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Tagged with “cuisine” (27)

  1. The Importance of Tangerines: Cooking the Books with Yoon Ha Lee – FRAN WILDE

    This is the podcast in which we try not to fangirl. (That’s all of the podcasts, actually.) We failed. (Ok I failed, Aliette asked excellent questions from her berth as an instructor on the Writing Excuses cruise and I just … well, you’ll see.)

    Yoon Ha Lee’s first collection, Conservation of Shadows, and his short stories at Tor.com, Lightspeed, Beneath Ceaseless Skies and more, have been favorites for a long time. When Ninefox Gambit came out last year, I was hooked, and Raven Strategem has come through even stronger.

    On the heels of his second Hexarchate novel, Yoon stopped by to discuss tangerines, researching the history of kimchi, and the complexities of characters including Jedao. It’s all for Cooking the Books this month, both here and at the extension kitchen over at The Booksmugglers! (check out Yoon’s Booksmugglers Bonus answers!).

    https://franwilde.wordpress.com/2017/08/09/the-importance-of-tangerines-cooking-the-books-with-yoon-ha-lee/

    —Huffduffed by adactio

  2. Is There a Place for Salt?

    Sheila Dillon asks if there is a place for salt in our cooking and if all salts are equal.

    Salt has long been prized, but in recent years it has become, for many, something to be avoided: to reduce or even eliminate. At the same time, there are new salt making businesses popping up all over the UK, celebrating salts with - they claim - unique characteristics due to their location and methods of production; they are salts of a place. In this edition of The Food Programme Sheila Dillon asks if there is a place for salt - in our kitchens and on our plates.

    Featuring chef and writer of ‘Salt, Fat, Acid, Heat’ Samin Nosrat, lexicographer and etymologist (and Dictionary Corner resident) Susie Dent, Senior Health Correspondent for online news site vox.com Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of ‘Salt is Essential’: Shaun Hill.

    https://www.bbc.co.uk/programmes/b09zt49r

    —Huffduffed by adactio

  3. 5 - Amanda Cohen and Adam Danforth - Meat and Veggie Showdown

    We’re bringing together a professional vegetarian and a professional carnivore.

    And not just any vegetarian—Amanda Cohen is the chef-owner of the celebrated restaurant Dirt Candy on Manhattan’s Lower East Side. Without braising a single pork belly since it opened in 2008, Dirt Candy remains one of New York’s hottest restaurants. Our other guest, Adam Danforth, isn’t your everyday carnivore. A butcher by trade, Adam has written a James Beard Award-winning guide to meat cutting and worked at New York culinary temples Marlow & Daughters and Blue Hill. Despite his food’s popularity, he’s the butcher who thinks we should all be eating less meat. Plus: Smoothies! Reality TV! Pig tails!

    —Huffduffed by adactio

  4. For Israeli-Born Chef, Hummus And ‘Tehina’ Are A Bridge To Home : The Salt : NPR

    Chef Michael Solomonov sees his mission as connecting people to the food of his homeland. "That, to me, is my life’s work," he says. Solomonov’s new cookbook is Zahav: A World of Israeli Cooking.

    http://www.npr.org/sections/thesalt/2015/10/06/446249184/for-israeli-born-chef-hummus-and-tehina-are-a-bridge-to-home

    —Huffduffed by adactio

  5. BBC Radio 4 - Digital Human, Series 9, Taste

    Aleks Krotoski explores whether or not the digital world is changing food culture.

    Food is a universal necessity, human brains light up more for food than any other experience, so it’s little wonder that food culture has exploded online. Social media is festooned with pictures, recipes, cooking videos and we can’t seem to ever get enough.

    But, is the digital world doing more than getting our mouths watering? Could technology be changing the very way we taste?

    In this episode, Aleks Krotoski explores how food trends develop and shape our culture and spread on social media, as well as exploring new tech that may change the way we eat - from 3D printed delights, to Chef Watson who creates recipes in the cloud, and even how we might manipulate our brains to change how we perceive flavour.

    http://www.bbc.co.uk/programmes/b07756bg

    —Huffduffed by adactio

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