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Search Results for: bread

Found 84 search results for bread (this is page 1 of 0).

A real Roman bread for Fornacalia

My visit to Ostia Antica last year, guided by the wonderfully knowledgeable Farrell Monaco, was destined to end in more than a podcast.

16 February 2022 | Comment

A historian of bread on the history of bread "There is no good, no bad, only bread"

William Rubel doesn’t think there is good bread or bad bread, but he knows what he likes.

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in Podcasts | 1 April 2019 | 42 Webmentions | 16 Comments

Moxie Bread, Louisville, CO "A super colloidal suspension of fat and sugar"

Insights into building and running a very successful small bakery, plus the “super colloidal suspension of fat and sugar” that is a specialty of the house.

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in Podcasts | 4 February 2019 | 29 Webmentions | 1 Comment

Why I don’t like the Chorleywood Bread Process

I first visited the United States as a camp counsellor in Vermont.

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in Extra Matter | 11 September 2018 | 29 Webmentions | 10 Comments

Bread and Political Circuses Our Daily Bread 27

Sometimes people want bread more than they want democracy. Some governments can’t deliver either.

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in Our Daily Bread, Podcasts | 27 August 2018 | 26 Webmentions | Comment

Breaking Bread Our Daily Bread 21

All hail Adolf Ignaz Mautner von Markhof. And also Pope Leo IX, Michael Cerularius the Patriarch and assorted wise rabbis and scholars.

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in Our Daily Bread, Podcasts | 21 August 2018 | 31 Webmentions | Comment

The Bread that Ate the World Our Daily Bread 19

Perhaps there’s more to flour fermentation than the bubbles that lighten the loaf.

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in Our Daily Bread, Podcasts | 19 August 2018 | 24 Webmentions | 3 Comments

Bread from the Dead Our Daily Bread 13

How Delwen Samuel, an archaeologist, replicated the bread of Egyptian workers of 3000 years ago. This is the episode that should have been called Bake Like an Egyptian.

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in Our Daily Bread, Podcasts | 13 August 2018 | 5 Webmentions | Comment

Crumbs; the oldest bread Our Daily Bread 03

Maybe you heard about the oldest crumbs of burnt toast in the world. But have you stopped to wonder how the archaeologists found those crumbs?

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in Our Daily Bread, Podcasts | 3 August 2018 | 10 Webmentions | Comment

Our Daily Bread

Our Daily Bread was a daily contribution to the Dog Days of Podcasting.

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31 July 2018 20 Webmentions

Our Daily Bread 00 Introducing a series on the history of wheat and bread

It’s magic, I know. First a pretty ordinary grass becomes the main source of sustenance for most of the people alive on Earth. Then they learn how to turn the seeds of that grass into the food of the gods.

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in Our Daily Bread, Podcasts | 26 July 2018 | 10 Webmentions | 1 Comment

How great Canadian wheat ruined industrial bread The cheaper the flour, the more profitable the bread

George Weston created Garfield Weston, who created Allied Bakeries to improve British bread by selling more Canadian wheat. Then came the Chorleywood Bread Process.

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in Podcasts | 20 March 2018 | 2 Webmentions | 10 Comments

Barges and bread A new book looks at London and the grain trade

Even before the Romans, grain arrived in what was to become London by water, and it continues to do so today, although the mechanics of the trade have changed beyond recognition. One of the last people to move grain by water upstream from London shares her experience and the history of moving grain by water.

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in Podcasts | 5 March 2018 | 12 Webmentions | Comment

Bread as it ought to be Seylou Bakery in Washington DC

Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also going beyond wheat, incorporating other cereals such as millet and sorghum in the goodies Seylou is producing.

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in Podcasts | 22 January 2018 | 29 Webmentions | 7 Comments

India’s bread landscape and my plans here A podcast about this podcast and another podcast

I recommend a podcast and share some plans for Eat This Podcast in 2017.

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in Podcasts | 16 January 2017 | 1 Webmention | Comment

Bread remembered

Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold.

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in Extra Matter, Podcasts | 29 December 2014 | Comment

Baking bread: getting big and getting out

Ah, the self-indulgent joy of making a podcast on one of my own passions.

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in Podcasts | 20 January 2014 | 3 Webmentions | 1 Comment

How to bake bread in a microwave oven

Say you wanted to bake bread in a microwave – I can’t think why, but say you did – you could go online and search the internets for a recipe.

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in Podcasts | 23 September 2013 | 1 Webmention | 9 Comments

Food Security in Egypt “Twenty loaves of bread for the cost of a cigarette”

The price of subsidised bread in Egypt has not changed in decades, though the bread shrunk. That remains a huge challenge to security, for the government and the people.

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in Podcasts | 6 February 2023 | Comment

Merch! Listener, I succumbed

We are going to keep this tasteful in the extreme, and for now there is just the one product.

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12 May 2022 | Comment

A visit to an ancient Roman bakery Behind the scenes at the Mulino di Silvano in Ostia Antica

Farrell Monaco has studied, and brought back to life, the canonical bread of Ancient Rome. Now she brings an ancient bakery back to life.

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in Podcasts | 6 December 2021 | 31 Webmentions | 11 Comments

Special collections

There isn’t an easy way to build a playlist, at least I haven’t found one.

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21 June 2020

Eat This Newsletter 118

Real mocha, real kitchens, real whiskey, real gardening. Keeping it unreal.

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in Extra Matter | 24 February 2020 | 1 Webmention | 1 Comment

Eat This Newsletter 117

Bready things, bookish things, historic things and fraudulent things. But if you want to know what I think, you should subscribe.

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in Extra Matter | 11 February 2020 | 2 Webmentions | Comment

Eat This Newsletter 114 Wring out the old

“Old” wheats, old yeast, old feast plus my holiday gifts to you.

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in Extra Matter | 16 December 2019 | 6 Webmentions | 29 Comments

Eat This Newsletter 113 Plenty

From Russia to New Zealand, a sackful of food-related stories

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in Extra Matter | 2 December 2019 | 1 Webmention | Comment

Eat This Newsletter 107

Microbe friends and microbe enemies — with a side of sloppy joes

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in Extra Matter | 2 September 2019 | 3 Webmentions | 2 Comments

Eat This Newsletter 105

Junk food science, with a side of snide and some genuine authenticity.

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in Extra Matter | 5 August 2019 | Comment

Eat This Newsletter 096 Toothless

From teething toys that show you care to one man’s heartbreaking I-opened-my-dream-restaurant story, with fish, beef and chicken, and no organics!

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in Extra Matter | 25 March 2019 | Comment

Eat This Newsletter 092 Not funded by vegan activists

From dodgy alcohol to faux fugu, and more besides.

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in Extra Matter | 28 January 2019 | 1 Webmention | Comment

Eat This Newsletter 091 Glut

Great gobbets of links, from all over — Antartica, Ireland — and from the usual places.

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in Extra Matter | 14 January 2019 | Comment

Eat This Newsletter 090 Sushi is a donut

We got topology, we got epidemiology, we got microbiology, we got history. And all of it delicious.

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in Extra Matter | 18 December 2018 | 2 Webmentions | Comment

Eat This Newsletter 089 Be lucky

The Montreal bagel and other aspects of Jewish food, plus biscuits and block-chains, fish and faux-meat.

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in Extra Matter | 3 December 2018 | Comment

What to use when you can’t afford vanilla

You can hope and pray that the price of vanilla comes down, or you can look for something else to use, which is what adventurous chefs have been doing.

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in Extra Matter | 20 November 2018 | Comment

Dead, dead, and never called me mother

The thing about a sourdough mother is not that it needs looking after but that it brings forth life. And it doesn’t need a cute name to do so.

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in Extra Matter | 10 November 2018 | Comment

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.

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in Podcasts | 29 October 2018 | Comment

Eat This Newsletter 085 Read the label -- if there is one

The biggest meat recall, the weirdest market economy, old cheese, bitters and bread. A diverse diet, for sure.

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in Extra Matter | 8 October 2018 | Comment

Heritage cereals anyone?

In the middle of Our Daily Bread, I got a message from Shelley at Against the Grain Farms in Canada.

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in Extra Matter | 3 September 2018 | Comment

Winding Down Our Daily Bread 31

What more is there to say? Plenty, of course, but not this time. This is the final episode of this run of Our Daily Bread.

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in Our Daily Bread, Podcasts | 31 August 2018 | 28 Webmentions | 8 Comments

Anything but Grim Our Daily Bread 28

“I began to dream of a binding machine. I dreamed of it at night and I dreamed of it during the day.”

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in Our Daily Bread, Podcasts | 28 August 2018 | 24 Webmentions | 6 Comments

Wheats and Measures Our Daily Bread 26

Eight wheat seeds of silver gets you 5 pounds 10 ounces of bread.

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in Our Daily Bread, Podcasts | 26 August 2018 | 26 Webmentions | 6 Comments

Tradition! Our Daily Bread 25

Nathan Myhrvold is right: “The best bread the world has ever had is being made today.”

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in Our Daily Bread, Podcasts | 25 August 2018 | 30 Webmentions | Comment

Brown v. White Our Daily Bread 23

If you are eating reasonably well, it probably doesn’t matter which you choose. You can get great white bread, and you can get awful brown bread.

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in Our Daily Bread, Podcasts | 23 August 2018 | 21 Webmentions | 1 Comment

Sourdough by Any Name Our Daily Bread 22

It needn’t actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.

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in Our Daily Bread, Podcasts | 22 August 2018 | 31 Webmentions | 8 Comments

Back to Basics Our Daily Bread 20

There’s a fundamental tension between the time it takes to make a loaf of bread and the value of the final product.

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in Our Daily Bread, Podcasts | 20 August 2018 | 20 Webmentions | Comment

Allied forever Our Daily Bread 18

A small bakery in Toronto, Canada, became a behemoth that bestrides global bread and beyond. Phew!

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in Our Daily Bread, Podcasts | 18 August 2018 | 27 Webmentions | Comment

Water and Power Our Daily Bread 16

A large slave-driven mill could grind seven kilograms of flour an hour. A watermill multiplied that twenty times or more.

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in Our Daily Bread, Podcasts | 16 August 2018 | 5 Webmentions | Comment

The daily grind Our Daily Bread 14

Bashing wheat with a hammer will not give you flour. What you need is a shearing force, which you get by grinding the grain between two stones.

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in Our Daily Bread, Podcasts | 14 August 2018 | 5 Webmentions | 2 Comments

It’s not natural Our Daily Bread 11

Synthetic wheat; it isn’t natural, but it is a very good thing.

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in Our Daily Bread, Podcasts | 11 August 2018 | 3 Webmentions | 3 Comments

Bake like an Egyptian Our Daily Bread 07

In all probability, the original source of Kamut was a market stall or a small farmer in Egypt, where it had survived as an obscure grain grown by peasant farmers.

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in Our Daily Bread, Podcasts | 7 August 2018 | 4 Webmentions | 5 Comments

What exactly is wheat? Our Daily Bread 04

How, and when, did modern wheat arise from its the wild ancestors?

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in Our Daily Bread, Podcasts | 4 August 2018 | 23 Webmentions | 4 Comments

The Abundance of Nature Our Daily Bread 01

Gathering enough wheat to eat probably wasn’t all that difficult.

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in Our Daily Bread, Podcasts | 1 August 2018 | 24 Webmentions | 1 Comment

Eat This Newsletter 078 Less isn't actually more

Fish, bread, Indian food and butter; something for everyone.

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in Extra Matter | 21 May 2018 | Comment

Beverage skullduggery Drinker beware

Phil Howard, of Michigan State University, casually let slip in our conversation about concentration in the food industry that a brewery in Australia had been fined for faux craft beer. I had to investigate. Its quite an interesting story.

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in Extra Matter | 1 May 2018 | Comment

Eat This Newsletter 074 The robots are coming

What does country music tell us about agriculture in America today? Not much. Plus some nutritional goodness, and follow-ups to previous podcasts.

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in Extra Matter | 27 March 2018 | Comment

Genetic engineering is dead

It’s official.

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in Extra Matter | 2 March 2018 | Comment

Eat This Newsletter 070 Hellzapoppin'

Popcorn — how dangerous is it it, really? Not very, unless you work with it. Eggs — what are they? Sorry Dave, I can’t tell you that. Caramelised onions — how long do they take? Longer than you’ve got, and they never really caramelise.

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in Extra Matter | 30 January 2018 | Comment

Little bits of 2017: Part II Rachel Laudan on the rise and fall of white bread

Rachel Laudan on the rise and fall of white bread

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in Podcasts | 25 December 2017 | 7 Webmentions | 1 Comment

Eat This Newsletter 060

Sugar mystery, miller history, walnut filler, salmon thriller. And, er, fresh green beans.

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in Extra Matter | 21 August 2017 | Comment

Australia: where healthier diets are cheaper … ... but people spend more to eat badly

Australians devote almost 60 cents of every dollar they spend on food to unhealthy stuff. They could eat better for less money, but “affordable luxuries” get in the way.

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in Podcasts | 10 April 2017 | 4 Webmentions | Comment

Eat This Newsletter 052

Not for the gluten-intolerant: African agriculture, food systems, The League of Kitchens and Mamoosh pita.

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in Extra Matter | 3 April 2017 | Comment

But there were people starving in China …

… and the Romans did knead. Just getting peeved at two things in an otherwise interesting interview with Jim Lahey

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in Extra Matter | 21 March 2017 | Comment

How much does a nutritious diet cost? Depends what you mean by "nutritious"

You can eat a perfectly nutritious diet for a lot less money than the US government says you need. But would you want to?

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in Podcasts | 27 February 2017 | 5 Webmentions | Comment

Food and status I'll have what their lordships are having

Food has always been a marker of social status, only today no elite eater worth their pink Himalayan salt would be seen dead with a slice of fluffy white bread, once the envy of the lower orders.

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in Podcasts | 13 February 2017 | 1 Comment

Eat This Newsletter 040

The past is a a foreign country. And foreign countries are present. London, China, Dalits, First Nations and fake sales figures

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in Extra Matter | 26 September 2016 | Comment

Eat This Newsletter 036

Gluten sensitivity, natural leavens, the Mediterranean diet and olive oil, almonds and some thoughtful little essays.

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in Extra Matter | 1 August 2016 | Comment

Eat This Newsletter 032

Bread, butter, cheese. And that’s not all: rice, melons, banana flavour too.

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in Extra Matter | 6 June 2016 | Comment

Eat This Newsletter 030

Not much for you this week. I’m in New York, awaiting tomorrow night’s James Beard Awards dinner, and wondering what I’ll do if I win, and what I’ll do if I don’t win. Either way, you’ll hear about it first here.

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in Extra Matter | 2 May 2016 | Comment

Eat This Newsletter 029

The appropriation saga continues, with peanuts in West Africa and bagels in New York.

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in Extra Matter | 25 April 2016 | Comment

Eat This Newsletter 028

Prices come down, prices go up, ice cream melts, cuisines move, coffee brews.

Life goes on.

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in Extra Matter | 12 April 2016 | Comment

Eat This Newsletter 024

A lot of bread, a little cheese, and some thoughts on food systems and what constitutes food.

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in Extra Matter | 15 February 2016 | Comment

Eat This Newsletter 023

Operant condition your children and get behind the rise in sourdough.

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in Extra Matter | 1 February 2016 | Comment

Eat This Newsletter 019

Four items on breads, on one meals in a pill; nothing unusual.

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in Extra Matter | 14 December 2015 | Comment

Eat This Newsletter 016

Bread, tea and bird poop; a diverse diet trawled from the internet for your delectation.

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in Extra Matter | 2 November 2015 | Comment

Agriculture and nutrition

A little bit of science, on how modern plant breeding has changed the nutrition of staple crops.

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in Extra Matter | 1 November 2015 | Comment

Artisan is dead

I bought a sandwich that proclaimed it was made of “artisan baked bread”.

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in Extra Matter | 28 September 2015 | Comment

Eat This Newsletter 012

Lyrical fermented foods in China, matter-of-fact fermented foods in Japan and “I can’t believe it’s not mayo or that it doesn’t contain eggs!”.

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in Extra Matter | 7 September 2015 | Comment

Eat This Newsletter 010 Gleanings

Still no closer to understanding the nature of zero-fat half and half, but I should have an actual audio episode next week. Meanwhile …

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in Extra Matter | 10 August 2015 | Comment

Eat This Newsletter 008 Gleanings

Books, bread and breeding in my latest selection of things to savour.

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in Extra Matter | 27 July 2015 | Comment

A selection of trifles Little stories from the year just past

Having started this autumn to do little trailers for upcoming shows, I thought it would be an interesting way to prevent absolute silence over the holidays to adapt that format and revisit some of 2014’s episodes.

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in Podcasts | 30 December 2014 | Comment

What’s cooking in Tasmania? Lots of tasty stuff from all over the world

What better to do with a surplus rooster than turn him into a delicious meal.

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in Podcasts | 22 September 2014 | Comment

Rambling on my mind

This episode of Eat This Podcast is something of a departure.

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in Podcasts | 28 April 2014 | 7 Comments

Fermentation revisited

Apologies for the delay in publishing this podcast.

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in Podcasts | 18 December 2013

Industrial strength craft beer

What matters is not how little beer you make, but how carefully you make your beer.

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in Podcasts | 12 August 2013 | 3 Webmentions | 2 Comments
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What matters is not how little beer you make, but how carefully you make your beer.