The Rich Tradition: Episode 2 Spain

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In the second episode of "The Rich Tradition" series, Elisabeth Luard looks at the cookery and traditions of Andalucia in Southern Spain, where she lived with her family for a number of years.

Watch the video here

 
Beyond Bratwurst

UrsulaUrsula Heinzelmann is a freelance German food and wine writer, a sommelière and a gastronome. She was a good cook before she had learned to read, according to a radio interview on HR2-Kultur, and she was a practitioner before she began to write about food.
She has twice been awarded the annual Sophie Coe Prize in Food History at the Oxford Symposium on Food and Cookery, most recently in 2006. In 2008 she won the Prix du Champagne Lanson for her wine journalism on Slow Food Magazine.
In 2014 Reaktion Books published her well-received Beyond Bratwurst, a chronological history of food in Germany.
Ursula came into the studio recently to record three chapters from Beyond Bratwurst for Talking of Food.
Enjoy!


Listen here

 

 
The Table Comes First

The Table Comes First

 

Adam Gopnik's The Table Comes First is a witty meditation on life and food.  It is subtitled Family, France and the Meaning of Food.  Jesse Thompson reads two extracts here.

You can also see Adam Gopnik in conversation with Fergus Henderson, who unwittingly gave him the title for his book, in our Watch section.

 
The Rich Tradition: Episode 1 Mull

Mull Screenshot 2 Mull Screenshot

Elisabeth Luard begins this first episode in "The Rich Tradition" series by looking at the fundamentals of peasant cookery and traditions. She then goes on to describe the cookery and traditions on the Scottish island of Mull in the Inner Hebrides, which was her home for many years.

Watch the video here

 
Revisiting "The Rich Tradition"

Elisabeth Luard EPC small

In 1985, Elisabeth Luard published European Peasant Cookery: the Rich Tradition to great acclaim. It rapidly became a go-to book for cooks, food lovers and critics, and was followed in the early 1990s by a television series, titled The Rich Tradition, based on the book, directed by Carmelo Musca of CM Film Productions.

Talking of Food is pleased to stream the series to coincide with the publishing of a revised, expanded and updated edition of European Peasant Cookery.

This short video is an introduction to the series, and will be followed in due course by each of the episodes in turn. The new edition of European Peasant Cookery is currently available, published by Grub Street Publishing in the UK and other countries, and in the United States and Canada under the title The Old World Kitchen, published by Melville House.

Watch the video here

 
Oodles of Noodles

Oodles of Noodles

 

Originally from the north of China, hand-made noodles can be found on street corners across the whole country.  Watch the awesome skill of this noodle-puller as he makes two of the most popular types, Lamian (pulled noodles) and Daoxiao Mian (knife-cut noodles).

 
"A ticking bomb"

vivian moses oya alpar

That’s how Professor Oya Alpar, Emeritus Professor of Pharmaceutics, University College London, describes the situation with regard to antibiotics. The World Health Organisation warns that antibiotic resistance is one of the biggest threats to global health, including food security.

In this Talking Of Food video, Professor Vivian Moses interviews Professor Alpar on the issue of antibiotics and the food-chain.

Watch the interview here

 
American Beauty

LadyTramp-s

 

This Oscar winning film’s dinner sequence is not dissimilar to one in “A Streetcar Named Desire” when a conversation is terminated by crockery being hurled against the wall. Brilliantly written and played to perfection by Annette Bening and Kevin Spacey.

 
Ella's Blog 9

Ella 1

Ella discovers

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Read all about it!

 



 
Zabar's - A New York Institution

Zabar's Coffee Sacks

 

Zabar's is not a building that really stands out, perhaps the mock tudor looks a bit odd on 81st and Broadway but that's about it. Yet any self-respecting New Yorker knows it...

 
Elisabeth Luard

 

Elisabeth Luard

Elisabeth Luard is a much acclaimed food writer with a long list of books, memoirs and journal articles, and a former Trustee Director of the Oxford Symposium on Food and Cookery. In 2016 she was given a Lifetime Achievement Award by the Guild of Food Writers.

Elisabeth visited Talking Of Food recently to record extracts from her latest book Squirrel Pie and Other Stories.  She also talked to Anne Dolamore, and their conversation ranged from her childhood abroad and her years spent in Andalusia with a young family, to her perception of the current state of cookery in the UK.

Watch the interview here

 

 

 

 
Squirrel Pie (and other stories), Adventures in Food Across the Globe

 

Squirrel Pie and Other Stories 2

 

Squirrel Pie (and other stories) is the latest in a long list of highly acclaimed publications by artist, journalist and food writer, Elisabeth Luard. Subtitled Adventures in Food Across the Globe, this is indeed an exciting and entertaining journey through forests, over islands and rivers and into deserts, revealing how terrain influences the food we eat as she shares tales and dishes gathered on her travels.

The author has recorded an introduction to the four passages she has chosen to read from the book.  

Listen here

 

 

 

 

 

 
The Trawlermen

Grimsby 3

In the 1950s Grimsby was the largest fishing port in the world.  As a result of the Cod Wars with Iceland, this once great industry has been decimated over the last fifty years. The docks, once bustling, are now desolate and left to crumble.

This film is a short tribute to the men who manned the trawlers in all weathers and conditions.

 

 Watch video

 

 
Brick Lane

Brick Lane 2

Brick Lane in London's East End has been the home to an ever-changing community over the last five or six decades.

Elliot Lang interviews his grandfather, a local resident who remembers the days when Brick Lane reflected its predominantly Jewish population. One product has remained constant throughout - the  bagel,  which has always been a feature of this vibrant market street.  Watch the film and enjoy.

 
Kitchen Man 3

Paul Levy 4Salad dressing is Paul Levy’s latest topic. Growing up in Kentucky in the 1950s, salad dressing came ready made in bottles.  Memories of the different brands and styles available in bottled form hark back to a time when that vital ingredient, olive oil, was generally unavailable in the USA (or indeed the UK). A distant recollection of  a small tin of olive oil brought back from France by a rich aunt after a trip to Europe for the Festival of Britain in 1951 is among the many anecdotes he relates in this most entertaining podcast. There is more; he gives us his formula, and method, for achieving a first class salad. Enjoy!

Listen to Salad Dressing here

On the same topic:

Listen to Dumas on Salad, a reading from Alexandre Dumas’s Grand Dictionnaire de Cuisine about an impoverished aristocrat, M. d’Albignac, who made his fortune in England on the strength of his salad dressings.

Watch a discussion on olive oil between publisher Anne Dolamore, author of The Essential Olive Oil Companion, and Charles Carey of The Oil Merchant.

 

 

The GM Debates

One of the most contentious issues facing governments and the food industry is the subject of Genetically Modified Food. Argument has raged for years as to whether it should be banned or embraced. Scaremongering headlines such "Frankenfood" have sometimes drowned a more sober assessment of its risk and/or benefits. However, there is one thing both sides are agreed on and that is the growth of the world's population and the problem of feeding it in the future.

In order to understand in layman's language - in as much as it can be - the pros and cons of this deeply divisive subject, we invited experts from both sides of the divide to argue their case. A policy decision was taken by us that there was to be no editorial bias and so the debates are totally unedited.  They have been broken into parts for ease of watching as each one runs over an hour.  

To our knowledge, this is the first and only such series of debates and is intended to be a permanent record of an issue that affects us all.

Vivian MosesDiane Montague

INTRODUCTION TO GM:

Agricultural journalist and author, Diane Montague, interviews Vivian Moses, Visiting Professor of Biotechnology at King's College London, and the resulting discussion sets out what GM is and what the major issues are. It is a fitting introduction to the discussions which will follow. Watch video

Peter MelchettJonathan Jones

GM FOOD DEBATES (HOLT)

Jonathan Jones, FRS, Professor of Biology at the University of East Anglia, head to head with Peter Melchett, Policy Director of the Soil Association. Watch video

Cathie MartinCharlie ClutterbuckRupert Read

GM FOOD DEBATES (NORWICH)

A group of experts from both sides of the GM divide argue their case for best solving the impending world food shortage. They are: Professor Cathie Martin of UEA, Dr.Rupert Read of the Green Party and Dr. Charlie Clutterbuck of City University. Watch video

GM Food Debates Audio Broadcast

GM FOOD DEBATES (AUDIO BROADCAST)

A wide ranging and informative discussion with Michael Summers, an independent consultant specialising in plant breeding and biotechnology. Listen to audio