Podcast appearances and mentions of naomi duguid

In this TWE Travel Series chat, award-winning cookbook author Naomi Duguid takes us on her travel tours into people's homes to experience the local food and culture as she chats with travel writer and TWE Host Laurie McAndish King .  ========================================== Learn More about The Women's Eye Online Magazine and Podcast: Website: https://www.thewomenseye.com/  ========================================== Subscribe to The Women's Eye YouTube Channel https://www.youtube.com/user/TheWomensEye ========================================== Learn More About Naomi Duguid Website: https://www.naomiduguid.com/ Learn More About Host Laurie McAndish King: https://laurieking.com/ ========================================== The Women's Eye Books: 1. 20 Women Changemakers: https://amzn.to/306MAce 2. 20 Women Storytellers: https://amzn.to/3pohetF ========================================== Connect with Us: Get the Latest Updates from The Women's Eye: https://www.thewomenseye.com/subscribe/ LIKE The Women's Eye on FACEBOOK:  https://www.facebook.com/TheWomensEye/ FOLLOW The Women's Eye on TWITTER:   https://twitter.com/thewomenseye/ FOLLOW MORE on INSTAGRAM: https://www.instagram.com/thewomenseye/ ========================================== Disclaimer: Links in the description are typically affiliate links  that let you help support the channel at no extra cost.  ========================================== 

In today's episode, I am excited to welcome Jonathan Stevens, co-owner of Hungry Ghost Bread in Northampton, Massachusetts, and the author of The Hungry Ghost Bread Book. Jonathan approaches sourdough bread with a unique philosophy: sourdough isn't a style of bread—it is bread. His method revolves around three essential tenets: more hydration, more fermentation, and more heat in the oven. Today on the show: Jonathan's Philosophy on Sourdough: Why sourdough is the essence of bread, not just a style. Insights into his three tenets: more hydration, fermentation, and heat. Recipes and Inspiration from The Hungry Ghost Bread Book: Jonathan's formulas honed over 30 years of working with sourdough for loaves, flatbreads, crackers, and more. How the book and bakery merge ancient bread-making traditions with modern techniques and favorite like cookies and scones. Jonathan's Publishing Journey: The story behind getting a book deal and bringing his bread-making philosophy and formulas to print. Whether you're a bread-making enthusiast or simply love the smell of fresh sourdough, I hope this episode inspires you to get baking.  Things We Mention In This Episode: Christmas Cookie Baking Guide by Maggie Green Hungry Ghost Bread The Hungry Ghost Bread Book The Bread Builders: Hearth Loaves and Masonry Ovens Flatbread and Flavors: A Baker's Atlas by Naomi Duguid and Jeffrey Alford

The Biden administration has introduced new plans meant to lower payments for federal student loan borrowers. Here's how it works. “Deadlocked: How America Shaped the Supreme Court” looks at the decades leading up to the creation of the most conservative court in recent history. A century ago this week, the Mt. Wilson Observatory hosted one of science's greatest discoveries. Today, volunteers fight to keep it afloat. Ford brought back the Bronco in 2021, and now the SUV could be the future of the federal government's efforts to fight wildfires. Evan Kleiman offers a Moroccan salad that combines beets and tomatoes, adapted from Naomi Duguid and Jeffrey Alford's cookbook, Flatbreads and Flavors. 

Salt! An important part of our lives. Donna and Lonna talk about the book The Miracle of Salt by Naomi Duguid. We talk about weight, density and what constitutes 'saltiness'. We share salt harvesting stories and recipes. Also we talk about the book All the Presidents' Pastries: Twenty-Five Years in the White House by master pastry chef Roland Mesnier. Peaches and pine trees are also part of the mix. 

This week, we explore our most essential pantry staple: salt. Naomi Duguid takes us around the world to learn its history, from Cambodia to Basque Country to an underground salt cathedral in Poland, while Alex Aïnouz gets obsessed with making gourmet salt in his lab. Plus, writer Doug Mack tells the odiferous details of the Great Midwest Cheese Duel of 1935, and we make Hungarian Paprika-Braised Potatoes.Get the recipe for Hungarian Paprika-Braised Potatoes 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.

In her book The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food, food writer Naomi Duguid turns her curiosity to the most basic of ingredients. In a conversation from October, she tells us about salt's deep history, versatility and range.

Bookstore owner Celia Sack shares her annual picks for best cookbooks with a surprising trend from first generation authors. Anna Voloshyna, a Ukrainian-born food writer and cooking instructor living in the Bay Area, she gets closer to home by sharing family favorites and modern reimaginings of traditional recipes. Ghetto Gastro's cookbook “Black Power Kitchen'' aims to change the narrative of Black food through history, art, culture, and recipes. Naomi Duguid traveled the world to research how the essential ingredient of salt is collected and used. Raghanvan Iyer's upcoming book is a love letter to a spice blend that is celebrated among cultures around the world.

Naomi Duguid has written fabulous books that are not only history and gastronomic adventures, but travelogues as well. In her newest work, she focuses on one ingredient--salt--and the essential role it has served for millennia in preserving, fermenting, and transforming food.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.

Naomi Duguid, A Salty Talk “Salt”, as Naomi Duguid says, “is the only food we all need.” Come join us as this award-winning writer takes a deep dive into the miracle of salt and its essential role in preserving, fermenting, and transforming food. And she will dish out a generous serving of salt history, harvesting methods and recipes as she quotes from her just-published book, The Miracle of Salt. “In pre-modern times, access to salt in various forms depended on geography and politics: wars were fought over access,” she says. “Humans around the world have used salt as an essential tool for survival; it all gives me a sense of wonder at human creativity and inventiveness.” BIO: A former lawyer, Naomi Duguid is a food writer, traveler, and photographer. In her work she explores daily home-cooked foods in their cultural context through stories, recipes, and photographs. Her previous books include Burma: Rivers of Flavor (2012) and Taste of Persia: Culinary Travels in Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (2016). She is also the co-author of six other award-winning books of food and travel. Recorded via Zoom on November 30, 2022 CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP culinaryhistorians.org/membership/ ✔ EMAIL LIST culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present culinaryhistorians.org/podcasts/ By Presenter culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E www.CulinaryHistorians.org

Naomi Duguid discusses The Miracle of Salt with Liz Crain in this conversation recorded as a part of 2022 #PDXBookFest.

There is always a lower turnout for municipal elections than for the higher levels of government but Monday

In her new book The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food, food writer Naomi Duguid turns her curiosity to the most basic of ingredients. She tells us about salt's deep history, versatility and range.

Naomi Duguid is a James Beard winning food writer and author. Her new book, “The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform your Food,” is available today, published by Artisan. In addition to her research and writing, Duguid leads small-group food-immersive trips to the Republic of Georgia and elsewhere. She is a Trustee of the Oxford Symposium on Food and Cookery and is a frequent guest speaker and presenter at food conferences. This interview was recorded on September 8, 2022 at a Culinary Arts @ SPAC event.

Passion for Persia Showcasing a Dazzling Culinary History Presented by Naomi Duguid Traveler, writer, photographer, cook Here in the west, though we may know a little about the great Persian empires of times past, we have been cut off from an appreciation of Persian culture by complicated geopolitics. And we're not familiar with the old deep-rooted connections between the various peoples in Iran and neighboring countries. In the travels of award-winning culinary scribe, Naomi Duguid, this acclaimed author has come to see Iran and the Caucasus countries, together with Kurdistan (in Iraq) as a fascinating culinary region. When Naomi first traveled to Georgia in 1989, it was part of the USSR and felt very remote. She says the food was dazzling, remarkable, a whole new take on some very familiar ingredients. Now Georgia and the other Caucasus countries, Azerbaijan and Armenia, are in the western sphere. Their giant neighbor Iran has been isolated politically for decades, but now it too is slowly becoming more accessible to visitors from the west. Despite a great diversity of languages, religions, landscapes, all these places share a culinary history, and esthetic, while also having distinctive local cuisines. Naomi will take us traveling there, through photographs and stories, to see the landscapes and to engage with the remarkable and generous people and food traditions she encountered in her travels. * ** Biography: Naomi Duguid, traveler, writer, photographer, cook, is often described as a culinary anthropologist. Her newest book TASTE OF PERSIA: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, & Kurdistan was just published this month. Copies will be on hand for purchase, with all profits used to fund the Culinary Historians of Chicago. Naomi is the author of the acclaimed BURMA: Rivers of Flavor (winner, 2013 IACP culinary travel cookbook award), and the co-author of six earlier award-winning books of food and travel: Hot Sour Salty Sweet: A Culinary Journey Through South-East Asia; Seductions of Rice; Flatbreads and Flavors;Home Baking; Mangoes and Curry Leaves; and Beyond the Great Wall: Recipes and Stories from the Other China. The books explore home-cooked foods in their cultural context, with recipes and photographs as well as stories. Naomi is a frequent contributor to Lucky Peach, and is a contributing editor of Saveur magazine. She conducts intensive cultural-immersion- through-food sessions in northern Thailand each winter, as well as food-focused tours to Burma/Myanmar (for details of the tours this coming winter seehttp://www.immersethrough.com). Recorded at Kendall College on Saturday, October 1, 2016 www.CulinaryHistorians.org

There may not be a recipe, but there’s always someone sitting behind your shoulder going tsk, tsk, tsk.

From 1998 comes this interview with Jeffrey Alford and Naomi Duguid, co-authors of "Seductions of Rice: a Cookbook." The book explores this astonishing varieties of rice found around the world and the array of things that can be done with rice.

Filipino food scholar Bel Castro tells the oft-repeated story about a mythic era in the late 19th century in which wealth abounded for Philippine coffee growers thanks to lags in the world market. She debunks and complicates this myth with a political and post-colonial analysis that has relevance for all commodity tales today. "[The] history of coffee in the Philippines … is told as a fairytale of great golden days, that if you work hard and if we do our job right and we can go back to it when actually it should be a cautionary tale." -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause. Music in this episode was by Ava Glendinning, Uuriter, Nitoy Gonzales and his Rondalla  and The American Regimental Band.  Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST!  Donate via our website or listeners in the UK can conveniently make a one time donation of any amount by texting OXTALES and the number you'd like to donate, to 70085. (For example, donate 10 pounds by sending OXTALES10 to 70085). And don't forget to rate and review us on Apple podcasts or wherever you listen!

What responsibilities do public institutions have in resisting the corporatization of food? Canadian chef and activist Joshna Maharaj shares the trials, the quirks and the successes of a one-year project to overhaul a Toronto hospital’s food system, taking it from frozen pre-packaged foods to fresh, local fare. "If there's any place on this planet that should have a rolling broth pot, I think it's a hospital." -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause. Music in this episode was by Ava Glendinning, Uuriter, and Bensound.  Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST!  Donate via our website or listeners in the UK can conveniently make a one time donation of any amount by texting OXTALES and the number you'd like to donate, to 70085. (For example, donate 10 pounds by sending OXTALES10 to 70085). And don't forget to rate and review us on Apple podcasts or wherever you listen!

English food writer Bee Wilson traces the genealogy of kitchen utensils and how they shape our lives-- from vegetable peelers to paleo lithic knives, chopsticks and even the mortar and pestle. She begs the question: why shouldn’t we consider kitchen tools to be just as important as military or industrial technology? "We think technology means cannons or, I don't know, guns-- and we forget it could be a pot or a pan or even a wooden spoon."  -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause. Music in this episode was by Ava Glendinning, Uuriter, Abing, and the Advent Chamber Orchestra.  Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST!  Donate via our website or listeners in the UK can conveniently make a one time donation of any amount by texting OXTALES and the number you'd like to donate, to 70085. (For example, donate 10 pounds by sending OXTALES10 to 70085). And don't forget to rate and review us on Apple podcasts or wherever you listen!

Arctic culinary scholar Zona Spray Starks explains the diverse range culinary techniques of the Iñupiat people of Alaska, and how the seasonal food landscape shaped family relations. While doing so, she shares the story of her later-in-life return to Alaska and the connections she's built there.  "Frozen is a way of altering food and cooking is a way of altering food, but freezing does the same thing. …And in fact the taste is very different when the meat is almost thawed, it's still a little bit Frozen, but it's almost thawed." -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause. Music in this episode was by Ava Glendinning, Uuriter and Hit of the Week Orchestra.  Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST!  Donate via our website or listeners in the UK can conveniently make a one time donation of any amount by texting OXTALES and the number you'd like to donate, to 70085. (For example, donate 10 pounds by sending OXTALES10 to 70085). And don't forget to rate and review us on Apple podcasts or wherever you listen!

What do famine foods throughout history tell us about the world in which they were eaten? Medieval food and magic scholar Andrea Maraschi makes a mythical and historical foray into the history of the lowliest yet most versatile famine food in Europe, the acorn.  "In times of hardships we need to keep trusting that things are going to get better. We need to keep thinking that yes we are still ourselves we are still who we used to be yesterday and the day before. The easiest way to do so is keeping doing the things that we used to do." -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause. Music in this episode was by Ava Glendinning, Uuriter, Lina Palera, Seikilos Epitaph, Mid Air Machine and Kevin Macleod. Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST!  Donate via our website or listeners in the UK can conveniently make a one time donation of any amount by texting OXTALES and the number you'd like to donate, to 70085. (For example, donate 10 pounds by sending OXTALES10 to 70085). And don't forget to rate and review us on Apple podcasts or wherever you listen!

Many indigenous communities around Turtle Island (North America) are reclaiming relationships to ancestral seeds after hundreds of years of disconnection due to colonial violence. Chef Sean Sherman and scholar Elizabeth Hoover tell the tales of seeds, seed-keepers, and indigenous chefs who are bringing traditional foods back into focus. "Thinking about seeds as living relatives-- how do you ensure that they continue to have a relationship with other people in your family, in your community, so that people can continue to plant them and learn from them and eat them?" -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause. Music in this episode was by Thomas Krause, Ava Glendinning, Uuriter, and George Lewis and his New Orleans Stompers. Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST!  Donate via our website or listeners in the UK can conveniently make a one time donation of any amount by texting OXTALES and the number you'd like to donate, to 70085. (For example, donate 10 pounds by sending OXTALES10 to 70085). And don't forget to rate and review us on Apple podcasts or wherever you listen!  

What happens when one people’s traditional food is also an international controlled substance? Turkish architect and food researcher Aylin Öney Tan goes on a deep dive into the history of opium poppy cultivation for food in Anatolia and the subsequent decades of international political interference in Turkey’s agricultural production. “The] opium poppy has always been a source of food for Anatolian people. You have to grow your own food and you have to be self sustained, that’s it!”  Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause.   Music in this episode was by Thomas Krause, Ava Glendinning, Uuriter, and Sara Afonso.  Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk   -- SUPPORT THE PODCAST!  Donate via our website or listeners in the UK can conveniently make a one time donation of 10 pounds by texting OXTALES10 to 70085. And don't forget to rate and review us on Apple podcasts or wherever you listen!

World-renowned fermentation revivalist Sandor Ellix Katz embarks upon a philosophical and biological journey into the origins of multicellular life, and how the multi-species activity of fermenting foods has played a central role in the evolution of microbes, our bodies-- and even our culture. “To embrace bacteria particularly as part of our food is a great way to make sure we are increasing biodiversity in our own bodies and maximizing our adaptive potential by embracing the presence of bacteria within us.” -- Ox Tales is produced by Anna Sigrithur, edited by Naomi Duguid and Fiona Sinclair and mixed by Thomas Krause.  Music in this episode was by Thomas Krause, Ava Glendinning, Sara Afonso, The Jungle, the Cavern, and Sam Bikov. Find out more about Ox Tales and the Oxford Food Symposium by visiting our website at https://www.oxfordsymposium.org.uk -- SUPPORT THE PODCAST Donate via our website or listeners in the UK can donate twenty pounds by texting OXTALES20 to 70085.  And don't forget to rate and review us on Apple podcasts or wherever you listen!  

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

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

Retired LA Times food writer and food historian Charles Perry explains how the 19th century Los Angeles practice of earth-pit barbecuing whole bulls became a culinary craze for settlers who saw the eating of the bull’s head as a wild west delicacy, and how the rise of Hollywood changed the practice into what we know today as the backyard barbecue. “People had this obscure sense that they had been having too much fun in the 20s and they now were being punished and so everything became suave and elegant and the idea of being able to invite people as if on the spur of the moment for a steak was very appealing.” --- Ox Tales is produced by Anna Sigrithur and edited by Naomi Duguid and Fiona Sinclair with production help by Thomas Krause.  Music by Thomas Krause and Ava Glendinning.  Find out more by visiting our website at https://www.oxfordsymposium.org.uk/podcast/

English performance artist and food scholar Amanda Couch reprises the ancient Mesopotamian art of liver divination, and tries to answer questions from mortality to Brexit by reading the lines and lobes on a sheep's liver.   “Chance, when you use it to make a composition or to make a decision to do something, it’s taking away from those enlightenment ideas of hierarchies of what art is and returning them back to where they were in prehistoric times when art objects were connected to ritualistic acts.” --- Ox Tales is produced by Anna Sigrithur and edited by Naomi Duguid and Fiona Sinclair with production help by Thomas Krause.  Music by Thomas Krause and Ava Glendinning.  Find out more by visiting our website at https://www.oxfordsymposium.org.uk/podcast/

In Japan, 'slurp' is more than just eating-related onomatopoeia. Japanese cultural and food historian Voltaire Cang researches and explores the significance of this important sound in the complex role it plays when people eat noodle dishes (ramen, in particular) and during the refined tea ceremony, Chado. “it's not because people here aren’t taught about manners. It's because it IS manners to slurp your noodles.” --- Ox Tales is produced by Anna Sigrithur and edited by Fiona Sinclair and Naomi Duguid with production help by Thomas Krause.  Music by Thomas Krause and Ava Glendinning.  Find out more by visiting our website at https://www.oxfordsymposium.org.uk/podcast/

Fozia Ismail, a British-Somali social anthropologist and food activist, challenges the easy consumption of foods with roots in colonialism by exploring the ways different people in Brexit-era Britain see the culinary landscape around them. “As the place became more hostile, I was craving home comfort food, and my comfort food is Somali food. You know?....  I really wanted my mum's food.” --- Ox Tales is produced by Anna Sigrithur and edited by Fiona Sinclair and Naomi Duguid with production help by Thomas Krause.  Music by Thomas Krause and Ava Glendinning.  Find out more by visiting our website at https://www.oxfordsymposium.org.uk/podcast/

Third generation French foie gras producer Guillemette Barthouil takes you on a history lesson that spans thousands of years and an ocean as she makes the case that foie gras is the quantum offal- a food that is both loved and reviled. “I think foie gras is really an interesting topic because it is an offal and is not an offal at the same time. That is why I call it the quantum offal.” --- Ox Tales is produced by Anna Sigrithur and edited by Fiona Sinclair and Naomi Duguid with production help by Thomas Krause.  Music by Thomas Krause and Ava Glendinning.  Find out more by visiting our website at https://www.oxfordsymposium.org.uk/podcast/

What do the Pillsbury Bake Off and molecular gastronomy have in common? Culinary historian and food writer Laura Shapiro unwraps the significance of gender to the prestige afforded to different arenas of innovation-driven cuisine by examining the history of the USA’s oldest cooking competition. “Home cooking has always been the kind of cooking that is supposed to kind of go without notice, except in the world of the family, where you're supposed to be rewarded by the happy faces around the table. You’re certainly not supposed to be rewarded in cash.”   --- Ox Tales is produced by Anna Sigrithur and edited by Naomi Duguid and Fiona Sinclair with production help by Thomas Krause.  Music by Thomas Krause and Ava Glendinning.  Find out more by visiting our website at https://www.oxfordsymposium.org.uk/podcast/  

The countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, but they are linked by captivating food traditions. The intrepid traveler, food writer and photographer Naomi Duguid covered the vast region to capture the cuisine. She uncovers the flavors of herbs, spices, fruit and tart that transcend the divisive borders and give a picture of ancient tastes of modern people.

Naomi Duguid discovers the backstreet cooking of Armenia, Georgia and Iran; plus we learn a better way to make stew; Fuchsia Dunlop joins us live at Milk Street; The New Yorker’s Adam Gopnik discusses ethical eating; and we take your calls with Sara Moulton. (Originally aired 11/26/2016, Available for Re-run 3/2/17 – 3/9/17)

Naomi Duguid, author and cook

"What's another place that's kind of a black hole in people's imagination? Does it stretch me a little? So I go there open endedly... I'm just relying on good luck and chance encounters." - Naomi Duguid, on finding her next travel and creative project. Naomi Duguid is a former-lawyer turned award winning cookbook writer, author, photographer and traveler. She’s the author of Hot Sour Salty Sweet, a culinary journey through Southeast Asia, and the person behind her website Immerse Through and presently working on her next book called Caucasia, an exploration of culture through food in Georgia, Armenia, Azerbaijan, Iran and Iraqi Kurdistan. In this in depth conversation we dive right into the good stuff to explore what motivates Naomi's creative endeavors and drives her travels to the lesser known parts of the globe and how she built a life of travel having abandoned a more conventional career in the law. Become a Friend of the Show: Please subscribe and review! It just takes a second and you can help the show increase its rankings on iTunes just by this simple and quick gesture. We’d be grateful for a review. Leave one here. If you do, click here to let me know so I can personally thank you! Your Feedback If you have an idea for a podcast you would like to see or a question about an upcoming episode, email me! I’d love to hear from you. Thank you so much for your support! The post 208: Deciphering Culture Through Food with Naomi Duguid appeared first on The Daily Travel Podcast.

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

On today's THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia. Her cookbooks have introduced the true cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Cambodia, Laos, Thailand, Vietnam, greater China, and now Burma (aka Myanmar) Her latest tome, BURMA: Rivers of Flavor, explores SE Asia's largest country, a rarely traversed region sitting at the crossroad of India and China. Waterways up and down the Irrawaddy river, a year round growing season, plentiful rice paddies, and deeply personal cooking full of crispy fried shallots, turmeric, banana flowers, dried shrimp powder, curries, culminate with simple yet sensational national dishes like Mohinga, rice noodles with fish broth usually eaten as breakfast. Get your flavor passport ready! This program has been sponsored by Hearst Ranch. “The word ‘steamed' is not very appetizing to people when you think about meat… I don't know where this notion of ‘bland' comes from in in terms of steamed meat, when in fact, it's succulent.” [19:58] “There's a light-handedness to the flavoring [of Burmese food] that I find very interesting.” [24:27] — Naomi Duguid on THE FOOD SEEN