Titres dans Nourriture et vin

Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on ...

Every week, Milk Street Radio travels the world to find the most fascinating stories about food—a detective who tracks down food thieves and a look inside the most famous (and often scandalous) restaurant kitchens—and interviews with culinary icons such as José Andrés, Padma Lakshmi, Jacques Pépin, and Marcus Samuelsson. And on Milk Street Radio you can always find the unexpected: the comedian who ranks apples using an elaborate 100-point system, the scientists who study if vegetables have souls, and the journalist who reveals the world’s 10 biggest food lies. We also answer our ...

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NATIONAL BESTSELLER The author of The Potlikker Papers: A Food History of the Modern South tells his own story this time. Of growing up in a house wrecked by violence and a South haunted by racism. And of how his search for home led him to find escape and belonging through food. Until he...

Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.

From Christmas music to gifts and food, as well as a look back through the country's rich and troubled history through the perspective of the festive season, this beautiful and powerful book introduces listeners to Ukraine's unique Christmas traditions. In a country where East and West meet, this is a fascinating and unmissable guide to capturing the spirit of one of the most important times of year and a powerful reminder of the strength of holding on to your culture and beliefs, even as others try to take everything from you.

No matter where you are in the world, the morning after a night of celebration feels remarkably the same. The heavy head, the dry mouth, the uneasy stomach, and that vague sense of regret — together they make up one of the oldest and most relatable human experiences: the hangover. But how different cultures respond to this shared misery tells us more about humanity than any scientific explanation ever could.

Part memoir, part manifesto, in Eat Like a Fish Bren Smith—a former commercial fisherman turned restorative ocean farmer—shares a bold new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial...

From the deserts of the Southwest to the shining Atlantic Coast, the USA is as sweet as it gets. In this tour de food, B. Dylan Hollis takes you on a delicious road trip featuring everything from the coffee-crazed creations of the Pacific Northwest to the larger-than-life sheet cakes of Texas. A...

At 47, Mark Greenside, a glass-is-half-empty native New Yorker living in California, unwillingly went to Brittany, and to his great amazement and surprise fell in love with the place and its people. Then, because love makes you crazy and do crazy things, he borrowed money from his mom and bought a 120‑year‑old farmhouse in Plobien, a village of 500 people.

Are you tired of dieting and wish you could finally lose weight? Do you fear you will stay stuck forever repeating the same cycles and never reaching your goals? Do you dream of being able to move easily without pain? Wondering if you’ll ever feel confident again? Scared to start another diet... and fail.. yet again…? I am so excited you're here! This podcast will help you find peace around food, freedom from guilt and restored confidence in yourself. Imagine experiencing renewed energy to enjoy your day while weight loss happens naturally. Hi, I'm Robyn. A wife, Mom, Nana Jesus lover,...

When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.

The Pedant in the Kitchen is a perfect comfort for anyone who has ever been defeated by a cookbook. The Pedant's ambition is simple. He wants to cook tasty, nutritious food; he wants not to poison his friends; and he wants to expand, slowly and with pleasure, his culinary repertoire.

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape.

Best known as the host of Fox's Hell's Kitchen and Kitchen Nightmares, Gordon Ramsay is one of the most driven, successful, and irate chefs around. He has thrown Hollywood actresses out of his restaurants and is notorious for his anger, but his food has been served to numerous heads of state, and he is one of only three chefs in England whose restaurant is rated at three Michelin stars. Sometimes hilarious and frequently heartbreaking, this is Gordon Ramsay’s full life, from tenements and poverty to top-notch restaurants and fame.

In this authoritative but light-hearted account of beers gone by, archaeologist Tate Paulette brings the famous "land between the rivers" back to life in vivid detail. We meet not only the beers of ancient Mesopotamia, but also the people who brewed them and drank them, the places where these people lived and worked, the taverns and temples and tombs where they did their drinking, the stories they told about beer, their preferred styles of drinking, their brewing equipment and drinking paraphernalia, the gods and goddesses who governed their lives and who were also partial to a drink.

Chocolate is one of the most popular food items around the world. While most of us today consume it in the form of candy, desserts, and sugary drinks, chocolate has taken many forms as it traveled from its ancient Mesoamerican roots to the 21st century. In the eight lectures of The History of Chocolate, you’ll join author and food historian Sam Bilton to trace the long and winding journey of a food that is so much more than just a sweet treat.

Eating is about more than satisfying our hunger. It's also about the environment, social justice, personal development, and sustainable living. Many Americans already know this. We're eating less red meat and more organically produced foods, and most restaurants offer vegetarian options. But do we really know the truth about mechanized animal farming and slaughterhouses, herbicide and pesticide use, and labels that promise "Certified Humane"?

In this beautiful and practical guide, Martha Swales makes it easier than ever before to start growing your own slice of nature with her collection of fool-proof projects. You don’t need expensive tools or equipment, Martha’s approach is all about getting outside, trying something new and watching the magic of nature take its course.

The follow-up book to the hugely best-selling Nourishing Traditions, which has sold over 500,000 copies, this time focusing on the immense health benefits of bone broth by the founder of the popular Weston A Price Foundation. Nourishing Broth: An Old-Fashioned Remedy for the Modern World...