“a cuisine is a set of food practices that ordinary people care about passionately.”
“it would be hard to imagine much of American cuisine existing without . . . the odd clove of garlic in many of the recipes.”
“we were just talking about how Sherry's a grandmother drink and then. . . boom. Now we're talking about how it's a pirate’s drink.”
And who could imagine any celebration, be it a wedding, a christening, the launching of a ship, or any business success not being marked by the opening of a great bottle of Champagne?
In this episode, our host Simon Majumdar, adds a big tick to his bucket list and goes to visit Ken Burns in his own restaurant in New Hampshire.
“I like to keep it very simple and serve my truffles shaved over a plate of gently scrambled eggs or a bowl of pasta.”
“Filipino cuisine is like a symphony of subtle flavors. The sweet, sour, salty and a bit bitter and garlicky, a bit spicy.”
“Humans have always had an innate desire for sweetness in the food they eat.”
“So lots of corn, beans, squashes, nuts, roots, shoots, berries, eggs, shellfish.”
(FYI - The recording isn't up to our usual standards, thanks for understanding.)
“It embodies kind of everything that I am. I'm simple but incredibly complicated and fuzzy.”
“Scientists believe that lobsters have been in existence for several million years.”
“Whiskey in a barrel is a living, breathing thing.”
“in Scotland, whisky is spelled W-H-I-S-K-Y -- there is no “E” used in the word.”
“Breakfast in the United States was as serious a proposition as it was in Britain”
“The story of how this beverage made its way from Ethiopia – where coffee was first drunk – and Yemen – where coffee was first cultivated, to becoming such a ubiquitous drink is a fascinating one.”
“The widely held belief that Marco Polo was responsible for the introduction of pasta to Italy is quite a recent one.”
Simon Majumdar is back.
Get ready to delve into a whole new season of Eat My Globe!
Season 3 is packed with loads of new stories, historical food facts and some very well known guests.
It all starts October 7th, 2019!
“He is a person who is often credited with being the first celebrity chef”
“It’s a dish that is rapidly becoming one of the most increasingly popular across the globe and a dish that has a truly fascinating history.”
In this very special episode of Eat My Globe, our host, Simon Majumdar, interviews the Smithsonian’s National Museum of American History Brewing History Curator Theresa McCulla. Simon and Theresa will discuss the fascinating history of beer.
“It is believed that the origins of brewing coincide with the period when communities were formed for the purposes of cereal agriculture of grains such as barley, wheat, rice and maize.”
“We also see the next great development in the move of beef from occasional delicacy to America’s national protein.”
“I am not alone in my love for beef.”
“In Ancient Greece, the art of cheesemaking was considered a gift from the gods. . . .”