# Darra Goldstein
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Päivitetty:
darra goldstein (born April 28, 1951) is an American author and food scholar who is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College. Currently, she is the editor-in-chief of CURED Magazine, from Zero Point Zero Productions, which was launched in October 2016. She is the founding editor of Gastronomica: The Journal of Food and Culture, which won the 2012 James Beard award for Best Publication, and she served as its editor-in-chief from 2001 to 2012.
Aged eggnog, women and cocktails, liqueurs
Food scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals. Sociologist Nicola Nice takes a look at how women brought the cocktail home. Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those …
S3 E15 The Kingdom of Rye
Alas this day had to come - this is the last official episode of the DARK season!
In Episode 15 I delve into the historical culinary trials and tribulations of Russia with Darra Goldstein, Professor Emerita of Russian at Williams College (USA) and author of The Kingdom of Rye: A Brief History of Ru…
151: Capturing Family Heritage in a Cookbook with Polina Chesnakova
Molly and Kate speak with cookbook author Polina Chesnakova about her newest and most personal work yet, Chesnok. Polina talks about falling in love with her family's food which led her to writing, teaching and, eventually, a cookbook deal. While her first two books were less personal, this one is …
Sweet Talk
We talk to Darra Goldstein, editor of The Oxford Companion to Sugar and Sweets; we meet Douglas Quint, one of the founders of New York City's Big Gay Ice Cream Truck; and we learn the simple art of Italian dumplings with chef Jenn Louis, author of Pasta By Hand. Keith Wilson, curator of the exhibit…
Darkness Visible
This week, novelist Francis Spufford explains why the Blitz proved fertile territory for fantasy and the occult; and Darra Goldstein on the hidden properties of kimchi and sourdough.
'Nonesuch', by Francis Spufford
'Adventures in Fermentation: From ancient origins to culinary frontiers, an explora…
February Highlights
As February draws to a close, we’re taking a listen back at some of the conversations we’ve had over the past month on The TLS Podcast.
We listen back to Nick Enfield exploring the benefits of playing games, Mary Hitchman on the history of humanity's fascination with the moon, Peter Filkins, winner…
Wagashi: Japanese Tea Sweets featuring Daifuku Mochi
In this episode... Sarah and Doug try a traditional Japanese sweet served with tea.
Darra Goldstein, editor. The Oxford Companion to Sugar and Sweets. Oxford University Press, 2015, pp. 776–777.
Groner, Paul. Saichō: The Establishment of the Japanese Tendai School. University of Hawai‘i Press, 2000…
"What About P'tcha?" with Liz and Jeffrey
The one where Liz and Jeffrey answer the age-old question, "What about p'tcha?" This week, Liz and Jeffrey defend some of their hottest food takes, try an extra crunchy peanut snack, and explore the rich tradition of the gelatinous delicacy known as p'tcha, or gala.
Show notes:
The adult Jewish…
Tip of the Tongue Episode No. 340: Cultured with Darra Goldstein
Darra Goldstein, co-author of Cultured with Cortney Burns and Richard Martin, talks about fermentation, recipes, and the joys of transforming and preserving food.
Darra is an award-winning author, educator, speaker, and consultant. She has written 17 books and she is an international speaker.
We …
Destination Eat Drink – Transplanted Cuisine from China, Italy, and Africa
Our favorite dishes and ingredients don’t recognize borders. They travel with people to new places. Brent explores transplanted cuisine including how the French macaroon likely has an Italian origin, the Chinese who brought noodles to Thailand, and the long journey of Chamoy Sauce from Asia to Hawa…
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