Títulos en Comida y vino

La Repubblica del soffritto è un viaggio nella cucina popolare italiana condotto da Donpasta, economista, artista e grande buongustaio che per dieci anni ha attraversato l'Italia in lungo e in largo, a caccia dei segreti nascosti tra i fornelli dei nonnini, custodi indiscussi della tradizione culinaria del Paese. In questo podcast, Donpasta svela per la prima volta il suo incredibile archivio per condividere il distillato dei saperi che nonnine, pastori, contadini, pescatori e allevatori, custodiscono e che generosamente condividono, regalandoci uno sguardo sul presente lucido e disinibito.

Roberto Cipresso, winemaker da oltre 30 anni e scrittore, con l'amico Federico Buffa, appassionato di vini e degustazioni, ci portano tra vigneti e cantine alla scoperta del vino e delle sue storie. Insieme, ripercorrono l'evoluzione di questo antico compagno dell'uomo attraverso epoche e continenti, per parlarci di un legame nato agli albori della civiltà e mai interrotto. Un affascinante viaggio nell'evoluzione stessa del genere umano. A cura di Francesca de Michele. Lista degli episodi: Noah; Roma Caput Vini; Il grappolo vagabondo; Marsala e Madera; Il parallelo 43.

Hannah Howard is a Columbia University freshman when she lands a hostess job at Picholine, a Michelin-starred restaurant in Manhattan. Eighteen years old and eager to learn, she’s invigorated by the manic energy and knife-sharp focus of the crew. By day Hannah explores the Columbia arts scene, struggling to find her place. By night she’s intoxicated by boxes of heady truffles and intrigued by the food industry’s insiders. She’s hungry for knowledge, success, and love, but she’s also ravenous because she hasn’t eaten more than yogurt and coffee in days.

Un mestiere, un'arte, l'indagine della bellezza, della purezza possono portare a una radicalizzazione completa, totale, a uno sprofondamento nella perizia, nella esaltazione della ricerca e della perfezione. Ciò accade in ogni occupazione, in ogni attività, soprattutto quanto sono sublimati, quando sono frutto di una studio profondo ed esasperato da parte dell'esecutore, dell'artista, di colui che sperimenta e ricerca lungo tutto il tempo nel quale si svolge l'opera di un uomo.

If you have an adventurous palate, join Vikram Doctor as he indulges in his appetite for the stories of food. Taste the origins, legends and practical magic of ingredients and recipes that range from the everyday to the extraordinary.

If you have an adventurous palate, join Vikram Doctor as he indulges in his appetite for the stories of food. Taste the origins, legends and practical magic of ingredients and recipes that range from the everyday to the extraordinary.

Across America, the pure love and popularity of barbecue cookery have gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller - admitted 'cuehead and longtime certified barbecue judge - that in today's barbecue culture, African Americans don't get much love?

Paul Freedman makes the case for food’s vital importance, stressing its crucial role in the evolution of human identity and human civilizations. Freedman presents a highly enjoyable and illuminating account of food’s unique role in our lives, a way of expressing community and celebration, but also divisive with regard to race, cultural difference, gender, and geography. This wide-ranging book will be a must-listen for food lovers and all those interested in how cultures and identities are formed and maintained.

In The Sea Forager's Guide to the Northern California Coast, Kirk Lombard combines a startling depth of knowledge with wry humor and colorful storytelling to guide listeners' quests to hook fish, dig clams, and pick seaweed for themselves. Leighton Kelly's stunning, occasionally idiosyncratic illustrations complement practical instructions for gathering a variety of fish and seafood and delicious recipes for what to do with each catch.

Professor Jennifer Cognard-Black takes you on a culinary tour of fiction, from Proust’s evocative madeleine and the voracious hunger of fairy tales to the intersection of recipes with storytelling and the emotional consumption of food on film. These lessons look at how food can be so much more than mere set dressing in a great story.

世界24カ国で5000人に本格手打ち讃岐うどんを振る舞った「世界を旅するうどん屋」とはどういう生き方なのか？を綴った自伝。

To discover the true role of Black women in the creation of American, and especially Southern, cuisine, Toni Tipton-Martin has spent years amassing one of the world’s largest private collections of cookbooks published by African-American authors, looking for evidence of their impact on American food, families, and communities and for ways we might use that knowledge to inspire community wellness of every kind. The Jemima Code presents more than 150 Black cookbooks that range from a rare 1827 house servant’s manual to modern classics.

Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish.

Food writer Hannah Howard is at a pivotal moment in her life when she begins searching out her fellow food people - women who’ve carved a place for themselves in a punishing, male-dominated industry. Women whose journeys have inspired and informed Hannah’s own foodie quests. On trips that take her from Milan to Bordeaux to Oslo and then always back again to her home in New York City, Hannah spends time with these influential women, learning about the intimate paths that led them each toward fulfilling careers.

Wrestling with your conscience when you have a burger? Concerned that you should switch to almond milk lattes? Rachel Khoo is worried too. The chef and broadcaster trained in French cuisine and her career has been built on the motto: “Butter makes everything better.” But all this talk about veganism has started getting to her. Should she change her cooking, her eating and her lifestyle to stop global warming?

For Levi Roots, food isn't just fuel. It's stories, comfort, love, history, culture, identity... everything.

Tea Malmegård interviews ten chefs she greatly admires from various parts of Scandinavia. By visiting the chefs in their natural habitat – the kitchen of their famous restaurants – Tea is able to break down the barrier that normally exists between guests and the secret world of chefs.

Indian cuisine has a rich legacy of myriad faiths, history, food invasions, cultural landscapes and rituals. This book is richly spiced with the author's memories and personal stories bringing the flavors of India alive. The narrative is peppered with food stories of India, the place of food in sacred worship, food etiquette, and taste memory. When the author travels through diverse regions, she explores food rituals, myths and traditions.

"Al termine della prima settimana, seicento assaggi avevano già azzerato ogni mia volontà di capirci ancora qualcosa. In quattro, cinque giorni mi spazzolavo la storia del Barolo o dell'Amarone, pretendendo anche di giudicarla. Era come stilare la classifica dei migliori film della stagione, fermandosi ai titoli di testa. Il mio spettacolo non andava mai oltre l'unghia del bicchiere. E seduti di fronte a me, non vedevo più colleghi e collaboratori, ma polli da batteria, costretti a beccare senza sosta." Con tono schietto e pungente, Tiziano Gaia ci conduce nel mondo dei vini.

Êtes-vous de ceux qui déshabillent leurs Whippet avant de les manger ? Ou encore faites-vous partie de ceux qui font exploser la coque de chocolat avant de les déguster ? Peu importe la technique, le Whippet demeure le deuxième biscuit le plus vendu au Québec. Inventé et produit en sol québécois, il est un fleuron de la culture québécoise selon plusieurs. Le biscuit causera une commotion quand l’usine qui le fabrique sera délocalisée à l’extérieur du Québec en 2020. Un abandon selon certains… dont il ne restera que des miettes.