Podcast appearances and mentions of rachel roddy

The only person who has sold more books in Britain than Jamie Oliver is J. K. Rowling. Jamie has been watched and read by millions. His enthusiasm for food is often infectious. His cooking and his campaigning have changed the way we eat.I'm speaking about Jamie with Rachel Roddy, author of a regular column on Italian food for the Guardian.We focus mainly on how Jamie, and others, have viewed food in Italy and I ask whether this helps explain why Jamie is often seen by some people as blaming poorer individuals for what he says are bad eating habits.In this episode we mention Alberto Grandi, Carla Tomasi and Massimo Montanari.Rachel is the author of An A-Z of Pasta, among other books on food.The Full English is produced by Lewis Bassett. Mixing and sound design is from Forest DLG.Follow the Full English on Twitter, Instagram and TikTok. Get extra content and support the show on Patreon Hosted on Acast. See acast.com/privacy for more information.

This week, in the very first Cooking the Books LIVE at Rockwater in Hove, an audience with Guardian Feast columnist, Rachel Roddy.Rachel is the author of three books about her life in Italy including the multi award winning Five Quarters: Recipes and Notes from a Kitchen in Rome which was first published in 2015 and now reissued in 2024.It's the story of a 32 year old woman from Harpenden who turned up in Rome with little more than a travel toothbrush and a phone, planning to stay a month, maybe, before heading south and on in search of who knows what. What she found in Testaccio, the tiny corner of Rome where she put her bag down, launched a career as a mutli award winning food writer. In front of an audience of fans, food writers and foodies, Gilly finds out what that was.Click here for more from the Q&A on Gilly's Substack and here for the further reading Rachel mentions. Hosted on Acast. See acast.com/privacy for more information.

Join Leyla Kazim for a tour of New Year's Eve food traditions around the world, from eating lentils in Italy, scoffing 12 grapes in Spain, slurping soba noodles in Japan and Kransekage in Denmark and Norway.We hear from food writer, Rachel Roddy; owner of Japanese Cookery School Hashi Cooking, Reiko Hashimoto; Spanish chef, Omar Allibhoy; co-founder of ScandiKitchen, Brontë Aurell; and author of National Dish: Around the World in Search of Food, History, and the Meaning of Home, Anya Von Bremzen. Presented by Leyla Kazim and produced by Sophie Anton for BBC Audio in Bristol.

Rachel Roddy, is an iconic food writer whose scholarly approach to the subject of Italian food is shaped by her identity as an English woman living in Rome. She talks pasta, literary influence, Roman food culture, and writing about Italian food as an outsider.

With temperatures dipping below 80 degrees, it must be pasta weather in Southern California. This week, Good Food heads to Italy. Rachel Roddy combines 50 pasta shapes with sauces, creating iconic dishes of everyone's favorite carb. When Saghar Setareh landed in Rome from Tehran, she uncovered a Venn diagram of overlapping flavors. Silivia Nacamulli looks back at Jewish influences on Italy's culinary history, which stretch back 2,000 years. Clifford Wright hones in on the culinary traditions of Emilia-Romana. At the farmer's market, Melissa Lopez finds eggplant to top one of her must-have pies

Hello and welcome back to Meet the Chefs!  Today I've got a bit of a different episode as I chat with Rachel Roddy. Rachel is a food columnist for the Guardian and a food book writer. Her most recent book, 'An A-Z of Pasta', has been a huge success and offers a unique insight into Italian food through the eyes of one food that can do so much. We chatted about all things food, writing, Italy, and more. Enjoy! Be sure to check out the website www.olieatsitall.wordpress.com, subscribe, and check out the Instagram https://www.instagram.com/olieatsitall/ for more! --- Send in a voice message: https://podcasters.spotify.com/pod/show/oliver-hall/message

A few weeks ago, an extraordinary fresco was unearthed by archeologists in Pompeii which showcases what many think might be a precursor to the modern pizza. A food history enthusiast decided to recreate the ancient dish. Rachel Roddy, food writer and author based in Rome spoke to Sean about how she recreated the ancient recipe.

A few weeks ago, an extraordinary fresco was unearthed by archeologists in Pompeii which showcases what many think might be a precursor to the modern pizza. A food history enthusiast decided to recreate the ancient dish. Rachel Roddy, food writer and author based in Rome spoke to Sean about how she recreated the ancient recipe.

In a special bonus of the podcast, Sam Bilton and Neil Buttery have combined forces to make a whole episode about all things tripe. We discuss our experiences, and why it is viewed rather differently in different countries and it's indelible association with poverty. Sam interviews chef and food writer Rachel Roddy for some tripe inspiration, and Neil visits Chadwick's stall at Bury Market to interview one of the few remaining tripe sellers in the country. He also takes some home to cook up.Things mentioned in today's episode:Rachel Roddy's blog, Rachel Eats: https://racheleats.wordpress.com/ An article by Rachel on tripe alternatives, from The Guardian: https://www.theguardian.com/food/2020/nov/09/rachel-roddy-recipe-for-eggs-in-tomato-sauce Chadwick's Facebook page: https://www.facebook.com/chadwicksbbp/ Neil eats andouillette: https://twitter.com/neilbuttery/status/1560893580788506624?s=20 Sam links:Twitter: @sjfbilton; Insta: @mrssbilton ; website: https://www.sambilton.com/ Sam's podcast, Comfortably Hungry: https://open.spotify.com/show/3iSZMea3TBwMx1tZ1c9rN7?si=a57a4e98a0414b3a Neil's Elizabeth Raffald talk at Station South in Levenshulme Manchester 14 May 7pm: https://www.eventbrite.co.uk/e/elizabeth-raffald-englands-most-influential-housekeeper-tickets-604909158577 The Culinary Worlds of 18th-Century Women in Britain, USA and Türkiye event at The British Library 25 May at 5pm: https://www.bl.uk/events/the-culinary-worlds-of-18th-century-women-in-britain-usa-and-turkiye Neil's appearance on Tony Robinson's Cunningcast: https://open.spotify.com/episode/1KIk11FeFs0bVqiiT3XIkL?si=936fa20808b34b58 Neil's appearance on the Bread and Thread podcast: https://open.spotify.com/episode/3EouGD3HqeMLkMpgVx8am8?si=191cfe91c9654dd5 Neil's new book Before Mrs Beeton: Elizabeth Raffald, England's Most Influential Housekeeper at you favourite bookshop, or from the publisher Pen & Sword History: www.pen-and-sword.co.uk/Before-Mrs-Beeton-Hardback/p/22437 Neil's book A Dark History of Sugar is available now from all bookshops as well as from the publisher Pen & Sword: https://www.pen-and-sword.co.uk/A-Dark-History-of-Sugar-Hardback/p/20481 If you want to buy a signed copy of either book directly from Neil for £18 + postage (£2.85 if within the UK, the going rate if...

Chef proprietor at London's Quo Vadis, Jeremy Lee's commitment to locality, excellence and simplicity has made the restaurant a must-eat-at destination for every resident or visiting gourmet. He's also, in stark contrast to the popular image of the celebrity chef, the jolliest and most affable host you might ever hope to be fed by. His new book Cooking: Simply and Well, for One or Many (4th Estate), ‘one of the most beautiful cookery books I have ever seen' according to Rachel Roddy, encapsulates his approach to food and cooking: first and foremost, it is about giving and receiving pleasure.Lee is in conversation about food and pleasure with the writer and critic Olivia Laing, who has written of him: 'I worship Jeremy Lee … He has a true gift for living, and for writing about it too.Find out about upcoming events: https://lrb.me/upcomingevents Hosted on Acast. See acast.com/privacy for more information.

Sheila Dillon hears the story of one of the most loved and admired chefs in the business, Jeremy Lee, and celebrates the joy of his simple ingredient-led cooking. As chef proprietor at Quo Vadis in London's Soho, and previously at the Blueprint Café, Jeremy Lee has been creating ever-changing regional, seasonal and historically inspired British cuisine. He learned in the kitchens of some of the key creators of what's often called the Modern British Cooking movement, the qualities of which he has made distinctively his own. He chats to Sheila Dillon about the influences which have shaped his cooking, from growing up in a food-loving family in 1970s Dundee to the joy of shopping for the very best seasonal produce. Sheila hears about his reverence for his growers and suppliers, how he is inspiring a new generation of chefs, and of course, tastes his famous smoked eel sandwich. Featuring chefs Simon Hopkinson and Charlie Hibbert, food writer Rachel Roddy, and Frances Smith of Appledore Salads. Presented by Sheila Dillon and produced by Sophie Anton for BBC Audio in Bristol.

This week, Gilly is with Joe Woodhouse to talk about cookery courses, food photography and launching your very first book in the middle of a war when your wife is Ukrainian food writer, Olia Hercules.His book Your Daily Veg has been lauded by Nigella, Anna Jones and Cooking the Books favourite, Rachel Roddy, and is packed with recipes inspired his career to date styling and photographing food from all over the world, but also by a lifetime of being a vegetarian.To get 10% off the Essentials online course that I'm doing over over the next 6 months, go to leithsonline.com/courses/essential-cooking Click ‘enrol' on course page and apply the code: GILLY10 at checkout: And if you fancy a Free Hollandaise mini-course – Sign up for a Workshop account or login at: app.workshop.ws/profile and click ‘Redeem Coupon' on the sidebar and enter code GILLYSGIFT See acast.com/privacy for privacy and opt-out information.

The second in a special series in conjunction with the Andre Simon Awards 2021 .Each week, we'll start with an appraisal of each shortlisted author by this year's food assessor, the award winning Nigerian author, Yemisi Aribisala. Her book Longthroat Memoirs: Soups, Sex, and the Nigerian Taste Buds, which won the John Avery Award in the Andre Simons in 2016, uses Nigerian food as an entry point to think more deeply and understand culture and society. This week, Yemisi describes the storytelling style, rigour and 'good heartedness' that defines Guardian food columnist Rachel Roddy's work, and her latest book, The A-Z of Pasta: Stories, Shares, Sauces, Recipes, before we return to Rome during Lockdown when Gilly and Rachel first met.You can also find CTB on Food FM, the online radio station and global podcast platform which aims to change the world through food. See acast.com/privacy for privacy and opt-out information.

Food writer and author Rachel Roddy chooses 'The Tiger Who Came To Tea' by Judith Kerr, first published in 1968.More about the author:Having eventually arrived in England as refugees from Germany during the Second World War, both Kerr and her brother made their homes in Britain and all her family took British citizenship after the end of the war. Her London settings can seem quintessentially British, offering an intimate portrait of 1960s London. But her own childhood was marked by constant movement and upheaval, as well as a need to learn new languages, fleeing Germany for Switzerland, France and finally England, where her family lived in impoverished conditions for a number of years in cheap London hotels, often relying on the kindness of friends and connections to survive from week to week.Twice Upon A Time is presented by Janet EllisThe producer is Caroline RaphaelRecording and editing by John Wakefield and Diggory WaiteThe Executive Producer is Claire BroughtonFind us at @twiceuponpodstagram for pictures of the books chosen and more from our guests. See acast.com/privacy for privacy and opt-out information.

What could be simpler than a dish of pasta with tomato sauce? According to food historian Massimo Montanari's latest book A Short History of Spaghetti With Tomato Sauce (Europa), quite a lot. Montanari was in discussion with food writer Rachel Roddy. See acast.com/privacy for privacy and opt-out information.

Rachel Roddy is an author and food writer based in Rome. She has written for several publications, including the Financial Times, the Telegraph, Food and Wine, The Spectator, and has a weekly column in the Guardian. On the podcast, Rachel talks to Lara and Liv about growing up in Hertfordshire, coping with an eating disorder, why she chose to move to Italy and life under lockdown there over the past 18 months. Her latest book, An A to Z of Pasta, is available to buy now.

In this episode Irene and Margaux welcome writer, poet, academic and editor Anna Sulan Masing for a salmon pink dinner party (oui oui, an actual IRL dinner party!).  With Anna, we spoke about spirits, bread making and the pomodoro technique, collaborative work, food and academia, the fake meat industry, storytelling, culture appropriation in the kitchen, garlic and ginger and much more.  Anna (@AnnaSulan) is the founder and editor-in-chief of both SOURCED and CHEESE, the magazine of culture. Our menu for this episode:Courgette carpaccio and aubergine caponata, served with wholemeal breadHomemade pappardelle with fennel, radicchio, soya cream and parmesan (this recipe was taken from Rachel Roddy's An A-Z of Pasta)Plum frangipane tartRecommendations from today's episode:One Pot, Pan, Planet by Anna Jones (2021)A Modern Way to Cook by Anna Jones (2014)An A-Z of Pasta by Rachel Roddy (2021)The Border Trilogy by Cormac McCarthy (1992, 1994, 1998) Chicago Fire, a TV series available on Netflix And you can read more about our bread routine here. 

Rachel Roddy is an author and food writer based in Rome. She has written for several publications, including the Financial Times, the Telegraph, Food and Wine, The Spectator, and has a weekly column in the Guardian. On the podcast, Rachel talks to Lara and Liv about growing up in Hertfordshire, coping with an eating disorder, why she chose to move to Italy and life under lockdown there over the past 18 months. Her latest book, An A to Z of Pasta, is available to buy now.

Rachel Roddy had no intention of producing an encyclopaedia of pasta. Her book is more informative than that, and more readable.

This week, Gilly Smith Zooms to Rome to talk about the the jigsaw puzzle of pasta shapes that make Italy what it is for Guardian food columnist and multi award winning author, Rachel Roddy. See acast.com/privacy for privacy and opt-out information.

We celebrate the craft of objects as Sophie Grove speaks to the glassware expert Marie-Rose Kahane and stoneware designer Susanne Poltrago-Persson; and the writer Fleur Macdonald muses on the emotional weight of an inherited pair of shoes. In Ibiza we meet the female farmers who have gone off-grid and traded in heady parties for a quieter life on the land. Then, we head to the market in Rome with food writer Rachel Roddy to pick up some seasonal vegetables and discuss Italian food rituals. And finally, we learn about album cover design with musician Lou Hayter and designer Alice Kunisue.

We celebrate the craft of objects as Sophie Grove speaks to the glassware expert Marie-Rose Kahane and stoneware designer Susanne Poltrago-Persson; and the writer Fleur Macdonald muses on the emotional weight of an inherited pair of shoes. In Ibiza we meet the female farmers who have gone off-grid and traded in heady parties for a quieter life on the land. Then, we head to the market in Rome with food writer Rachel Roddy to pick up some seasonal vegetables and discuss Italian food rituals. And finally, we learn about album cover design with musician Lou Hayter and designer Alice Kunisue.See omnystudio.com/listener for privacy information.

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, ponders Parmesan, the King of Cheeses, and speaks to some top parmesan pundits: Parmigiano Reggiano maturer Giorgio Cravero, of G. Cravero, Philip Contini of Valvona & Crolla and Rome-based food writer Rachel Roddy. In partnership with Peter's Yard. Savour the crunch of Peter's Yard sourdough crackers. Available at Waitrose, Sainsbury's, Ocado, Amazon, petersyard.com and specialist food retailers. Visit petersyard.com/shop and enter the code SLICEOFCHEESE at checkout to receive 25% off your first order. Learn more about your ad choices. Visit megaphone.fm/adchoices

Both of the books by Rachel Roddy, Five Quarters: Recipes and Notes from a Kitchen in Rome and Two Kitchens: 120 Family Recipes from Sicily and Rome are essential reads. This episode Rachel Roddy talks about another essential cookbook for all Italian bookshelves, Le Ricette Regionali Italiane by Anna Gosetti della Salda. The regional textbook to trump all. Rachel's third book, An A-Z of Pasta: Stories, Shapes, Sauces, Recipes, is out this summer. The blurb on the cover by Simon Hopkinson reads "I want to live under her kitchen table..." Me too, Simon. Follow Rachel Roddy on Instagram: @rachelaliceroddy Read Rachel's Guardian Column: "A Kitchen in Rome" Follow Will Stewart on Instagram: @willstewie Follow A Cook's Library on Instagram: @acookslibrary Tu connais Babar by Mocke is licensed under a Attribution-NonCommercial-ShareAlike License. See acast.com/privacy for privacy and opt-out information.

Referenced in this episode:Extra-Creamy Beans From Scratch—Without Babysitting (Food52)Rich & Creamy Beans from Rachel Roddy (Genius Recipes | YouTube)Genius-Hunter Extra-Credit:What to do with all those beans? A fat-bellied bean flask Special thanks to listeners Nicole (@nicolelucille87) and Lu (@luau21) for sharing your cozy bean memories. Got a genius lead, bean-based or otherwise? Email it to me at genius@food52.com.

Yasmin Fahr, Rachel Roddy and Regula Ysewjin: a global city view on lockdown, food and community

This episode of TickyOff features food writer and cookbook author Rachel Roddy Zooming in from Rome. Rachel has just had her first restaurant meal post-lockdown, explains all about a pet tortoise called Secret Agent and seemingly suggests that all Romans ever eat is tongue. Rachel also describes growing up in her Grandmother's pub, a delightful town in Sicily famous for its oil refinery and discusses the similarities between Roman and British cuisine. Before Rachel roams in from Rome, James has visited yet another weird woodland with his kids, bought a load of cheap Budweiser and coughed in a shop. Which people loved. Sam meanwhile has visited a post office and learned from Barbara Cartland that he really should start eating honey. There's also time for great beer-based scenes in movies, a briefly fashionable blue cheese and Rachel pretty much trolls The TickyOff Two by bringing up Magpie. This episode is sponsored by wine hive dropwine.co.uk

On today’s show: Rachel Roddy on how Rome’s bars, cafes, restaurants are adjusting to new rules after the lifting of lockdown, how it affected her life, and her pleasure in winning the Fortnum Cookery Writer of the Year award this week. Sam Carter of Restaurant 22 on how lockdown is affecting him. Estefania Led Ramos […]

Food writer Rachel Roddy knows food, and better yet, she knows how to tell a story. Her award-winning cookbooks "My Kitchen in Rome" and "Two Kitchens" read like real life fairy tales from the stove top, and her weekly column in the The Guardian "A Kitchen in Rome" conjures up delicious recipes and nostalgic and contemporary food anecdotes. Join Erica at Rachel's kitchen table as she shares her tale of coming from Southampton UK to Rome's Testaccio market. Every Ciao Bella Podcast Ciao Bella Website INSTAGRAM: @EricaFirpo TWITTER @moscerina

This week I talk with British food writer Rachel Roddy, author of two excellent books on Roman and Sicilian cooking and one of the best food writers it has been my pleasure to know over the last decade. We spent a lot of time unpacking what it means to write about a cuisine that is not "yours", and especially the pitfalls about writing about Italian food as a non-Italian. She's great—smart, talented, and very perceptive—and I think we really got somewhere with this one. 

Rachel Roddy and Sheila Dillon share their love of Sweet Chestnuts and find out how they're for so much more than just roasting over an open fire. Like a lot of people Rachel's first memories of Chestnuts is as stuffing for turkey, but when she moved to Rome in 2005 where there was a Chestnut seller on every corner she embraced Chestnuts as an ingredient. She and Sheila discuss the soups, cakes and stews that are made using Chestnuts and how for one restaurant-owner they're a hero ingredient which saved a population from starvation. Fabio Parasecoli, Professor of Food Studies at the New York University explains why Chestnuts were so important to the Italian region of Abruzzo and how he still makes his Grandmother's Chestnut and Chickpea soup on Christmas Eve. Martin Crawford of the Agroforestry Research Trust in Dartington sells 750Kg of Chestnuts a season and explains why he would like UK producers to challenge the imports from Italy, France, Portugal and increasingly, China, and Simon Melik from Besana UK gives an overview on the industry. Producer: Toby Field

Sheila Dillon is joined by cook and food-writer Chetna Makan, Tom Tivnan from The Bookseller’—the book industry’s bible, and Kate Young who won the Guild of Food Writers Blogger of the Year award in 2017 discuss the cookbooks of 2018. The list includes books by Diana Henry, Caroline Eden, Thom Eagle, Bosh!, Yasmin Khan and Snoop Doggy Dogg. They also discuss the inspiration for writing a book, how the books are produced, and the role social media plays in deciding who gets a book deal and how the books are produced and marketed. Rachel Roddy also gives her favourites of the year. There are also nominations from Mitch Tonks, Olia Hercules, Russell Norman, Bee Wilson and Paula McIntyre. Producer: Toby Field

Rachel Roddy is a multi award-winning Guardian food columnist and author based in Rome and Sicily. She speaks to us about her new cookbook Two Kitchens: Family Recipes from Sicily and Rome. Her book celebrates the simple, everyday dishes from her two distant but connected kitchens. We hear all about her favourite ingredients and recipes from tomato and salted ricotta salad, caponata and baked Sicilian pasta to lemon crumble.

Continuing in our month-long series about feeding kids, today I have the privilege of talking with award-winning author and blogger Rachel Roddy. Before visiting Italy a decade ago, Rachel enjoyed a great career as an actress. At 32, however, she found herself in Sicily – with no desire whatsoever to go home to England. Rachel wandered around Sicily and then Rome, learning the language, loving the culture, and recognizing that her approach to food and eating needed to change. She'd never thought of herself as a writer, but before long Rachel had started the blog Racheleats.wordpress.com. She'd also rented an apartment in a quirky, fascinating neighborhood in Rome, fallen in love and had a child; choosing, in effect, a tranquil, homey life in which food plays a nourishing and delightful part rather than the life she left behind of an actress "with many eating disorders." Along with her partner, Vincenzo, and her son's father, Rachel is raising 4 1/2-year-old Luca; our conversation ranges over what it's like to raise a child in a culture that is not your own, food and the young child, and also about Rachel's own childhood and the part food has always played in her own life. Click here to read the full notes on this podcast episode at weturnedoutokay.com/063!

Rachel Roddy, after about 10 years of hard slog, is an overnight sensation. She's just scooped the André Simon award for best food book in 2015, a very big deal indeed for a first book. I'd been warming up this second helping for a day or two before that news came through last Friday. My original reason for revisiting this episode was that her book, Five Quarters: Recipes and Notes from a Kitchen in Rome, is due to be published in the US tomorrow, 2 February, under a somewhat different title: My Kitchen in Rome: Recipes and Notes on Italian Cooking The different titles were just one of the things we talked about and that are worth sharing again; Rachel's well-deserved award provides an extra reason. There's a lot more packed into the original, full-length episode. Rachel talked about how a website turned into a book and about how she's discovering life and cooking in one of the less glamorous towns of Sicily, the subject of her next book.

That sink is where Rachel Roddy, an English woman in Rome, prepares meals to share with her partner Vincenzo, their young son Luca, and a horde of appreciative readers of her website and, now, her first book. Five Quarters: Recipes and Notes from a Kitchen in Rome, features the sink on its front cover. That probably makes it one of the most famous sinks in Rome. So naturally when Rachel and I got home from our meeting in the new Testaccio market, it was the first thing I wanted to see. And photograph. Our conversation ranged widely, from book titles and domain names to the links between the food of Rome and the food of Manchester. And although she says she's a romantic and prone to nostalgia, it is also clearly the case that Rachel Roddy loves learning about food and cooking, loves sharing what she's learned, and loves telling stories. Simple ingredients, for a satisfying cookbook and website. A couple of other links. Rachel mentioned her friend Fabrizia Lanza and the farm and cooking school she runs in Sicily. Here's what Rachel wrote recently about a wonderful idea called Cook the Farm. If you decide to follow the link, do give yourself time to pursue Rachel down all her intriguing rabbit holes.