Podcasts about burma rivers

The Trip host Nathan Thornburgh would not be the first person to admit to falling deeply, darkly in love with the markets of Southeast Asia. There’s just something about the slurry of exhaust, sticky air and stickier rice, knockoff Premier League kits, fresh fruit, and dried worms, wild lime leaves, mango hawkers, and sausage mongers. They hit you in all the senses. They imprint on your brain. And nobody has helped Nathan and countless others decode that imprint and make sense of those markets more than Naomi Duguid—a guide, savant, author, and all-around bridge from West to East. Naomi basically invented a deeply popular genre of book: the wandering, anthropological journalistic cookbook. With classics like Hot Sour Salty Sweet, Burma: Rivers of Flavor, and Taste of Persia. Of all the places she could have settled on Earth, she settled in Chiang Mai, Thailand, where she lives half of the year. That’s why Nathan, oh so thirsty at the end of dry January, chose Naomi to help him break his fast with fermented sticky rice wine and that delightfully downmarket thing they call Thai whiskey, which is actually rum. Episode 30 Show Notes: Hot Sour Salty Sweet Burma: Rivers of Flavor Taste of Persia  Salt: A World History 

Welcome back to the Truly Myrtle podcast! Episode 66 is all about knitting along together and I'm chatting about swatching and finding the right size for your Timely cardigan before we start the KAL. Enjoy!MIDWINTER BASH KALWe're wrapping up today! I'll keep the thread open until Sunday afternoon (NZ time) so you can get your finished objects photographed and in the thread, and then I'll draw some winners for our amazing prizes. Thank you soooo much to our generous sponsors and to you for joining in and making this month more fun xxxSkein AustraliaSkeinzOutlaw YarnThe Yarn Queen NZHappy Go KnittyCircus Tonic HandmadeTIMELY KALWe're kicking off the Timely KAL tomorrow 1 July 2017! Head over to the thread to join in, show us your yarn and talk about swatching and which size fits you best.You can find the pattern here.If you've got questions about swatching, have a read of my recent mini-mag article about "how to swatch", hopefully it'll answer most of your questions.BURMESE COOKBOOKSThank you so much to Kathy and Jess who left me cookbook ideas! Here are the books they suggested to try:Burma: Rivers of Flavor by Naomi Duguid Charmaine Solomon's Complete Asian Cookbook which has a chapter of Burmese foods.And, there was a recent review of Burma Superstar on Design Sponge and it looks great.MUSICAs usual, my fabulous theme music is "casting on" by the very clever Mr Roberelli. I can thoroughly recommend all their albums :)

This week on A Taste of the Past, host Linda Pelaccio is joined by Canadian food writer Noami Duguid, who has authored seminal books such as “Seductions of Rice” and “Burma: Rivers of Flavor”. Tune in and hear what it’s like being an outsider in a foreign land and how Noami navigates cultures and communities to learn about the cuisine that lives amongst them. Find out how the politically oppressed people of Burma operate in their kitchens what makes their food simultaneously accessible and unique. From fish paste to garlic, discover the layered flavors of Burma and the delicious dishes that come from them. This program was sponsored by Hearst Ranch. “I’m always a beginner – wherever I am. I will never be an expert. All I’m trying to do is get my head in a place where I have some understand of what grows there, how people think about their food, how things are made, what’s important to them and what’s not important of them.” [3:43] “I didn’t want to talk about the people of Burma as victims because we think of victims as less than whole.” [9:00] “In Burmese culture, people use tea leaves in salad. They ferment them, use them fresh or dried.” [21:00] “My problem with breakfast in Burma is there are so many things I want to eat!” [26:50] “Food is an entry point – it’s a way of understanding how things work.” [28:30] — Noami Duguid on A Taste of the Past