Search Results for: bread
Found 84 search results for bread (this is page 1 of 0).
A historian of bread on the history of bread "There is no good, no bad, only bread"
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.
Why I don’t like the Chorleywood Bread Process
Bread and Political Circuses Our Daily Bread 27
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.
The Bread that Ate the World Our Daily Bread 19
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.
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?
Our Daily Bread
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.
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.
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.
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.
India’s bread landscape and my plans here A podcast about this podcast and another podcast
Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold.
Baking bread: getting big and getting out
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.
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.
Merch! Listener, I succumbed
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.
Eat This Newsletter 118
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.
Eat This Newsletter 114 Wring out the old
Eat This Newsletter 113 Plenty
Eat This Newsletter 107
Eat This Newsletter 105
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!
Eat This Newsletter 092 Not funded by vegan activists
Eat This Newsletter 091 Glut
Eat This Newsletter 090 Sushi is a donut
Eat This Newsletter 089 Be lucky
The Montreal bagel and other aspects of Jewish food, plus biscuits and block-chains, fish and faux-meat.
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.
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.
A communal oven in Christchurch, New Zealand Baking bread in the aftermath of an earthquake
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.
Heritage cereals anyone?
In the middle of Our Daily Bread, I got a message from Shelley at Against the Grain Farms in Canada.
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.
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.”
Wheats and Measures Our Daily Bread 26
Tradition! Our Daily Bread 25
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.
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.
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.
Allied forever Our Daily Bread 18
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.
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.
It’s not natural Our Daily Bread 11
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.
What exactly is wheat? Our Daily Bread 04
The Abundance of Nature Our Daily Bread 01
Eat This Newsletter 078 Less isn't actually more
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.
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.
Genetic engineering is dead
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.
Little bits of 2017: Part II Rachel Laudan on the rise and fall of white bread
Eat This Newsletter 060
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.
Eat This Newsletter 052
Not for the gluten-intolerant: African agriculture, food systems, The League of Kitchens and Mamoosh pita.
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
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?
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.
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
Eat This Newsletter 036
Gluten sensitivity, natural leavens, the Mediterranean diet and olive oil, almonds and some thoughtful little essays.
Eat This Newsletter 032
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.
Eat This Newsletter 029
Eat This Newsletter 028
Eat This Newsletter 024
Eat This Newsletter 023
Eat This Newsletter 019
Eat This Newsletter 016
Agriculture and nutrition
Artisan is dead
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!”.
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 …
Eat This Newsletter 008 Gleanings
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.