Podcast: Play in new window | Download (Duration: 5:05 — 7.3MB)
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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
Podcast: Play in new window | Download (Duration: 5:40 — 7.9MB)
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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.
Having 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.
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.
The Economist tackled the turkey’s many names in its Christmas edition. Not just nomenclature, but also some aspects of its domestication and global trade in the bird. If you heard Greg Laden and Joe Smith talking about turkeys you’ll know that The Economist got some things about the bird’s biology and domestication wrong. On the bird’s many names, however, it seems to be spot on, with useful additions from the commenters.
Podcast: Play in new window | Download (Duration: 5:20 — 7.4MB)
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Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold. An early social marketing campaign and the perils of being driven by price made it worth listening to again. If you enjoyed this trailer, and hadn’t heard the whole thing, you can listen to that here.
Music by podington bear.