Eat This Podcast

A communal oven in Christchurch, New Zealand 29.10.2018 16:14 ↓

A communal oven helps a community to bake bread and rebuild after two massive earthquakes.

Food, power, pubs and politics in Ireland 15.10.2018 21:01 ↓

The law that protects pubs from the perceived challenge of restaurants was passed by a Parliament full of publicans

Making sense of modern recipes 01.10.2018 23:16 ↓

Unless you already know what you're doing, modern cook-books may be a recipe for disaster.

Food in prison 17.09.2018 18:06 ↓

"Food is essentially the sentence," says Clair Woods-Brown.

Winding Down 31.08.2018 4:09 ↓

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.

A Perennial Dream 30.08.2018 8:04 ↓

"If your life's work can be accomplished in your lifetime, you're not thinking big enough." Wes Jackson

It’s a Hard Grain 29.08.2018 6:48 ↓

The qualities that make durum wheat so attractive for pasta have nothing to do with the size of the semolina particles from which it is made.

Anything but Grim 28.08.2018 7:09 ↓

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

Bread and Political Circuses 27.08.2018 7:10 ↓

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

Wheats and Measures 26.08.2018 4:58 ↓

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

Tradition! 25.08.2018 7:37 ↓

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

Slow, but Exceedingly Fine 24.08.2018 6:15 ↓

Bakers who grind their own grain are all utterly in love with the flour they get. I'm jealous.

Brown v. White 23.08.2018 7:21 ↓

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 22.08.2018 6:17 ↓

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

Breaking Bread 21.08.2018 7:59 ↓

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

Back to Basics 20.08.2018 5:47 ↓

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

The Bread that Ate the World 19.08.2018 7:18 ↓

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

Allied forever 18.08.2018 5:58 ↓

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

Rollin’ rollin’ rollin’ 17.08.2018 7:34 ↓

St Anthony Falls powered the sawmills that created the financial capital that laid the foundations for General Mills.

Water and Power 16.08.2018 6:34 ↓

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

Risen 15.08.2018 5:01 ↓

Ferragosto and the Feast Day of the Assumption of Mary; connected, perhaps, by a sheaf of wheat.

The daily grind 14.08.2018 6:10 ↓

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.

Bread from the Dead 13.08.2018 6:14 ↓

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.

The inside story 12.08.2018 4:01 ↓

That kernel of wheat isn't actually a seed or a berry, at least not to a botanist. The rest of us can call it what we like.

It’s not natural 11.08.2018 6:23 ↓

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