検索キーワード： 食品・ワイン

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いただきますからコテンパンに暴力と飯のお時間です。食や食べ物にまつわる話を身近なテーマからお話しする番組。

J-WAVE SPARK WEDNESDAY 毎週水曜の深夜24時にゆるくたのしく時にソリッドにお届け中、秦 基博がナビゲートする水曜SPARK 通称・秦すいっぱ。放送のいいとこどりを「増刊号」として配信するPodcastです。

美味求真ラヂオでは、食や食文化に関するディープな情報を発信しています。食べ物にまつわる文化的な考察や歴史に関心のあるかたはぜひご一聴下さい。またウェブサイト「美味求真.com」でも情報を配信しております。 https://www.bimikyushin.com/ またtwitterでのご質問・コメントも受付中です。 https://twitter.com/bimikyushin

The cod has played a vital part in livelihoods, diets, and health in general — as well as roles in national economies and international wars. Drawing on his love of food and food culture, Mark Kurlansky leaps into history and folklore to explore how this innocuous fish had such an impact over the centuries.

Baby is cordially invited to dinner (and breakfast and lunch)! With this guide to baby led weaning (BLW), you can start your little one on solid foods safely and healthily. Simple & Safe Baby-Led Weaning empowers you to help your baby feed themselves, developing motor skills and an adventurous palate - while meal preparation becomes easier and cheaper for you!

GARLIC AND SAPPHIRES is Ruth Reichl's riotous account of the many disguises she employs to dine anonymously. There is her stint as Molly Hollis, a frumpy blond with manicured nails and an off-beige Armani suit that Ruth takes on when reviewing Le Cirque. The result: her famous double review of...

Bloomsbury presents World Travel by Anthony Bourdain, read by Laurie Woolever, Shep Gordon, Christopher Bourdain, Jen Agg, Matt Walsh, Bill Buford, Claude Tayag, Nari Kye, Vidya Balachander and Steve Albini. 'Terrific … His love for his subjects – both the food and the cook – sings'...

The inspiring and deeply personal memoir from highly acclaimed chef Dominique Crenn By the time Dominique Crenn decided to become a chef, at the age of twenty-one, she knew it was a near impossible dream in France where almost all restaurant kitchens were run by men. So, she left her home and...

Part memoir, part manifesto, in Eat Like a Fish Bren Smith—a former commercial fisherman turned restorative ocean farmer—shares a bold new vision for the future of food: seaweed. Through tales that span from his childhood in Newfoundland to his early years on the high seas aboard commercial...

An unprecedented behind-the-scenes view into the life of Anthony Bourdain from the people who knew him best. When Anthony Bourdain died in June 2018, fans around the globe came together to celebrate the life of an inimitable man who had dedicated his life to traveling nearly everywhere (and...

“Not since Michael Pollan has such a powerful storyteller emerged to reform American food.” —The Washington Post “Dan Barber's tales are engaging, funny and delicious . . . The Third Plate serves as a brilliant culinary manifesto with a message as obvious as it is overlooked. . . . It's...

After bursting onto the scene in 2002, Rudy Kurniawan quickly became the leading purveyor of rare wines to the American elite. But in April 2008, his lots of Domaine Ponsot Clos Saint-Denis red burgundy - dating as far back as 1945 - were abruptly pulled from auction. The problem? The winemaker was certain that this particular burgundy was first produced only in 1982.

One of the New York Times Book Review's Ten Best Books of the Year Winner of the James Beard Award Author of #1 New York Times Bestsellers In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with...

Le Audioricette sono un nuovo modo per scoprire e approfondire la preparazione, le caratteristiche e la storia dei tuoi piatti preferiti. Nella prima traccia trovi tutte le indicazioni per esplorare l'audiobook; così potrai selezionare direttamente la traccia che ti interessa. Ogni audiobook contiene la spiegazione passo di tre gustose ricette per stuzzicare la tua fantasia in cucina, e una ricca e approfondita sezione sulla storia e le caratteristiche dei piatti.

The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. 

Bloomsbury presents American Terroir by Rowan Jacobsen, read by Maxwell Caulfield The first guide to the "flavor landscapes" of North America, American Terroir explains how local conditions such as soil and climate affect the flavor of foods such as apples, honey, maple syrup, coffee, oysters...

Dieses eine Gericht - Spitzenköche kochen und sprechen über das Gericht ihres Lebens - ein Podcast von les étoiles - Fine Dining Stories

猫のLeeとWineについて語ります。WSET L3の勉強方法や、最近飲んだワインに関する情報などのよもやま話です。 winewithlee.substack.com

On November 19, 2007 a sandwich called The Feast was added to the menus of every SUBWAY Restaurant in America. It was the biggest sandwich SUBWAY offered, containing 5 different meats, 2 different cheeses and weighed over 3/4 of a pound! How did this monstrosity make it onto the menu of a franchise that was positioned as the healthiest option in the QSR Industry? Who created it? How did it go from inside the mind of the chain’s self-proclaimed biggest fan and onto the menus of every SUBWAY Restaurant in America? This is the story behind The Feast of Sangiamo; The Greatest Sandwich of All ...