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Mind The Business: Small Business Success Stories


1 Pushing Past Stagnation & Business Plateaus 30:21
30:21
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Hitting plateaus is a common milestone in business, but there’s a difference between stability and a rut. In the last installment of this season, we’ll dive into the ways small business owners push beyond plateaus and find new ways to achieve revenue growth. Jannese and Austin wrap up their time in Nashville, Tennessee with a wonderful visit to N.B. Goods to speak with owner Camille Alston . Camille details the times where she hit a wall with profits, the strategies she implemented to increase revenue, what worked, what didn’t, and the important lessons she learned in the process. You won’t want to miss this informative final chapter! Learn more about how QuickBooks can help you grow your business: QuickBooks.com See omnystudio.com/listener for privacy information.…
Every Bite
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Content provided by Australian Broadcasting Corporation and ABC listen. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Australian Broadcasting Corporation and ABC listen or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer 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.
…
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233 episoade
Marcați toate (ne)redate ...
Manage series 78888
Content provided by Australian Broadcasting Corporation and ABC listen. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Australian Broadcasting Corporation and ABC listen or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer 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.
…
continue reading
233 episoade
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Every Bite


1 Food fight — How war changed the way we eat 28:36
28:36
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Plăcut28:36
In times of war, food and nourishment can determine victory or defeat. Welcome to the world of military food. Armies once lived off the land, but now they can live off a sealed, freeze-dried pouch. Imagining, making and storing combat-ready food leads global food science, which means that each and every one of us eats a little like a soldier.…
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Every Bite


1 Easter and Passover — Feasts of faith 28:26
28:26
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In many religions, the key moments of ritual centre around food. Whether it's Eid al-Fitr, Passover or Easter Sunday, these feasts mark the passing of time and have bounty and renewal at their heart. In this episode, we pull up a chair at Easter and Passover celebrations around Australia and abroad, and en route we learn about some of the more ancient rituals that underpin these feasts of faith.…
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Every Bite


1 Richard Hart — Sourdough superstar 28:35
28:35
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If you were to list the world's best bakers working today, Richard Hart's name would have to be right near the top. After honing his craft at big-name bakeries in California, he teamed up with the world-famous Noma to open Hart Bageri in Copenhagen. His skills with sourdough are so well-known, he was even namechecked on The Bear. Richard recently published his first book. It's called Richard Hart Bread.…
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Every Bite


1 It's alive! The irresistible rise of yeast 28:34
28:34
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Plăcut28:34
When the bread baking craze took off during the pandemic, many of us encountered sourdough starter for the first time: a concoction of flour and water playing host to a colony of micro-organisms — most importantly: yeast. Without this single-celled fungus, we would have no leavened bread, no wine, no beer and no spirits. So, what role does it play? And how long have humans partnered with this miraculous organism?…
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Every Bite


1 Bad enough to eat — Our fatal attraction to the ultra-processed 28:33
28:33
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Plăcut28:33
Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what that food does to our bodies. Ultra-processed foods may last longer and taste good, but our guests explain, they are designed for overindulgence, and they are linked to health problems like obesity and an increased risk of some cancers.…
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Every Bite


If you took the sodium chloride out of human history, you would have a very different and strangely flavourless tale to tell. Salt has historically been one of the world's most valuable commodities. Its discovery, extraction and commodification has shaped the story of humanity. So, let's take a trip from the test tube to the kitchen, to salt tolerant plants that could revolutionise agriculture. This is an episode of Blueprint for Living, originally broadcast on March 24, 2018.…
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Every Bite


1 Little lunch, big impact — Making a meal of school lunches 28:35
28:35
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The food we eat at school matters. Some Australian children get too much of the wrong thing, while others get not much of anything at all. In these early years, the food habits of a lifetime are being set, and study after study shows the link between nutrition, attention and learning. If almost every other high-income country in the world is providing free or subsidised lunches for school-aged children, why is Australia an outlier?…
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Every Bite


1 Curried away — A post-colonial stew 28:35
28:35
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Where did the word 'curry' come from? Was the word used in the pre-colonial era? Spoiler: It wasn't. So, if curry is an impostor, overshadowing India's rich culinary history and its diverse range of regional expressions, how did so much of the world come to understand Indian food in such simple terms?…
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Every Bite


1 Cooking the books — From the recipe tin to the bestseller list 28:34
28:34
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Whether it is Nigella, Stephanie or Yotam on your shelf, there's a good chance that you and I are cooking from the same book. The two best-selling books in Australia in 2024 were both cookbooks — and they were both written by Nagi Maehashi, the founder of the website RecipeTin Eats. Her two books — Dinner and Tonight — have together sold one million copies worldwide. So, what is it about the floury, greasy pages of a cookbook that unite us and shape our conceptions of food?…
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Every Bite


The cost of living crisis is having a significant impact on the way we eat. Restaurants are struggling, and diners are changing their habits — skipping dessert or opting for water over wine. But it doesn't end there: for many Australians, affording a healthy home-cooked meal is a challenge. Yet, some fine dining restaurants are thriving — so, what's going on?…
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Every Bite


1 How well do you know your onions? 28:35
28:35
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Plăcut28:35
Onions and their flavourful relatives feature prominently in cuisines across the globe, with a history of cultivation that goes back thousands of years. Onion recipes have even been found on the cuneiform tablets of Ancient Babylonia. So, what is happening under the skin of this many-layered bulb to make it such a versatile and essential ingredient?…
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Every Bite


1 'You say tomato, I say...' — A tasteful guide to flavour 28:35
28:35
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You say tomato, I say… bleurgh. How is it that we can have such different experiences of the same foods? Taste and flavour: What are they and how do they work? We meet some of the top flavour scientists working today, including the researcher who discovered that there are 'supertasters' among us.
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Every Bite


1 What the fork? A cook's tour of cutlery 28:35
28:35
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Is there anything you take more for granted in your kitchen than the cutlery drawer? We hardly give a second thought to the humble tools that carry food from plate to mouth. But maybe we should. There's history here, and stories of changing preferences and assumptions within cultures. Fork or fingers? Cut or tear? They say you are what you eat, but it turns out how you eat matters, too.…
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Every Bite


Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer 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. Broadcast on ABC Radio National on Saturday at 11 am, repeated Friday at 8:30 pm and Sunday at 4:30 am.…
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