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Tagged with “recipes” (8)

  1. Butterbeer and Grootcakes

    Aleks Krotoski takes her seat at the table to explore the amazing world of fictional food made real.

    Food is not a new force in fiction, but increasingly fictional food is finding its way onto the table. And fan communities from the new breed of modern cultural canon aren’t just nibbling on Laura Esquivel’s devastating quail in rose petal sauce from Like Water for Chocolate, but also tucking in to fried squirrel and raccoon from The Hunger Games, Sansa’s lemon cakes from Game of Thrones, or downing a frothy glass of butterbeer from Harry Potter.

    Now Aleks gathers together three people who know a lot about fictional food to discuss its appeal for fans, authors and food creators alike. Together, they will make, and eat, a meal of food from fiction, and discuss some of the interesting questions it raises.

    Joanne Harris is author of several novels where food is almost a character in its own right - most famously Chocolat, which was turned into a film of the same name; she also co-created a cookbook, The Little Book of Chocolat, for the many fans desperate to make the concoctions they had read about in her novels. Sam Bompas is co-founder of creative food studio Bompas & Parr, who recently helped create Dinner At The Twits, inspired by Roald Dahl’s book. And Kate Young brings together her passion for food and literature in her blog The Little Library Café, where she creates recipes for food found in fiction, and many of them will be included in her first cookbook, The Little Library Cookbook.

    The programme also includes music played on the flavour conductor - a working cocktail organ, conceived by Sam Bompas for Johnnie Walker. The music is composed by Simon Little.

    http://www.bbc.co.uk/programmes/p0560f1h

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  2. A computer learns about ingredients and recipes

    Recommendation engines are everywhere. They let Netflix suggest shows you might want to watch. They let Spotify build you a personalised playlist of music you will probably like. They turn your smartphone into a source of endless hilarity and mirth. And, of course, there’s IBM’s Watson, recommending all sorts of “interesting” new recipes. As part of his PhD project on machine learning, Jaan Altosaar decided to use a new mathematical technique to build his own recipe recommendation engine.

    The technique is similar to the kind of natural language processing that powers predictive text on a phone, and one of the attractions of using food instead of English is that there are only 2000–3000 ingredients to worry about, instead of more than 150,000 words.

    The results so far are fun and intriguing, and can only get better.

    http://www.eatthispodcast.com/a-computer-learns-about-ingredients-and-recipes/

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  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.

    https://soundcloud.com/officialsxsw/food-transformers-reimagining-food-traditions-sxsw-interactivefilm-2016

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  4. Recipes from “Food Matters” by Mark Bittman

    Food writer and home cooking guide Mark Bittman is a hero in many American kitchens. His “How to Cook Everything” has put a lot of meals on a lot of family tables.

    Now, Bittman is taking up a bigger cause than dinner: The way Americans eat, he says, is killing themselves and the planet. Too much meat. Too much junk food. Too big a footprint.

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  5. Kristen Miglore and Merrill Stubbs | Food52: Genius Recipes: 100 Recipes That Will Change the Way You Cook

    With thousands of recipes, cooking contests, a hotline, and a kitchen and home shop, Food52 is an online community for home cooks and expert chefs alike. The site is a celebration of food and of those who cook, naturally fostering more sustainable households, setting healthy eating examples, and making the home a central part of life. It was named Best Food Publication at the 2012 James Beard Awards and Best Culinary Website at the 2013 IACP Awards. In the new book, introduced by Food52 co-founder Merrill Stubbs, executive editor Kristen Miglore collects the 100 smartest and most remarkable recipes from the James Beard Award-nominated weekly Genius Recipes column.  (recorded 7/14/2015)

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  6. A Taste of the Past - Episode 140 - A History of Food in 100 Recipes

    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

    http://www.heritageradionetwork.com/episodes/4363-A-Taste-of-the-Past-Episode-140-A-History-of-Food-in-100-Recipes

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  7. Gourmands Through The Ages: ‘A History Of Food In 100 Recipes’ : The Salt : NPR

    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.

    http://www.npr.org/blogs/thesalt/2013/06/20/193583621/gourmands-through-the-ages-a-history-of-food-in-100-recipes

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