British writer
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4 episodes with Claudia Roden
5 episodes with Claudia Roden
2 episodes with Claudia Roden
4 episodes with Claudia Roden
2 episodes with Claudia Roden
5 episodes with Claudia Roden
4 episodes with Claudia Roden
2 episodes with Claudia Roden
2 episodes with Claudia Roden
Today I am in conversation with Jill Norman – author of several books, and editor at Penguin. She very kindly talked to me about Jane Grigson and the book English Food at the start of this season. Well, Jill is on the podcast today to talk about her new book The English Table.We talk about service a la française and a la russe, important food writers throughout history like Hannah Woolley and Claudia Roden, the origins of fish and chips, and the time she met Dorothy Hartley, amongst many other thingsIf you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Jill's websiteThe English Table by Jill NormanPodcast episodes pertinent to today's episode:50 Years of 'English Food' by Jane Grigson with Sam Bilton, Annie Gray, Ivan Day & Jill NormanThings mentioned in today's episode:The Queen-Like Closet by Hannah WoolleyA New System of Domestic Cookery by Mrs RundellA Book of Middle Eastern Food by Claudia RodenLost Country Life by Dorothy HartleyUpcoming events:Find out about upcoming events on the website here.The Foyle's Christmas Evening 28 NovemberNeil's blogs:‘British Food: a History' ‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar Knead to Know: a History of BakingThe Philosophy of PuddingsDon't forget, there will be postbag episodes in the future, so if you have any questions or queries about today's episode, or indeed any episode, or have a question about the history of British food please email me at neil@britishfoodhistory.com, or on twitter and BlueSky @neilbuttery, or Instagram and Threads dr_neil_buttery. My DMs are open.You
This week on Inside Julia's Kitchen, Todd Schulkin welcomes back culinary historian and author Sara Franklin. They discuss Sara's recent book, “The Editor,” a biography of Julia's longtime editor, Judith Jones, who also worked with legendary cookbooks authors like Edna Lewis, Madhur Jaffrey, Claudia Roden and Lidia Bastianich. Plus, Sara shares her second Julia Moment.
Alice Zaslavsky is back to share an extra special memory served to her by international cookbook legend Claudia Roden, why eating salad for breakfast is the way to a better day, and a surprise with the details of her brand new telly show A Bite to Eat which you can catch from late October. To celebrate, we're giving away three books of Salad for Days - for more details head to @threefoodmemories on Instagram Next week, catch the incredible Gina Chick, winner of Alone Australia Season 1 If you liked this episode, text a friend you know will love it too, and tell them all about it! To find out more about the project and Savva - head to threefoodmemories.comInsta - @savvasavasEmail us at threefoodmemories@plated.com.au, we'd love to hear from you!
Liz Kleinrock is an antibias/antiracist educator, consultant, and facilitator for schools, organizations, and companies across the country. She is a transracial adoptee, born in South Korea and raised in Washington DC, and has written a number of relevant books marking and teaching her experiences. She joins us this week to discuss her latest book, written in collaboration with Caroline Kusin Pritchard, titled "What Jewish Looks Like," and shares the stories of 38 Jewish leaders, including actor and activist Marlee Matlin, actress and entrepreneur Tracee Ellis Ross (daughter of Diana Ross), and cookbook writer and cultural anthropologist Claudia Roden.www.lizkleinrock.com www.christinekusinpritchard.com Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Over more than half a century as an editor at Knopf, Judith Jones became a legend, nurturing future literary icons such as Sylvia Plath, Anne Tyler, and John Updike. But although I was an English major, I first learned of Judith Jones years later, when I realized that Edna Lewis, M.F.K. Fisher, Claudia Roden, Madhur Jaffrey, James Beard, and, most famously, Julia Child, all had the same editor -- her. Judith celebrated the art and pleasures of cooking and culinary diversity, and in the process changed the way Americans think about food. Sara Franklin's new book, The Editor, is a highly anticipated biography of Judith that details her astonishing career, and it is my suggestion for a perfect summer read. Sara is a writer and editor in her own right with bylines including The New York Times, The Washington Post, and The Nation. In this conversation, we delve into the nature of serious cookbooks, the art and craft of recipe writing, and the cultural significance of writing about food. Sara writes and teaches at New York University's Gallatin School for Individualized Study, so this conversation with me was via zoom from her home in Kingston, NY. Other episodes related to this one: Jacques Pépin, Chef, Author & Television Personality (Madison, CT) Southern Fork Sustenance: A Conversation with MacArthur Fellow J. Drew Lanham about SC Barbecue & Beyond
Teun houdt zich niet graag aan een recept. Dat is best lastig als je in een kookboekclub zit. Daarom slaan Teun en Yvette een boek van Claudia Roden open - van haar mag je improviseren. Welke saus is na tzatziki Teun zijn lievelings? Welke kruidenmix smaakt bij ieder gerecht? En welke recepten hebben Teun en Yvette uitgekozen? Je hoort het in Etenstijd!Onze sponsor:Storytel: Ga naar story.tel/etenstijd en probeer Storytel 30 dagen gratis uit!Tips:Dit is goed met Janine Abbring en Janneke VreugdenhilWil je adverteren in deze podcast? Stuur een mailtje naar: Adverteerders (direct): adverteren@meervandit.nl(Media)bureaus: pien@meervandit.nl Hosted on Acast. See acast.com/privacy for more information.
If you know the history of cookbook publishing, you know about Judith Jones. Through her work with Julia Child, Edna Lewis, Madhur Jaffrey, Claudia Roden, and others, Judith helped usher in the modern cookbook era and changed the culinary world in the process. On today's episode, host Kerry Diamond talks about Judith with Sara B. Franklin, author of the new book “The Editor: How Publishing Legend Judith Jones Shaped Culture in America.” They discuss the email that led to Sara and Judith's friendship, and in turn, this book, which is a comprehensive look at Judith's incredible life and career.They also discuss Judith's thoughts on the Nora Ephron film “Julie & Julia,” and the blog on which it was based, and Sara shares her take on the recent HBO Max series “Julia.”Thank you to Veuve Clicquot's La Grande Dame, Kerrygold, and Le Creuset for supporting our show. Grab tickets for our OpenTable Sit With Us event in New Orleans on June 6th here.Visit Cherry Bombe's event calendar for more information on our upcoming Summer Series & Jubilee Wine CountryHosted by Kerry DiamondProduced by Catherine Baker and Elizabeth VogtEdited by Jenna SadhuContent Operations Manager Londyn CrenshawRecorded at Newsstand Studios at Rockefeller CenterRadio Cherry Bombe is a production of The Cherry Bombe Podcast Network. Subscribe to our newsletter and check out past episodes and transcripts here. More on Sara: Instagram, “The Editor” More on Kerry: Instagram
In der Folge 2 des Podcasts kosten Chefredakteurin Katharina Höhnk und Foodjournalistin Maike von Galen Empanadas und reden übers Kochen fürs Picknick. Denn wo schmeckt es besser als unter freiem Himmel? Mit Rezensentin Stefanie Ludes sprechen sie über Mikkel Karstads neueste Rezeptsammlung “Nordisch zu Tisch” – ist er der Ottolenghi des Nordens? Kochbuchlektorin Kathrin Nick vom DuMont-Buchverlag berichtet, was eine Autor:in heute mitbringen muss. Schließlich gibt es in der Rubrik “Das ewige Regal” eine Kochbuchempfehlung für Liebhaber:innen der österreichischen Küche.
New York : à Ellis Island, dans la baie de l'Hudson, sur les terres de ce qui était, lors de la Nouvelle Amsterdam, les immigrés sont arrivés avec leurs cuisines, leurs spécialités, leur histoire, et leurs histoires. Les traditions séculaires ont perduré, d'autres saveurs et parfums se sont ajoutés sans supplanter les initiales, chose rare. New York est à la fois devenu spontanément un conservatoire culinaire historique juif et un exemple de mixité ! L'autre image qu'elle suggère est celle d'un mariage réussi au sein duquel chacun, dans le couple, garde son identité et ses racines, l'enfant né de leur union donne lui une suite nouvelle à leur histoire sans oublier d'où il vient.Il fallait une ville nouvelle, une page blanche, et libre pour s'affranchir, créer sans renier, faire perdurer les traditions séculaires avec une singularité nouvelle, la mixité et le grand bouillon de culture : New York.Avec Annabelle Schachmes, journaliste, social media addict, autrice, entre la cuisine juive, les petits plats mijotés ou encore cuisine italienne et street food, son dernier livre « Cuisine juive à New York » est publié aux éditions Hachette Cuisine. Pour la suivre sur les réseaux, Instagram. Reportage chez Janet by Homer, avenue Victor Hugo à Paris, New York sans prendre l'avion et le meilleur pastrami de la ville ! Tout est fait maison, le pain, les sauces, les saumures, le pastrami coupé minute, juteux, fondant, savoureux ! Moïse Sfez est le fondateur de Janet, ce deli prénommé comme sa grand-mère pour respecter la tradition new-yorkaise, et de Homer Lobster, son aîné pourvoyeur de somptueux sandwichs au homard, comme à Boston. Pour aller plus loin- Isaac Bashevis Singer. Ombres sur l'Hudson, éditions Mercure de France, Au tribunal de mon père, éditions Livre de poche, Zlateh la chèvre et autres contes, éditions Larousse.- The bialy eaters, the story of a bread and a lost world, de Mimi Sheraton- Le livre de la cuisine juive, de Claudia Roden, Flammarion- Le livre de la cuisine juive, de Leah Koenig, éditions Phaïdon- La cuisine américaine, de Constance Bordes et Sheila Malovany-Chevalier. Hermé. Sur un air de : - Rhapsody in blue, de Gerschwin- La première minute de Manhattan, de Woody Allen (1979)- Laga, de Sahra Algan chez Danaya Music, 2024. En images
New York : à Ellis Island, dans la baie de l'Hudson, sur les terres de ce qui était, lors de la Nouvelle Amsterdam, les immigrés sont arrivés avec leurs cuisines, leurs spécialités, leur histoire, et leurs histoires. Les traditions séculaires ont perduré, d'autres saveurs et parfums se sont ajoutés sans supplanter les initiales, chose rare. New York est à la fois devenu spontanément un conservatoire culinaire historique juif et un exemple de mixité ! L'autre image qu'elle suggère est celle d'un mariage réussi au sein duquel chacun, dans le couple, garde son identité et ses racines, l'enfant né de leur union donne lui une suite nouvelle à leur histoire sans oublier d'où il vient.Il fallait une ville nouvelle, une page blanche, et libre pour s'affranchir, créer sans renier, faire perdurer les traditions séculaires avec une singularité nouvelle, la mixité et le grand bouillon de culture : New York.Avec Annabelle Schachmes, journaliste, social media addict, autrice, entre la cuisine juive, les petits plats mijotés ou encore cuisine italienne et street food, son dernier livre « Cuisine juive à New York » est publié aux éditions Hachette Cuisine. Pour la suivre sur les réseaux, Instagram. Reportage chez Janet by Homer, avenue Victor Hugo à Paris, New York sans prendre l'avion et le meilleur pastrami de la ville ! Tout est fait maison, le pain, les sauces, les saumures, le pastrami coupé minute, juteux, fondant, savoureux ! Moïse Sfez est le fondateur de Janet, ce deli prénommé comme sa grand-mère pour respecter la tradition new-yorkaise, et de Homer Lobster, son aîné pourvoyeur de somptueux sandwichs au homard, comme à Boston. Pour aller plus loin- Isaac Bashevis Singer. Ombres sur l'Hudson, éditions Mercure de France, Au tribunal de mon père, éditions Livre de poche, Zlateh la chèvre et autres contes, éditions Larousse.- The bialy eaters, the story of a bread and a lost world, de Mimi Sheraton- Le livre de la cuisine juive, de Claudia Roden, Flammarion- Le livre de la cuisine juive, de Leah Koenig, éditions Phaïdon- La cuisine américaine, de Constance Bordes et Sheila Malovany-Chevalier. Hermé. Sur un air de : - Rhapsody in blue, de Gerschwin- La première minute de Manhattan, de Woody Allen (1979)- Laga, de Sahra Algan chez Danaya Music, 2024. En images
Kookboekenschrijver en culinair journalist Janneke Vreugdenhil koos als hoogtepunt in haar vakgebied het kookboek De Joodse Keuken van Claudia Roden.
#acıtatlımayhoş Bir kadın, Türk Büyükelçiliği'ne gidip yemek tarifi istemiş ve yemeğe meraklı kadınların ilişkiler ağı başlamış, tarifler sınırları aşmış. Ünlü yemek yazarları Nevin Halıcı, Claudia Roden ve Jill Norman'ın buluşma hikayeleri ve tarifler Aylin Öney Tan ile Acı Tatlı Mayhoş'ta. Hafta boyunca yayınlanan tüm bölümler bu kayıtta bir arada. İyi dinlemeler.
#acıtatlımayhoş Bir kadın, Türk Büyükelçiliği'ne gidip yemek tarifi istemiş ve yemeğe meraklı kadınların ilişkiler ağı başlamış, tarifler sınırları aşmış. Ünlü yemek yazarları Nevin Halıcı, Claudia Roden ve Jill Norman'ın buluşma hikayeleri ve tarifler Aylin Öney Tan ile Acı Tatlı Mayhoş'ta. Hafta boyunca yayınlanan tüm bölümler bu kayıtta bir arada. İyi dinlemeler.
#acıtatlımayhoş Oxford Sempozyumu'nun 30. yıl kutlaması için Anadolu'dan bir kutlama yemeği olarak "aşure" tarifi veren Aylin Öney Tan, bu bölümde Claudia Roden'den İspanya, Mısır kökenli değişik bir portakallı kek tarifini anlatıyor.
#acıtatlımayhoş Oxford Sempozyumu'nun 30. yıl kutlaması için Anadolu'dan bir kutlama yemeği olarak "aşure" tarifi veren Aylin Öney Tan, bu bölümde Claudia Roden'den İspanya, Mısır kökenli değişik bir portakallı kek tarifini anlatıyor.
#acıtatlımayhoş Bir kadın, Türk Büyükelçiliği'ne gidip yemek tarifi istemiş ve yemeğe meraklı kadınların ilişkiler ağı başlamış, tarifler sınırları aşmış. Ünlü yemek yazarları Nevin Halıcı, Claudia Roden ve Jill Norman'ın buluşma hikayeleri devam ediyor.
#acıtatlımayhoş Bir kadın, Türk Büyükelçiliği'ne gidip yemek tarifi istemiş ve yemeğe meraklı kadınların ilişkiler ağı başlamış, tarifler sınırları aşmış. Ünlü yemek yazarları Nevin Halıcı, Claudia Roden ve Jill Norman'ın buluşma hikayeleri devam ediyor.
Aylin Öney Tan, yemek kitabı yazarı Claudia Roden ve Nevin Halıcı'nın hikayesini anlatıyor. Bir tutam tarih biraz da tarif
Aylin Öney Tan, yemek kitabı yazarı Claudia Roden ve Nevin Halıcı'nın hikayesini anlatıyor. Bir tutam tarih biraz da tarif
We are back! For a short mini series but back nonetheless! I missed you! And I'm very excited that today my guest today is Claudia Roden.Described as the food writer who never goes out of fashion. She began collecting recipes in 1956, while a student in London. The Suez crisis of that year turned many people from Egypt into refugees: preserving the food culture of the Jewish community was as much practical as it was emotional. These recipes led to her debut masterpiece A Book of Middle Eastern Food which really cemented Claudia's future as one of the greatest food writers we've ever known. Her book revolutionised Western attitudes to the cuisines of the Middle East. Her books have been loved by not only home cooks but also have laid the foundation for many of the most ambitious professional kitchens, and heavily influenced some of the most well known chefs working today, from the River Café, to Ottolenghi, Alistair Little and Moro to name just a few. Claudia's talent for mixing up the scholarly with the practical is what really has set her apart. Often described as an anthropologist as well as a historian, essayist and poet - her books are as much about culture an anthropology as they are about recipes. But she says she doesn't follow scholarly rules, and didn't go to university, she is a food writer through and through who simply finds a dish and wants to learn all about it. What is clear is that she is the Master of Middle Eastern and Mediterranean flavours and a hero for the industry and people who love food. Thank you so much to our sponsor HG Walter for helping us to bring the show to you. Find them here: https://www.hgwalter.com Hosted on Acast. See acast.com/privacy for more information.
A revisiting of beloved food writer Claudia Roden's conversation with Mark, in which she talks about her days living in Europe with a bubble of Jewish refugees from Egypt, how and why that experience got her interested in collecting recipes, and the meaning of "Jewish" food.View this episode's recipe and show notes here: https://www.bittmanproject.com/p/rodenSubscribe 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. Want more food content? Subscribe to The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.
In deze aflevering praat Petra Possel samen met co-host Hilary Akers met schrijver Sun Li, die samen me Danny Lee, Ka Fai Lee en Yan Ting Yuen het Chin. Ind. Rest. Kookboek schreef over het leven achter het doorgeefluik van ‘de Chinees'. Sun Li is zelf kind van Chinese restauranthouders in Nederland en schreef hierover het boek ‘De zoetzure smaak van dromen'. Ook is ze de auteur van ‘Happy in Holland' over het leven van restaurantkinderen.Hilary Akers maakt het gerecht Sefardische sinaasappelcake uit een kookboek van Claudia Roden en keukenprins Pieter zet de soto ayam van luisteraar Maureen Tan voor.(deze aflevering was eerder bij Podimo mét abonnement te beluisteren; vanaf vrijdag 8 december 2023 verse aanvoer!)
This week, Gilly is with Iranian food writer and photographer, Saghar Setareh whose debut book Pomegranates & Artichokes is the story of two food cultures that share so much in common but which are worlds apart.Saghar was born in Tehran and moved to Rome in 2007 to study at the Fine Art Academy. But by 2009 protests against the new regime broke out in all the major cities and led to what has become known as the Green Revolution or Persian Spring, and suddenly Saghar found herself unable to go home. Gilly asks her about her dedication in the book to those who dare to live a life. to those who move ‘braving the seas and the mountains, the men and their borders'.Head over to Gilly's Substack as she takes Saghar's orange rice cake to Claudia Roden whose legendary orange and almond cake is Saghar's inspiration. Hosted on Acast. See acast.com/privacy for more information.
Chair: Amanda Vanstone. More than 50 years ago, Claudia Roden's A Book of Middle Eastern Food introduced the flavours of the Middle East to western readers. Long before Ottolenghi, she introduced homecooks around the world to the delights of cumin and coriander from Egypt, sumac and tamarind from Syria and Lebanon, pomegranates from Iran and harissa from Africa. Claudia Roden CBE talks about flavours and cooking at home with the Hon Amanda Vanstone AO, owner of over 500 cookbooks and a whiz with braised duck and turnips. Event details: This conversation was not held live in front of an audience at Adelaide Writers' Week but was recorded separately.
In the season finale of the Kitchen Radio podcast, icon of the Middle Eastern and Jewish food worlds, Claudia Roden, makes an Egyptian-Jewish version of Konafa which is one of the region's most beloved desserts and her childhood favorite. Roden recounts a story of her family's passage from Aleppo to Cairo from her book, “The Book of Jewish Food: An Odyssey from Samarkand and Vilna to the Present Day,” a new edition of which has just been published. The Kitchen Radio podcast brings listeners to the table of communities from Iran, Iraq, Syria, Lebanon, Egypt, Morocco and Tunisia for intergenerational stories of community life and ritual practices from guests who are part of a rising renaissance of creative food projects exploring the oft-overlooked Jewish history and heritage.In each episode, hosts Regine Basha (Founder of Tuning Baghdad) and Nathalie Basha (The Travel Muse), will feature a specific dish and a conversation to introduce the still little-known Jewish culture of the Middle East and North Africa (MENA) region and re-seed Jewish life into a cultural space where their contribution was forgotten, rendered invisible or white-washed. Guests include: Tannaz Sassooni, Sephardic Spice Girls, Rafram Chaddad and Claudia Roden!Subscribe wherever you get your podcasts: ▼Apple Podcasts: https://apple.co/3Z2pTlH▼Spotify Podcasts: https://spoti.fi/3QdA2HT ▼Google Podcasts: http://bit.ly/3GCtSOE ▼Goodpods: https://bit.ly/GoodpodsRebootPesentsLearn more about Reboot and get involved:▼Website: https://rebooting.com/ ▼Instagram: https://www.instagram.com/rebootjewish/▼Twitter: https://twitter.com/reboot▼Facebook: https://www.facebook.com/Rebooters/▼TikTok: https://www.tiktok.com/@rebooters ▼Newsletter: https://rebooting.com/get-involved/▼YouTube: https://www.youtube.com/@rebootjewish
Rafram Chaddad dispatches live from La Goulette, Tunis with a rapid-fire making of ‘Brik', a Jewish specialty that became a favorite regional street food. Rafram documents his domestic life and Tunisian-Jewish presence, family history and culture through food, stories and public art installations, which can be found on instagram @rafram_xThe Kitchen Radio podcast brings listeners to the table of communities from Iran, Iraq, Syria, Lebanon, Egypt, Morocco and Tunisia for intergenerational stories of community life and ritual practices from guests who are part of a rising renaissance of creative food projects exploring the oft-overlooked Jewish history and heritage.In each episode, hosts Regine Basha (Founder of Tuning Baghdad) and Nathalie Basha (The Travel Muse), will feature a specific dish and a conversation to introduce the still little-known Jewish culture of the Middle East and North Africa (MENA) region and re-seed Jewish life into a cultural space where their contribution was forgotten, rendered invisible or white-washed. Guests include: Tannaz Sassooni, Sephardic Spice Girls, Rafram Chaddad and Claudia Roden!Subscribe wherever you get your podcasts: ▼Apple Podcasts: https://apple.co/3Z2pTlH▼Spotify Podcasts: https://spoti.fi/3QdA2HT ▼Google Podcasts: http://bit.ly/3GCtSOE ▼Goodpods: https://bit.ly/GoodpodsRebootPesentsLearn more about Reboot and get involved:▼Website: https://rebooting.com/ ▼Instagram: https://www.instagram.com/rebootjewish/▼Twitter: https://twitter.com/reboot▼Facebook: https://www.facebook.com/Rebooters/▼TikTok: https://www.tiktok.com/@rebooters ▼Newsletter: https://rebooting.com/get-involved/▼YouTube: @rebootjewish
The Sephardic Spice Girls (Rachel Emquies Sheff + Sharon Gomperts) of Los Angeles serve up Iraqi-Jewish Kubba Bamia and Sephardic ‘Biscochos' with tea and talk about how cooking these dishes and story-telling brings their family and community closer to recent lost history. The Sephardic Spice Girls actively write for the Jewish Journal and conduct cooking workshops at the Sephardic Cultural Center in Los Angeles.The Kitchen Radio podcast brings listeners to the table of communities from Iran, Iraq, Syria, Lebanon, Egypt, Morocco and Tunisia for intergenerational stories of community life and ritual practices from guests who are part of a rising renaissance of creative food projects exploring the oft-overlooked Jewish history and heritage.In each episode, hosts Regine Basha (Founder of Tuning Baghdad) and Nathalie Basha (The Travel Muse), will feature a specific dish and a conversation to introduce the still little-known Jewish culture of the Middle East and North Africa (MENA) region and re-seed Jewish life into a cultural space where their contribution was forgotten, rendered invisible or white-washed. Guests include: Tannaz Sassooni, Sephardic Spice Girls, Rafram Chaddad, Claudia Roden.Subscribe wherever you get your podcasts: ▼Apple Podcasts: https://apple.co/3Z2pTlH▼Spotify Podcasts: https://spoti.fi/3QdA2HT ▼Google Podcasts: http://bit.ly/3GCtSOE ▼Goodpods: https://bit.ly/GoodpodsRebootPesentsLearn more about Reboot and get involved:▼Website: https://rebooting.com/ ▼Instagram: https://www.instagram.com/rebootjewish/▼Twitter: https://twitter.com/reboot▼Facebook: https://www.facebook.com/Rebooters/▼TikTok: https://www.tiktok.com/@rebooters ▼Newsletter: https://rebooting.com/get-involved/▼YouTube: @rebootjewish
In the series premiere of Kitchen Radio, Tannaz Sassooni makes us a meatless Gondi Kashi from her grandmother's Iran and recounts a lively tradition Persian Jews play during Passover. Born in Tehran to a Jewish family, Tannaz is a Los Angeles-based food writer exploring Los Angeles' global culinary landscape and interviewing mothers and grandmothers from Iran for a regional Iranian Jewish cookbook. Follow Tannaz on Instagram: @tannazsassooni.The Kitchen Radio podcast brings listeners to the table of communities from Iran, Iraq, Syria, Lebanon, Egypt, Morocco and Tunisia for intergenerational stories of community life and ritual practices from guests who are part of a rising renaissance of creative food projects exploring the oft-overlooked Jewish history and heritage.In each episode, hosts Regine Basha (Founder of Tuning Baghdad) and Nathalie Basha (The Travel Muse), will feature a specific dish and a conversation to introduce the still little-known Jewish culture of the Middle East and North Africa (MENA) region and re-seed Jewish life into a cultural space where their contribution was forgotten, rendered invisible or white-washed. Guests include: Tannaz Sassooni, Sephardic Spice Girls, Rafram Chaddad, Claudia Roden.Subscribe wherever you get your podcasts: ▼Apple Podcasts: https://apple.co/3Z2pTlH▼Spotify Podcasts: https://spoti.fi/3QdA2HT ▼Google Podcasts: http://bit.ly/3GCtSOE ▼Goodpods: https://bit.ly/GoodpodsRebootPesentsLearn more about Reboot and get involved:▼Website: https://rebooting.com/ ▼Instagram: https://www.instagram.com/rebootjewish/▼Twitter: https://twitter.com/reboot▼Facebook: https://www.facebook.com/Rebooters/▼TikTok: https://www.tiktok.com/@rebooters ▼Newsletter: https://rebooting.com/get-involved/▼YouTube: https://bit.ly/RebootYouTubeSubscribe
With Louise Adler & Amanda Vanstone. Claudia Roden was scheduled for livestream but was unable to stream in for the session. A conversation between Claudia and Amanda was later recorded and will be available soon. More than 50 years ago, Claudia Roden's A Book of Middle Eastern Food introduced the flavours of the Middle East to western readers. Long before Ottolenghi, she introduced homecooks around the world to the delights of cumin and coriander from Egypt, sumac and tamarind from Syria and Lebanon, pomegranates from Iran and harissa from Africa. Claudia Roden CBE talks about flavours and cooking at home with the Hon Amanda Vanstone AO, owner of over 500 cookbooks and a whiz with braised duck and turnips. Event details: Mon 06 Mar, 9:30am on the West Stage
The Kitchen Radio podcast brings listeners to the table of communities from Iran, Iraq, Syria, Lebanon, Egypt, Morocco and Tunisia for intergenerational stories of community life and ritual practices from guests who are part of a rising renaissance of creative food projects exploring the oft-overlooked Jewish history and heritage. Premiering in April - subscribe now! In each episode, hosts Regine Basha (Founder of Tuning Baghdad) and Nathalie Basha (The Travel Muse), will feature a specific dish and a conversation to introduce the still little-known Jewish culture of the Middle East and North Africa (MENA) region and re-seed Jewish life into a cultural space where their contribution was forgotten, rendered invisible or white-washed. Guests include: Tannaz Sassooni, Sephardic Spice Girls, Rafram Chaddad, and Claudia Roden.Kitchen Radio is produced by Reboot, an arts and culture non-profit that reimagines and reinforces Jewish thought and traditions. As a premier research and development platform for the Jewish world, Reboot catalyzes its network of preeminent creators, artists, entrepreneurs and activists to produce experiences and products that evolve the Jewish conversation and transform society. Learn more about Reboot:▼Website: https://rebooting.com/ ▼Instagram: https://www.instagram.com/rebootjewish/▼Twitter: https://twitter.com/reboot▼Facebook: https://www.facebook.com/Rebooters/▼TikTok: https://www.tiktok.com/@rebooters ▼Newsletter: https://rebooting.com/get-involved/▼YouTube: https://www.youtube.com/@rebootjewish
El comedor de la abuela, Recita tu receta y Sabores de la Ñuke Mapu son libros de diferentes autores y géneros editados por Liberalia Ediciones que hacen referencia a refieren a la res coquinaria o el asunto de la comida. Uno es un libro álbum de las autoras Pilar Hurtado y Luisa Rivera, el otro de Jorge Lillo Valenzuela escrito con recetas de la gastronomía tradicional chilena escrito en décimas y, finalmente, un recorrido por los sabores de la cultura mapuche de Camila Iver y Beatriz Arze. Distintos libros de cocina para chicos y grandes y para diversos gustos. Uno de los más sugerentes es uno muy particular de cocteles evocadores o regalones de muchas y grandes escritoras universales “letraheridas”, como Sylvia Plath, Toni Morrison, Virginia Woolf o Simone de Beauvoir. Un cóctel propio. Combinados para damas letraheridas de Laura Becherer y Cameo Marlatt con las ilustraciones de Savannah Marlatt (Editorial Nórdica, 2022) es una obra de delicada factura no es sólo un aporte original a la coctelería, sino que invita a compartir una percepción fina y curiosa sobre el carácter de cada una de ellas y un acercamiento certero y creativo a su literatura. Un delicado libro con fotografías de estos cócteles, con retratos gentiles e imaginativos de las autoras, así como con geniales chispazos de percepción de sus talentos, estilos, motivos y paisajes personalísimos. Un original y logrado homenaje a cada una, a sus obras y a sus atmósferas sensibles. Sin duda, un libro ingenioso para regalar y experimentar. Con los más de 80 títulos sobre cocina y gastronomía que ofrece Prosa&Política, Berta Inés Concha ha elegido algunos que nos permiten pasear por la riquísima diversidad, historia, sensualidades y humores que, por cierto no agotan de ninguna manera la riqueza universal de los placeres del paladar, pero entregan un barniz de diversidad y humor. COCINAR EN FAMILIA. Con recetas de una selección de los mejores chefs de Europa de Josep Vilella / Ilustraciones de Anna Clariana (Editorial Milenio, España). Cocinar en familia es un libro que pretende animarnos a compartir con los hijos o nietos un rato divertido y relajado ante los fogones. Algunos de los mejores chefs de Europa son convocados para ayudarnos. Cada uno de ellos ha adaptado con esmero uno de sus platos “estrella“, manteniendo empero todo el espíritu de la receta original. En cada receta explican, paso a paso, todo el proceso y distinguen muy gráficamente las tareas que están llamados a realizar los mayores de las que tienen que llevar a cabo los niños, para conseguir un resultado que haga las delicias de todos y cada uno de los comensales. HISTORIA DE LA COCINA FARAÓNICA. La alimentación en el antiguo Egipto de Pierre Tallet (Editorial Zendrera Zariquiey). Comer mucho y bien en esta vida y en el más allá fue muy importante para los antiguos egipcios. Pierre Tallet investiga en profundidad, a través de restos arqueológicos, papiros y pinturas, la caza, la pesca, la agricultura y ganadería, la elaboración de panes, dulces, cervezas y vinos, y nos muestra cómo era la alimentación en el Egipto Faraónico. Conoceremos el temor que sentían los pescadores a ser devorados por los cocodrilos, cómo controlaban las crecidas del Nilo, la ardua tarea que suponía recolectar miel o cómo organizaban los banquetes. Descubriremos los manjares que disfrutaron Akenatón, Nefertiti, Tutankhamón, Ramsés II o la reina Hatshepsut; cómo se alimentaron los obreros que construyeron las pirámides y los complejos funerarios, la elaboración de conservas para los soldados de las expediciones que viajaron al mítico país de Punt del que, entre otras cosas, trajeron especias. Este libro también contiene curiosas recetas. EL LIBRO DE LA COCINA JUDÍA. Una odisea personal a través del mundo de Claudia Roden (Editorial Zendrera Zariquiey , España). Claudia Roden describe el fascinante desarrollo de la cocina judía a lo largo de los siglos a través de más de 800 recetas, a las que añade anécdotas, recuerdos personales y datos históricos. Son hechos y leyendas compartidas por comunidades judías en todo el mundo, desde la aldea más pequeña hasta las ciudades que fueron en su momento grandes centros culturales judíos, como Alepo o Salónica. Las recetas, muchas de ellas inéditas, son los tesoros que la autorarecopilara durante quince años en que viajó alrededor del mundo, hablando con cientos de personas y degustando miles de platos. Empieza con el relato de su infancia en Egipto y detalla la vida cotidiana del barrio judío de El Cairo; luego nos guía en una travesía por todos los lugares en que se ha instalado la diáspora judía. Conoceremos la sensual cocina de los sefarditas en España, Siria, Marruecos, India, China, Bujara, Grecia e Israel, así como la imaginativa cocina asquenazí de Rusia, Polonia, Alemania, Inglaterra, Francia y Norteamérica. "Sin la menor duda, el mejor libro de cocina de este año. Una obra de consulta hecha con amor y humildad que alcanza la categoría de `clásico"` (THE DAILY TELEGRAPH)."Si un libro de cocina es la mejor presentación para entender una cultura, El Libro de la cocina judía de Roden es el paso definitivo para lograrlo" (THE GUARDIAN WEEKEND)." Claudia Roden es historiadora, etnógrafa, antropóloga, ensayista y poeta, y ha elegido comunicarse a través del gusto. Es sin duda alguna un libro interesante y útil, tanto para los historiadores de la cocina como para los cocineros. PASTELES PARA NIÑOS. Fun & original de Maisie Parrish (Edtorial Juentud, España), como “repostería de diseño” este libro está sin embargo dedicado a los más pequeños de la casa, presentando proyectos divertidos para cada estación del año, a fin de que los puedan hacer y disfrutar en familia. Dentro de estas páginas hay montones de nuevos personajes aptos para modelar, que resultarán realmente mágicos, coloreándolos como creaciones personales de pastelitos. Maisie Parrish , la autora , ha procurado que su técnica siga siendo muy sencilla, con instrucciones fáciles de seguir paso a paso y bonitas fotografías para que acompañen a todos y cada uno de los proyectos. COCINA TODA DE CHOCOLATE. 60 recetas y relatos en torno al mundo del chocolate de Alain Serres y Nathalie Novi (Editorial Kokinos, España) Una cascada de recetas, relatos e informaciones que nos llevan por todo el mundo, desde lo que hoy conocemos como México y América Central, tierra natal del cacao, hasta Indonesia, pasando por África y sus sabores afrutados. Este libro es una verdadera iniciación a distintos postres tradicionales y a Platos innovadores, pero, sobre todo, es una invitación a un gran viaje imaginario al país del chocolate. Con preciosas ilustraciones, en gran formato y tapa dura, este maravilloso libro nos invita a descubrir nuevamente uno de los mayores regalos que América hizo al mundo. Frente a la seducción incomparable del chocolate, sabemos que los niños de hoy son tan niños como los de ayer y que los adultos podemos revivir el asombro de siempre frente a una de las maravillas del Nuevo Mundo. LA FAMOSA (Y SECRETA) RECETA DE PAPÁ de la chilena Joanna Mora (Editorial Una casa de cartón, Chile). Un álbum para niños y niñas de todas las edades. A través de divertidas ilustraciones cuenta la historia de una familia que tiene una costumbre muy especial: todos los viernes el papá se apodera de la cocina para realizar su famosa receta secreta. La cocina y el papá se transforman dando paso a una preparación que incluye el drama, la música, la ciencia, el yoga y mucho más ¡Ocurren tantas cosas al momento de preparar la secreta receta y el final es sorprendente ! Incluye la receta secreta y las claves para descifrarla. Una historia basada en una familia real: ¡la de la propia autora! Este libro no sólo hace que los niños se queden dormidos riendo a carcajadas, sino que impulsa a los papás a un descomunal y desternillante caos creativo en la cocina PARA CHUPARSE LOS DEDOS. Recetario chileno ilustrado de Pati Aguilera (Letra Capital Ediciones) Treinta recetas típicas de la gastronomía chilena se reúnen en el libro Para chuparse los dedos de la ilustradora Pati Aguilera. Con una selección de platos de entrada, fondo y postre, la creadora del sitio cositasricasilustradas.blogspot.com recorre toda la geografía nacional para mostrar, en un recetario lleno de colorido, los deliciosos sabores de nuestro país. Un libro particularmente bonito y manuable, “cocinado” con tanto cariño y talento, que es capaz de reconciliar a los chilenos buscadores de lo exótico con nuestra cocina clásica tradicional .
El comedor de la abuela, Recita tu receta y Sabores de la Ñuke Mapu son libros de diferentes autores y géneros editados por Liberalia Ediciones que hacen referencia a refieren a la res coquinaria o el asunto de la comida. Uno es un libro álbum de las autoras Pilar Hurtado y Luisa Rivera, el otro de Jorge Lillo Valenzuela escrito con recetas de la gastronomía tradicional chilena escrito en décimas y, finalmente, un recorrido por los sabores de la cultura mapuche de Camila Iver y Beatriz Arze. Distintos libros de cocina para chicos y grandes y para diversos gustos. Uno de los más sugerentes es uno muy particular de cocteles evocadores o regalones de muchas y grandes escritoras universales “letraheridas”, como Sylvia Plath, Toni Morrison, Virginia Woolf o Simone de Beauvoir. Un cóctel propio. Combinados para damas letraheridas de Laura Becherer y Cameo Marlatt con las ilustraciones de Savannah Marlatt (Editorial Nórdica, 2022) es una obra de delicada factura no es sólo un aporte original a la coctelería, sino que invita a compartir una percepción fina y curiosa sobre el carácter de cada una de ellas y un acercamiento certero y creativo a su literatura. Un delicado libro con fotografías de estos cócteles, con retratos gentiles e imaginativos de las autoras, así como con geniales chispazos de percepción de sus talentos, estilos, motivos y paisajes personalísimos. Un original y logrado homenaje a cada una, a sus obras y a sus atmósferas sensibles. Sin duda, un libro ingenioso para regalar y experimentar. Con los más de 80 títulos sobre cocina y gastronomía que ofrece Prosa&Política, Berta Inés Concha ha elegido algunos que nos permiten pasear por la riquísima diversidad, historia, sensualidades y humores que, por cierto no agotan de ninguna manera la riqueza universal de los placeres del paladar, pero entregan un barniz de diversidad y humor. COCINAR EN FAMILIA. Con recetas de una selección de los mejores chefs de Europa de Josep Vilella / Ilustraciones de Anna Clariana (Editorial Milenio, España). Cocinar en familia es un libro que pretende animarnos a compartir con los hijos o nietos un rato divertido y relajado ante los fogones. Algunos de los mejores chefs de Europa son convocados para ayudarnos. Cada uno de ellos ha adaptado con esmero uno de sus platos “estrella“, manteniendo empero todo el espíritu de la receta original. En cada receta explican, paso a paso, todo el proceso y distinguen muy gráficamente las tareas que están llamados a realizar los mayores de las que tienen que llevar a cabo los niños, para conseguir un resultado que haga las delicias de todos y cada uno de los comensales. HISTORIA DE LA COCINA FARAÓNICA. La alimentación en el antiguo Egipto de Pierre Tallet (Editorial Zendrera Zariquiey). Comer mucho y bien en esta vida y en el más allá fue muy importante para los antiguos egipcios. Pierre Tallet investiga en profundidad, a través de restos arqueológicos, papiros y pinturas, la caza, la pesca, la agricultura y ganadería, la elaboración de panes, dulces, cervezas y vinos, y nos muestra cómo era la alimentación en el Egipto Faraónico. Conoceremos el temor que sentían los pescadores a ser devorados por los cocodrilos, cómo controlaban las crecidas del Nilo, la ardua tarea que suponía recolectar miel o cómo organizaban los banquetes. Descubriremos los manjares que disfrutaron Akenatón, Nefertiti, Tutankhamón, Ramsés II o la reina Hatshepsut; cómo se alimentaron los obreros que construyeron las pirámides y los complejos funerarios, la elaboración de conservas para los soldados de las expediciones que viajaron al mítico país de Punt del que, entre otras cosas, trajeron especias. Este libro también contiene curiosas recetas. EL LIBRO DE LA COCINA JUDÍA. Una odisea personal a través del mundo de Claudia Roden (Editorial Zendrera Zariquiey , España). Claudia Roden describe el fascinante desarrollo de la cocina judía a lo largo de los siglos a través de más de 800 recetas, a las que añade anécdotas, recuerdos personales y datos históricos. Son hechos y leyendas compartidas por comunidades judías en todo el mundo, desde la aldea más pequeña hasta las ciudades que fueron en su momento grandes centros culturales judíos, como Alepo o Salónica. Las recetas, muchas de ellas inéditas, son los tesoros que la autorarecopilara durante quince años en que viajó alrededor del mundo, hablando con cientos de personas y degustando miles de platos. Empieza con el relato de su infancia en Egipto y detalla la vida cotidiana del barrio judío de El Cairo; luego nos guía en una travesía por todos los lugares en que se ha instalado la diáspora judía. Conoceremos la sensual cocina de los sefarditas en España, Siria, Marruecos, India, China, Bujara, Grecia e Israel, así como la imaginativa cocina asquenazí de Rusia, Polonia, Alemania, Inglaterra, Francia y Norteamérica. "Sin la menor duda, el mejor libro de cocina de este año. Una obra de consulta hecha con amor y humildad que alcanza la categoría de `clásico"` (THE DAILY TELEGRAPH)."Si un libro de cocina es la mejor presentación para entender una cultura, El Libro de la cocina judía de Roden es el paso definitivo para lograrlo" (THE GUARDIAN WEEKEND)." Claudia Roden es historiadora, etnógrafa, antropóloga, ensayista y poeta, y ha elegido comunicarse a través del gusto. Es sin duda alguna un libro interesante y útil, tanto para los historiadores de la cocina como para los cocineros. PASTELES PARA NIÑOS. Fun & original de Maisie Parrish (Edtorial Juentud, España), como “repostería de diseño” este libro está sin embargo dedicado a los más pequeños de la casa, presentando proyectos divertidos para cada estación del año, a fin de que los puedan hacer y disfrutar en familia. Dentro de estas páginas hay montones de nuevos personajes aptos para modelar, que resultarán realmente mágicos, coloreándolos como creaciones personales de pastelitos. Maisie Parrish , la autora , ha procurado que su técnica siga siendo muy sencilla, con instrucciones fáciles de seguir paso a paso y bonitas fotografías para que acompañen a todos y cada uno de los proyectos. COCINA TODA DE CHOCOLATE. 60 recetas y relatos en torno al mundo del chocolate de Alain Serres y Nathalie Novi (Editorial Kokinos, España) Una cascada de recetas, relatos e informaciones que nos llevan por todo el mundo, desde lo que hoy conocemos como México y América Central, tierra natal del cacao, hasta Indonesia, pasando por África y sus sabores afrutados. Este libro es una verdadera iniciación a distintos postres tradicionales y a Platos innovadores, pero, sobre todo, es una invitación a un gran viaje imaginario al país del chocolate. Con preciosas ilustraciones, en gran formato y tapa dura, este maravilloso libro nos invita a descubrir nuevamente uno de los mayores regalos que América hizo al mundo. Frente a la seducción incomparable del chocolate, sabemos que los niños de hoy son tan niños como los de ayer y que los adultos podemos revivir el asombro de siempre frente a una de las maravillas del Nuevo Mundo. LA FAMOSA (Y SECRETA) RECETA DE PAPÁ de la chilena Joanna Mora (Editorial Una casa de cartón, Chile). Un álbum para niños y niñas de todas las edades. A través de divertidas ilustraciones cuenta la historia de una familia que tiene una costumbre muy especial: todos los viernes el papá se apodera de la cocina para realizar su famosa receta secreta. La cocina y el papá se transforman dando paso a una preparación que incluye el drama, la música, la ciencia, el yoga y mucho más ¡Ocurren tantas cosas al momento de preparar la secreta receta y el final es sorprendente ! Incluye la receta secreta y las claves para descifrarla. Una historia basada en una familia real: ¡la de la propia autora! Este libro no sólo hace que los niños se queden dormidos riendo a carcajadas, sino que impulsa a los papás a un descomunal y desternillante caos creativo en la cocina PARA CHUPARSE LOS DEDOS. Recetario chileno ilustrado de Pati Aguilera (Letra Capital Ediciones) Treinta recetas típicas de la gastronomía chilena se reúnen en el libro Para chuparse los dedos de la ilustradora Pati Aguilera. Con una selección de platos de entrada, fondo y postre, la creadora del sitio cositasricasilustradas.blogspot.com recorre toda la geografía nacional para mostrar, en un recetario lleno de colorido, los deliciosos sabores de nuestro país. Un libro particularmente bonito y manuable, “cocinado” con tanto cariño y talento, que es capaz de reconciliar a los chilenos buscadores de lo exótico con nuestra cocina clásica tradicional .
This week, Gilly chats to a new voice in food writing, Gurdeep Loyal. Diana Henry calls him 'amazing, original, boundary breaking, a genius with flavour'. He's a cool hunter, a podcaster and writer and his debut cookbook Mother Tongue has exploded a whole new way of thinking about Indian food.Since he won the Jane Grigson Trust award in 2020 for his proposal for Mother Tongue, the food world has been salivating as we wait for the arrival of the final book. Anna Jones says ‘every so often a rare cookbook comes along which brings something completely new and fascinating to the world of food.' Claudia Roden says she's thrilled 'to be drawn into Gurdeep's extroarindary diaspora and fantastic world of flavours.' Felicity Cloake says he's 'a Willy Wonka wizard of flavour.'Follow Gilly on Instagram @foodgillysmith, and you can also find a little surprise over on Substack each week as she asks her guests for a little extra something. Gurdeep has not only created a special Cooking the Books Spotify playlist, but written beautifully on her Substack about his choices. It's a must read and listen. And if you'd like to learn how to podcast and really say something, you can sign up for her Domestika course. Use the promo code GILLY_4-PROMO Hosted on Acast. See acast.com/privacy for more information.
This week, Gilly is at the home of the queen of food writing, the original collector of Middle Eastern and Jewish food and grande dame of food and identity, Claudia Roden.As they celebrate 25 years of Claudia's internationally acclaimed Book of Jewish Food, they discuss the foods in our repertoire now that have been hidden in the kitchens of the Jewish diaspora for centuries - until Claudia wrote them into our world. The influence of the book is a phenomenon; from Alistair Little to Sam and Sam Clark at The Eagle and then at Moro, to Yotam Ottolenghi's 'veg forward' revolution in the early 2000s, Roden's collection of stories and recovered recipes are at the heart of modern British food culture.In this extended Holiday special, she talks about all the things that are good in life – beautiful recipes passed down through matriarchies, storytelling that binds communities and the universal pleasure of food that matters. Hosted on Acast. See acast.com/privacy for more information.
Mark talks to a true culinary wonder about Hanukkah traditions everywhere, the changing nature of recipes, and the meaning of "Jewish food."View this episode's recipe and show notes here: https://www.bittmanproject.com/p/rodenSubscribe 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. Hosted on Acast. See acast.com/privacy for more information.
This week I'm talking with Claudia Roden… Claudia is one of the world's most unique cookbook writers and cultural anthropologists. She grew up in Cairo as an Egyptian Jew, studied in Paris and London, and every step of her career so far has been beyond fascinating! Over the years she has published multiple bestsellers, including the international award-winning The Book of Jewish Food, which has just been re-released as a special 25th anniversary edition, available anywhere you get your books! As a result of 16 years of research and world travel, The Book of Jewish Food was originally released in 1997 when Jewish food was overlooked by the food industry, instead only being enjoyed behind closed doors. In this book Claudia shone a light on the diverse flavours and cultural origins of those dishes, revealing the beauty and simplicity of traditional Ashkenazi, Sephardi and Mizrahi food on the page for the first time. In doing so she put Jewish food on the map, and changed the modern culinary landscape for good. This new 25th anniversary edition includes new content and recipes, and it'd make the perfect gift for any home cook! The Book of Jewish Food, 25th Anniversary Edition, published by Penguin Other books by Claudia Roden: Med, A Cookbook A New Book of Middle Eastern Food The Food of Italy Photo credit ⓒ Stuart Simpson -- All episodes are now being released as video, exclusively on the SodsPod YouTube channel - subscribe here - youtube.com/c/TheSodsLawPodcast See podcast.co/privacy for privacy information.
Claudia Roden talked about her new cookbook MED as well as her other work, and the process behind writing them.Claudia Roden is an Egyptian-born British cookbook writer with a special interest in the social, cultural and historical background of food. She is best known as the author of many cookbooks including A Book of Middle Eastern Food, The New Book of Middle Eastern Food and Arabesque. Besides her numerous cookery volumes, Roden has also worked as a journalist and a cooking show presenter for the BBC. Food writers and chefs such as Melissa Clark and Yotam Ottolenghi have credited her with playing a large role in introducing the food of Egypt in particular and the Middle East and North Africa in general to Britain, the United States and the English speaking world. She has been involved with Yale, University College London and the School of Oriental and African Studies and is President of The Oxford Symposium of Food. Her latest book MED, contains recipes from the Eastern Mediterranean. Created by Mikey Muhanna, afikra Hosted by Tony TahhanEdited by: Ramzi RammanTheme music by: Tarek Yamani https://www.instagram.com/tarek_yamani/About Matbakh:Matbakh is a conversation series that focuses on food and drink of the Arab world. The series will be held with food practitioners who study how food and the kitchen have evolved over time in the Arab world. The guests will be discussing the history of food and what its future might be, in addition to a specific recipe or ingredient that reveals interesting and unique information about the history of the Arab world. Guests will be chefs, food critics, food writers, historians, and academics. Following the interview, there is a moderated town-hall-style Q&A with questions coming from the live virtual audience on Zoom. Join the live audience: https://www.afikra.com/rsvp FollowYoutube - Instagram (@afikra_) - Facebook - Twitter Support www.afikra.com/supportAbout afikra:afikra is a movement to convert passive interest in the Arab world to active intellectual curiosity. We aim to collectively reframe the dominant narrative of the region by exploring the histories and cultures of the region- past, present, and future - through conversations driven by curiosity. Read more about us on afikra.com
Lemn is tucking in the British Library Sound Archive with food writer Jonathan Nunn. Jonathan edits the food newsletter Vittles, and has written for various publications including the Guardian and Eater. Together, they're exploring the relationship between food and language: both are passed down through generations and are closely linked to identity. But how do the ways we talk about food change over time? And what does the history of food writing tell us about how society has changed? Recordings in the episode in order of appearance: French chef Xavier Boulestin explains how to make an omelette. The recording was made in July 1932. British Library shelfmark: 9CS0012507 Jim from Norfolk speaks about brewing beer. The recording was made between 1980-1989 by Gressenhall Rural Life Museum and Farm. The original recording is held in the Norfolk Record Office and was digitised by the Unlocking Our Sound Heritage project. British Library shelfmark: UNRO004/84 Madhur Jaffrey, cook and writer of over 15 cookbooks, speaks to Ravinder Bhogal, food-writer and the chef-restaurateur of London's Jikoni. The online event ‘Madhur Jaffrey: A Life In Food' was recorded in May 2021 as part of the British Library Food Season. Full conversation: https://www.youtube.com/watch?v=JjnR3keoDIA&t=497s An oral history interview with a woman called Agnes Davey from Norfolk about hot cross buns. The interview was recorded in Norwich in April 1986, it is held in the Norfolk Record Office and was digitised by the Unlocking Our Sound Heritage project. British Library shelfmark: UNRO001/1 A man from Great Yarmouth describes his mother's recipe for Bloater paste, a fish paste made from smoked red herrings. The recording is part of the Norfolk Museums and Archaeology Service and it was digitised by the Unlocking Our Sound Heritage project. British Library shelfmark: UNRO005/35 Maeve and Dick discuss how to make ‘Pig Lug', a Yorkshire dish from the coastal town of Filey. It's similar to a pie or pastry containing currants. The recording is part of the Leeds Archive of Vernacular Culture and it was recorded before 1966. British Library shelfmark: C1829/922 Historian Pen Vogler and writer Ruby Tandoh take part in an online event called ‘From Fish Knives to Fish 'n' Chips' in April 2021. The discussion was recorded by the British Library and the Chair was Babita Sharma, BBC journalist and author of The Corner Shop. Full conversation: https://www.youtube.com/watch?v=3ytHgPsjTy0 An interview with Tara Din about being the first Asian woman to run a takeaway shop in Tameside. The original recording was stored in the Manchester Central Library and it was digitised as part of the Tameside Oral History Project ‘Here To Stay'. The recording was made in December 2005 in the interviewee's home. British Library shelfmark: UAP015/120 Wing Yip, a Chinese entrepreneur who travelled to England from Hong Kong in the 1950s, describes some of Britain's first Chinese restaurants. This recording was made in 2001 for the National Life Stories project 'Food: From Source to Salespoint' and the interviewer was Polly Russell. British Library shelfmark: C821/62 Cookbook writer Claudia Roden speaks to Polly Russell as part of the 2001 National Life Stories project 'Food: From Source to Salespoint.' British Library shelfmark: C821/47
Heute auf der Tageskarte: Als Vorspeise "Mittelmeerküche" von Claudia Roden, zum Hauptgang servieren wir "Pur" von Christian Henze, und zum Nachtisch ein Interview mit eben diesem: Christian Henze! Guten Appetit!
Claudia Roden's book continued. This is the first section of Chapter One, titled History. This section is labeled, "A Tumultuous Start". --- Support this podcast: https://anchor.fm/drinkbooks/support
This episode includes the Introduction to Coffee - A Connoisseur's Companion, by Claudia Roden, published in 1994. --- Support this podcast: https://anchor.fm/drinkbooks/support
On today's episode of the podcast, I'm excited to have an interview with Leah Hyslop. Leah is a UK-based journalist and the deputy editor of one of the UK's most prestigious food magazines, Waitrose Food. But, as you might guess because Leah's here on the show, in her spare time you'll find her crafting cookbooks. Her first book, Made in London, was inspired by the food of the city of London and in her most recently published cookbook, The Brownie Diaries, Leah offers brownie-based solutions to all of life's challenges. On today's podcast, we talk about Leah's process for connecting with a publisher, her writing process during lockdown, and the process she used to come up with 52 recipes on the same subject of brownies! And if you love brownies, stay tuned because Leash shares a few brownie-baking tips to get perfect brownies that according to Leah have the papery, crinkly crust on top. Things We Mention In This Episode:Free Masterclass: How to Get Paid to Write a Cookbook and Get it PublishedLeahhyslop.com Claudia Roden's The Food of Spainsticky, chewy, messy, gooey by Jill o' Connor
Can a computer cook? Dr. Alexandra Ketchum examines our fascination with kitchen computers, from the Jetsons' Foodarackacycle to the world's first robotic kitchen. Plus, celebrated food writer Claudia Roden shares memories from a life dedicated to the joys and history of Mediterranean cooking; Dan Pashman tells us how inventing a new pasta shape has changed his life; and we learn a recipe for a spiced orange cake that uses shredded phyllo dough instead of flour.Get this week's recipe, Broken Phyllo Cake with Orange and Bay: https://www.177milkstreet.com/recipes/broken-phyllo-cake-orange-bayWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips See acast.com/privacy for privacy and opt-out information.
Rory O'Connell has a Fireside Chat with Claudia Roden. Watch the Fireside Chat at www.ballymaloecookeryschool.online
Join host Angela Clutton in conversation with much-adored food writer, Claudia Roden CBE, credited with revolutionising Western attitudes to Middle Eastern and Mediterranean food. Since leaving the Cairo of her childhood and arriving in London to study at St Martin's School of Art, she has blazed a trail for Middle Eastern and Mediterranean food in the UK. Her influence is evident in every bottle of pomegranate molasses or dash of harissa we use in our modern kitchens. Still working in her mid-80s, Claudia shares with us the stories behind her life and career, and why – when her children all left home – she set out to travel the Mediterranean alone and how that journey became her latest book, Med. Subscribe to Borough Talks and never miss an episode.
Claudia Roden is the author of cookbooks that revolutionized eating in the United Kingdom, including The Book of Jewish Food and Arabesques. Raised in a Jewish family in Cairo, Roden began to collect Middle Eastern recipes after her family and families like her own fled Egypt in 1956. By chronicling the cuisines of the Middle East, Spain, the Mediterranean, and the Jewish diaspora, Roden has produced an extraordinary Book of Memory, as rich in history as it is in flavors and aromas. In our conversation, Roden talked to me about her Cairo childhood and her youth in Paris; about how collecting recipes became her obsession; about the sexist prejudices against cookbooks; about how politics informs her understanding of food; about the secret Jewish origins of fish and chips; and about how she discovered why the Spanish roast their pork with cumin seeds.Links and References:The Book of Jewish FoodMed
Fernando Augusto Pacheco hosts a selection of highlights from the past seven days on Monocle 24. This week: London's mayor, Sadiq Khan, reveals plans to improve safety in the city; musicians Emile Mosseri and Kaitlyn Aurelia Smith discuss their new collaborative album; and one of the UK's best-known food writers, Claudia Roden, shares a favourite recipe.See omnystudio.com/listener for privacy information.
Welcome to Times Will Tell, the weekly podcast from The Times of Israel. This week, we speak with Michael Leventhal, the Yorkshire, England-based publisher of Greenhill Books and Green Bean Books, who authored "Babka, Boulou & Blintzes," a collection of Jewish chocolate recipes by 50 Jewish food writers, including Claudia Roden, Joan Nathan and others. The book includes everything from traditional babka and chocolate soup to chocolate Sacher torte and chocolate-tahini combinations. The cookbook also includes Leventhal's in-depth research and exploration of the history of Jewish food and culture through cocoa, examining the Cadbury family's connections to Israel; whether the creator of the Sacher torte was Jewish; and the popularity of babka. Leventhal's cookbook includes recipes from Jewish communities the world over, including Russia, Mexico, England, Israel, North America, Turkey, Egypt, Portugal and the Netherlands. All sales of the book will support Chai Cancer Care, a Jewish cancer support organization in England. Times Will Tell podcasts are available for download on iTunes, TuneIn, Pocket Casts, Stitcher, PlayerFM or wherever you get your podcasts. IMAGE: The cover of Michael Leventhal's cookbook, "Babka, Boulou & Blintzes, Jewish Chocolate Recipes from around the World" See omnystudio.com/listener for privacy information.
On this special episode of Instant Coffee as part of our 10-year anniversary celebrations, we spoke with renowned food writers Claudia Roden and Sami Zubaida reflecting on all things gastronomic in the Middle East! Claudia Roden is a food writer and cultural anthropologist. Born and brought up in Cairo, she is best known as the author of Middle Eastern cookbooks including 'A Book of Middle Eastern Food', 'The New Book of Middle Eastern Food' and 'Arabesque—Sumptuous Food from Morocco, Turkey and Lebanon'. Sami Zubaida is Emeritus Professor of Politics and Sociology at Birkbeck, and also holds posts as Professorial Research Associate at the Food Studies Centre at the School of Oriental and African Studies. Born in Iraq, he is the co-author of 'Food, Politics and Society: Social Theory and the Modern Food System' and co-editor of 'Taste of Thyme: Culinary Cultures of the Middle East'.
Redemption through food. Sheila Dillon brings you her selection of inspirational stories from The Food Programme in 2014.Ken Hom tells Sheila how food changed his life and his fortunes. Claudia Roden explains how food brought the Egyptian diaspora together. And we hear from a former drug addict who found a new life growing salad. Presented by Sheila Dillon produced by Emma Weatherill in Bristol.
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