Extra Matter, Podcasts

Cheese in aspic

Podcast: Play in new window | Download (Duration: 5:40 — 7.9MB)

Subscribe: Google Podcasts | Spotify | Android | RSS | More

There’s a thin line between protecting the authenticity of a fine traditional food and preventing the kinds of living changes that allowed it to survive long enough to become traditional. Zack Nowak, a food historian, looked at the rules governing the manufacture of genuine Parmigiano-Reggiano DOP cheese and the cheese’s actual history. The rules say you can’t, but could you make an equally good parmesan somewhere else?

Extracted from the original episode broadcast after the 2nd Perugia Food Conference.

Music by podington bear.

You might also like:

  1. Bones and the Mongol diet Did conquering a continent change what they ate? The growing popularity of “Mongolian” restaurants owes less to Mongolian food and more to, er, how shall we say, marketing. To whit: “It’s actually not a cuisine, but an INTERACTIVE style of exhibition cooking modeled after a centuries-old legend. According...
  2. Long live the Carolina African Runner Who cares whether it really is the "ur-peanut" of the American South Is the Carolina Runner No.4 peanut "the first peanut cultivated in North America" and does it matter anyway? ...
  3. A communal oven in Christchurch, New Zealand Baking bread in the aftermath of an earthquake A communal oven helps a community to bake bread and rebuild after two massive earthquakes....
  4. Crackers about Indonesian food Impromptu ramblings to excuse my failure to deliver I’m on what the real professionals call a mission, or, failing that, duty travel. And once again I’ve bitten off more than I can chew. So, rather than admit defeat and just leave well enough alone, I decide to record...

Leave a Reply

Your email address will not be published. Required fields are marked *