ABOUT THIS PODCAST 🔗
Exploring culture through food. Each week we serve up a new dish or ingredient, uncovering the rich layers of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.
Hosts:
Update frequency:
weekly
Average audio length:
33 minutes
English
Australia
1030 episodes
since June 24, 2017
episodic
AUDIENCE OF THIS PODCAST 🔗
~68.79% of listeners are from United States.
🇺🇸
US
68.79%
🇦🇺
AU
13.76%
🇬🇧
GB
3.04%
🇩🇪
DE
1.44%
🇨🇦
CA
1.44%
🇯🇵
JP
1.12%
🇩🇰
DK
0.95%
🇧🇪
BE
0.95%
🇹🇼
TW
0.80%
🇪🇸
ES
0.80%
🇳🇱
NL
0.64%
🇮🇹
IT
0.64%
🇫🇷
FR
0.64%
🇻🇳
VN
0.64%
🇭🇰
HK
0.47%
🇸🇮
SI
0.47%
🇧🇾
BY
0.47%
🇧🇷
BR
0.32%
🇱🇧
LB
0.32%
🇳🇴
NO
0.32%
🇵🇹
PT
0.32%
🇳🇿
NZ
0.32%
🇱🇹
LT
0.16%
🇵🇭
PH
0.16%
🇱🇰
LK
0.16%
🇲🇽
MX
0.16%
🇮🇪
IE
0.16%
🇸🇪
SE
0.16%
🇮🇳
IN
0.16%
🇮🇸
IS
0.16%
Others
0.06%
* Data source: directly measured on Listen Notes. real-time
LATEST EPISODE 🔗
Ask someone to name their top three vegetables and chances are the potato will make the cut. But why? On its own, a spud tastes of surprisingly little. And while it's now one of the world's most important food crops, outside its native South America the potato was once eyed with suspicion, and in p…
PREVIOUS EPISODES 🔗
Why does so much supermarket veg taste of not much at all? Over the past century, vegetables have been bred for yield, shelf life and good looks, and flavour has often been the casualty. The range of plants we eat has narrowed too. Of the thousands of plant species humans have cultivated for food, …
Food is a great unifier. It brings us together as a multicultural community (who doesn't love a good feed?) and it can foster a deeper connection to our own heritage. Right now, the many and varied cuisines of Africa are on the rise in Australia. Through recipes and ingredients passed hand to hand …
You'd be hard-pressed to find an Australian-born chef as successful as Brett Graham. His London restaurant, The Ledbury, is ranked among the best in the UK, and he is the first Australian chef and restaurant owner to be awarded three Michelin stars. Since his childhood in rural New South Wales, Bre…
Since her breakthrough as food editor for Marie Claire, and then going it alone with a magazine and numerous cookbooks under her own name, Donna Hay is now synonymous with Australian home cooking. In this episode, Donna Hay, who has around 30 bestsellers under her belt, shares her recipe-writing do…
What makes a great Australian book? If your criteria include books that inspire, inform and instruct, then surely some of your flour-dusted, oil-stained cookbooks would be among the greatest. In this episode, we meet a woman who, during her 50 years in the Australian Women's Weekly Test Kitchen, wi…
Yotam Ottolenghi, the man who inspired a generation of cooks to seek out obscure ingredients and commit to hours of prep time, has a new mantra: embrace the shortcut. While he once believed the flavourful fruits of his kitchen labour were their own reward, Yotam says his primary concern these days …
Trillions of micro-organisms are living inside you right now. For the most part, these microbes are working for us, breaking down food and producing chemicals that keep us healthy. They also train our immune system, and scientists now wonder if they influence our mood and behaviour. So which foods …
Every year, Australia wastes around 7.6 million tonnes of food at a cost of more than $36 billion, adding thousands of dollars to the average household budget. In this episode, we explore creative solutions to this urgent problem. Food loss and food waste occur at every stage of the supply chain, f…
Guest presenter Matt Preston and three-Michelin-starred chef Kyle Connaughton of SingleThread consider how weather conditions, flowers in the room, colours on the plate, and even the plate itself can enhance the dining experience. Some of these phenomena are well documented by science, as Barry C. …
Disclaimer: The podcast and artwork embedded on this page are from ABC Australia, which is the property of its owner and not affiliated with or endorsed by Listen Notes, Inc.
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