ACERCA DE ESTE 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.
Presentadores:
Frecuencia de actualización:
weekly
Duración media del audio:
33 minutes
Inglés
Australia
1034 episodios
desde 24 de junio de 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. en tiempo real
ÚLTIMO EPISODIO 🔗
A five-cent burger in Kansas became the blueprint for an American fast-food industry that now spans the globe. In the second of our two-part history of fast food, we trace the all-American rise of White Castle and McDonald's, the franchise revolution, and the uneven push to bring Black franchisees …
BUSCAR EPISODIOS ANTERIORES
Buscar episodios anteriores de Every Bite.
EPISODIOS ANTERIORES 🔗
You're starving, it's been a long day, and you just want something hot and ready to eat, right now. Turns out, that craving is nothing new. Two thousand years ago, Romans were lining up at stone counters in the streets of Pompeii for exactly the same thing — though what was on the menu might surpri…
On the day her family fled Afghanistan, Durkhanai Ayubi's grandfather shook walnuts from his tree as a blessing for the journey. The family settled in Adelaide, where they have run the Afghan restaurant Parwana since 2009. It recently received a Bib Gourmand in South Australia's first Michelin Guid…
Hundreds of millions of people lived behind the Iron Curtain, in the Soviet Union and in allied countries such as Bulgaria. The state controlled many facets of daily life, including food. The rich and varied cuisines of a vast territory were recast in the state's mould, prioritising efficiency, uni…
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…
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…
Descargo de responsabilidad: El podcast y el arte incluidos en esta página son de ABC Australia, que es propiedad de su propietario y no está afiliado ni respaldado por Listen Notes, Inc.
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