adactio / tags / cooking

Tagged with “cooking” (95)

  1. 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

  2. Fifth quarter: Rachel Roddy’s Rome

    That sink is where Rachel Roddy, an English woman in Rome, prepares meals to share with her partner Vincenzo, their young son Luca, and a horde of appreciative readers of her website and, now, her first book.

    Five Quarters: Recipes and Notes from a Kitchen in Rome, features the sink on its front cover. That probably makes it one of the most famous sinks in Rome. So naturally when Rachel and I got home from our meeting in the new Testaccio market, it was the first thing I wanted to see. And photograph. Our conversation ranged widely, from book titles and domain names to the links between the food of Rome and the food of Manchester. And although she says she’s a romantic and prone to nostalgia, it is also clearly the case that Rachel Roddy loves learning about food and cooking, loves sharing what she’s learned, and loves telling stories. Simple ingredients, for a satisfying cookbook and website.

    A couple of other links. Rachel mentioned her friend Fabrizia Lanza and the farm and cooking school she runs in Sicily. Here’s what Rachel wrote recently about a wonderful idea called Cook the Farm. If you decide to follow the link, do give yourself time to pursue Rachel down all her intriguing rabbit holes.

    —Huffduffed by adactio

  3. Food Transformers: Reimagining Food Traditions - SXSW Interactive/Film 2016

    Three nationally-acclaimed, dynamic chefs share their inspiration for how they have transformed time-honored food traditions into hot tastes for today’s palates. Food writer and culinary network star Virginia Willis transforms classic-but-heavy southern recipes into healthful and wholesome by re-imagining ingredients while keeping Southern charm and appeal. Austin chef / DJ, Tatsu Aikawa (co-owner of Ramen Tatsu-Ya) infuses time-honored ramen-making techniques into a mash-up of inventive ramen dishes. Chef Michael Fojtasek (co-owner of Olamaie, Eater National’s 21 Best New Restaurants) transforms five generations of Southern cooking traditions into Modern Southern Cuisine.

    —Huffduffed by adactio

  4. BBC Radio 4 - Desert Island Discs, Rene Redzepi

    Rene Redzepi, Danish chef, is interviewed by Kirsty Young for Desert Island Discs.

    His restaurant, Noma, in Copenhagen has been named ‘best in the world’ for a fourth time, and holds two Michelin stars. His cooking captures not just the essence of his homeland - using ingredients like reindeer tongue, sea buckthorn or fish scales - but also a strong flavour of ‘now’. He believes traditional notions of luxury are outdated. A sense of ‘time and place’ are his kitchen’s guiding principles.

    His childhood was split between Denmark and Macedonia, where he spent his summers foraging in the woods. He as good as stumbled into catering, because he couldn’t think of anything better to do, but pretty quickly realised that cooking allowed him to dream.

    He says, "The day when there is no more to do is the day when you’re burned out. There are endless possibilities - it’s just whether you can see them or not … and right now I see plenty."

    —Huffduffed by adactio

  5. Episode 399: Can You Patent A Steak? : Planet Money : NPR

    We visit the workshop of a meat inventor, who came up with Steak-Umm and KFC’s popcorn chicken. And we try to figure out what meat inventors tell us about patents and innovation.

    —Huffduffed by adactio

  6. BBC Radio 4 - Food Programme, Yotam Ottolenghi: A Life Through Food

    Since ‘Ottolenghi: the cookbook’ was published in 2008, Yotam Ottolenghi has become one of the UK’s most followed voices on food and cooking. Nearly eight years later, Ottolenghi’s cookbooks total five, the last written in collaboration with head chef at his London Soho restaurant NOPI, Ramael Scully. The restaurant is one of five in the capital, which he runs with a small, loyal team. He’s appeared on our TV screens, exploring the foods of the Mediterranean and his birthplace and childhood home, Jerusalem. He’s presented an ode to the Cauliflower on The Food Programme on Radio 4 and in a weekly column for the Guardian, has shed new light on cooking with vegetables, paving the way for ingredients from the Middle East to enter our kitchen store cupboards. No wonder that the rise of sumac, za’atar and tahini in our supermarkets was dubbed ‘the Ottolenghi effect’.

    In an extended interview, Yotam Ottolenghi shares his life through food with Sheila Dillon. She hears how a Jewish boy from Jerusalem negotiated the world of academia, and winded up as a pastry chef in chic restaurants in 90s London. How a chance meeting with business partner Sami Tamimi led to one of London’s most successful string of deli restaurants ‘Ottolenghi’, and on to Soho restaurant NOPI.

    Yotam explains how people in his life have shaped the food he cooks. He tells Sheila about the effect of his brother’s untimely death in tragic circumstances, his own coming out as gay and reflects on his connection with Jerusalem now that he has adopted London as home for his own young family. As 2015 draws to a close, he looks to the future. What will the Philosophical food writer do next?

    —Huffduffed by adactio

  7. BBC Radio 4 - The Kitchen Cabinet, Series 12, Brighton

    Jay Rayner hosts the culinary panel programme from Brighton.

    This week’s panel includes the experimental food psychologist Professor Charles Spence, DIY cooking expert Tim Hayward, top chef Sophie Wright, and the singer-turned-cook Andi Oliver.

    They discuss all things 1970s - prawn cocktails, vol-au-vents, fondues - as well as the legacy of Marguerite Patten.

    Also, the panel delve into the grand kitchen of George IV at the Royal Pavilion and they experiment with the role smell plays in eating.

    —Huffduffed by adactio

  8. BBC Radio 4 - Food Programme, Cookbooks of 2015

    Sheila Dillon and guests reflect on a year of cookery and food books.

    Sheila is joined in the studio by Bee Wilson, historian and food writer who’s about to publish First Bite: How We Learn to Eat, journalist and food writer Alex Renton, and Features Editor at trade magazine The Bookseller, Tom Tivnan.

    Tim Hayward meets chef Magnus Nilsson - who has just completed a nearly 800-page work called The Nordic Cook Book, the result of an almost Herculean effort to tell the food stories of a vast region.

    Sharing some of their standout books of the year are Xanthe Clay, Joanna Blythman, Gillian Carter and Diana Henry.

    —Huffduffed by adactio

  9. BBC Radio 4 - Food Programme, How Did the Chicken Cross the World?

    Dan Saladino tells the story of a bird at the centre of human civilisation, the chicken.

    As a race, we humans owe a fair amount to the chicken. Throughout time it has been a religious deity, a medicine source as well as being a food. It’s travelled the world alongside explorers, inspired scientific revelations and of course been the nub of the world’s most famous joke.

    Today, chicken is the second biggest supply of meat protein in the world, and it’s on the rise. More than four times as much chicken is now consumed in the USA than in the 1950s, and as new markets emerge in the Middle East and Asia, our hunger for chicken is only set to grow. To meet demand, the bird has become a valuable commodity, farmed and processed in a factory setting.

    In this programme Dan Saladino tracks the chicken from its roots in the Asian jungle, to its place on our dinner plates today with help from Andrew Lawler, author of ‘Why Did The Chicken Cross The World’. He discovers how a competition in the 1950s had a radical impact on the type of chicken we eat and hears how genetics, cooking and art might have a role to play in preserving some almost forgotten breeds and tastes.

    Dan asks geneticist Professor Bill Muir where will we take the chicken next?

    Presented by Dan Saladino Produced by Clare Salisbury

    NB. Correction. The Buckeye chicken was developed in the 1890s, not the 1820s as stated in the programme.

    —Huffduffed by adactio

  10. BBC Radio 4 - Food Programme, My Food Hero: Dan Saladino meets Mary Taylor-Simeti

    Sicilian food expert Mary Taylor Simeti reveals the island’s food secrets to Dan Saladino.

    Dan Saladino retraces his Sicilian food roots and goes in search of a great expert on the island’s cuisine, Mary Taylor Simeti. She left America in the early 1960’s and has now lived in Sicily for 50 years.

    Sicily has one of the oldest, continuous, food cultures in western Europe. Invasions, conquests and Mediterranean trade led to influences being exerted by the Greeks, Romans, Arabs, Normans, Spanish and French. That combined with an abundance of sun and fertile soil has given it one of the most important and delicious food stories to tell.

    With a Sicilian father, and extended family, Dan spent a lot of his childhood staying with his grandmother, watching home cooks in action, visiting markets and eating in espresso fuelled bars. For many years traditional Sicilian foods like caponata, cannoli, arancini and pasta con le sarde, were enjoyed but not fully understood. Sicily remained a mysterious place with an equally mysterious array of foods.

    In the last in the series in which presenters meet their food heroes Dan meets Mary Taylor Simeti at her home and farm on the outskirts of Palermo. Her series of books on Sicily and its food provided the first detailed insights into this ancient cuisine in the English language.

    She started to write in the early 1980’s, "On Persephone’s Island" is a personal account of life on a family farm and of life lived near Palermo. It was a violent time in the city’s history, a period now known as the "second mafia war". The book weaves in snapshots of that side of Sicily, but also captures the changing seasons on the farm, olive and grape harvests, religious festivals that feature food rituals and first-hand accounts of traditional lives lived on the land and producing ingredients.

    It was followed by "Pomp and Sustenance: 25 Centuries of Sicilian Food", a book that explores the island’s cuisine from the classical world right up to her own experiences of food among family and friends. A third book, "Bitter Almonds" told the story of Maria Grammatico, who grew up as an orphan in a convent, trained to make intricate biscuits, cakes and sculpted almond paste. The book explains how from a Dickensian childhood she’d produce the most skilfully made and delicious foods.

    Mary Taylor Simeti’s work not only helped Dan make sense of all the food, cooking and festivals he saw around him, but also helped chefs including Giorgio Locatelli have a better understanding of Italian food.

    Mary explains how she left a life in Manhattan that seemed destined for an academic career to life on a Sicilian farm documenting one of the world’s most colourful food stories. Presented and produced by Dan Saladino.

    —Huffduffed by adactio

Page 1 of 10Older