The Culinary Breeding Network Breeding vegetables for flavour; now there’s a thought
If you going to breed vegetables for flavour — perish the thought — you need someone to help you decide what’s good. Enter the Culinary Breeding Network.
Category: Podcasts
Foie gras A sociologist looks at perhaps the world’s most contentious food
Foie gras offers a fascinating insight into the role of politics in food — which happens to be the subtitle of a new book by Michaela DeSoucey, a sociologist who got caught up in foie gras just before the topic exploded all over the food scene in Chicago.
Wine and cheese Science and recent thinking agree -- white is a usually a better bet than red
A new technique for asking how one taste affects another confirms a recent change of opinion. White wine is often a better choice than red to accompany cheese.
English sausages The glory and gristly details of a much loved food
Who knows what evil lurks beneath the wrinkled skin of an “economy” English sausage? And what delights won for the Cumberland and the Newmarket their coveted status of Protected Geographical Indication? Jan Davison, that’s who. She wrote the book on English sausages and is the guest in this latest episode.
Whiskynomics How the world conspired to bring us single malts
Did you know that malt whisky owes its existence in the marketplace to the stock market crash of 1973-74?
Neither did I, so when one of the people I interviewed for the craft distilling episode a few weeks back made that claim, I wanted to know more. Unfortunately, if you just plug “scotch whisky economic history” into an online search engine, you don’t find anything of real interest, at least not in the first few thousand hits.