A collection of podcasts about food, eating, gastronomy, food history, food science, food production, nutrition, food and health, and food related subjects.

Non-exhaustive. See 'following' for extensive food podcasts.

Food

Mono culture, mono language, mono taste, mono everything.  This is just one of the concerns that Katrina Lane has when it comes to the changes taking place in the way societies right across the world interract with food. 

Katrina lived in regional Italy for years where she learned the importance of focussing on food regionality - protecting culture and tradition through traditional food production and preparation.

She's a fourth generation Australian farmer, and has been instrumental in spreading the Slow Food message.  It's called the Slow Food Movement and it's made its way from Piedmont in North West Italy to the regional South West of Western Australia. 



Slow food movement - From regional NW Italy to regional SW Australia

Track 2. Rel and Intimacy

MIT has a long history with food, from nutrition science to environmental costs, and today food innovation projects at MIT run the gamut. MIT’s newest food initiative, Abdul Latif Jameel World Water and Food Security Lab (JWAFS) is bringing together research across disciplines.

Episode transcript: https://bit.ly/2q1Fi6G. 

Learn more about JWAFS and food projects at MIT in the Slice of MIT podcast, Food for Thought. This episode focuses on four things: an Institute-wide food and water security lab; a Media Lab Agriculture Initiative; a chemistry sensor project that can detect spoiling meat; and an alumnus chef that uses science to perfect his recipes. Read more: http://bit.ly/1R3UfMU

This podcast is being released a few days before Thanksgiving 2015, so of course, we needed to address the Thanksgiving meal. Kenji Lopez-Alt ’02, culinary director of Serious Eats—a renowned food blog, offers insight into cooking with science and weighs in on the persistent Thanksgiving turkey question, to brine or not to brine?

Renee Robins ’83, executive director for JWAFS, talks about the growth of food and water projects at MIT and the promising technologies that are coming from interdisciplinary collaborations.

One promising research project is the Open Agriculture Initiative, run by Caleb Harper March ’14 in the Media Lab. Harper discusses his research that uses alternative growing methods, like aeroponics and hydroponics, along with LED lights, and controlled climate—all harnessed by open-source technology. He hopes his work can become the foundation for a new method of agricultural production to help produce food that can be eaten closer to the point of growing and to grow anything, anywhere in the world with similar technology and the right climate recipe.

Jan Schnorr ’12 was working toward completing his PhD in Tim Swager’s lab in the chemistry department when he started C2Sense, a startup that is developing sensors that can detect food spoilage and therefore help reduce food waste. “We had a project around ethaline detection, which is very relevant for fruit freshness,” says Schorr. There are several types of low-cost sensors being developed to monitor fruit and meat ripeness, indicating if the food has gone bad. These sensors could help at all steps in the supply chain—in distribution and storage, in grocery stores, and at home in refrigerators.

Music: "Cover Affair" and "Jarvic 8"
All songs by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0

Food for Thought: What's New in Food Science?

The best cooks know cooking a meal is all about having a plan (and a back-up plan if things go south); get the cooking out of the way, and then you can enjoy your family and friends -- the most important part. But now try doing it for thousands. 

How can one company be the de facto sous chef for so many? Turns out there's a lot of data science behind it, in everything from procurement to forecasts to logistics: what to cook, what people will like, what ingredients are required, what to produce at scale. In this segment of the a16z Podcast, Gobble's Ooshma Garg suggests that every modern food company is really a tech company (or should be). Is there a science to taste?

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a16z Podcast: The Data Science of Food and Taste

Future Of Food Podcast Episode 1 Food Waste Part 1

This haunting song tells the story of friendship through personal tragedy...unique vocals combined with melodic piano.

Dreams

Angel Eyes

In time for New Year’s Eve, Science Friday examines the chemical reactions that transpire in fluted glassware. Ira Flatow and Richard Zare, a chemist at Stanford University, pore over the science of bubbles -- from how to keep that open champagne fizzy (forget the cork) to why beer tastes better from a glass rather than a bottle. 

Get the Most Bang from Your Bubbly

Let me present my ambient - sound design project to you! 
'A SIMPLE THOUGHT' is a 7-track mini-album composed and produced back in early 2012.
It combines deep atmospheres with glitchy elements and pianoriffs.

Headphones are definitely recommended & take your time to listen to it in full length.
I produced it as a 'full package' and It's like a little journey into sound!

Enjoy and feel free to comment and share.

Big Thanks

Clemens

License on Music Vine:
www.musicvine.net/music/interlude-cr

Buy on Bandcamp:
www.clemensruh.bandcamp.com/album/a-simple-thought

Artwork by Oliver Latta:
www.extraweg.com

© 2012 Clemens Ruh

www.facebook.com/clemensruh
www.twitter.com/clemensruh
www.clemensruh.bandcamp.com

Slow food movement - From regional NW Italy to regional SW Australia

JessicaSwann

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