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Tag Archives: food
How to make 5,000 year old beer I Pleasant Vices episode 3
In episode 3 of the Pleasant Vices series food historian Tasha Marks is joined by brewer Michaela Charles and beverage consultant Susan Boyle to make Ancient Egyptian beer. To find out more about ancient brewing, read Tasha’s article on the … Continue reading
How to make Mesoamerican 18th century mash up hot chocolate I Pleasant Vices episode 2
Tasha Marks is back for episode 2 of the Pleasant Vices series. This week she is joined by master chocolatier Paul A. Young to discuss chocolate’s introduction to 18th London as a delicious and beneficial drink. In this episode, Tasha … Continue reading
Why Parmesan Cheese Is So Expensive
A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the … Continue reading
Why You MUST Try Native American Cuisine | AJ+
Native American cuisine is America’s original food, dating back some 10,000 years. So why don’t we see Native restaurants on every street corner in the U.S.? Yara went on a road trip through the American Southwest to find out.
How to make a chocolate bar with a twist I Pleasant Vices Recipe
The British Museum Published on 21 May 2018 Tasha and Paul follow on from their hot chocolate adventure to show us how to temper chocolate into an amazing chocolate bar. The mould for this chocolate bar is a scaled down … Continue reading
LE DERNIER JOUR D’UN CONDAMNE | Animation Short Film 2015 – GOBELINS
Synopsis : Camille, une jeune lycéenne, est en pleines révisions. Son sujet: le dernier jour d’un condamné de Victor Hugo. Lassée, elle va chercher à manger dans le réfrigérateur et y trouve un homard vivant… Camille is a young high … Continue reading
Cartoonish Bread Faces and Other Wheaty Characters by Sabine Timm
Have your kids been complaining about what’s in their lunchbox lately? They must be following Sabine Timm on Instagram. The self-described “artist, creator, beach-trash collector, flea-market lover and photographer” shares a wide variety of work inspired by everyday and found objects. One series … Continue reading
The history of chocolate – Deanna Pucciarelli
If you can’t imagine life without chocolate, you’re lucky you weren’t born before the 16th century. Until then, chocolate only existed as a bitter, foamy drink in Mesoamerica. So how did we get from a bitter beverage to the chocolate … Continue reading
Flavours of Scotland with Paul Lister on Rewilding at Alladale Wilderness Reserve
A clip from Flavours of Scotland. It includes filming at Alladale Wilderness Reserve and an interview with Paul Lister on conservation projects at Alladale. For more information go to:www.theeuropeannaturetrust.com/en/Scotland/
The beneficial bacteria that make delicious food – Erez Garty
Where does bread get its fluffiness? Swiss cheese its holes? And what makes vinegar so sour? These foods may taste completely different, but all of these phenomena come from microorganisms chowing down on sugar and belching up some culinary byproducts. … Continue reading
Why We Dunk Cookies in Milk
Like Romeo & Juliet or Batman & Robin, milk & cookies is a pairing that’s just meant to be. But what makes dunking cookies in milk so satisfying? To find the answer, we turned to science. Scientist, chemistry professor and … Continue reading
The Human Restaurant in Tokyo Serves Last Meals of Death Row Inmates
Just in time for Halloween, a spooky pop-up restaurant has opened in Kabukicho, known historically as the red-light district of Shinjuku. The Ningen (“human”) Restaurant (人間レストラン) is a fully-functioning eatery that serves the last meals requested by death row inmates … Continue reading
