Coffee that tastes of light black tea — a good thing — and is able to cope with warmer climates.
Altri episodi di "Eat This Podcast"
Rachel Roddy: An A–Z of Pasta
23:46Rachel Roddy had no intention of producing an encyclopaedia of pasta. Her book is more informative than that, and more readable.
Midnight’s chicken: Indian food evolution
21:04A dish that is today an icon of Indian food dates back only to 1947, using an ingredient that became widespread only in the 1920s
25:29The story of perhaps the greatest transformation in the history of food and how it continues today
Italian coffee: a temporary triangle
22:09"The cups might break, but the images recycle endlessly."
Food in post-independence India
30:48India gained independence in 1947 with nationalist politicians promising food for all and an end to the rapacious imperial administration. What happened next?
The original global food system
28:27Diet for a Large Planet shows how the world is still living with free trade policies from the 19th century
Can Fixing Dinner Fix the Planet?
28:31Jess Fanzo takes a close look at what’s wrong with global food systems and how it might be possible to change them.
A very modern spice merchant
25:56Green Saffron is a new kind of spice merchant, that cares as much about how its spices are grown as their taste.
Coffea stenophylla tastes terrific
18:58Coffee that tastes of light black tea — a good thing — and is able to cope with warmer climates.
The Great Re-Think: What is agriculture for, really?
27:36Skill and craft over automation, complexity over simplicity, and diversity over monoculture