Showing titles in Gastronomy
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Sedução das pérolas e Caça ao aroque
- By: José Guilherme R. Ferreira
- Narrated by: Dage Kleinertz
- Length: 16 mins
- Abridged
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A história da sedução à mesa nunca mais foi a mesma depois dos banquetes de Cleópatra para Marco Antônio. Nos "churrascos" pré-históricos, o auroque antecipou o prazer pelo ossobuco.
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Sedução das pérolas e Caça ao aroque
- Narrated by: Dage Kleinertz
- Length: 16 mins
- Release date: 31-08-23
- Language: Portuguese
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O claret dos românticos
- By: José Guilherme R. Ferreira
- Narrated by: Dage Kleinertz
- Length: 3 mins
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O pintor inglês Benjamin Haydon convidou para jantar os poetas Wordsworth, Byron e Keats. Regada a claret, a refeição daquela tarde de 1817 teve no cardápio ainda conversas sobre Waterloo e Napoleão.
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O claret dos românticos
- Narrated by: Dage Kleinertz
- Length: 3 mins
- Release date: 31-08-23
- Language: Portuguese
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Latrinas de Marly-le-Roi
- By: José Guilherme R. Ferreira
- Narrated by: Dage Kleinertz
- Length: 11 mins
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Escavações no château-refúgio de Luís XIV encontraram históricos coprólitos (paleopoop), reveladores da pompa dos jantares da corte, mas também das doenças que afetavam a nobreza.
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Latrinas de Marly-le-Roi
- Narrated by: Dage Kleinertz
- Length: 11 mins
- Release date: 31-08-23
- Language: Portuguese
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Apron Strings
- Navigating Food and Family in France, Italy, and China
- By: Jan Wong
- Narrated by: Anne Glatt
- Length: 15 hrs and 44 mins
- Unabridged
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Jan Wong knows food is better when shared, so when she set out to write a book about home cooking in France, Italy, and China, she asked her 22-year-old son, Sam, to join her. While he wasn’t keen on spending excessive time with his mom, he dreamed of becoming a chef. Ultimately, it was an opportunity he couldn’t pass up. On their journey, Jan and Sam live and cook with locals, seeing first-hand how globalization is changing food, families, and cultures.
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Apron Strings
- Navigating Food and Family in France, Italy, and China
- Narrated by: Anne Glatt
- Length: 15 hrs and 44 mins
- Release date: 30-05-23
- Language: English
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Regular price: £17.99 or 1 Credit
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The Cuban Sandwich
- A History in Layers
- By: Andrew T. Huse, Barbara C. Cruz, Jeff Houck
- Narrated by: Gary Tiedemann
- Length: 6 hrs and 20 mins
- Unabridged
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How did the Cuban sandwich become a symbol for a displaced people, win the hearts and bellies of America, and claim a spot on menus around the world? The odyssey of the Cubano begins with its hazy origins in the midnight cafes of Havana, from where it evolved into a dainty high-class hors d'oeuvre and eventually became a hearty street snack devoured by cigar factory workers.
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The Cuban Sandwich
- A History in Layers
- Narrated by: Gary Tiedemann
- Length: 6 hrs and 20 mins
- Release date: 25-07-23
- Language: English
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Die Geschichte von Sushi am Fließband [The History of Sushi on the Assembly Line]
- Von der Erfindung zum internationalen Phänomen [From Invention to International Phenomenon]
- By: Chase Singleton
- Narrated by: Alex Anders
- Length: 2 hrs and 33 mins
- Unabridged
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Von den bescheidenen Anfängen in Japan bis hin zu seiner weltweiten Beliebtheit - dieses Buch erzählt die faszinierende Geschichte, wie Sushi am Fließband zu einer globalen kulinarischen Sensation wurde.
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Die Geschichte von Sushi am Fließband [The History of Sushi on the Assembly Line]
- Von der Erfindung zum internationalen Phänomen [From Invention to International Phenomenon]
- Narrated by: Alex Anders
- Length: 2 hrs and 33 mins
- Release date: 10-07-23
- Language: German
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From Barbycu to Barbecue
- The Untold History of an American Tradition
- By: Joseph R. Haynes
- Narrated by: Jonathan Yen
- Length: 10 hrs and 5 mins
- Unabridged
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The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South.
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From Barbycu to Barbecue
- The Untold History of an American Tradition
- Narrated by: Jonathan Yen
- Length: 10 hrs and 5 mins
- Release date: 11-07-23
- Language: English
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L'histoire des sushis à tapis roulant [The History of Conveyor Belt Sushi]
- De l'invention au phénomène international
- By: Chase Singleton
- Narrated by: Celeste Loisot
- Length: 2 hrs and 36 mins
- Unabridged
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Préparez-vous à vous régaler les yeux et les papilles en découvrant l'incroyable voyage des sushis sur tapis roulant avec L'histoire des sushis sur tapis roulant : De l'invention au phénomène international ! Depuis ses humbles débuts au Japon jusqu'à sa popularité mondiale, ce livre retrace l'histoire fascinante de la façon dont les sushis sur tapis roulant sont devenus une sensation culinaire mondiale.
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L'histoire des sushis à tapis roulant [The History of Conveyor Belt Sushi]
- De l'invention au phénomène international
- Narrated by: Celeste Loisot
- Length: 2 hrs and 36 mins
- Release date: 16-06-23
- Language: French
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Lo que cuenta el caldero [What the Cauldron Tells]
- By: Leonor Espinosa
- Narrated by: Mariana Martí
- Length: 4 hrs and 51 mins
- Unabridged
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Lo que cuenta el caldero reúne el legado gastronómico Leonor Espinosa a través de paisajes sonoros y humeantes y sus experiencias en territorios de Colombia en los que la cocina es protagonista. Acompañados de recetas cuidadosamente seleccionadas, cada uno de los relatos aquí agrupados transmite los sabores y aromas que marcaron la infancia de la autora y revela las preparaciones que hoy son esenciales en su fogón: el plátano maduro, el suero costeño, el mote de queso y la yuca "sancochá", entre otras.
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Lo que cuenta el caldero [What the Cauldron Tells]
- Narrated by: Mariana Martí
- Length: 4 hrs and 51 mins
- Release date: 21-06-23
- Language: Spanish
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The History of Conveyor Belt Sushi
- From Invention to International Phenomenon
- By: Chase Singleton
- Narrated by: Alex Bernard
- Length: 2 hrs and 25 mins
- Unabridged
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Get ready to feast your eyes and taste buds on the incredible journey of conveyor belt sushi with The History of Conveyor Belt Sushi: From Invention to International Phenomenon! From its humble beginnings in Japan to its worldwide popularity, this book delves into the fascinating story of how conveyor belt sushi has become a global culinary sensation.
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The History of Conveyor Belt Sushi
- From Invention to International Phenomenon
- Narrated by: Alex Bernard
- Length: 2 hrs and 25 mins
- Release date: 12-06-23
- Language: English
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With Love, Chaos and Rigatoni
- P Mami's Guide to the Good Life
- By: Jenna Holmes
- Narrated by: Jenna Holmes
- Length: 8 hrs
- Unabridged
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Jenna Holmes, known affectionately by her community as P Mami, has cultivated a lifestyle centred around extracting the most pleasure from the simplest of things. The ones readily available to us if we just open our eyes: a perfectly juicy peach, an ocean swim on a hot day, a salted margarita rim, a hyena laugh with a friend. With her trademark infectious energy, in this book Jenna shares the nine core principles that guide all the decisions she makes - big and small - to build the most creative and inspired life possible.
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With Love, Chaos and Rigatoni
- P Mami's Guide to the Good Life
- Narrated by: Jenna Holmes
- Length: 8 hrs
- Release date: 10-10-23
- Language: English
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Making Memories in the Kitchen and Around the Table
- By: David Roustio
- Narrated by: John William
- Length: 1 hr and 34 mins
- Unabridged
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The kitchen is called the heart of the home. It's where families and friends gather to prepare and enjoy meals together. But the kitchen is more than just a place to cook and eat. It's also a place where memories are made. From baking cookies with Grandma to making dinner with your partner, the kitchen is a hub of activity and a treasure trove of shared experiences.
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Making Memories in the Kitchen and Around the Table
- Narrated by: John William
- Length: 1 hr and 34 mins
- Release date: 01-06-23
- Language: English
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Vom Kochen und Töten [Of Cooking and Killing]
- Kulinarische Meditationen über den Anfang der Menschheit [Culinary Meditations on the Beginning of Humanity]
- By: Leon Joskowitz
- Narrated by: Christoph Scheermann
- Length: 5 hrs and 26 mins
- Unabridged
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Mit seiner Philosophie des Kochens hat Joskowitz ein einfühlsames Buch über die Stellung der Menschen in der Natur geschrieben. Der Philosoph und Koch betrachtet die Küche als Mittelpunkt des menschlichen Lebens. Er begibt sich auf eine Reise zu den Anfängen der menschlichen Kultur, zeigt, welche individuellen wie gesellschaftlichen Kräfte dem Kochen innewohnen und geht den Fragen nach: Wo kommen wir her? Wie haben wir damals gekocht? Wie kochen wir jetzt und wie wird es in der Zukunft sein?
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Vom Kochen und Töten [Of Cooking and Killing]
- Kulinarische Meditationen über den Anfang der Menschheit [Culinary Meditations on the Beginning of Humanity]
- Narrated by: Christoph Scheermann
- Length: 5 hrs and 26 mins
- Release date: 16-05-23
- Language: German
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E-boca livre
- By: Carlos Alberto Dória
- Narrated by: Gerson Esteves
- Length: 9 hrs and 1 min
- Unabridged
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Já conhecido por um estilo polemista e provocativo, o sociólogo Carlos Alberto Dória, autor de vários livros sobre história e cultura culinária, nesse e-Boca Livre a sua visão sobre como a culinária e a gastronomia estão misturadas no cotidiano da vida. A perspectiva do distanciamento do dia a dia permite a reflexão do leitor a partir das coisas mais simples – o consumo de leite condensado, o excesso de açúcar, a descoberta de novas sabores e ingredientes – até os rumos imaginados da "nova gastronomia brasileira" em processo de formação.
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E-boca livre
- Narrated by: Gerson Esteves
- Length: 9 hrs and 1 min
- Release date: 25-08-23
- Language: Portuguese
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Gastronomia brasileira: na linha do tempo
- By: Roberto Pinto
- Narrated by: Marcos Damigo
- Length: 12 hrs
- Unabridged
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Roberto Pinto traça, neste livro, um panorama da gastronomia brasileira nos últimos 40 anos. A pretexto de uma narrativa biográfica sobre mim e também dos chefs Mara Salles e Alex Atala, vai percorrendo as mudanças pelas quais passaram a cozinha brasileira desde a vinda dos franceses Claude Troisgros e Laurent Suaudeau para o Brasil, nos anos 1980. Ele conta de como o ofício de cozinheiro transformou-se ao longo dessas décadas e como os vários produtos regionais passaram a ser valorizados e a fazer parte da mesa dos badalados restaurantes de cozinha brasileira.
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Gastronomia brasileira: na linha do tempo
- Narrated by: Marcos Damigo
- Length: 12 hrs
- Release date: 25-08-23
- Language: Portuguese
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La Repubblica del soffritto
- By: Alice Gussoni, Sara Sartori, Daniele De Michele
- Narrated by: Donpasta
- Original Recording
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La Repubblica del soffritto è un viaggio nella cucina popolare italiana condotto da Donpasta, economista, artista e grande buongustaio che per dieci anni ha attraversato l'Italia in lungo e in largo, a caccia dei segreti nascosti tra i fornelli dei nonnini, custodi indiscussi della tradizione culinaria del Paese. In questo podcast, Donpasta svela per la prima volta il suo incredibile archivio per condividere il distillato dei saperi che nonnine, pastori, contadini, pescatori e allevatori, custodiscono e che generosamente condividono, regalandoci uno sguardo sul presente lucido e disinibito.
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