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Tagged with “taste” (10)

  1. 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 Julia Belluz, salt makers Alison and David Lea-Wilson, and the chef and author of ‘Salt is Essential’: Shaun Hill.

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  2. 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.

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  3. BBC Radio 4 - Food Programme, The Ark of Taste

    Dan Saladino meets the people working to save foods and flavours at risk of extinction.

    Dan Saladino meets the people working to save foods and flavours at risk of extinction. A global project called the Ark of Taste is now attempting to catalogue traditional ingredients in more than 100 countries.

    It was started in the 1990s when a group of Italian Slow Food campaigners realised the flavour of a traditional street food snack had changed. The reason was that chefs could no longer source a local variety of pepper. It’s led to thousands of people all over the world submitting their local traditional varieties of fruits and vegetables, rare breeds of livestock, cheeses and other products into the Ark.

    As the leader of the project Serana Milano explains it’s not just a list. Once an ingredient is placed in the catalogue work begins to find ways of saving it. An early example was a traditional cheese that was being made by one elderly producer. The Ark project led to a group of young producers learning how to make the cheese and so the recipe and technique has been kept alive.

    Slow Food is now working with the European Commission, United Nations and Google to record the stories from the Ark of Taste and support projects to keep food diversity thriving around the world.

    As Dan explains earlier examples of this work can be found across the UK going back more than a century. Writers including Florence White (Good Things In England), Dorothy Hartley (Food in England) and F. Marian McNeill (The Scots Kitchen) and researchers such as Minwell Tibbott (Welsh Folk Museum) made records of how we produced food and cooked in earlier times.

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  4. David Chang | Heritage Radio Network

    Momofuku’s umami king, David Chang, is constantly questioning the institution of taste, and always aiming to progress in the culinary world. This week on Taste Matters, Mitchell Davis invites David into the studio to talk about his expanding restaurant empire, neglected flavors, and agriculture. Though David’s food is often described as bold, hear how David uses the subtlety of Japanese cuisine in his cooking. Find out why contemporary diners are obsessed with the idea of umami, and how David brought kimchi into the food vernacular. How do palates differ internationally? With restaurants in Australia, Canada, and beyond, David has learned the minute differences between the dining public’s tastes. Learn about Japan’s rich farming traditions, and hear how the Internet has been detrimental to food culture. You don’t want to miss this week’s edition of Taste Matters! Thanks to our sponsor, Fairway Market. Today’s break music has been provided by Jack Inslee.

    ‘Everything is fusion, and there are only two types of cuisine- good food and bad food. And we’re striving for the former.’ [4:05]

    ‘Taste matters not just in fine dining, but everywhere.’ [5:00]

    ‘If your goal is to stay the same, then you’re going to regress… Our goal is to reach a goal that we are never going to reach.’ [15:00]

    ‘The Japanese have been farming for thousands of years… They have a culture and history of food that we can’t even imagine.’ [21:20]

    — David Chang on Taste Matters

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  5. Look, Listen, Taste

    Is there more to tasting than meets your tongue? Researchers are investigating how the way food smells, or looks, can change the way it’s perceived. Can eating something in a blue bowl make it seem saltier? Marc Abrahams, editor of theAnnals of Improbable Research, describes the research, and shares some food industry "insider" tips for making food taste better.

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