The Philosophy of Curry

Linda interviews author Howie Southworth about his new book, Hemingway’s Spanish Table. Part travelogue, part cookbook, this compelling culinary journey traces Hemingway’s travels through the provinces of Spain he visited and the foods he ate. Howie Southworth presents the allure ...  Afficher plus

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, culinary historian Karima Moyer-Nocchi traces its history to Ancient Romans, Renaissance cardinals and popes and ...  Afficher plus

Spice lovers rejoice: it’s National Curry Week! Whether you like it hot or shy away from spice, there’s an option for you.Chef and Founder of Green Saffron Spices, Arun Kapil, joins Seán to chat about his top five curries. 

From the beginning of the Raj, British tastes began to turn away from Indian cuisine towards a European palate. The colonial classes sneered at Indian food, instead seeing French food as the height of sophistication. Meanwhile, people in Britain – including Queen Victoria – sough ...  Afficher plus

Cooking a meal is often compared to creating a work of art. From the recipes that inspire you, to your palette of spices, to the smells and tastes that stir up emotions, all of it comes together on an edible canvas as an expression of the inner self. It’s no wonder so many cultur ...  Afficher plus

Something as simple as sharing a meal or utensils can carry social stigma for the millions born into the bottom of India’s caste system, a social structure that divides people into different groups. In this programme Devina Gupta explores the foods of the Dalit community, histori ...  Afficher plus