Mostrando títulos en Comida y Vino

FINAL EPISODE ON THE INTERVIEWS FEED Please look up the Whiskey Lore Podcast and subscribe for future interviews. I am consolidating feeds. All older interviews have been moved to that main Whiskey Lore Podcast feed. In this conversation, Drew Hannush interviews Dr. Pat Heist, co-founder of Wilderness Trail Distillery, exploring the journey from a small farmhouse distillery to a significant player in the whiskey industry. They discuss the scientific approach to distilling, the impact of the Renewable Fuels Act, the evolution of fermentation practices, and the importance of data collection in ...

Savory Moments is a culinary podcast that celebrates the stories, flavors, and people shaping the world of food and hospitality. Hosted by a former chef and culinary consultant, each episode explores behind-the-scenes journeys of chefs, caterers, food entrepreneurs, cookbook authors, and creators who turn meals into meaningful moments. From kitchen breakthroughs to cultural food traditions, Savory Moments stirs up real talk, inspiration, and bite-sized wisdom for anyone who loves food with depth and purpose. Brought to you by Whisk & Wonder Culinary Media Productions.

The brand new podcast hosted by Registered Associate Nutritionist, Saira Mashru. Each week, Saira and her guests will explore why a busy lifestyle doesn't necessarily mean that you can't maintain a balanced and healthy diet. Featuring some of the UK's leading up and coming talent, you won't want to miss this exciting show.

This week on The Whiskey Trip, Big Chief heads down to the legendary streets of New Orleans for a visit to the heart of one of the most iconic names in American whiskey, The Sazerac House. In the first half of the episode, Big Chief sits down with Matt Ray and Gregg Trishe, two key players behind the scenes at Sazerac, and they open a bottle of something truly special: the new Eagle Rare 12-Year Expression. They dive into what makes this age-stated bourbon stand out, how it builds on the legacy of the original Eagle Rare 10, and the barrel magic that comes with a couple extra years of patience...

让我们“说给你吃”，用声音唤醒味蕾的记忆。听着听着，你会发现，那些让你垂涎的美食，其实也藏着你走过的路、爱过的人、和不曾忘记的自己。

Wir nehmen Filme unter die Lupe, in denen das Essen mehr ist als nur Dekoration – es wird gekocht, geschlemmt, gestritten und geliebt. Von französischen Komödien über japanische Ramen-Western bis hin zu deftigen Dramen, bei denen die Küche das wahre Schlachtfeld ist. Mit Johannes Quirin, Genussmensch und kulinarischem Netzwerker, der immer auf der Suche ist nach den echten Lebensmitteln und den Menschen dahinter ist, und Dr. Daniel Kofahl, Ernährungssoziologe, der uns erklärt, warum wir beim Essen so ticken, wie wir ticken. Gemeinsam erkunden wir, wie Filme unsere Esskultur inszenieren...

In this moving, hilarious, and insightful memoir, Laurie Woolever traces her path from a small-town childhood to working at revered restaurants and food publications, alternately bolstered and overshadowed by two of the most powerful men in the business. But there’s more to the story than the two bold-faced names on her resume: Mario Batali and Anthony Bourdain.

No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.

In this utterly accessible yet comprehensive guide to wine, Ross will help listeners to understand the ins and outs of wine culture, from how to describe what they're drinking to finding the best bottle for their budget to picking the perfect red for a boyfriend's discerning parents. Told in her signature comedic voice, with personal anecdotes woven in among its lessons, Wine. All the Time. will teach listeners to sip confidently and make them laugh as they're doing it.

As historian Mark Essig reveals in Lesser Beasts, swine have such a bad reputation for precisely the same reasons they are so valuable as a source of food: they are intelligent, self-sufficient, and omnivorous. What's more, he argues, we ignore our historic partnership with these astonishing animals at our peril.

Stories of the fun, bizarre and often ridiculous, history of food. Join me as we explore The Fantastic History of Food.Contact me on foodhistorypod@gmail.comBecome a supporter of this podcast: https://www.spreaker.com/podcast/the-fantastic-history-of-food--3591729/support.

Anthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter - and many places beyond. In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives listeners an introduction to some of his favorite places - in his own words.

🌿 Embrace Family-Friendly Healthy Eating with Our Mediterranean Diet Cookbook! Dive into the vibrant world of Mediterranean cuisine with this comprehensive guide by Anna Roux, specially crafted for families. This cookbook features 68 delightful recipes that combine the essence of wholesome eating with joyful cooking. 🍅 Features Include: Diverse and Delicious Recipes: From energizing breakfasts to comforting soups, hearty main courses, satisfying pasta dishes, and nutritious grains and legumes, there's a meal for every family occasion in this collection. Family-Centric Cooking: ...

Upstream is an in-depth and timely look at salmon - one of the last wild foods on our table - for fans of Susan Orlean, Mark Kurlansky, and John McPhee. As the author travels to meet a variety of colorful people associated with this unique species, from Alaskan anglers to fish farm owners to four-star chefs, he reports on its remarkable place at the intersection of nature, commerce, cuisine, and human history.

When Molly Wizenberg married Brandon Pettit, he was a trained composer with a handful of offbeat interests: Espresso machines, wooden boats, violin-building, and ice cream-making. So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it but because the idea was so far-fetched she didn't think he would. Before she knew it, he'd signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly's assumptions about her marriage were about to change.

When listeners left Ruth at the end of Tender at the Bone, she was in Berkeley, California, working as a chef at the Swallow restaurant. Comfort Me with Apples picks up in 1978; Ruth is still living in a commune with her husband, Doug, but she’s decided to put down her chef’s toque and embark on a career as a restaurant critic. After a bumpy start (at the end of her very first on-the-job dinner, her credit card is unceremoniously rejected), she is soon visiting restaurants all over the world in search of a meal to write home about.

In Proof, Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze—and the effects of the latter. The people who make and sell alcohol may talk about history and tradition, but alcohol production is really powered by physics, molecular biology, organic chemistry, and a bit of metallurgy—and our taste for those products is a melding of psychology and neurobiology.

In this engrossing memoir, Marion Nestle reflects on how she achieved late-in-life success as a leading advocate for healthier and more sustainable diets. Slow Cooked recounts of how she built an unparalleled career at a time when few women worked in the sciences, and how she came to recognize and reveal the enormous influence of the food industry on our dietary choices.

Lola Milholland grew up in the nineties, the child of iconoclastic hippies. Her mom—energetic and intense at work and at play, whether at her job marketing for an agricultural co-op or paddling down a river, fat spliff in hand—had spent her life revolting against the strictures of her American and Filipino upbringing. Her dad, a child of the eastern Oregon desert, was a jovial documentary filmmaker and historian who loved to collect ephemera.