Podcast appearances and mentions of Bee Wilson

This week, we're visiting the kitchens of everyday India to find the food behind closed doors with chef, food writer and broadcaster, Roopa Gulati,Brought up in Cumbria, Roopa spent 20 years as a chef in Delhi before she came home to advise on Rick Stein's India series for BBC2. She's a woman who knows how to find the story in everyday food, and Indian Kitchens is an extraordinary story behind the recipes of 12 different communities to find the food that makes up a nation. Bee Wilson raves about it, Tom Parker Bowles calls it a modern classic, Diana Henry says, 'The recipes are pure gold.' Pop over to Gilly's Substack for Extra Bites of Roopa and the recipe for the lamb in ginger and orange from her food moments. Hosted on Acast. See acast.com/privacy for more information.

Free Thinking looks at today's world with "a pinch of salt" tonight. From stories in the bible to desalination plants, preserving food to salt taxes: how does salt help us think about the past and present? We use phrases like "being worth your salt" or "dropping salt" meaning to spread rumours. With food writer Bee Wilson, materials scientist Mark Miodownik, the novelist and writer on folklore Zoe Gilbert and artist David Soin Tappeser. Plus, especially salty guest Baga Chipz. Matthew Sweet hosts.David Soin Tappeser, along with Himali Singh Soin, is one half of Hylozoic/Desires, whose exhibition Salt Cosmologies is at Somerset House in London until the 27th April.Producer: Luke Mulhall

If life sometimes feels hard, preparing meals DOESN'T HAVE TO.Your esteemed and enthusiastic hosts Simon Davis and Yumi Stynes would like you to know that cooking dinner doesn't have to be a time and energy suck! Just remember the things that you love to eat that are good for you.No less than this one!It's Adam Liaw's Tomato and Tuna - ON TOAST. 5 ripe tomatoes425g tuna chunks in spring water, drained½ cup good quality extra virgin olive oil, plus extra to drizzle¼ tsp dried oregano4 large, thick slices of sourdough½ cup loosely packed basil leavesChop the tomatoes, toss through with olive oil and tuna flakes, check for saltiness and add more if you like. (I have just been reading the amazing chapter on seasoning in Bee Wilson's amazing book The Secret of Cooking - and she has a lot to say about adding pepper! It's a distinctive and potentially flavour-changing seasoning, so maybe leave the pepper on the table for people to add their own.) Drizzle bread generously with olive oil and toast rather well so there are blackish bits. (Liaw uses a griddle pan, I would just use the toaster but aim for well-done.) Toss the basil leaves gently through the tuna mixture. Dollop your yummy tuna-tomato mix on top of the toast. Serve immediately. Hosted on Acast. See acast.com/privacy for more information.

Imorgon är det årets mörkaste dag. Många längtar efter ljuset, samtidigt som mörkret både inspirerar och skapar lugn vilken konstnärlig potential bor i mörkret? Lyssna på alla avsnitt i Sveriges Radio Play. Tomasdagen, 21 december, har i århundraden varit förknippad med myter och ingen dag kunde vara mer perfekt för historier om övernaturliga väsen och magi – mörkret var bränsle för berättelserna , precis som det kan vara idag. Filmskaparen Mia Engberg har gett ut essän "Mörkret som material" och den är radikal undersökning om det går att tänka sig film utan bilder, ett berättade där mörkret tar över. Vad har mörkret för innebörd för henne? Hur påverkar det henne som konstnär? Mia Enberg är gäst i dagens P1 Kultur!NY UTSTÄLLNING OM IKONOKLASMENS HISTORIADe senaste veckorna har vi sett bilder från Syrien, på välta statyer och sönderskurna porträtt. Det är en nästan obligatorisk ritual vid revolutioner - att monumenten över den föregående härskaren ska störtas i gruset. Att angripa bilder, som ibland kallas för ikonoklasm, tycks ha förekommit i alla tider och på Glyptoteket i Köpenhamn utforskar en ny utställning bildförstörelsens långa historia. Kulturredaktionens Mårten Arndtzén har varit där.HUR KOKADE FÖRFATTAREN VLADIMIR NABOKOV ÄGG?Har du någonsin undrat hur deckarmästarinnan Agatha Christies franska bönor smakar eller hur den amerikanska författaren Sylvia Plath gjorde när hon bakade en efterrättskaka med en burk tomatsoppa? De kulinariska begivenheterna och många fler finns i en ny engelsk bok "Sylvia Plaths´s Tomato soup cake" av den brittiska matskribenten Bee Wilson, som är en samling recept av kända anglosaxiska författare. P1 Kultur gav den till Annina Rabe, kulturskribent och litteraturkritiker med starkt intresse för matlagning. Tillsammans med Anna Hellsten gav hon ut ”Kris, kalas och kolhydrater” 2020.OSCARSVINNARE BARRY JENKINS OM SIN NYA STORFILM "MUFASA"För trettio år sedan hade Disney-klassikern "Lejonkungen" premiär, den andra mest sedda Disneyfilmen av alla. Den första filmen från 1994 handlar om lejonungen Simba, son till lejonkungen Mufasa som dödas av sin yngre bror Scar – nu har den nya haft premiär och här är det just Mufasas historia som berättas. Filmskaparen Barry Jenkins, som belönades med en Oscar för sin film "Moonlight" 2017, har regisserat "Mufasa" och kulturredaktionens Björn Jansson har intervjuat honom.KLASSIKERN: FARMOR I "FANNY & ALEXANDER"I veckans Klassiker har Katarina Wikars återigen sett om Bergmans "Fanny & Alexander" från 1982 och begrundar framför allt farmor Helena Ekdahl, i filmen spelad av den magnifika skådespelaren Gunn Wållgren. Rollen kom att bli hennes allra sista, Gunn Wållgren gick bort 1983, 69 år gammal.Programledare Lisa BergströmProducent Maria Götselius

Food writer Bee Wilson reflects on how cooking helped her manage grief, loss and dislocation after her marriage broke down, and what she learned from the experience.This interview first aired in January 2024.

For many of us, cooking is an annoying, boring chore. But the food writer Bee Wilson says there's a simple secret to an easier life in the kitchen, and it begins with the person who cooks.

Malala Yousafzai talks to Front Row about her new film Bread & Roses, which documents the fight for women's rights in Afghanistan after the Taliban takeover, alongside the director Sahra Mani.We hear from actress Rebecca Hall about haunting new BBC drama The Listeners. And what are the ingredients for writing about food? Is it an exact science or a literary art form? Food writer Bee Wilson and head chef of Quo Vadis Jeremy Lee chew over writers' recipes.Presenter: Samira Ahmed Producer: Sarah Jane Griffiths

This week we're traveling back to 1920s England with Wicked Little Letters! Join us as we learn about the real women who appear as characters in this movie, including Edith Swan, Rose Gooding, and Police Officer Gladys Moss! Sources: Audrey Cartron, Women in the Police Forces in Britain, 1880-1931, MA thesis, full text available at https://library.college.police.uk/docs/theses/CARTRON-Women-in-the-police-forces-in-Britain-1880-1931.pdf Sislin Fay Allen, National Archives: https://www.nationalarchives.gov.uk/education/resources/significant-people-collection/sislin-fay-allen/ History of Women in Policing, Manchester City Archives: https://gmpmuseum.co.uk/collection-item/history-of-women-in-policing/ "UK's First Asian Female Police Officer Remembered by Met Police," BBC, available at https://www.bbc.com/news/uk-england-london-55886983 "Wicked little letters: the Littlehampton libel case," The National Archives, https://beta.nationalarchives.gov.uk/explore-the-collection/explore-by-time-period/interwar/wicked-little-letters-the-littlehampton-libel-case/  Victor Bailey, review Bee Wilson, "Merely a Warning that a Noun is Coming," London Review of Books 40, no.2 (2018). https://beta.nationalarchives.gov.uk/media/images/edith-swan-indictment-first-t.max-1024x1024.format-webp.webp  https://www.findmypast.com/blog/history/wicked-little-letters Wiki: https://en.wikipedia.org/wiki/Wicked_Little_Letters  RT: https://www.rottentomatoes.com/m/wicked_little_letters  BBC Radio 1, "“F*****' BOOM!” Olivia Colman and Jessie Buckley on pigeon impressions and Wicked Little Letters," https://youtu.be/bdrRjdjkhpo?si=LbFtL_j55SCbYxqZ  

Bee Wilson, author of ground-breaking books First Bite, The Way We Eat Now and most recently, The Secret of Cooking on TastEd, the food charity which shows how teaching kids to taste in school can lead to them learning to eat more healthily.Click here for the Food Foundation Manifesto, and here for the Food Foundation Newsletter. Hosted on Acast. See acast.com/privacy for more information.

This episode is a chapter from Complicated Women by Bee Wilson, a new LRB audiobook, based on pieces first published in the London Review of Books. Wilson explores the lives of ten figures, from Lola Montez to Vivienne Westwood, who challenged the limitations imposed on women in dramatically different ways. In this free chapter, she describes the ways that Edith Piaf's life and art embodied the needs of her public, and how she became a symbol of postwar French resilience.Podcast listeners can get 20% off using the code POD20 at checkout.Buy the audiobook here and listen in your preferred podcast app: https://lrb.me/audio Hosted on Acast. See acast.com/privacy for more information.

On comfort food, the power of a wooden spoon, the only diet, rituals, crunch and the things we cook to anchor and soothe. Our book guest this week is The Secret of Cooking by Bee Wilson.Show notes, links and more will be sent to our paid subscribers shortly. We hope you enjoy listening to this episode. And Bee, if you're listening/reading - thank you for this book.Germaine and Sophie xThank you to our wonderful producer, Kristy Reading, for putting this and every episode together so beautifully.We acknowledge that the land on which we work and live is the traditional land of the Wiradjuri Nation (Sophie) and the Gadigal of the Eora Nation (Germaine). We pay our respects to Elders past and present and extend that respect to all First Nations people. Get full access to Something to Eat and Something to Read at somethingtoeatandsomethingtoread.substack.com/subscribe

In this episode - the last of the A series! - Alessandra, Neil and Sam take on listeners' suggestions to create quite the pot pourri mix of anchovies, alewives and avocados.If you have any suggestions for season ‘B' let us know! You can find A is for Apple on Instagram and X (Twitter) or email us at aisforapplepod@gmail.comUseful links and things mentioned in the episodeNeil Buttery, Knead to Know, Icon Books, out this September 2024!Fresh, (2022)Food Standard Agency Food additives British Food: a History, Scotch woodcockMarine Conservation SocietyNeil Cooks Grigson, To Make a Nice Whet Before DinnerOrtiz anchovies Sally Granger , The Story of Garum (2020)The Epic of Gilgamesh (c.2150-1400 BCE)William Shakespeare, The Taming of the Shrew (1594)Women in BeerElaine Dundy, The Dud Avocado (1958)Bee Wilson, Swindled: From Poison Sweets to Counterfeit Coffee (2008)Hannah Glasse, The Art of Cookery (1747) Elizabeth Raffald, The Experienced English Housekeeper (1769)Judith M Bennett, Ale, Beer and Brewsters in England (1996)William Langland, Piers the Plowman (1887)Charlie Taverner, Street Food: Hawkers and the History of London (2023)

This week, we're talking to friend of the show, Mark Diacono about his latest book, Vegetables.This is a book packed with ideas about how to get more from food from the land, a journey through the seasons which Ottolenghi calls 'simple, soulful, seasonal.' Bee Wilson calls it 'joyful', and Julius Roberts says it's 'an inspiring veg bible'. But for a gardener like Mark, it was Monty Don calling it 'a wonderful book, something truly inspiring and beautiful' that brought life to full circle.Head over to Gilly's Substack for Extra Bites from Mark. Hosted on Acast. See acast.com/privacy for more information.

Molly and Kate talk with prolific writer Bee Wilson about her new cookbook, The Secret of Cooking. Bee explains how she uses her past experience as an academic in her food writing to showcase its breadth beyond restaurants and recipes and what inspired her to write this cookbook. She shares why she settled on a thematic structure for the book, the recipe writing and testing process along with her varied influences and resources. She talks about bringing the joy back into cooking and why she believes that the golden age of home cooking is still to come. Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella MentionsBee WilsonWebsiteInstagram Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showThe Secret of Cooking by Bee WilsonConsider the Fork by Bee WilsonFirst Bite: How We Learn to Eat by Bee WilsonThe Way We Eat Now by Bee Wilson50 Ways to Cook a Carrot by Bee Wilson

I love VEG FRITTERS but the frying process is a drag.Bee Wilson is an English food writer and author of the column Table Talk. Her cookbook THE SECRET OF COOKING is genuinely wonderful and from it Simon and I have both drawn huge amounts of inspiration.400g potatoes, grated500g zucchini, grated1 small onion, finely diced1/2 clove garlic, finely gratedsalt, pepper and a soft herb like mint, chopped3 eggs75g self-raising flour (gluten-free = ok)Sprinkle the potato-zucchini mixture with a teaspoon of salt, toss then leave in a sieve while you prepare everything else.Turn the oven on to 180C.Add about 4 tbs of olive oil to each roasting pan and put in oven to heat.Combine all the other ingredients. Squeeze, wring and throttle the grated vegetable to get out as much liquid as possible. Mix it in with everything else, then portion out to fritter size portions (like a crumpet but thinner) into the hot oil, which should sizzle.Cook for 10 mins per side, check for doneness. Hosted on Acast. See acast.com/privacy for more information.

Whilst Steve has been discovering the Mercury Prize winning band The Last Dinner Party and enjoying Bee Wilson's fantastic cookbook, The Secret of Cooking, Charlotte is still adjusting to her new nose!!!! Follow us on Instagram and Facebook at Voyage Around My AGA and don't forget to leave a comment on your podcast platform if you are enjoying our podcast. --- Send in a voice message: https://podcasters.spotify.com/pod/show/voyagearoundmyaga/message

My guest today is Bee Wilson. In all honesty, Bee is one of the most interesting and thought provoking food writers and historians we've ever known.She is the author of 8 books about food and eating. Her books have won multiple awards, and she's won 5 Guild of food writers awards for her journalism. After over 20 years of food writing, this year she released her first cookbook, The Secret of Cooking, something she says she's dreamt of doing since the age of 8.She has been described by Yotam Ottolenghi as "the ultimate food scholar" and writes brilliantly about all aspects of our current food culture.She counts Nigella and Diana Henry as friends (and fans) and I so enjoyed getting to chat to her and hear her Desert Island Dishes. I hope you enjoy this one and thank you so much for listening. A huge thank you to our sponsor HG Walter for bringing the podcast to you this month - visit them at www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.

British food writer Bee Wilson's new book The Secret of Cooking also serves up secrets for stress-free living. Alongside recipes, there's encouragement to improvise, a very useful section on learning to cook by experimenting with a bag of carrots, and repurposing an unloved wedding ring. Bee cooked her way through divorce, rekindling her appetite for life. She's a campaigner for food education through the charity TastEd, and writes the "Table Talk" column for The Wall Street Journal.

When Bee Wilson's husband of 23 years left her, amidst the shock and grief, she wondered if she'd been paying attention to the wrong things: a lifetime of food and cooking suddenly acquired a new significance.

This week, we're all about discovering the secret of cooking—and exploring an iconic French Dish. First, Award-winning food historian Bee Wilson talks to us about her latest book, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. She talks about how to find the joy in cooking with real-world advice, from embracing your favorite kitchen tool to considering cooking as a remedy. She left us with her recipe for Magic Pasta with Mushrooms, Garlic Cream, and Wine. Then, food writer Sylvie Bigar takes us through an amazing culinary journey, exploring the history and culture of cassoulet and why she became so obsessed with the iconic French dish. Her book is Cassoulet Confessions: Food, France, Family and the Stew That Saved My Soul, and she left us with her recipe for Gateway Cassoulet.Broadcast dates for this episode:December 8, 2023 (originally aired)Celebrate kitchen companionship with a gift to The Splendid Table today.

My guest today is a food writer's food writer. Beloved by such luminaries as Nigella Lawson, Diana Henry and Yotam Ottolenghi, Bee Wilson may be a bestselling food writer and newspaper columnist (she has published seven books and currently writes the popular Table Talk column for the Wall Street Journal), but she is also a home cook with her own fair share of mess and imperfection. Bee understands the anxiety so many of us share around food and cooking it; And how getting a meal on the table is often about so much more than what that meal is.In her new book, The Secret of Cooking, Bee shares a lifetime of “cooking secrets” that will make even the most culinary phobic - by which I mean me! - feel a glimmer of interest in doing something with a recipe book other than read it.Bee joined me to talk candidly about how cooking brought her back to herself after the trauma of unexpected divorce and how she came around to seeing that separation as a gift. We also discussed overcoming disordered relationships with food, cooking as a love language, getting back in touch with your greedy inner child - and why everybody needs a spider! (Never one to overlook a shopping opportunity, I've already bought one!)If you loved this episode, you might also like my conversations with Aasmah Mir and marina Benjamin.* You can buy all the books mentioned in this podcast at The Shift bookshop on Bookshop.org, including The Secret of Cooking by Bee Wilson and the book that inspired this podcast, The Shift: how I lost and found myself after 40 - and you can too, by me.* And if you'd like to support the work that goes into making this podcast and get a weekly newsletter plus loads more content including exclusive transcripts of the podcast, why not join The Shift community, come and have a look around at www.theshiftwithsambaker.substack.com• The Shift (on life after 40) with Sam Baker is created and hosted by Sam Baker and edited by Juliette Nicholls @ Pineapple Audio Production. If you enjoyed this podcast, please rate/review/follow as it really does help other people find us. And let me know what you think on twitter @sambaker or instagram @theothersambaker. Hosted on Acast. See acast.com/privacy for more information.

Bookstore owner Celia Sack shares her list of notable cookbooks of 2023 — perfect for gift-giving. Yewande Komolafe connects the dots of her Nigerian past, visiting Lagos and returning with a new cookbook. Cooking through grief, food writer Bee Wilson keeps recipes simple and finds joy in the process. Artist and curator Suzanne Joskow collects cookbooks written by everyday people. At the farmer's market, Chef Jeremy Fox of Birdie G's shops in preparation for his Hanukkah(ish) collaboration dinner series.

For many of us, cooking is an annoying, boring chore. But the food writer Bee Wilson says there's a simple secret to an easier life in the kitchen, and it begins with the person who cooks.

This week, Gilly is with one of Britain's very best food writers, the author of First Bite and The Way We Eat Now, Bee Wilson.After years of writing about the psychology and history of food, this is Bee's very first cook book. It's packed with recipes for an easier life in the kitchen, as the sub title suggests, but the Secret of Cooking is not just a treasure trove of simple dishes, but how food can heal, as Bee learnt from her own experience after her husband left her in the summer of 2020.Head to Gilly's Substack for Extra Bites from Bee Hosted on Acast. See acast.com/privacy for more information.

The day that Jay Rayner came, the behind-the-scenes story at Fin Boys. Bee Wilson's favourite Cambridge food places. Food for the Planet with Cambridge Sustainable Food and Tristan Welch. Barista training. Fish stew ideas. With Matt Bentman, Alan Alder and Dr Sue Bailey.

Turns out the secret of cooking has nothing to do with hacks and recipes. It is, according to British author Bee Wilson, about overcoming all the parts of daily life that get in the way of making it pleasurable. Bee joins Jane and Liz to discuss her new book, The Secret of Cooking, and her pioneering research on how to successfully convince children to try and like new foods.   Sales and distribution by Lemonada MediaSee omnystudio.com/listener for privacy information.

Bee Wilson, in an extended interview, talks about writing her first cook book, and how her career as a food writer began. As part of National Coffee Week, advice on making the best of your coffee at home. A new Sri Lankan restaurant and take away opens. Weekly seafood popups in two local pubs and ideas for fish pie. Plus local food and drink news and jobs.

Charlotte and Amit dive into the story of microwaves and ask if they have enough power for a comeback. Around nine out of ten of us have a microwave in the UK, making it a trendy gadget. But most of us use it for reheating food or zapping a microwave meal. Amit Katwala and Charlotte Stavrou find out if we are missing a trick by not incorporating microwaves further into our cooking and delve into whether these gadgets can help us during the cost of living crisis. We meet MasterChef winner Tim Anderson who explains why he's a self-described ‘microwave evangelist' as he creates an emergency cookie for us in the studio. Alan Kelly, a professor in Food Science at University College Cork, tells us about the inner workings of microwaves and we trace the device's history, evolving from radar technology used in the Second World War. Food writer Bee Wilson, author of the new book The Secret of Cooking, charts how her mother's attitudes to microwaves changed through the years while Louis Platman, a curator at the Museum of the Home, tells us when microwaves began to appear in our homes. Producer: Emily Uchida Finch A Whistledown production for BBC Radio 4

There has been a boom in the market for plant-based foods and products that mimic meat in recent years. But that boom has hit a blip amid a cost of living crisis and increasing consumer worries about ultra-processed food, says Bee Wilson. Help support our independent journalism at theguardian.com/infocus

Ukraine's First Lady, Olena Zelenska, has given a very personal interview to the BBC 18 months after the Russian invasion and subsequent war in her country. In it, she speaks about having to live in a different location to her husband, President Zelensky, and her fears for her children's future. The BBC's Yalda Hakim joins Nuala McGovern. A male politician is calling for a Minister for Men. Nick Fletcher, the Conservative MP for Don Valley, believes that men face such serious difficulties in today's society that they need a specific champion. The second in our Rebuilding My Life series. When Martine Wright was rescued from the wreckage of a bombed Tube train on what became known as 7/7, her injuries were so severe that she could not be identified. Both her legs were amputated above the knee. Eighteen years on, Martine speaks to Nuala about her road to recovery, physically and emotionally. Past Lives is the directorial debut from the New York playwright turned filmmaker Celine Song. She tells the story of Nora and her childhood sweetheart, Hae Sung, who she left behind in Seoul when her family immigrated to Canada. But they reconnect years later in New York, when Nora is happily married - and grapple with what they are to each other now… and whether they missed their chance. Do you wish you cooked more but don't know where to start? Yotam Ottolenghi called Bee Wilson 'the ultimate food scholar'. She's the author of six books on food-related subjects. Now she's written her first cookbook, The Secret of Cooking: Recipes for an Easier Life in the Kitchen. Presenter: Nuala McGovern Producer: Lucinda Montefiore Opener 00:00 Olena Zelenska 01:40 Nick Fletcher 09:10 Rebuilding My Life - Martine Wright 24:29 Past Lives 37:35 Bee Wilson 45:51

This week Gilly is with journalist and author, Clare Finney whose new book, Hungry Heart is a memoir which unravels a tricky relationship with food. As she explores her own story with food, she unravels the complexities of British food culture in conversation with famous friends, Diana Henry, Bee Wilson and Gurd Loyal, academics and school friends. Head over to Gilly's Substack for Clare's Extra Bites. Hosted on Acast. See acast.com/privacy for more information.

We speak with Bee Wilson to follow the curious, contentious history of margarine back to its first invention. Turns out, we have Napoleon III to thank. 

Oscar nominee Cate Blanchett reflects on her life-changing role in Tár (1m25s), food writer Bee Wilson investigates the real impact of energy drinks on consumers (21m38s), and David Robson on what a ground-breaking study says about our power to shape our future selves (48m09s)

The screen legend and salad dressing philanthropist Paul Newman recorded hundreds of personal interviews before destroying the tapes. The surviving transcripts, worked into a recent memoir and documentary series, reveal a more complex Newman than his on-screen laconicism would suggest. Bee Wilson speaks to Malin Hay about Newman's mystique – his passivity, his domesticity and his irresistible blue eyes.Find Bee's article and further reading on the episode page: lrb.me/paulnewmanpodFollow our new Close Readings podcast on Apple Podcasts or Spotify, or wherever you get your podcasts. Just search 'LRB Close Readings'.Get in touch with the podcasts team: podcasts@lrb.co.uk Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we are going to do something a little bit different. A lot of you know that when we decided to make this podcast, the goal was to let us do all the dirty work when it comes to learning about ALL THINGS health, fitness and wellness. The goal was to let US search through what all the experts are saying, let US do the research and then in turn, we then teach it to the Livin' the Dream Team. We teach what is most applicable and helpful to you. So today, I'm going to touch on a few of the things I learned this week while on this path to being a life ong learner. Instead of a MASTERCLASS episode, where I break a topic down with a deep dive, I will give the cliff notes, highlights of what I've learned this week and then I'll attach the source from where the content came from in case you wanted to learn more. In this episode we talk about:1. How our ENVIRONMENT, the things we choose to surround ourselves with, the things we may not have control over, how our ENVIRONMENT shapes our health. 2. How making it harder on yourself to snack and harder on yourself to take those small sips, dips, licks and tastes throughout the day, can be extremely impactful to your weight management goals.3. We will teach you what the author of Atomic Habits,  James Clear's philosophy is on The four laws of behavior change. And how you can build and change habits in your life. As well as share three ideas he offered in his most recent newsletter that I thought we could really benefit from.4. I give you a rundown on 4 books that I just finished back to back. These books include; Salt, Sugar, Fat (How the food giants hooked us) by Michael Moss which came out in 2013, and then his sequel to the book Hooked (Food, free will, and how the food giants exploit our addictions) that came out 2021. Also The Hungry brain (Outsmarting the instincts that make us overeat) by Dr. Stephan J. Guyenet, and then the last book called The way we eat now (How the food revolution has transformed our lives, our bodies and our world) by Bee Wilson. They all did a phenomenal job at really breaking down the timeline of what happened with our food, our food care systems, and corporations that really took advantage (and are still taking advantage) of how our addictive and reactive and emotional brains work. If you're someone that struggles with your relationship with food in any way… I definitely recommend these books.References:Email for Accountability Club information:Damien.etffitness@gmail.comThe Doctor's Farmacy Podcast w/ Dr. Mark Hyman“How our ENVIRONMENT shapes our health.”https://podcasts.apple.com/us/podcast/the-doctors-farmacy-with-mark-hyman-m-d/id1382804627?i=1000591431618Book:“The Hungry Brain, Outsmarting the instincts that make us overeat.” by Dr Stephan J. GuyenetJames Clear, Author of Atomic HabitsPodcast w/ Dr. Peter Attia “The Drive”https://podcasts.apple.com/us/podcast/the-peter-attia-drive/id1400828889?i=1000591299495Newsletter: https://Jamesclear.com/3-2-1Eatdirtfood.comDiscount code (10% off entire order): DirtyDamien Brain.fm App(First month Free, then 20% off subscription)Discount Code: coachdamien_sdLinks:IG:@coachdamien_sd@damienrayevans@livinthedream_podcastYouTube:https://www.youtube.com/channel/UCS6VuPgtVsdBpDj5oN3YQTgFB:https://www.facebook.com/coachdamienSD/

Mark talks to writer Bee Wilson about the disconnect between politicians and food, why Finland and South Korea are places to pay attention to, and the palm oil controversy.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/beewilsonSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

Bee Wilson talks to Tom about palm oil, which can be found in everything from pot noodles to shaving foam. In its purest state, squeezed from the fruit and kernels of the oil palm, it has a deep red colour and rich fragrance. By the time it reaches our supermarkets, in ultra-processed foods and cosmetics, it's been refined, bleached, deodorised and relabelled, appearing in multiple different forms. Bee and Tom look at the reasons for its ubiquity, the consequences for those involved in its production and whether a sustainable palm oil industry is possible.Find more to read on the episode page: https://lrb.me/palmoilpodSubscribe to the LRB from just £1 per issue: https://mylrb.co.uk/podcast20bTitle music by Kieran Brunt / Produced by Anthony Wilks See acast.com/privacy for privacy and opt-out information.

你有收藏的习惯吗？你喜欢看“爱用品记录”吗？去别人家做客的时候，有没有过一个朋友曾经如数家珍，和你细细讲述每件宝贝的小史？物品可以让人窥见主人的品味和性情，反过来说，喜欢一件东西，想要占有，得到后又厌倦，或者因为空间狭小不得不割舍，这也是现代人相当熟悉的恋物周期。在这个疯狂消费的时代，单纯的恋物关系已不复存在，转变为另一种爱恨交织的纠缠。 本期「自由潜水」栏目，宝婷和何润哲请到了旅居京都的学者苏枕书，三人一同从风物的变化说起，聊了聊人和物之间的复杂情感：从春之海棠到夏之枇杷，对物候变化的敏感，来自于农耕文明的优良传统，演变为旧式文人的私房雅趣，至今仍在遗泽有心人。而枕书挚爱的古本纸质书，也在以另一种形式的物质性引诱着当代人。卷轴、毛笔、花瓶、手办、化妆品……被物包围的我们，也在被物形塑，当拉琴的手与琴弓几乎合二为一之时，人与物之间真的还有明晰的界限吗？我们在使用物品的时候，物品是否也在指引着我们？抽出古书的纸捻，每日擦拭桌面，承袭“惜物”这一接近失传的朴素美德，尊重物的主体性，或许能让我们接近几分物的灵魂。 【本期潜水成员】 苏枕书，爱好买书、读书、种花。著有《春山好》等多种。 宝婷，《不可理论》播客主理人，自由作者。（豆瓣和微博ID：tifanie） 何润哲，跳岛FM策划编辑，正在经历社会化的法语人。 【时间轴】 02:47 雨后的绣球、芭蕉叶开裂的那一天：记录物候是古已有之的传统 10:12 从月光的多重象征到桌椅的“名物学”：理解物，才能更好地理解古人的记述 28:06 聊聊收藏家的心态：有些人只在意搜集捕猎的过程，有些人则愿意守护 36:30 被纸书的物质性驯服：古书让人战战兢兢，也常给人惊喜 48:57 惜物：把西瓜皮做成凉菜的朴素美德 62:29 不要让生鲜超市和塑料包装剥夺了我们和食物的感官联结 68:33 纪念物：是人和物的相处赋予物灵魂 78:35 从“物哀”说开去：人和物的关系并不截然二分 【节目中提到的人名和作品】 影视作品 纪录片《京都人的私房雅趣》 韩剧《我的解放日志》（2022） 日剧《在爱的名义下》（1992） 人名 巫鸿 (1945-)，著名艺术史学家。节目中提到有关“水波纹”的探讨出自他的作品《重屏：中国绘画中的媒材与再现》。 扬之水 (1954-)，学者，长期从事名物研究。节目中提到她的作品《物色：金瓶梅读“物”记》。 邓云乡 (1924-1999)，著名红学家。节目中提到他的作品《红楼识小录》。 中村好文 (1948-)，日本建筑师、作家。代表建筑作品《三谷先生的家》，著有《住宅巡礼》。 书籍及文章 《纠缠小史》[英] 伊恩·霍德 《别想摆脱书：艾柯、卡里埃尔对话录》[法] 让-菲利浦·德·托纳克 编 《她来自马里乌波尔》[德] 娜塔莎·沃丁 《恶心》[法] 让-保罗·萨特 《逆流》[法] 若利斯-卡尔·于斯曼 《旧物的灵魂》郭婷 《穆斯林的葬礼》霍达 《卫报》2022年3月29日刊，“How we lost our sensory connection with food and how to restore it”by Bee Wilson 《天黑以后》[日] 村上春树 《我的宝贝》三毛 《别让我走》[英] 石黑一雄 《时尚的启迪》[英] 安格内·罗卡莫拉 【出品人】蔡欣 【节目编辑】何润哲 Yihang 【后期制作】广岛乱 【音乐】AURA.Pote 【视觉设计】孙晓曦 李旭照

Año Nuevo de 1872: el Emperador Meiji anuncia que a partir de ahora se puede comer carne roja. Año Nuevo de 1946: el Emperador Hirohito anuncia que no es un Dios. En el medio, la historia de cómo Japón cambió su sociedad y su comida. * Este episodio tuvo como fuentes principales los libros El hombre que salvó los cerezos, de Naoko Abe; Así es Japón, de Yutaka Yazawa; Sushi, Ramen, Sake, de Matt Goulding; Cuchillos, de Tim Hayward; El primer bocado, de Bee Wilson; El sabor del mundo, de David Le Breton; el texto The meat-eating culture of Japan at the beginning of westernization, de Zenjiro Watanabe y las películas Jiro, dreams of sushi, de Andrew Gelb y Kill Bill Vol 1., de Quentin Tarantino. * La música original es de Maximiliano Martínez y el diseño de la portada es de Pablo Corrado. Se utilizaron temas libres de derecho como cortina; gracias a Chris Haugen, Godmode, Aaron Kenny, Dan Lebowitz, NEFFEX y Esther Abrami, estén donde estén. * Gastropolítica es una serie escrita y narrada por Maxi Guerra para Funga, ecosistema de contenidos.

This week Sophie is joined by a special guest, food writer and journalist Bee Wilson, to discuss a hot topic. Resturants across the UK are now including calorie content alongside the dishes on their menu. Is this a positive step towards tackling a major public health crisis, or a grudgeworthy development?You can find Bee on Twitter @KitchenBeeFor morre information about Sophie and her writing please visit www.sophiehannh.com

El debate más sorprendente entre líderes de las dos grandes potencias de la Guerra Fría se dio en una cocina. O en una cocina ficticia, para ser más exactos. Kruschev contra Nixon. Comunismo contra capitalismo. Dos visiones irreconciliables hasta que aparece un vasito de Pepsi. * Este episodio tuvo como fuentes principales los libros Kitchen, de Banana Yoshimoto; El fin del Homo Sovieticus, de Svetlana Aleksiévich, La importancia del tenedor, de Bee Wilson, Gastro Obscura: A Food Adventurer's Guide, de Cecily Wong y Dylan Thuras y El banquete de los dictadores, de Melissa Scott y Victoria Clark; además del artículo El sueño de la cocina propia, de Juan Forn. En el sitio de la BBC se puede encontrar la transcripción del debate entre Kruschev y Nixon. Por los vínculos entre Kendall, Nixon y el Golpe de Estado en Chile recomiendo el trabajo de Peter Kornbluh para el Centro de Investigación Periodística (Ciper), también disponible en línea. * Nefeli Forni Zervoudaki leyó el texto de Banana Yoshimoto y Cecilia Bonino el de Svetlana Aleksiévich. La voz que narra el ataque al Palacio de la Moneda es del periodista Jaime Vargas. La música original es de Maximiliano Martínez y el diseño de la portada es de Pablo Corrado. Se utilizaron temas libres de derecho como cortina; gracias a Chris Haugen y Dan Lebowitz, estén donde estén. * Gastropolítica es una serie escrita y narrada por Maxi Guerra para Funga, ecosistema de contenidos.

Partnerem odcinka jest BookBeat: https://www.bookbeat.pl/?promocode=dtp Skorzystajcie z naszego kodu "DTP" aby dostać 30 dni pakietu premium za FREE!W 181 Epizodzie Dwóch Typów włamuje się do Twojego domu by ugotować rosół (0:00).Długa wędrówka typowego protagonisty RPG po rosół i dyskusja o Trzeszczanach przebijająca czwartą ścianę (2:57).Rosołu nie będzie - tylko dzięki dwóm osobom, które ukradły kury (8:39).Typowy pomysł na książkę kryminalną i plakat komedii romantycznej - Pięć Niosek i Kogut (12:18).Fryderyka i Popkillera za najlepszy album rapowy otrzymuje Gracjan Roztocki (18:01).Jeden prosty sposób na szybkie znalezienie przez Policję ukradzionych rzeczy (21:20).Matura z Polskiego, czyli jak używać młodzieżowych słów pisząc o Panu Tadeuszu (24:30).Koncept chess boxingu, tylko z egzaminem maturalnym (27:50).Matura 2022: Najkrótsza Definicja Człowieka i Lalka (29:11).BookBeat - najłatwiejszy pomysł na przygotowanie się do matury (30:53)."The Way We Eat Now" autorstwa Bee Wilson - świadome jedzenie kluczem (31:54)."The Way We Eat Now" - dostępność jedzenia, kryzys napojów oraz wody i niezauważalny cel diet (40:12)."W ogóle mnie nie słuchasz!" autorstwa Kate Murphy - jak coś powiedzieć w społeczeństwie gdzie nikt się nie zatrzyma by nas posłuchać (1:01:44)."W ogóle mnie nie słuchasz!" - jak kogoś wysłuchać by móc coś powiedzieć (1:10:48).Łoś na dachu galerii i beef Mławy z Elblągiem (1:20:15).Jak duży może być łoś, słoń, łoń lub SŁOŚ ? (1:27:51).O dziku, który pozbawił dzieci pierogów i okradł bank (1:30:38).Kto spotyka w lesie dzika chcącego pierogi, a nie umie wejść na drzewo to ma przerąbane (1:36:55).Front atmosferyczny dzików - tym razem trafiły na kanapę w Hagen i walczyły w Dębicy (1:40:45).Dziki niedługo zaczną kraść nam pracę, ale jak na razie wsiadają do tramwajów w Olsztynie (1:55:21).Kontrowersyjna zmiana imienia dzika (2:04:20).Jedyne miejsce, gdzie jeszcze nie było dzika (2:09:59).

Proeven, horen, zien, ruiken, voelen: nergens gebruiken we onze zintuigen zo veel als bij eten. Maar de moderne mens heeft de functie van veel van onze zintuigen uitbesteed aan de voedselindustrie, en dat komt die industrie bijzonder goed uit. Lees hier het artikel: https://decorrespondent.nl/13264/voorgesneden-mango-en-bezorgmaaltijden-stompen-onze-zintuigen-af-tijd-om-bij-zinnen-te-komen/39943677752880-8f444d03 *** Nieuw: de Correspondent-luisterapp! Vanaf nu kun je voor de beste en meest privacyvriendelijke luisterervaring terecht in de Correspondent-app. Ontdek 500+ shows en verhalen en ga in gesprek met je favoriete correspondenten. Download de app snel in de app-store! Geen lid? Maak ook onafhankelijke journalistiek mogelijk en krijg toegang tot de app: corr.es/wordlid. *** Productie : Julius van Ijperen en Jacco Prantl Voor vragen, opmerkingen of suggesties mail naar post@decorrespondent.nl

Subscribe Apple | Google | Spotify | Stitcher | iHeart   Support The Daily Gardener Buy Me A Coffee    Connect for FREE! The Friday Newsletter |  Daily Gardener Community   Historical Events 1904 Birth of Salvador Dalí, Spanish surrealist artist. Educated in Madrid, Salvador was a son of Catalonia, and he never lost his love for the beauty of his homeland. Early in his career, Salvador gravitated toward surrealism. By 1929, Salvador Dali was regarded as a leading figure in the art form.  Like Sigmund Freud, Salvador Dalí used the landscape to metaphor the human mind. He once said about the coastline of his beloved Catalonia, I personify the living core of this landscape. Today, two museums are devoted to Salvador Dalí's work: the Dalí Theatre-Museum in Figueres, Spain, and the Salvador Dalí Museum in St. Petersburg, Florida. And in 2020, the Marie Selby Botanical Gardens in Sarasota, Florida, presented Salvador Dalí: Gardens of the Mind. The exhibit's centerpiece was Flordalí, a fantastically-colored series of flower lithographs from 1968. In Flordali, Salvador created imaginary surrealist enhancements to favorite blossoms. He made Dahlia unicorns, which feature a twisted horn in the middle of the bloom.  Lilium musicum has vinyl records and sheet music for petals. Pisum sensuale is a sensory plant with fingers with painted nails and voluptuous lips. Panseé (Viola cogitans) is a self-portrait with pansies for the eyes and mouth.    1907 On this day, the American botanist Nathaniel Lord Britton was in Nantucket preparing for a lecture on plant protection. Nathaniel had brought along fifty colored lantern slides from the Van Brunt collection to use in his presentation. Nathaniel and his wife co-founded the New York Botanical Garden in the Bronx, New York.  Nathaniel's time in Nantucket was brief - only for a day - but he wrote these observations in a letter about his trip. [On Nantucket] The mayflower is the most abundant of spring wildflowers, carpeting the moors on the south side of the island and lending a rich, spicy fragrance to the ocean breezes that sweep over these exposed tracts. It is in less danger from picking than from the surface fires, which are common occurrences in spring.  The later blooming wildflowers suffer more or less at the hands of summer tourists, but I was glad to observe that the residents of Nantucket as a whole are keenly alive to the importance of preserving the natural beauties of the island and carefully guard the localities for many rare plants, especially the Scotch heather and the two European heaths (Erica cinerea and E. tetralix) which occur there.   1923 On this day, a schoolyard garden reported outside of Lochness gave the following update, As sheep are constantly breaking into the garden work has been stopped till the walls are rendered sheep-proof.   This little entry was discovered by the modern-day owner of the property Katharine Stewart, and she shared it in her delightful month by month garden book called A Garden in the Hills (2006).  Katharine reflected on the journal entry regarding the sheep and wrote, I know exactly what he meant. More than sixty years later, the sheep, the more agile variety, are still sometimes managing to leap over the wall, where the superimposed netting has given way. That can mean goodbye to all the summer lettuce and the winter greens, not to mention the precious flowering plants and all the work that went into producing them.   The little school in the Scottish highlands closed in 1958. A few years later, Katharine and her husband, Sam, bought the property known as the croft at Abriachan near Loch Ness. There, Katharine began her writing. Reflecting on her first days in the garden at the croft, Katharine wrote, When we arrived, wild raspberries, willowherb, and sweet cicely had largely taken over. To bees and butterflies and to many kinds of birds, this was paradise! For us, it held all the thrill of uncharted territory. Every day a fresh discovery was made. Even now, I come on surprises each summer. Digging [has] revealed many other interesting things-worn-out toys, pieces of pottery, a pile of school slates from a dump against the top wall, evidently discarded when jotters came in-and, most interesting of all, several 'scrapers' dating from prehistoric times.  Meanwhile, I often imagine my predecessors here looking on the same outline of hills, the same scoop of the burn in the hollow, listening to the same sounds of lark and owl, the bark of deer, and many more long gone-the howl of wolf, maybe the growl of bear. The heather would have been their late summer delight, making drinks of tea or ale, thatching for their roofs, and kindling for their fires.  Sometimes envy them the simplicity of their lives, though the hardships must have been great. They didn't have a Christmas to celebrate, but they knew all about the winter solstice, and they must have been happy to see the bright berries on the holly, as we do today.   Late in life, Katharine Stewart went on to become a teacher and then her town's postmistress. She died in 2013 and is survived by her daughter, Hilda.   1940 Birth of Margaret Visser, South African-born writer, and broadcaster who lives in Toronto, Paris, and southwest France. Margaret writes about history and anthropology and the mythology of everyday life. She once wrote, Salt is the only rock directly consumed by man.  It corrodes but preserves, desiccates but is wrested from the water. It has fascinated man for thousands of years not only as a substance he prized and was willing to labour to obtain but also as a generator of poetic and of mythic meaning. The contradictions it embodies only intensify its power and its links with experience of the sacred.   Grow That Garden Library™ Book Recommendation The Little Library Cookbook by Kate Young This book came out in 2018, and the British food writer and author Bee Wilson gushed, What a joy this is for hungry readers everywhere: stylish, fun, and clever. If there is comfort food, there is also comfort reading, and The Little Library Cookbook is it. The publisher writes, Would you like to taste Paddington Bear's marmalade? Or a clam chowder from Moby Dick? You'll learn how to prepare the afternoon tea served at Manderley and decadent tarts the Queen of Hearts would love—all while reading food-related excerpts from your favorite books. Kate Young was inspired to write this book based on her amazing food blog called The Little Library Café. In The Little Library Cookbook, Kate offers over 100 recipes inspired by beloved works of fiction. There are dishes from classics and contemporary bestsellers with stories for people of any age. Among many others, you will find Turkish delight from Narnia, Mint Juleps from The Great Gatsby, Bread and Butter Pudding from Atonement, Curried Chicken from Sherlock Holmes,  Pancakes from Pippi Longstocking, Coconut Shortbread by Sarah Perry's The Essex Serpent,  Black Ice Cream from The Hundred and One Dalmations, Cinnamon Rolls from Donna Tartt's The Goldfinch, Spaghetti and Meatballs from The Godfather, Apple Pie from The Railway Children, and Honey Rosemary Tea Cakes inspired by Winnie the Pooh. This book is 320 pages of food in fiction brought to life by the sweet, funny, and intrepid blogger, cook, caterer, and writer Kate Young. You can get a copy of The Little Library Cookbook by Kate Young and support the show using the Amazon link in today's show notes for around $15.   Botanic Spark 1894 On this day, Bovina ("Bo-VYE-na"), Mississippi, reported a case of turtle hail. Newspapers said that during a severe hailstorm, a six-inch-by-eight-inch gopher turtle, fell to the ground, completely encased in ice, at Bovina, which is located about seven miles east of Vicksburg in western Mississippi.    Thanks for listening to The Daily Gardener And remember: For a happy, healthy life, garden every day.

This month, our host Shahidha Bari is joined by food writer Bee Wilson and Tom Tivnan, managing editor of the Bookseller, to delve into the fascinating, complex and endlessly enjoyable genre of food writing. In this episode, Shahidha and our guests discuss the role the pandemic has played in the role of the cook book in our society, the controversial participation of celebrities in the genre and the influence of famous campaigners battling food poverty.

In ​The Woman Who Buried Herself (Hazel Press) Alys Fowler takes us deeper and deeper into, and under the soil, until there is no longer a separation. This story emerged like a fairy tale told to her during long hours daydreaming whilst weeding, in a sense it is her garden's own tale which ventures into mythic realms, exploring the seen and unseen, mysteries of science, the animal and the organic in consciousness of life and love.Fowler was reading from the book and in discussion with Bee Wilson, LRB contributor and the author of the recent The Way We Eat Now (Harpercollins). See acast.com/privacy for privacy and opt-out information.

Food, glorious food! Join Louise and DMR as they stuff their ears with food-related podcasts and recommend the shows you should be listening to... whilst munching on a delicious snack. We also meet and chat with the hosts of https://gastropod.com/ (Gastropod), Cynthia Graber and Nicola Twilley. And we finish off the episode with extra podcast recommendations we found during our search plus we share recommendations from some of our listeners. Follow us on Twitter and Insta (@podpodworld) or check out https://www.podworld.fm/ (our website) and send us feedback or any suggestions on what genres we should be covering next! Also, record your recommendations and send them to us as voice notes and we might include them in a future episode! --- episode notes --- Here's a list of all the podcasts that we recommend and talk about in this episode (in order of when we mention them): Part 1 (Podworld's top 4 food podcasts):  https://podcasts.apple.com/gb/podcast/future-food/id1400395761 (Future Food) (Louisa Burwood-Taylor); https://podcasts.apple.com/gb/podcast/table-manners-with-jessie-ware/id1305228910 (Table Manners with Jessie Ware) (Jessie Ware); https://podcasts.apple.com/gb/podcast/desert-island-dishes/id1249306478 (Desert Island Dishes) (Margie Nomura); https://podcasts.apple.com/gb/podcast/off-menu-with-ed-gamble-and-james-acaster/id1442950743 (Off Menu with Ed Gamble and James Acaster) (Plosive Productions) Part 2 (guest interview): For this episode, our guests are Cynthia Graber and Nicola Twilley, the hosts of https://gastropod.com/ (Gastropod). During the interview, Cynthia and Nicky recommend the following podcasts: https://podcasts.apple.com/gb/podcast/radiolab/id152249110 (RadioLab) (WNYC Studios); https://podcasts.apple.com/gb/podcast/planet-money/id290783428 (Planet Money) (NPR) and they also recommended a book called https://www.amazon.co.uk/Consider-Fork-History-How-Cook/dp/0141049081/ref=sr_1_1?dchild=1&keywords=consider+the+fork&qid=1620051369&sr=8-1 (Consider the Fork) by Bee Wilson. You can follow Gastropod on Twitter and Insta (@gastropodcast) or keep up to date via their website (www.gastropod.com). Part 3 (extras): https://podcasts.apple.com/gb/podcast/out-to-lunch-with-jay-rayner/id1455111316 (Out to Lunch with Jay Rayner) (Somethin' Else); https://podcasts.apple.com/gb/podcast/home-cooking/id1503149669 (Home Cooking) (Samin Nosrat & Hrishikesh Hirway); https://podcasts.apple.com/gb/podcast/the-food-programme/id342927791 (The Food Programme) (BBC Radio 4); https://podcasts.apple.com/gb/podcast/christopher-kimballs-milk-street-radio/id1158889592 (Christopher Kimball's Milk Street Radio) (Milk Street Radio); https://podcasts.apple.com/gb/podcast/the-msg-pod/id1539910980 (The MSG Pod) (MiMi Aye and Huong Black); https://podcasts.apple.com/gb/podcast/eat-sleep-wine-repeat/id1397026111 (Eat Sleep Wine Repeat) (Janina Doyle); https://podcasts.apple.com/gb/podcast/food-behind-bars/id1555038579 (Food Behind Bars) (Second Window). Listener recommendations:  https://podcasts.apple.com/gb/podcast/the-empty-bowl/id1436070940 (The Empty Bowl) (Justin McElroy); https://podcasts.apple.com/gb/podcast/delicious-ways-to-feel-better/id1428704212 (Deliciously Ella)https://podcasts.apple.com/gb/podcast/lex-fridman-podcast/id1434243584 ( )(Deliciously Ella); https://podcasts.apple.com/gb/podcast/off-menu-with-ed-gamble-and-james-acaster/id1442950743 (Off Menu) (Plosive Productions). Credits: This episode of Podworld was produced and edited by Louise Blain (https://twitter.com/Shiny_Demon (@shiny_demon)) and David Maher Roberts (https://twitter.com/dmrpod (@dmrpod)). Graphics by Dylan Channon. Research by Ella Maher Roberts. Theme music by Dan Phillipson (via Premiumbeat) additional music via Artlist.io. Podworld is supported...

Hello! Welcome to another episode of our podcast!The structure you see on the image, is a "yakhchal" an ingenious Ancient Persian structure that creates really cold storage larders, in the middle of the baking hot desert! What could call itself the first ice cream cup was found in Egypt in a tomb from the Second Dynasty (2700 BC). This was a kind of mould, consisting of two silver cups, one of which contained snow (or crushed ice) and the other cooked fruit. “Icehouses”, where snow was stored and ice deliberately formed, were undoubtedly an extremely ancient invention. Around AD300 in India they found a way to manufacture cheap ice: Porous clay pots containing boiled, cooled water were laid out on top of straw in shallow trenches; under favourable circumstances, thin ice would form on the surface during winter nights which could be harvested and combined for sale.Of course ancient Persians by 400BC have mastered the art and technique of creating ice in the deserts of Iran for their needs ie storing food and for pleasure in form of iced drinks! This practice requires an ingenious structure called a yakhchālThe emperor Nero had snow and ice transported from mountains or volcanoes such as Mount Etna, these natural ice being stored in ice-boxes and buried in wells to be preserved. Nero also feasted his guests with crushed fruit with honey and snow, practices that Seneca found very expensive.How long have these sorbets and frozen fruits been eaten ? Historians remain silent on the subject. It seems that these icy preparations lasted in the Middle East but not in the West.In China in the 16th century B.C.E under the Shang Dynasty we are told that the emperor revelled in granites made of snow, milk and spices. Chinese had developed a process where they managed to freeze ice cream by using salt and salpeter (nitre) to lower the freezing point of ice. King Tang (c. 1675 – 1646 BC), had 94 ice men who helped to make a dish of buffalo milk, flour and camphor. During the Tang Dynasty an elegant drink was recorded which consisted of goat, cow of buffalo milk cooked with flour and camphor and then placed in iron containers and buried in snow or ice.The legend said that Kublai Khan founder of the Yuan dynasty, loved to drink milk, and would add ice to the milk to make it last longer during the summer. He also added preserves and jam to his favourite icy drink, creating the first "prototype of ice cream let's say. Kublai Khan issues a decree that anybody except the royal family can make ice cream in order to keep production process private.the famous Italian traveller of the middle ages, Marco Polo met Kublai Khan and had the honour of enjoying the royal treat. After leaving China, Marco Polo brought the technique of making ice cream back to Italia. Marco Polo is often recognized for bringing knowledge of Chinese ice cream techniques to Italy where it was perfected, but it seems clear that news about ice cream has travelled to Europe from the Arab world, also via a number other sources.The Arabs called it "Chinese snow". It was called "Chinese salt" by the Iranians/Persians. Ancient Greeks and the ancient Romans, of the upper classes, used this white powder, dissolved in water, to cool their wines. It was an expensive commodity, fairly rare and difficult to find, and its use appears to have been limited only to the cooling of bottles of wine at important dinners. Yes we are talking about saltpetre or potassium nitrate!Saltpetre cools water by producing an endothermic reaction. This is a chemical reaction whereby, as it dissolves, the saltpetre literally pulls the heat out of the water as part of that process, thus lowering the temperature of the water. For this reason, there is a limit to how cool the water can become.From the Greeks and the Romans this method was passed on, or perhaps rediscovered and improved by Persians and Arab physicians. Visitors from Europe to the East were struck by the wonderful sherbets and chilled syrups. Pierre Belon was a Frenchman ,traveller, naturalist and writer who visited the Middle East in the 16th century, at the height of the Ottoman Empire (and their emperors or sultans that had a very sweet tooth!) He marvelled at the sweet cold drinks: 'Some are made of figs, others of plums, and of pears and peaches, others again of apricots and grapes, yet others of honey, and the sherbert-maker mixes snow or ice with them to cool them;In Persia, sherbets were made from lemon, orange or pomegranate juice. First the fruit is squeezed through a silver strainer; then sugar was added, and water to dilute; finally, ice was piled in.This technique was later captured in the Persian text Ain I Akbari (“Institutes of Akbar”, c. 1600) by Abul Fazl 'Allami. Reading from its translation: Saltpetre, which in gunpowder produces the explosive heat, is used by his Majesty[Akbar] as a means for cooling water, and is thus a source of joy for great and small. Saltpetre is a saline earth. They fill with it a perforated vessel, and pour some water over it, and collecting what drops through, they boil it, clean it, and let it crystallize. One sér of water is then put into a goglet of pewter, or silver, or any other such metal, and th emouth closed. Then two and a half sérs of saltpetre are thrown into a vessel, together with five sérs of water, and in this mixture the goglet is stirred about for a quarter of an hour, when the water in the goglet will become cold. The price of saltpetre varies from ¾ to 4 mans per rupee.The first “ice cream” on the American continent was the Paila, a tradition in Pre-Columbian Ecuador. The Caranquis (or Caras), before being conquered by the Incas, sent expeditions to bring blocks of ice and snow down from the top of the volcano Imbabura, wrapped in thick layers of straw and frailejòn leaves, for thermal insulation. The ice cream was then made by filling a large cauldron (called a “paila”) with ice, snow and fruit juice (and sometimes milk), and mixing vigorously until the juices and ice froze together. Using this ancestral technique, gradually perfected over centuries, helados de paila are still prepared traditionally today in some places in Ecuador, especially in the modern town of Imbabura.In 1689, the Sicilian Francesco Procopio del Coltelli opened the first café in Paris, Le Procope. He not only served coffee there, but also over a hundred different sorbets and ice creams. All the good Parisian society is rushing into it, including the “quality ladies”, which was not done until then. And if they dare not leave their carriage, a valet brings them. In 1720, he invented frozen mousses by adding whipped cream to his ice creams: these “Chantilly ice creams” immediately became fashionable. In the 18th century, glaciers multiplied in Paris and consumption now spreads throughout the year. Ice creams are served in cups or in bricks, molded in fruit, egg cups, glasses.The French Revolution will not kill the ice cream. On the contrary, it democratizes them. Glacier then became a profession in its own right and ice cream makers invaded French homes.By the mid-1700's, sweet ices were a common food. Sorbetto sellers walked through Naples, selling ice cream in all sorts of flavours, including sweet orange, bitter cherry, muscat pear and jasmine. It was made & carried in a sorbettiera – a tall container with a metal lid, inside a bucket of ice & salt. The salesman would spin the sorbettiera around inside the bucket every few minutes, to keep it creamy as it froze. Every so often, they'd stir the ice with a wooden spatula. Sorbetto was the catch-all Italian word for ice cream back then, rather than gelato.All this and much more on the episode today!Resources and further reading:"Consider the Fork: A History of How We Cook and Eat" by Bee WilsonISBN: 9780141049083How Ice Cream Got Its Conehttps://www.seriouseats.com/2019/06/ice-cream-cone-history.html The Delicious History of Ice Cream:https://medium.com/@andersoncuellar/the-delicious-history-of-ice-cream-6a75938630f0 Martini Fisher Ancient History of Ice Cream: https://martinifisher.com/2020/10/30/the-ancient-history-of-ice-cream/ Saltpetre: Regency Refrigeration:https://regencyredingote.wordpress.com/2013/08/09/saltpetre-regency-refrigeration/ Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

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Poor nutrition and obesity are setting records globally despite abundant healthy choices at restaurants and grocery stores. In her new book food writer Bee Wilson looks at the paradox of the modern diet. See acast.com/privacy for privacy and opt-out information.