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Best Gastronomie podcasts we could find (updated July 2020)
Best Gastronomie podcasts we could find
Updated July 2020
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Imagine yourself dining with Socrates, Plato, or Pythagoras... maybe even Cicero and Julius Caesar...being a soldier marching with Alexander's the Great army in the vast Persian empire discovering new foods... or try and picture the richness of fruits and vegetables in the lush Hanging Gardens of Babylon...what foods did our ancestors ate? How did all begin? Why am I so hooked on ancient recipes and ingredients? Is the food delicious? Wholesome? Do you need to know? I think so! Recipes, ingr ...
 
Hagar Ozri, is a plant food specialist - providing catering, coaching and cooking classes in Dunedin, Queenstown and Wanaka. She is a qualified chef with 20 years’ experience in the health food industry. In Sustainable Gastronomy, we explore how to eat in a way that is healthy for you and for the planet. Interviews, recipes, café reviews, food politics and more!
 
Each month, Masters of Social Gastronomy takes on a curious food topic and breaks down the history, science, and stories behind it. MSG is brought to you by Sarah Lohman and Jonathan Soma and hosted at Caveat NYC. From strange meat to fake meat; from candy to artificial flavors; MSG takes on food's most fun, engaging, and controversial issues. New shows the third Monday of every month!
 
Julianne Feder, food nerd extraordinaire, gives you detailed backgrounds on everyday and exotic ingredients, along with unique stories about each one. Listen for simple recipes, consumer tips, interviews with some of the world's most notable chefs, and learn why each ingredient is a culinary treasure.
 
"Travelcast" is the podcast is for travel enthusiasts, bloggers, professionals, digital nomads who are seeking the latest insights, personal development resources, and actionable tips in the industry. The episodes will be released every two weeks in both French and in English. The mission of each show is to interview people who will share their personal insights on travel, personal stories, expertise insights, and actionable steps that you can immediately apply in your own career or brand.
 
We operate the first mobile podcast studio in the American Southwest and travel in search of the best stories from design thinkers, entrepreneurs and organizations who are finding new and innovative ways to communicate the story of their brand. Our mission: To use principles of design thinking and qualitative research to help businesses and organizations solve complex challenges.
 
Each week Amy Otto with AFLAC and Lee Kantor with Dr Fitness and the Fat Guy co-host Atlanta Business Radio. These in depth interviews with the business leaders who are leading the way in Atlanta go deep below the surface so listeners can learn best practices from these movers and shakers. Business owners in a wide variety of industries such as: technology, consulting, health care, coaching, human resources, insurance to name a few have been and will be featured on the show.
 
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show series
 
On this episode of the "Hot Spot" series, which was recorded in early March, Gabriel sits down with Loren Brill, Founder and CEO of Sweet Loren's, a clean ingredient food company. Loren discusses how her health journey and being a cancer survivor was the catalyst for starting the company and her mission of bringing clean, Non-GMO, gluten free treat…
 
As we continue our discussion about Entomophagy, we speak with Josh Galt about his philosophy regarding health and nutrition. Josh is a health advocate who shares his experience living off a vegan and insect diet, a term he coined as “Entovegan”. In this podcast he helps us break down the idea of Entomophagy, and the many environmental and health b…
 
Baia’s Wine is a small family winery in Obcha Village in Georgia. Today we speak with sisters Baia and Gvantsa Abuladze, fourth-generation winemakers who grew up on the family farm. In this podcast we discuss their winemaking philosophy from skin contact white wines, maturing wines in qvevris and farming according to the cycles of the moon. Georgia…
 
Porto Protocol is one of the key industry events where people in the wine industry don’t just talk about issues regarding climate change, but commit to finding solutions that inspires action. Today, we speak with Adrian Bridge, Leader of The Porto Protocol & CEO Taylor's Port regarding climate change in the wine industry. About the Porto Protocol: …
 
History's first ever gourmand, foodie, hipster of the Ancient Greco-Roman world! The question of Archestratus life story had me puzzled for ages! I wanted to write an episode for a while now, but the more I looked for information about his life and works the more unanswered questions I have had! Admittedly, countless classicists, historians and foo…
 
Shana Clarke is a wine writer and consultant who reports on both wine culture and the business side of the trade. Her work has been published in CNN Travel, Wine Enthusiast, NPR and many more. In this podcast, we speak with Shana about her views on how COVID is impacting wine businesses and restaurants in the US. Find out more: https://www.shanaspe…
 
In zijn nieuwe boek “De Ecokeuken” geeft tv-kok Pierre Wind een uitgebreid overzicht van technieken waarmee we onze kookvaardigheden kunnen verbeteren. Het is duurzaam, maar vooral ook heel leerzaam. We hebben het over de KookStop, gestapeld koken en gaan iets maken met de schil van een watermeloen.By Eric de Kruijk
 
Today we speak with Rumiko Obata, from Obata Sake Brewery and producer of famed Sake brand: MANOTSURU. Rumiko is the fifth generation of sake brewing family located on Sado Island, Niigata, Japan. Niigata region is recognized for its “micro-brewed” sakes and considered one of the top Sake producing regions in the Japan thanks to its cooler climate …
 
Did you know that women only represent 10% of winemakers in California? Today, we'll be stirring up the conversation about women in wine. Katie Canfield and Rebecca Johnson join us today to discuss the upcoming Batonnage Forum taking place on June 16th 2020. What used to be an annual one-day event originally scheduled to take place in Sonoma, Calif…
 
When wineries receive customers at their cellar door, they go out of their way to provide a tailored customer experience. With the rise of e-commerce, how can wineries deliver this same experience to customers shopping online? Today we speak with Zach Kamphuis, General Manager of Commerce 7 about improving your customers e-commerce experience. Comm…
 
Today, leading Sake expert Timothy Sullivan joins us to discuss the fascinating world of Sake. Timothy is a Sake Samurai, an educator with the Sake School of America, and an SSI International Sake Sommelier. He also founded UrbanSake.com and is the founding president of the American Sake Association. As well as being the Global Brand Ambassador for…
 
Alaya Tea is a women-owned tea company that sources organic and biodynamic loose-leaf teas directly from people and planet friendly farms in India. Their tea is picked fresh and sent in small batches without preservatives and packaged using biodegradable materials. Today, we’ll be speaking with co-founders Esha Chhabra and Smita Satiani about the w…
 
We’re taking a leap forward today and discussing crickets and insects as an alternative and sustainable food solution We’ve got to ask ourselves: can our current food system successfully carry the weight of an increasing hungry population?Are we limiting ourselves with sourcing protein from only meat and is the what other sustainable protein soluti…
 
Welcome to the latest episode of our archaeogastronomical adventures! On this two part podcast, I am honoured to have Andrew Kenrick from University of East Anglia with me, who studied extensively about the Roman cuisine 2000 years ago. Specifically, he investigated a lot and he is very passionate about, the famous -and some will say infamous- gour…
 
Welcome to the latest episode of our archaeogastronomical adventures! On this two part podcast, I am honoured to have Andrew Kenrick from University of East Anglia with me, who studied extensively about the Roman cuisine 2000 years ago. Specifically, he investigated a lot and he is very passionate about, the famous -and some will say infamous- gour…
 
Master Tequilera, Bertha González Nieves, Co-Founder and CEO of Casa Dragones tequila discusses how her company is adapting and supporting the industry during COVID-19, the creation of Casa Dragones with her co-founder Bob Pittman and how they have pioneered premium sipping tequila to compete on the world stage of spirits. For more information on C…
 
In today's podcast we'll be discussing data and the importance of measuring what matters. Paul Mabray, the CEO of Emetry joins us to discuss how wineries can leverage data analytics to better answer questions and understand their consumer. Emetry is analytic software for the wine industry that provides unique insights aimed to drive business revenu…
 
Today we speak with Randy Ullom and Maggie Curry from the Kendall Jackson-Winery team about how COVID-19 is shifting the way we engage with our customers online. Randy Ullom is the Winemaster at Kendall-Jackson Winery and shares his best practices on how to bring the winery experience to your doorstep. We also speak with Maggie Curry, Director of M…
 
De (biologische) citroen als onmisbare smaakmaker in de keuken– Jadis Schreuder deed onderzoek, ontwikkelt recepten en schreef nu het boek ‘The Lemon Kitchen’ waarin ze ons een inkijkje geeft in de verborgen culiniare magie van de citroen. En waarom is het eigenlijk zo belangrijk dat we een biologische citroen gebruiken in de keuken? We leven nog i…
 
Laiba is China’s first handcrafted bottled cocktail brand. In today’s podcast, we speak with Alexander Petersen, Co-Founder and CEO of LAIBA Beverages about the untapped potential of bottled cocktails. We also discuss how COVID-19 has created unimaginable growth and demand across Asia. Check them out on Instagram @laibabeverages Find out more: http…
 
On this episode of the "Hot Spot" series, Gabriel sits down with Michael Fox, Co-Founder and CEO of Fable Food Co, a new company producing plant-based meat alternatives based in Australia. Michael discusses how him and his two partners founded and developed their first product, their current distribution and the future plans for the brand. For more…
 
Have you ever wondered what are the shifting consumer behaviors towards alternative protein in Asia? Today we speak with industry leader and expert Sonalie Figueiras about plant-based, cultivated and whole food meat, seafood and dairy alternatives in Asia. Sonalie Figueiras is the Founder and Editor-in-Chief of Green Queen, Hong Kong's largest eco …
 
Greg Baxtrom and Max Katzenberg of Olmsted and Maison Yaki in Brooklyn, New York give a sobering depiction of the current reality for many restaurant owners and operators. We discuss the New York Hospitality Coalition, how the Paycheck Protection Program is failing independent restaurant owners and how they've pivoted their business. For more infor…
 
Peter Marks MW is one of America's leading wine educators. He is currently a Partner and Vice President of Education for the Napa Valley Wine Academy. Today, he joins us to discuss his journey becoming a Master of Wine and his tips on what skill sets are needed to become a top wine educator. We also discuss how COVID-19 is fueling the rise of onlin…
 
With nearly half a billion people over the legal drinking age of 25, India most certainly seems like an attractive market for wine brands. However, with its high wine taxes and its complicated and fragmented regulatory landscape, India remains a difficult market to enter. Today, Ruma Singh, Wine Writer and Founder of Between the Vines, gives us a g…
 
Eric de Kruijk onderzoekt in de podcast Etenschap de verborgen magie en chemie achter de bereiding van ons eten. Deze week probeert hij het favoriete eten van zijn kinderen naar een hoger culinair niveau te tillen: pannenkoeken! De masterclass pannenkoeken bakken krijgen we van Edwin Hollanders. Hij won in februari zowel de eerste prijs als de kind…
 
Bonus episode! Eastern Orthodox Easter is the most important date of the religious calendar. And as such is celebrated in style! The Lent lasts 40 days and then follows the Holy Week (another lent period) and the the Easter Sunday celebrations! What is tsoureki? what do the Greek eat on Palm Sunday? Do they really paint red the hens eggs? Why? and …
 
Globally, we buy millions of plastic bottles per minute, yet 91% of plastic bottles are not recycled. Today, we speak with Cassia Patel, Program Director at Oceanic Global Foundation about cost effective options to support a plastic free hospitality. Oceanic Global launched The Oceanic Standard, an easy step-by-step guide for restaurants, event spa…
 
One of the worlds most celebrated pasty chef’s and creator of the Cronut, Dominique Ansel discusses the current state of his business in an era of COVID-19 and how his team is responding by supporting the community and healthcare workers. Dominique also gives insight into his evolution as a chef and the important role NY played in that evolution. H…
 
New Zealand is leader in sustainability, low alcohol wines and expressive Sauvignon Blanc, but that's not all! In today's podcast we speak with Charlotte Read, GM of Marketing, and Natalie Potts, Market Manager for Asia at New Zealand Winegrowers about the countries latest innovations. Show notes 05:50 -- NZ & Sustainability 07:50 -- Low alcohol wi…
 
Pillitteri Estates Winery is a family owned winery in the heart of Niagara, Ontario. They are the world’s largest estate producer of Icewine and the official wine supplier for Team Canada. Pillitteri Estates Winery has been working in the Chinese market since 1999, establishing itself as the world’s premier brand of Icewine. In this podcast we sit …
 
Etenschap is een podcast die nieuwsgierig en met een vleugje wetenschap naar de bereiding van ons eten kijkt om zo onze maaltijden lekkerder, beter en interessanter te kunnen maken. Eric belt deze met verschillende culinaire experts om te horen hoe ze deze coronatijd doorkomen en vraagt ze om een paar keukentips. Met nu: Jord Althuizen, bekend van …
 
This is an important episode on how to navigate the COVID-19 CARES Act and what it means for small business owners. Bank of America's Small Business Banking Chief Risk Officer Andrew Glassford and Senior Vice President of Strategy and Segmentation Carol Lee Mitchell discuss the historic economic-rescue package estimated at $2 Trillion. This is a he…
 
Today we speak to industry expert Jamie L. Evans about the world of cannabis in F&B. In this podcast we break down Jamie’s journey from wine to cannabis and what are the similarities between the two. We also discuss her latest book: The Ultimate Guide to CBD: Explore The World of Cannabidiol. Jamie Evans is the founder of The Herb Somm, a cannabis …
 
My Fermented Life and how we are doing during the Covid-19 Pandemic. Time to launch a product? Sure why not. More importantly, our mission of "Changing the World One Billion microbes at a time", has never been more crystal clear. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/appSupport this podcast:…
 
On March 14th, pre federal, state and local governments shelter in place / safer at home mandates: Maria Nguyen and Gabriel Ornelas examine the initial impact COVID-19 pandemic has had on the restaurant and hospitality industry. Resources for impacted restaurant industry: http://theartofplating.com/news/covid-19-resources-for-impacted-restaurant-in…
 
Hannah Williams is the Beverage Director at Blue Hill at Stone Barns, a two star Michelin establishment. As a Certified Sommelier and named one of Wine & Spirits Magazine’s Best New Sommeliers of 2019, Hannah shares her thoughts on what skill sets are needed to become a great Sommelier. With the recent global pandemic of COVID-19, there’s no doubt …
 
Today, we are gonna talk about... Ancient sausage recipes, cooking techniques and the history of sausage! Everyone's different, but we all love sausages! Greeks eat it, Italians eat, Germans, Spanish, Polish British, Portuguese ... There is, even, a sausage party in Taiwan Taipei... There are sausages in China, the "Lap Cheong" a smoked pork sausag…
 
Eric zit net als een groot deel van Nederland binnen. Naast alle chaos en onzekerheid heeft hij wel opeens tijd om langer in de keuken te staan en iets nieuws te proberen. Eric belt deze weken met verschillende culinaire experts om te horen hoe ze deze tijd doorkomen en vraagt naar kook- en keukentips voor tijdens deze culinaire quarantaine. Nu: Yo…
 
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