『A Curious Appetite with Dr Alessandra Pino』のカバーアート

A Curious Appetite with Dr Alessandra Pino

A Curious Appetite with Dr Alessandra Pino

著者： A Curious Appetite with Dr Alessandra Pino
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今ならプレミアムプランが3カ月 月額99円

2026年5月12日まで。4か月目以降は月額1,500円で自動更新します。

概要

 A podcast exploring gothic food, horror, and the culture of consumption. In A Curious Appetite, Dr Alessandra Pino examines food not simply as something we consume, but as something that consumes us — shaping memory, identity, longing, and fear. From Gothic feasts to migrant kitchens, from childhood nostalgia to culinary reinvention, each episode traces the stories that linger at the table. Through conversation, the podcast asks what happens when appetite becomes a language for belonging, transformation, power, and desire.A Curious Appetite with Dr Alessandra Pino アート クッキング 食品・ワイン
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  • Richard Crampton-Platt: Pasta and Prejudice

    Richard Crampton-Platt: Pasta and Prejudice
    2026/04/29
    This episode was not sponsored by Greggs. But it begins with a sausage roll! I’m joined by Richard Crampton-Platt (you might know him as @thegreedydick).We talk about chicken rolls and why they disappoint. Raw chicken sushi and what “safe” really means. Why Britain trusts takeaways and Italy doesn’t. Food delivery and what it reveals about how we live. The myth of pizza margherita. Carbonara, cream, and the illusion of authenticity. Food smuggling, migration, and adaptation. And why food feels different from art or music. It starts lightIt turns philosophicalAnd somewhere along the way it becomes about trust. Because food is the one thing we choose to put inside our bodies. And that always says more than we think.Read more on Substack https://substack.com/@dralessandrapinoEmail: acuriousappetite@gmail.comArtwork by @medusazzz Audio by @thedeliciouslegacy Music by @manu_pino_1111 Useful links and referencesRichard Crampton-Platt’s writing, videos and restaurant commentary can be found via The Greedy Dick on Substack and his wider online platforms. Café Britaly, PeckhamRichard discusses founding Café Britaly, a British-Italian café in Peckham, and its playful approach to “Britalian” food, including carbonara with cream and a fried egg. Bocca di Lupo, SohoRichard talks about working at Bocca di Lupo, the regional Italian restaurant in Soho, which helped shape his understanding of Italian food and food history. Britalian food and Italian cafés in BritainTopics include British-Italian greasy spoons, post-war Italian café culture in London, and the blending of British and Italian food traditions.Greggs sausage rollsRichard mentions Greggs expanding its sausage roll range, including pork, vegan and chicken sausage rolls.BovrilThe conversation touches on Bovril, Bovril on toast, Bovril as stock, Bovril in Arctic contexts, and its role in British food memory.Claude Lévi-Strauss, “The Culinary Triangle”Discussed in relation to broth, boiling, food preparation and social bonding. Sidney Mintz- Sweetness and Power (1985)Mentioned in relation to industrialisation, sugar, work, pleasure and modern eating habits. Fellini’s Satyricon / Trimalchio’s feastRichard discusses Fellini’s strange, uncanny representation of Roman feasting, excess and food spectacle.Carbonara and authenticityThe episode explores carbonara as a contested dish, including cream, pancetta, guanciale, egg, authenticity and cultural negotiation.Zuppa IngleseMentioned as an Italian dessert whose name translates as “English soup”, and as an example of Anglo-Italian culinary overlap.Fagioli all’uccellettoMentioned in relation to beans, sage and their transformation within a British breakfast context.Full English breakfast and global variationsThe conversation touches on full English breakfasts, British breakfast culture, and variations such as full Turkish, full Greek and other cultural reinterpretations. A Full English on Pizza?La Cucina ItalianaRichard mentions looking through La Cucina Italiana for elaborate celebratory dishes, including timbales.Le Gavroche and the Roux familyDiscussed in relation to French food in Britain, ingredient sourcing and the challenges of early fine dining in the UK.Delivery food and food trustThe episode compares British and Italian attitudes to takeaway, delivery apps, trust, ingredients and food safety.Food safety, industrialisation and adulterationTopics include adulterated bread, chalk, alum, salmonella fears, raw chicken in Japan, and different cultural attitudes to risk.Mussolini, rural fantasy and Italian food nostalgiaRichard mentions the darker historical roots of certain romanticised images of rural Italian food culture.A is for Apple: Bovril episodeAlessandra mentions having discussed Bovril previously on A is for Apple.
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    55 分
  • Emiliano Amore: On Love for the Liminal Larder

    Emiliano Amore: On Love for the Liminal Larder
    2026/04/15
    In this episode, I speak with chef and writer Emiliano Amore, who writes Britalian on Substack, about migration, identity, adaptation, and what he beautifully calls “the liminal larder” that space between cultures where Branston pickle meets pecorino, cheddar finds its way into lasagna, and food becomes a language of belonging. Born in Rome and now based in England, his work emerges directly from this in-between space.We talk about Britalian identity, culinary stereotypes, emotional ingredients, recipes as memory, and the idea that adaptation is not compromise but a form of becoming. Throughout, we return to the idea that food carries emotional weight, that it holds memory, longing, and the quiet traces of where we have been and who we are becoming.I can’t tell you how much I loved this conversation with Emiliano. It is a rich, thoughtful exploration of home, appetite, and the stories we tell through what we eat.Read more on my Substack https://substack.com/@dralessandrapinoArtwork by @medusazzz Audio by @thedeliciouslegacy Music by @manu_pino_1111 Useful links/references⁠Emiliano's substack⁠ an online cookbook and writing project exploring Italian and British food culturesLou Taylor, artistRussell Norman, award-winning restaurateur associated with Polpo and Brutto, often linked to the idea of Britalian cooking stylesM. F. K. Fisher, American food writer exploring food, desire, memory, and identityPanikos Panayi, Spicing Up Britain, a study of migration and the transformation of British food cultureHannah Glasse, The Art of Cookery Made Plain and Easy (1747), an influential British cookbook including early references to pasta such as vermicelli and macaroniThe Grand Tour, eighteenth-century travel tradition through which British elites encountered Italian culture, art, and foodThe eighteenth-century “macaronis”, British dandies returning from the Grand Tour associated with cosmopolitan taste and Italian influencePier Paolo Pasolini, Italian writer and filmmaker associated with representations of marginal, subcultural ItalyAnna Magnani, Italian actress emblematic of a raw, authentic Italian cultural identityCesare Pavese, Italian writer exploring themes of place, identity, and modernityVivienne Westwood, British designer representing alternative and subcultural British identityNigel Slater, British food writer known for intimate, domestic, and reflective food writingFleabag, British television series exploring contemporary identity and emotional lifeSt John, London restaurant known for nose-to-tail cooking and the use of offal in British cuisine
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    30 分
  • A is for Apple Podcast is back with Season C

    A is for Apple Podcast is back with Season C
    2026/04/08

    A is for Apple is back with a brand new season.

    I’m delighted to share that Season C has officially begun. Hosted by me Dr Alessandra Pino, alongside Sam Bilton and Dr Neil Buttery, the podcast returns with more curious ingredients, unexpected histories, and playful explorations of food through the alphabet.

    https://podcasts.apple.com/it/podcast/s3e1-c-is-for-carbonado-carrot-cabinet-pudding/id1743840806?i=1000756719333
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    1 分
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