Podcast appearances and mentions of Matt Goulding

Cómo fue que un álbum de cantos de animales cambió la percepción de una especie y puso en jaque 1000 años de tradición culinaria Citas: Cuatro peces, Paul Greenberg; La elocuencia de la sardina, Bill Francois; Tradiciones dietéticas: la ballena y los japoneses; Sushi, Ramen, Sake, Matt Goulding; Cómo fue descubierto el estremecedor canto de las ballenas hace 50 años, nota de BBC Mundo. Se utilizaron extractos del documental The Empire of Scents, Kim Nguyen (2015) y del film Moby Dick, John Huston (1956) Música: Maximiliano Martínez, Calexico, Serge Gainsbourg, Kate Bush, Rachel's, Fabrizio De André y pasajes especiales de los álbums Songs of the Humpback Whale y Whales Alive. Gastropolítica es un podcast escrito, narrado y editado por Maxi Guerra. Maximiliano Martínez colaboró con el diseño sonoro de este episodio, la portada es obra de Pablo Corrado. Montevideo, 2024

Matt Goulding shares stories from his new documentary series, “Omnivore.” We find out why he followed a tuna on a journey around the world, what Big Ag can learn from Mexican corn farmers and what happened when René Redzepi served one of the world's hottest chili peppers at Noma. Plus, Sonoko Sakai reveals how to “wafu” your cooking, J. Kenji López-Alt solves the problems of cooking fish at home, and we uncover the history of Ukrainian borsch.Get this week's recipe for Ukrainian Borsch here.We 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

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Matt Goulding is in the studio, and we have a great chat about his new series on Apple TV+, Omnivore. Matt has known Matt for years and really love his writing, which came to life in a series of memorable travel books as well as in the online magazine he cofounded, Roads & Kingdoms. We talk about Spain, Italy, Japan, and how he covered each country with memorable prose. And we discuss his extremely cool collaboration with René Redzepi. Omnivore is food TV at its most visually stunning, and we talk about the process of getting the show made. It's a fun conversation with Matt, and I hope you enjoy it.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you.MORE FROM MATT GOULDING:This Is TASTE 435: René RedzepiRice Noodle Fish: Deep Travels Through Japan's Food Culture [KAL]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Join host Samuel Goldsmith for an insightful conversation with world renowned chef René Redzepi and multi award winning food writer and editor Matt Goulding to discuss their new project, the Apple TV+ series 'Omnivore.' Discover how the series delves into eight everyday ingredients to explore the magic and significance of food. René and Matt also explore their culinary histories and their unique perspectives on food and cooking. From tales of international pop-ups to the creation of the series and its inspiration from nature documentaries, this episode offers a rich dive into the cultural and emotional landscape of food. And, of course, we find out their favourite dish and hear their cookery confessions. https://apple.co/3SQw0Ic Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this special episode of Dinner SOS, Bon Appetit and Epicurious Editor in Chief Jamila Robinson sits down with chef René Redzepi and writer Matt Goulding, two of the creators of the new Apple TV+ series Omnivore. They talk about the pursuit of deliciousness, and the actions we as consumers and eaters can take to make choices that better support the people making our food. 

Back, for one night only (for now at least), The Trip goes to... Brooklyn. The drink is whiskey highball, and the conversation is with Matt Goulding, co-creator of the new Apple TV+ series Omnivore. Omnivore on Apple TV+ Roads & Kingdoms' League of Travelers Portugal's Fisherman's Way trek Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chris and Andy talk about the Emmy nominations, which were announced this week, and whether or not 'The Bear' should be recognized in the comedy category (1:00). Then they discuss the news that the Russo brothers are in talks to direct the next two 'Avengers' movies and what that means for the franchise (23:51) and break down the penultimate episode of 'Presumed Innocent' (34:39). Finally, Andy is joined by chef René Redzepi and executive producer Matt Goulding to talk about their new Apple TV+ series, 'Omnivore,' which tells the global stories of the ingredients that changed how we eat (53:21). Hosts: Chris Ryan and Andy Greenwald Guests: René Redzepi and Matt Goulding Producer: Kaya McMullen Learn more about your ad choices. Visit podcastchoices.com/adchoices

Chef René Redzepi and journalist Matt Goulding talk to Mark and Kate about their new Apple TV+ show, Omnivore, and some of the shocking revelations that came from it with regards to how we feed ourselves; the evolution of Noma and what the way forward in fine dining looks like; the commonalities between chile eating, horror movie watching, and riding roller coasters; and why they're optimistic when it comes to food in general. Subscribe 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? Email food@markbittman.com. And if you have a minute, we'd love it if you'd take a short survey about our show! Head here: http://bit.ly/foodwithmarkbittman-survey Hosted on Acast. See acast.com/privacy for more information.

This week, we switch on for a show dedicated to food on screen. We sit down with Lionel Boyce from hit Hulu television drama ‘The Bear' to discuss how he channels the pace and perfectionism required in the kitchen and where acting and cooking intertwine. Also on the programme: we speak to acclaimed chef René Redzepi of Noma in Copenhagen and producer and journalist Matt Goulding ahead of the release of their documentary series, ‘Omnivore', on Apple TV+. See omnystudio.com/listener for privacy information.

This week, we're exploring Italy's best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome's “dirty” pasta, Rigatoni alla Zozzona. (Originally aired August 31, 2023.)Get the recipe for Rigatoni alla Zozzona here.We 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

Chapter 1 What's Rice Noodle Fish Book by Matt Goulding"Rice Noodle Fish: Deep Travels Through Japan's Food Culture" is a book by Matt Goulding that delves into the culinary traditions and culture of Japan. Goulding explores various regions of Japan, sharing stories about the people, places, and dishes that make up the country's diverse and rich food scene. The book includes personal anecdotes, recipes, and insights into the significance of food in Japanese society. It offers readers a deeper understanding and appreciation for Japan's food culture.Chapter 2 Is Rice Noodle Fish Book A Good BookWhether or not "Rice Noodle Fish" by Matt Goulding is a good book is subjective and ultimately depends on personal taste. However, the book has received generally positive reviews for its exploration of Japanese cuisine and culture. It may be worth checking out if you have an interest in food writing and travel.Chapter 3 Rice Noodle Fish Book by Matt Goulding SummaryThe Rice Noodle Fish Book is a culinary travel guide written by Matt Goulding that takes readers on a journey through the vibrant and diverse food culture of Japan. Through vivid descriptions and stunning photography, Goulding explores the traditions, techniques, and people behind some of Japan's most beloved dishes.From the bustling streets of Tokyo to the tranquil temples of Kyoto, this book captures the essence of Japanese cuisine and the passionate individuals who dedicate their lives to perfecting it. Goulding examines the intricacies of sushi, ramen, tempura, and other iconic Japanese foods, shedding light on their history and cultural significance.The Rice Noodle Fish Book also delves into the regional specialties of Japan, highlighting the unique flavors and ingredients that define each area. Whether it's the fiery spices of Osaka's street food or the delicate flavors of Kyoto's kaiseki cuisine, Goulding showcases the diversity of Japanese cooking and the deep-rooted connections between food and culture.Overall, The Rice Noodle Fish Book is a must-read for food lovers and travelers alike, offering a rich and immersive exploration of Japan's culinary landscape. With its engaging storytelling and mouth-watering visuals, this book will inspire readers to discover the delights of Japanese cuisine and the stories behind the dishes they love. Chapter 4 Rice Noodle Fish Book AuthorMatt Goulding is a food and travel writer known for his work exploring food culture around the world. He is the co-founder of Roads & Kingdoms, an online publication that focuses on food, politics, and travel. Goulding released "Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture" in 2015. The book explores the diverse culinary landscape of Japan, delving into the traditional and modern food scenes across the country.In addition to "Rice Noodle Fish," Goulding has written several other books, including "Grape, Olive, Pig: Deep Travels Through Spain's Food Culture" and "Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture." These books follow a similar format to "Rice Noodle Fish," diving deep into the food culture of different countries.In terms of editions, "Rice Noodle Fish" is widely regarded as the best of Goulding's books. It has received critical acclaim for its detailed exploration of Japanese cuisine and has been praised for its engaging writing style and beautiful photography. The book has been released in multiple editions, including hardcover and paperback versions.Chapter 5 Rice Noodle Fish Book Meaning &...

This week, we're exploring Italy's best recipes and stories. Leah Koenig brings us inside the Roman Jewish kitchen for fried artichokes as crisp as potato chips, a cherry pie that has a secret and the beef stew that made her break vegetarianism. Plus, Katie Parla gives us a tour of Italian island cuisine, Matt Goulding infiltrates the secret society that reigns over Neapolitan pizza, Viola Buitoni reveals a surprising use for balsamic vinegar, and we make Rome's “dirty” pasta, Rigatoni alla Zozzona. Get the recipe for Rigatoni alla Zozzona here.We 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/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Primer episodio de Dietario Disperso, un viaje por la semana gastropolítica de Maxi Guerra. Jueves 27/4 - La semilla gay de la longaniza. Citas: Calibán y la bruja, Silvia Federici; La cocina y los alimentos, Harold McGee; extractos de la serie Los Soprano. Música: Alla Bua, Satyayit Ray, Chris Haugen, Rachel's, Maximiliano Martínez. Viernes 28/4 - El bar y la mirada del otro. Citas: ¿Qué es un bar?, Enrique Szymns (intro al tema Mosca de Bar de 2 minutos); Elogio del bistrot, Marc Augé. Música: Buitres. Sábado 29/4 - Pastel bebé (receta) Música: Maximiliano Martínez. Domingo 30/4 - Cumbia chapa y meta Sacks Citas: Musicofilia, Oliver Sacks. Música: Cumbia chapa, Meta Guacha y Love and Marriage, Frank Sinatra. Lunes 1/5 - El choripán y los tortelines de lucha Citas: ¿Por qué a los italianos les gusta tanto hablar de comida?, Elena Kostioukovitch y fragmentos de la película Aprile, de Nanni Moretti. Música: Nino Rota, John Zorn y manifestantes boloñeses cantando Bella Ciao. Martes 2/5 - La sopa de Walser Citas: Marienbad eléctrico, Enrique Vila-Matas. Música: Marc Ribot y los Cubanos Postizos. Miércoles 3/5 - El bento de Totoro Citas: Sushi, Ramen, Sake, Matt Goulding; Así es Japón, Yutaka Yazawa; fragmentos de la película Mi vecino Totoro, de Hayao Miyazaki. Música: Tonari no Totoro. Dietario Disperso es un podcast semanal escrito y narrado por Maxi Guerra. El diseño de portada es de Pablo Corrado y la asistencia sonora es de Maxi Martínez. Pueden suscribirse y activar las notificaciones en el canal Gastropolítica. También pueden escuchar la primera temporada completa de la serie Gastropolítica y sus episodios extra. Grazie mille.

In this special episode, we share a few of our favorite moments about Italy's culinary treasures from the last few years. Vicky Bennison takes us behind the scenes of Pasta Grannies, her YouTube channel that documents Italian grandmothers making pasta the old-fashioned way; Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy's best-kept secrets; and we make Neapolitan Meatballs.Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Matt Goulding, author of “Grape, Olive, Pig,” tastes the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at El Bulli. Plus, J. Kenji López-Alt double-fries chicken; we travel to Paris for gnocchi; and Mark Bittman talks about “Dinner for Everyone.” (Originally aired March 8, 2019.)Get the recipe for Potato Gnocchi with Butter, Sage and Chives.We 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 Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

Modernist Pizza sbarca in Italia tradotto nella lingua di Dante! La serie di libri di Nathan Myhrvold, già autore di Modernist Cuisine e Modernist Bread, è stata soprannonimata "l'enciclopedia della pizza", grazie alla sua poderosa mole di tre volumi.Myhrvold ha presentato il libro al Pizza Village di Napoli, e in quell'occasione lo abbiamo incontrato per porgli qualche domanda, qualcuna forse, ehm, un po' provocatoria. Ma se noi ci siamo limitati a stuzzicarlo, c'è anche chi invece lo ha confrontato proprio a proposito di un giudizio del libro sulla sua pizzeria: stiamo parlando di Alessandro Condurro de L'Antica Pizzeria Da Michele.In questa puntata, fatta di botta e risposta frizzanti e qualche accenno di polemica, parliamo di quello che rappresenta quest'opera nel panorama della pizza mondiale... in attesa di leggerla per davvero!Clicca qui per iscriverti al nostro canale Telegram! - contenuti esclusivi, anteprime e molto altro!Clicca qui per partecipare alla chat: incontra altri appassionati di pizza e di podcast con cui scambiare opinioni.Puoi acquistare le magliette del podcast sul nostro store Etsy.In questa puntata parliamo di:Modernist PizzaNathan MyhrvoldJames Beard AwardL'articolo di Matt Goulding sulle pizzerie giapponesiL'Antica Pizzeria Da MicheleLa nostra attrezzatura:Microfoni: Samson Q2URegistratore portatile: Zoom H1nMixer: Zoom Podtrack P4Filtro antipop: NeewerCuffie Simon: Behringer BH470Cuffie Peppe: Sony MDR-ZX110Partecipiamo al programma di Affiliazione Amazon.Acquistando tramite questi link sostieni il podcast con una piccola commissione.Grazie di averci ascoltato! :)

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.

Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles? This week, Good Food gets granular with rice — how it's grown, how it's cooked, and how it's eaten. Dr. Amber Spry opens her identity politics class each semester by asking students to share how their family cooked rice. Culinarian historian Michael Twitty shares how red rice came to the American South by way of Western Africa. Rice royalty Robin Koda documents her family's legacy of growing Japanese rice in California. Matt Goulding explores the controversy over paella in Spain. The history of the rice cooker is explained by Anne Ewbank. Finally, Sophia Parsa is making tahdigs with her mother for this week's edition of “In the Weeds.”

Roads & Kingdoms online R&K Instagram Return to Catalunya video series with Bourdain and Goulding Learn more about your ad choices. Visit podcastchoices.com/adchoices

Roads & Kingdoms online R&K Instagram Return to Catalunya video series with Bourdain and Goulding Learn more about your ad choices. Visit podcastchoices.com/adchoices

#4 Hoy hablamos con Matt Goulding, escritor y periodista gastronómico que publica habitualmente en el New York Times, New Yorker o Time. Colaborador de Chef's Table y socio de Anthony Bourdain. Es además ganador de un Emmy por su trabajo en tv y de un James Beard F Award.

Among all countries, Japan has the highest number of Michelin-starred restaurants, making it a mecca for diners worldwide. Its numerous small independent restaurants are places of constant innovation. Ingredients underpin Japanese food culture; these aren't luxuries. Instead, the most common items, such as rice, noodles, and fish, are the soul of Japanese cuisine. Seduced by Japanese cuisine's international reputation, America’s bestselling writer, gastronome Matt Goulding embarks on an exploration of Japanese food, examining the country's unique eating culture from a Westerner's perspective.

Whether cooking basmati, jasmine or red, everyone has a way to make rice. Measure up to the first knuckle? Wash until the water runs clear? Stovetop or rice cooker with bells and whistles? This week, Good Food gets granular with rice — how it's grown, how it's cooked, and how it's eaten. Dr. Amber Spry opens her identity politics class each semester by asking students to share how their family cooked rice. Culinarian historian Michael Twitty shares how red rice came to the American South by way of Western African. Rice royalty Robin Koda documents her family’s legacy of growing Japanese rice in California. Matt Goulding explores the controversy over paella in Spain. The history of the rice cooker is explained by Anne Ewbank. Finally, Sophia Parsa is making tahdigs with her mother for this week’s edition of “In the Weeds.”

What makes THE DEATH AND LIFE OF AIDA HERNANDEZ such a powerful listen? Narrator Frankie Corzo joins AudioFile publisher Michele Cobb to share her thoughts on Aaron Bobrow-Strain’s important work, one of AudioFile’s 2019 Best Audiobooks. This timely audiobook, which required special preparation, tells the harrowing story of Aida’s journey across the Mexico-U.S. border in 1987 and an up-close depiction of the obstacles that confront her. Published by Macmillan Audio. 2019 Best Nonfiction & Culture Audiobooks: TALKING TO STRANGERS by Malcolm Gladwell, read by Malcolm Gladwell ON DEMOCRACY by E.B. White, Jon Meacham [Intro.], read by Arthur Morey THE DEATH AND LIFE OF AIDA HERNANDEZ by Aaron Bobrow-Strain, read by Frankie Corzo THE STONEWALL READER by The New York Public Library [Eds.], Edmund White [Fore.], read by a Full Cast PASTA, PANE, VINO by Matt Goulding, read by Will Damron THE SECRET WISDOM OF NATURE by Peter Wohlleben, Jane Billinghurst [Trans.], read by Sean Barrett For the full list of AudioFile’s 2019 Best Audiobooks, visit www.audiofilemagazine.com. Support for Behind the Mic with AudioFile Magazine comes from Paperback Classics, a new imprint from Oasis Family Media, bringing the best pulp and vintage paperbacks to audio, including 1960s cult-classic series Dark Shadows and Flash Gordon.  Learn more about your ad choices. Visit megaphone.fm/adchoices

En esta segunda entrega: "Sushi, Ramen, Sake", el último libro de viajes gastronómicos por Japón editado en Chile. También recordar los 25 años del carmenère en Chile y una entrevista al cocinero Cristian Correa, de restaurant Mulato, contando su ideario culinario y social, en un local instalado en el meollo de las manifestaciones como es Barrio Lastarria.

Matt Goulding, author of “Pasta, Pane, Vino,” lets us in on Italy’s best-kept secrets. Plus, Liz Alpern and Jeffrey Yoskowitz present “The Gefilte Manifesto,” a definitive guide to modern Ashkenazi Jewish cuisine; we prepare Taiwanese Grilled Corn; and Dan Pashman tells us about his trip to the Library of Congress Cooking Club. (Originally aired Aug. 2, 2018.) For this week's recipe, Taiwanese Grilled Corn, visit: https://www.177milkstreet.com/recipes/taiwanese-style-grilled-corn We 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

Food writer Goulding offers mouth-watering essays that go region by region around Italy. It’s not a cookbook, though it was a James Beard Award finalist, but it will make you want to book a trip to Italy to follow in his footsteps. Will Damron narrates with energy, poise, and precision. Published by Tantor Media. Read the full review of PASTA, PANE, VINO at audiofilemagazine.com. For more free audiobook recommendations, sign up for AudioFile Magazine’s newsletter. On today’s episode are host Jo Reed and AudioFile Magazine Founder and Editor Robin Whitten. Learn more about your ad choices. Visit megaphone.fm/adchoices

Matt Goulding, author of “Grape, Olive, Pig,” discovers the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at El Bulli. Plus, we travel to Paris for gnocchi; J. Kenji López-Alt double-fries chicken; and Mark Bittman talks about “Dinner for Everyone.” For this week’s recipe, Potato Gnocchi, visit: https://www.177milkstreet.com/recipes/potato-gnocchi This week’s sponsors: Go to butcherbox.com/milkstreet for $20 off your first box plus 2lbs of free 100% grass-fed ground beef in every ButcherBox you order for the lifetime of your subscription. Go to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment.

This podcast episode should have porn, right?” It’s an odd but necessary question to put to my old friend and former TIME Magazine colleague, Tokyo-based business journalist Toko Sekiguchi. But she’s a gamer, that Toko, and for this episode, falling close to Valentine’s Day, she’s taking us inside the world of Japanese Love Hotels. Toko and I have done this before, four years ago, while I was reporting for Matt Goulding’s book Rice, Noodle, Fish. But Japan is always in flux, and the infidelity industrial complex keeps on growing. So she and I are back. As a warning, just in case the last 26 episodes of this show haven’t made it clear: this is not appropriate content for children. Or even for spouses. Discretion advised. Episode 27 Show Notes: Rice, Noodle, Fish Learn more about your ad choices. Visit megaphone.fm/adchoices

This podcast episode should have porn, right?” It’s an odd but necessary question to put to my old friend and former TIME Magazine colleague, Tokyo-based business journalist Toko Sekiguchi. But she’s a gamer, that Toko, and for this episode, falling close to Valentine’s Day, she’s taking us inside the world of Japanese Love Hotels. Toko and I have done this before, four years ago, while I was reporting for Matt Goulding’s book Rice, Noodle, Fish. But Japan is always in flux, and the infidelity industrial complex keeps on growing. So she and I are back. As a warning, just in case the last 26 episodes of this show haven’t made it clear: this is not appropriate content for children. Or even for spouses. Discretion advised. Episode 27 Show Notes: Rice, Noodle, Fish

In the first episode of The Trip after the death of his partner Anthony Bourdain, host Nathan Thornburgh communes in a squatted Beverly Hills hotel room with two people who knew Bourdain well: chef José Andrés and Roads & Kingdoms co-founder Matt Goulding.

In the first episode of The Trip after the death of his partner Anthony Bourdain, host Nathan Thornburgh communes in a squatted Beverly Hills hotel room with two people who knew Bourdain well: chef José Andrés and Roads & Kingdoms co-founder Matt Goulding. Learn more about your ad choices. Visit megaphone.fm/adchoices

Also on this week’s show: The Gefilte Manifesto – modern Jewish home cooking; Taiwanese grilled corn; and Dan Pashman on the Library of Congress Cooking Club.

Listening to Roads and Kingdom co-founder Matt Goulding talk about the food culture in Italy on this week's Special Sauce was a real treat for me. Matt spent months eating his way through the country for his extraordinary new book, Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture, and he explains that what he found in his travels was a vibrant and evolving food culture, not one that is frozen in time. Or, as he so eloquently says, "I wanted to toss off this idea of this calcified cuisine that's encased in amber, that Italian food is a museum piece...So what this book is really about is, yes, the traditions are beautiful and they shouldn't be screwed with half-heartedly. They need to be taken very seriously, but to say that Italian food is the same as it has always been...overlooks the fact that there are incredible chefs, young and old, and artisans and innovators that are doing amazing things with pizza in Naples or ragu in Emilia-Romagna." Matt illustrated the tensions between staying true to time-honored traditions even as younger generations are looking to do something new with an anecdote about a burrata-making family in Puglia. "I realized very quickly that within their own family the entire complexity of this push and pull between past and present and future was contained between mother and father and then their three young sons...The mother and father thought the idea of putting matcha powder into burrata was fucking nuts and grandma's rolling over in her grave...These guys were like, 'Well we just came back from Japan. We brought burrata to them and now we want to bring Japan to burrata. Why can't we do that?'" I do hope you'll tune in to this episode, as I expect you'll find Matt to be as entertaining as he is insightful. ----- The full transcript for this episode of Special Sauce can be found here at Serious Eats.

This week's guest on Special Sauce is food television personality and pioneering chef Sara Moulton, who is as unpretentious as she is accomplished. And when I say accomplished I mean accomplished. Sara is currently the host of the PBS series Sara's Weeknight Meals and the co-host of Milk Street Radio. She previously was the host of the live television show Cooking Live on the Food Network for almost ten years. Suffice it to say, Sara should be familiar to anyone who has watched cooking shows on television. Want an example of her lack of pretense? Here is her take on leftovers: "I'd rather open up a refrigerator filled with leftovers than start with a blank canvas. Leftovers talk to me." Or how about this detail from one of her many food-related jobs in college: "I was a waitress at an all-night diner where we had to wear a DayGlo orange uniform and white nurse's shoes." It may have been the uniform, and it may just have been the job itself, but whatever it was, Sara's mother was horrified by her situation, and tried to help her in a way that would only make sense to a parent: "My mother wrote to Craig Claiborne and Julia Child, did not ask me, and asked them what her daughter should do if she wanted to become a chef." After her many years on television, I was surprised when I found out that Sara was a reluctant TV host. "I thought that was vulgar," she explains. "Being a good WASP, it's like, "Oh, then you're looking for attention." I also loved hearing the advice she'd give to guests on Cooking Live: "Smile constantly for no particular reason." As for her pioneering days as a young woman chef, Sara has some harrowing stories, but for those you're just going to have to tune into part 1 of her Special Sauce interview. *Ed note: For those of you wondering where part 2 of my Special Sauce interview with Matt Goulding is, we'll be publishing it in a couple of months. --- The transcript for this episode can be found over at Serious Eats.

As you can probably tell, I love interviewing people for Special Sauce. That's because we book guests who have compelling food-related stories to share with us. But Roads & Kingdoms co-founder and author Matt Goulding had so many interesting things to say about food and life that I'm going to go out on a limb and say that I probably enjoyed the time I spent gabbing with Matt more than any other interview I've done for the podcast. Here's Matt on his dad: "My dad, I should say, as many men are, was a great griller and was great with eggs. It seems to be two things that men generally feel comfortable cooking, even in a relatively limited culinary household." And here he is how he views his debilitating Crohn's Disease diagnosis: "The two ironies of my food life is, one, that I come from a family that didn't really value food, and the other is that I ended up being deeply in love with this world of food but nevertheless have a digestive illness that presents all these interesting challenges." Matt is just as good about how he got into writing as he is about his personal life. His first editorial job was at Student Traveler Magazine, an experience he describes as definitive: "That was my entryway into actually being paid for writing, at ten cents a word, but it was a check, and it was a drug. Immediately there was this high of seeing your name in print, being able to tell your story. Anyone who's deranged and narcissistic enough to become a writer knows what that high feels like, and I was hooked pretty quickly." He went on to become the food editor at Men's Health magazine, where he finally got his fellow editors to understand where he was coming from: "Finally at an editorial meeting I think I said something like, "The kitchen is the new garage." Matt ended up co-writing 18 volumes of the Eat This, Not That series, which grew out of a column he wrote at Men's Health and ended up selling millions of copies. Why were those books so successful? "It was a brilliant four words. The convergence of syllables was extraordinary," he says. What does he find so compelling about writing about food? "I can't stop moving. So one thing I realized is it's going to be a really lonely life unless I find a way to connect with people as quickly as possible. It's always, every single instance, food, no matter where you are, was just an instant entry point into a culture, into someone's home, into their lives. It happened over and over again, so to be able to share those stories in some way, it would be stupid not to." And, finally, here's Matt's description of how Roads & Kingdoms, the James Beard award-winning website he co-founded with Nathan Thornburgh, transformed from being something only their mothers would read to the must-read site for anyone who has an interest in the intersection between travel, culture, and food, all because of the power of a single tweet: "We just kept writing these 5,000-word narrative pieces about the most random convergence of culture and politics that we could find. But we woke up at one in the morning on this houseboat after a long night out at Noma, and it was clear looking at my phone, something was happening. The phone was literally pulsating or something. Open up the phone, and it turns out that Anthony Bourdain had just sent out a tweet. It was very simple, but it said, 'These guys do consistently fine work.' It was just a link to the Roads & Kingdoms home page, and that was it." If you want to find out how that tweet led to Bourdain being the one and only outside investor in Roads & Kingdoms you're just going to have to listen to Part 1 of my extraordinary conversation with the equally extraordinary Matt Goulding. Find the full transcript of this episode over at Serious Eats.

Roads & Kingdoms co-founder Matt Goulding had one last chance to win over the Spanish girl he was hoping to date. So he hopped in a car with her father Angel, drove south for six hours to the cave community where Angel grew up, helped slaughter a pig, and met Chacho, The rest is history.

Roads & Kingdoms co-founder Matt Goulding had one last chance to win over the Spanish girl he was hoping to date. So he hopped in a car with her father Angel, drove south for six hours to the cave community where Angel grew up, helped slaughter a pig, and met Chacho, The rest is history. Learn more about your ad choices. Visit megaphone.fm/adchoices

When it comes to dream jobs, I’m pretty sure that I’m not alone in saying that I’d love to be Anthony Bourdain. Think about it. He travels the world, experiences cultures through food and shares it with us. What’s not to love?    But rather than dream about the job, our guest this week made it a reality. I’m joined by Matt Goulding (@mdgoulding). He’s half of the founding team behind roadsandkingdoms.com, an award winning travel journalism site and the publishing partner behind Explore Parts Unknown, the digital home for Bourdain’s hit CNN TV Show.    Matt is a traveler, a food-lover and one of my favorite authors on both topics. We sat down today to talk about Matt's winding path, from cooking aboard boats in Patagonia to landing a job as food editor at Men’s Health and penning the prolific Eat This, Not That book series, to ultimately where he is today, turning travel, eating, drinking and writing into a living.    Given the popularity of travel and food writing these days, I wanted to ask Matt what it is that sets Roads and Kingdoms apart and if in fact it is possible to still make money in publishing, an industry that on paper, seems to be struggling.    This hour flew by and left me hungry for more. I think you’ll feel the same. Please enjoy this conversation with Matt Goulding. 

Cara Parks and Nathan Thornburgh join us in the studio to talk about their work at Roads & Kingdoms, the independent online journal of food, politics, travel, and culture. Cara is the executive editor of Roads & Kingdoms and previously the executive editor of Modern Farmer magazine and deputy managing editor of Foreign Policy magazine. Nathan spent much of the last decade working at TIME as foreign correspondent and editor before founding Roads & Kingdoms with Matt Goulding. We later hop aboard a floating food forest with our British Bombesquad correspondent, Hester Cant, who interviewed Lindsey Grothkopp and Marisa Prefer of Swale. Swale floats from pier-to-pier in New York City, offering educational programming and welcoming visitors to harvest herbs, fruits and vegetables for free. Radio Cherry Bombe is powered by Simplecast

In this podcast we discuss an article by David Zinczenko and Matt Goulding titled, The 7 Laws of Leanness; this article goes over 7 characteristics of naturally lean people. We believe that success leaves clues and one approach to being successful in your own life is to model people who have what you want. In the case of weight loss, we should attempt to model people who are fit and/or those who have successfully lost weight and kept it off. These 7 Laws of Leanness give a good foundation to do just that! Source: http://health.yahoo.net/experts/eatthis/7-laws-leanness --- Send in a voice message: https://anchor.fm/cut-the-fat-podcast/message Support this podcast: https://anchor.fm/cut-the-fat-podcast/support

  "Eat This, Not That"...  Matt Goulding knows.    Kim Schmett  wants Congressman Leonard Boswell's job.   Then,  a foster care parent loses her own child...  why?