Hindu Festivals

Mridula Baljekar

In the latest of our series on food for religious festivals, Mridula Baljekar, cook, television presenter and multi-award winning author, introduces us to the Hindu festivals of Diwali, Onam and Holi.

In Part 1, Mridula talks us through the meaning and celebration of each festival, the various foods that are eaten and what they represent.

In Part 2, she shows us a selection of festival dishes in more detail and demonstrates one or two simple recipes.

Look out for her book Vegetarian Cooking of India  as well as  Great Indian Feasts for an entirely new twist on traditional festive food.

 

TimH USA vlog 2012

TimH

Meet TimH. Film student, YouTube star, sometime editor for Talking Of Food... in his own words:

"I say stuff about things on the internet".

On a recent trip to USA, Tim reported on popular food culture in a series of 10 videos. Starting with Burger Culture and ending with Standing in Line, his take on pretzels, pizza, ice cream and fast food chains is delivered in his own very individual style - fun, quirky and informative.

 

Antonio Carluccio

antonio_carluccio_1

The charismatic and much loved  Antonio Carluccio cannot easily be pigeon-holed.  Not a chef, yet so much more than a cook; not a businessman by his own admission,  yet he is the originator of the highly successful Carluccio's brand.

His passion for good, simple and flavoursome cooking, not to mention a great love of mushrooms, has inspired countless millions who have seen his television series and read his books on Italian food and life.

In this interview he talks about his earliest memories of food and shares anecdotes of his family and childhood in war-time Italy as well as the birth of Carluccio's.   And by the way, there are even some English dishes he loves!

 

A Year in Chicken Soup - Da's Cambodian Chicken Soup

 

 

cambodian soup 8s

chicken soupA Year in Chicken Soup

 

A new series by

Hattie Garlick


DA'S CAMBODIAN CHICKEN SOUP


 

 

As Cambodians wake and shake their dreams from their slumbering limbs, they face a real working day that is likely to revolve around rice. According to a recent report by the New York Times, 80 per cent of the population work on the paddies. Which explains why Da, a Cambodian now transplanted to the urban fringes of London, says that Chicken Rice Soup — or borbo sach moan — runs in her veins. … (read on)

 

Tieguanyin Tea
Tieguanyin Tea
A visit to Liu Shunli's teashop in Xiamen is a leisurely affair as he makes tea for tasting - not drinking - explaining the process and customs involved.  He talks about the properties of Tieguanyin Tea, one of China's most famous teas, grown in the plantations of Anxi.
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).

Rude Health Packed

Camilla Barnard Tessa Stuart

Camilla Barnard, champion of all things oaty and purveyor of some very fine breakfast foods, got together with packaging guru Tessa Stuart to talk to us about the challenges of packaging… what messages does it send out, how does it behave on the shelf, does it grab you and do you grab it? 

For a start-up company, your packaging may be the only marketing tool you have...

Tokyo Fish Market

Tokyo_Fish_Market_2

 

Tsukiji fish market in Tokyo is the biggest wholesale fish and seafood market in the world.  It handles over 2,000 tons of marine products per day.

Photographer Francesca Phillips filmed a recent visit to the market.

 

 

 

 

Dumas on Food
Alexandre Dulmas

Alexandre Dumas, best known for such classic novels as The Three Musketeers, The Count of Monte Cristo and Man in the Iron Mask, wanted to be remembered for a far more esoteric book.  Food was his real passion in life and his Grand Dictionnaire de Cuisine was the one book the great novelist cared about.  Mark Hilton reads extracts from Alan and Jane Davidson's translation,  Dumas On Food.
"Done, finished, you lose it!"

John_Shrive_03

 

The experiences of a young trainee cattle market auctioneer from 1954 to 1960;  a unique memoir of a bygone time.

 

The author, John Shrive, reads  "In the Beginning",  relating his first encounter with Store Pigs... and more.