Agricultural foundations Looking at food and farming as an ecologist

agriculture-banner

Agriculture One of the things I find most frustrating in agricultural research is that, despite the subject matter, it often bears little relationship to the fundamental facts of life. Too often, we hear all sorts of extravagant claims being made that a bit of more analytical thought would show were somewhat less than likely to work out. No names, no pack drill; let’s just say that natural selection has had an awful long time to try things out, and if something hasn’t arisen (yet) there may well be a good reason why it isn’t that great an idea. There are some people, however, bucking that trend, and Ford Denison is one of them. His book, Darwinian Agriculture: How Understanding Evolution Can Improve Agriculture came out in 2012, and I devoured it.

Some recent publications reminded me that I have long meant to talk to Ford Denison about his ideas. He was kind enough to agree, and while that is no substitute for reading his work, it might just provoke people who haven’t already done so to try. I hope so. No bones about it, the resulting episode is a personal pleasure for me. There is a danger, though, that in talking to someone about something I think I understand, at least partially, I forget to keep other listeners in mind. So I’d be interested to know what you thought of the show. And, more generally, would you be interested in more basic science of this kind, related, always, to food and drink?

Notes

  1. Just to be transparent, the link to the book is an Amazon Affiliate link; if you buy it, I get some paltry percentage. But nobody has yet, to my knowledge, ever done that for any of my links.
  2. My somewhat gushing review is here. I stand by it all.
  3. Banner image by Arnaud Sobczyk and used under a Creative Commons licence.

Future of agriculture

Will biotechnology feed the world? Can organic agriculture? Ford Denison is a research scientist who has thought clearly about the future of agriculture and what, if anything, it can learn from nature. Right now, he’s worried.

Pasta laid bare

Why is arrabbiata sauce always served on penne pasta? What’s wrong with my spaghetti cacio e pepe? Maureen Fant, co-author of Sauces & Shapes: Pasta the Italian Way first explained all back in February 2014 in one of the year’s most popular episodes.

Cheese in aspic

There’s a thin line between protecting the authenticity of a fine traditional food and preventing the kinds of living changes that allowed it to survive long enough to become traditional. Zack Nowak, a food historian, looked at the rules governing the manufacture of genuine Parmigiano-Reggiano DOP cheese and the cheese’s actual history. The rules say you can’t, but could you make an equally good parmesan somewhere else?

Extracted from the original episode broadcast after the 2nd Perugia Food Conference.

Music by podington bear.

A selection of trifles Little stories from the year just past

photoHaving started this autumn to do little trailers for upcoming shows, I thought it would be an interesting way to prevent absolute silence over the holidays to adapt that format and revisit some of 2014’s episodes. Some of these mini-episodes represent a reworking of the original in much cut-down form. Others are stories that for one reason or another had to be left out of the original episode. There are links to each of them below, which will be updated as new ones are published.

  • Garibaldi and citrus in Italy
  • Bread remembered
  • Cheese in aspic
  • Pasta laid bare
  • There’s no actual audio in this post. I’m not sure how, or even whether, that will affect subscribers, who will already have seen these episodes come into their preferred podcatcher. It seemed worth gathering them here though. Apologies if that messes up anyone’s experience.