10X Finland on täällä taas. Pandemian ajaksi podcast muutti nimensä Hybrid Timesiksi, mutta nyt on syytä keskittyä taas yrityksiin, rakenteisiin ja ideoihin, jotka toivottavasti tekevät Suomesta ja maailmasta 10 kertaa paremman.
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Suomalaisen ruoan historia on niukkuuden ja säilömisen historiaa
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Aristoteleen kantapää paneutuu tällä viikolla perusteellisesti suomalaisen ruokakulttuurin historiaan. Ruokahistorioitsija Ritva Kylli tietää, miksi ruokailu on Suomessa ollut aina viime aikoihin asti nopea ja vakava toimitus. Pasi Heikura haluaa tietää, olemmeko aina arvostaneet vieraiden kulttuurien ruokaa enemmän kuin omaamme. Ja mitä se perinteinen suomalainen ruoka edes on? Ohjelman ovat toimittaneet Pasi Heikura ja Tina Cavén. Ohjelma on osa Radio 1:n Tiedefestari-viikkoa.
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420 episoade
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Manage episode 306220951 series 1530008
Content provided by Yle Areena. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Yle Areena 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.
Aristoteleen kantapää paneutuu tällä viikolla perusteellisesti suomalaisen ruokakulttuurin historiaan. Ruokahistorioitsija Ritva Kylli tietää, miksi ruokailu on Suomessa ollut aina viime aikoihin asti nopea ja vakava toimitus. Pasi Heikura haluaa tietää, olemmeko aina arvostaneet vieraiden kulttuurien ruokaa enemmän kuin omaamme. Ja mitä se perinteinen suomalainen ruoka edes on? Ohjelman ovat toimittaneet Pasi Heikura ja Tina Cavén. Ohjelma on osa Radio 1:n Tiedefestari-viikkoa.
…
continue reading
420 episoade
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