on everyone’s favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food.

    Follow Sriracha from its humble baby-food-jar beginnings to its current status as a Tabasco-challenging juggernaut. We’ll take a behind-the-scenes look at its California factory and see how sriracha just might be as American as apple pie.

    Once you escape the potatoes-and-cream tyranny of European cuisine, a culinary dedication to heat can be found everywhere. We’ll examine what makes Thai food tick and where Indian vindaloo gets its muscle. From mild jalapeños to record-holders like the Ghost Pepper and Trinidad Moruga Scorpion, find out what makes a veggie pack such a powerful punch!

    —Huffduffed by MSGPodcast

  2. RICE me UP! - A Chinese food EXTRAVAGANZA adventure!

    Is it possible at all to get authentic Chinese food outside of China? I’m not talking about Kung Pao Chicken, Panda express or any of that nonsense, I’m talking about real proper Chinese food, the kind I’m used to eating in China… Well, let’s go on an epic road trip to find out!

    Restaurants visited in this video:

    Dumplings N More (Chinese Breakfast)

    Shancheng Lameizi (Hot Pot)

    Beijing Tasty House (Peking Duck)

    Shanghai Pine Gardens Restaurant (American Chinese Food)

    Focus BBQ 聚点串吧 (Chinese BBQ)

    Good Mong Kok Bakery (Dim Sum)

    Ghengix Asian Fusion (Cantonese Food)

    Sama Uygur Cuisine (Western China Muslim Food)

    Redwood Bistro (Spicy Sichuan Food)

    DOCUMENTARY LINKS: Conquering Southern China:

    Conquering Northern China:

    Stay Awesome China (my new documentary):

    For Motorcycle adventures around the world, a…

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    Tagged with people & blogs

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  3. Heritage Radio Network

    This week on Native, host Briana Kurtz is headed to China with Fuchsia Dunlop!

    A cook and food-writer specializing in Chinese cuisine, Fuchsia is not only a James Beard Award Winner, but also the author of "Every Grain of Rice: Simple Chinese Home Cooking," "Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China," an account of her adventures in exploring Chinese food culture; as well as cookbooks "Revolutionary Chinese Cookbook" and "Land of Plenty."

    She talks to Briana about Chinese cuisine around the Asian region and how food as evolved in the last few years both in China as well as how westerners are beginning to embrace these traditional flavors and textures.

    After the break, Fuchsia talks about her most recent trip to China and shares thoughts on the passing on of traditions from generation to generation as well as recent events in the area.

    This program was brought to you by Cain Vineyard & Winery.

    "I really didn’t want to be a traditional ex-pat living in Beijing, Shanghai, I really wanted to dive into China." [2:30]

    "There are quite a few Chinese ingredients that westerners tend to find rather alien or disgusting… for me it was about setting aside these prejudices and trying things." [9:00]

    —Fuchsia Dunlop on Native

    —Huffduffed by JeremyCherfas

  4. Oishii: The History of Sushi

    Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, Oishii is a must read for understanding sushi’s past, its variety and sustainability, and how it became one of the world’s greatest anonymous cuisines.

    —Huffduffed by JeremyCherfas

  5. The Chile Pepper in China | Heritage Radio Network

    Latest Episodes+

    EPISODE 352

    Chile peppers did not appear in China until the late 16th century when they were introduced from the Americas.

    EPISODE 351

    EPISODE 350

    According to the Oxford English Dictionary, “comfort food” is “food that comforts or affords solace;" It is the food people turn to in a crisis or time of uncertainty.

    EPISODE 349

    How and why has the COVID-19 pandemic affected our Food Supply Chain? And where are all the dried beans? They’ve been around for thousands of years and now the shelves are empty.

    EPISODE 348

    Often blamed for the rising rates of obesity and diabetes among black Americans, fast food restaurants like McDonald’s have long symbolised capitalism’s villainous effects on our nation’s most vuln

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  6. 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

  7. Eat This Podcast: Culture and Cuisine in Russia and Eastern Europe

    About a month ago I got wind of a conference called Food for Thought: Culture and Cuisine in Russia & Eastern Europe, 1800-present, at the University of Texas at Austin. In some dream world, I would have booked a flight there and then, packed my audio gear, and plunged in. Next best thing, thanks to the kind offices of Rachel Laudan, was to talk to Mary C. Neuburger, the conference organiser.

    —Huffduffed by JeremyCherfas