We’ve all spent more time in the kitchen over the last few months, honing the skills we have and adding some we didn’t. The podcast medium has been hugely influential, reaching us directly in our kitchens as we are cooking, helping out with tips and insider knowledge, or even just keeping us company as we reduce the wine. Here’s a roundup of some good listens to tune into while you’re cooking this month.
The lockdown period was remarkable for the resurgence in traditional bread making, namely sourdough. Just about everyone found they had a passion for micro-organisms and wild yeast, and the sourdough starters that came to life during the coronavirus crisis could be around for generations. This podcast covers the science of bread-making, as well as the history, cultivation and political power of grains.
Author Andrew Friedman continues to have one of America’s most engaging and authoritative podcasts about the hospitality industry. With restaurants struggling to adapt and survive throughout the coronavirus crisis, Friedman continued to produce on-point broadcasts that explore the issues from top to toe.
Melbourne food journalist Dani Valent explores the ways the hospitality industry has been completely reshaped by the coronavirus crisis. From inventive and inspiring initiatives to the very real misery hospitality workers face due to the food-quake experienced by the industry this year.
Sutanya Dacres shares her intimate thoughts and reflections on her life from her Paris kitchen. Dacres is eloquent, honest and very engaging. It's a very simple idea in that she cooks, post-divorce, for one, and shares her thoughts while doing it. But as she waxes lyrical about a ‘wonky omelette’ or ‘non-engagement-chicken’ you feel she’s in your kitchen talking directly to you.
Stephen Satterfield, co-founder of Whetstone, America’s only black-owned food magazine, takes us on a journey around the world to disentangle the modern myths of food and get to the origin of dishes and ingredients.
This podcast from Australia gets stuck into loaded culinary material as it unpacks the semiology and meaning behind ingredients and food in general. Compelling topics like how international conflict shapes culinary culture and how the idea of ‘disgust’ is culturally shaped. Plenty to chew on.
The podcast promotes the chef’s book, but he is always such a gentleman and so easy to listen to that his conversations with celebrities like Jessie Ware, Michael Palin and Helen Goh are easy listening of the culinary kind.