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Recounting the fairy-tale-like rise of Antonin Carême from Parisian orphan to a household name synonymous with culinary luxury, Carême offers a unique conflation of historical biography, social history and cookery guide. Kelly lifts the veil on one of the most momentous and sensuous periods in European history: First Empire Paris, Georgian England and the tsarist Russia of War and Peace, depicting Carême’s entanglements with the social and political elite of his age, from King George IV to Napoleon, the Romanovs to the Rothschilds.

Fredag! Då var det dags för ett nytt avsnitt! Denna gång pratas det en hel del kring de heta diskussionsämnena som flödar runt i medierna. Svåra saker där man helt enkelt får välja själv vart man står, finns inget objektivt rätt eller fel. Södermanland hälsar vi på nu i Sverigeresan, mycket trevligt minsann. En riktig höjdare inför sommaren. Avsnittet hittar du som vanligt hos din favoritplattform för Podcasts. Ha en fantastisk helg och lyssna gott!

Bru Bruthas Episode 55: Mixers and Refreshers Show is recorded at Grand Forks Best Source. For studio information, visit www.gfbestsource.com – Or message us at – Help support GFBS at this donation link - https://bit.ly/3vjvzgX - Access past BruBruthas Episodes - https://brubruthas.podbean.com/ https://brubruthaspodcast.com/ Check out our merchandise store!!! https://my-store-fd2618.creator-spring.com/ #gfbs #gfbestsource #beertalk #brewsandviews #craftbeerchat #hoppyhour #beerloversunite #sudssquad #tastethetap #beergeeksunite #brewingpassion #pintsandpods #brubruthas #...

Each captivating entry is a celebration of simple pleasures. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler’s reflections range from short, lyrical musings—a series of phrases, a list of words, a quick poem—to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year. Step into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts.

Being into food - following and making it, queuing for it and discussing it - is no longer a subculture. It's become mass culture. The food landscape is more expansive and dizzying by the day. Recipes, once passed from hand to hand, now flood newspaper supplements and social media. Our tastes are engineered in food factories, hacked by supermarkets and influenced by Instagram reels. Ruby Tandoh's startlingly original analysis traces this extraordinary transformation over the past seventy-five years.

We hope you enjoy the 2025 WHAD panel featuring Erica Arnaud, Brandon Tornes, and Brittany Hunter hosted by Ben. Thank you to our panel sponsor, Syntis Bio! Please share the podcast and give us a 5 star rating and review! Email us at podcast@hcunetworkamerica.org! Check out HCU Network America! Check out Syntis Bio! HC&U on Facebook Find Our Low Protein Ideas on Instagram! HC&U on Twitter HCU Network America on Twitter What's your newborn screening story? Diagnosed at birth? Not screened? Missed? Let us know through the Homocystinurias Data Collection Program powered by Rare-X! Share your NBS ...

The dilemma behind the B.C ostrich farm cull GUEST: Jason Tetro, Host of the Super Awesome Science Show, Microbiologist with expertise in emerging pathogens Canada and Donald Trump's ‘Golden Dome’: are we giving up sovereignty for safety?GUEST: Richard Shimooka - Senior Fellow at the Macdonald Laurier Institute specializing in strategic studies, comparative defence management approaches and foreign policy The UBC Grad who scored big on JeopardyGUEST: Brendan Liaw, current Jeopardy! Champion and UBC graduate Anmore South: the answer to Vancouver’s housing shortage crisis? GUEST: Paul ...

In this episode, we sit down with Gabriel Agrelli, Product Development Director at Daterra Coffee, one of Brazil’s most innovative farms. Gabriel shares firsthand insights into how the ongoing drought is reshaping coffee production, what it means for farmers on the ground, and how Daterra is responding with cutting-edge agricultural practices and long-term sustainability strategies. From climate resilience to future-ready coffee varieties, this is a conversation every coffee professional and enthusiast should hear.

El Enólogo de Cono Sur Vineyards and Winery, Matías Ríos, se refiere a haber sido nombrado por The Drinks Business como el mejor Enologo de Pinot Noir del mundo, razones por las cuales los Pinot Noir que elabora, tienen tanto prestigio, a las particularidades del valle de San Antonio, como terror principal de sus Pinot Noir, los cuidados que hay que tener con el Carmenere a la hora de elaborarlo pensando en un paladar foráneo, a la Vaguada Costera, al Riesling, Viognier, Gewurztraminer, Sauvignon Blanc y demás cepas que elabora, y muchísimo más en una entrevista inolvidable.

John and Soren talk about all things Hot Dog. From they're love of theese snappy sausages to the way they prefer them best. Then they talk about specific regional american dogs before traveling out of the states to see what the rest of the world offers (spoilers: they're all incredible!!). thanks for listening!!

Salt, Sweat & Steam takes listeners behind the scenes of the nation’s most elite culinary school, through perfectionistic finals and brutal unpaid internships, into days that go from continuously whisking Sauce Bernaise for 300 to being so dead-tired that dinner is a bag of Cheez-Its from the vending machine. It’s The Devil Wears Prada for the “yes, chef” era.

A celebrated food writer's expansive, audacious excavation of the development of modern queer identity and food culture.

Brie Larson and Courtney McBroom found each other through food—a huge vat of molten queso, to be exact. They’ve been throwing food-filled parties together ever since. From weekly Game of Thrones viewing parties, to Dirty Dancing–themed birthday parties and their annual Hot Dog Appreciation Festival, they can find a reason to celebrate just about anything.

From Neil Patrick Harris and David Burtka, an innovative cocktail book that caters to a growing trend—mocktails for nondrinkers that are just as delicious and fun as their cocktail counterparts—in a joyful combination of seventy elevated, perfectly paired alcoholic and nonalcoholic recipes that let everyone raise a glass.

Through the eyes of a reporter and the stomach of a hungry gay man, Dining Out examines the rise, impact and legacies of the nation's gay restaurants past, present, and future, connecting meals with memories. Hamburger Mary’s, Florent, a suburban Denny’s queered by kids: Piepenburg explores how these and many other gay restaurants, coffee shops, diners, and unconventional eateries have charted queer placemaking and changed the modern LGBTQ civil rights movement for the better.

When Slutty Cheff finds herself bored and fed-up with her 9–5 job in corporate marketing, she turns to the only thing that she really likes to do: cooking. So she quits her job, swaps emails for emulsions, and sets off to pursue her dreams of becoming a chef.

Through original essays and engaging conversations with dozens of indie musicians representing several subgenres, scenes, and eras, food takes center stage in stories about being on tour and eating on tour and how this basic human necessity can create a sense of community and interconnectedness in one of the most mobile industries in the world.

They say you eat with the eyes. But we now know that smell, texture, temperature, color and even atmosphere–down to the background music–influence how we perceive flavor. As anyone who has lost their sense of taste will know, flavorless food is dull and monochrome–it is flavor that brings food into full technicolor life. Yet it's not always easy to make something tasty; the secrets to flavor can baffle chefs and scientists alike.

How do you cheer up a woman who has spent hours cleaning prison toilets with a broken mop? The secret is in a tres leches cake. In Iran’s prisons, women endure horrors: they are beaten, interrogated, and humiliated in a thousand ways. Even a whisper to a fellow inmate can be punished. Yet—in spite of anything and everything—they resist: they bake. They console each other, cry together, dance together. The Evin Prison Bakers’ Club is a call to stand up for Woman, Life, Freedom by a woman still fighting for a free Iran.