Episodio 59: La scienza del cibo con Alessand...

L’Italia ha finalmente ottenuto ciò che rincorreva da anni: l’ingresso della cucina italiana nel pantheon dei patrimoni immateriali dell’umanità. Una vittoria? Forse. Ne parliamo in questa puntata, l’ultima della quinta stagione di DOI.See omnystudio.com/listener for privacy info ...  Show more

Da “Il Padrino” a “Quei bravi ragazzi”, quanto corrisponde al vero il mito cinematografico del mafioso buongustaio, amante dei pranzi di famiglia? Parlandoci del legame tra cibo e criminalità, ce lo svela John Dickie, storico dell’Università di Londra, conduttore televisivo e aut ...  Show more

Can I still eat this? We’ve all been tempted by food that's past its posted freshness date. While many people worry about illness or the yuck-factor and toss food out, others trust their noses and look for ways to not waste food. But seriously — what does 'Best by,' 'Sell by,' an ...  Show more

Michael Moss is a Pulitzer Prize winning reporter and author of the books Salt Sugar Fat: How the Food Giants Hooked Us and Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. He explains that food addiction is not our fault but we can break out of it.  Here ...  Show more

Est-ce que c’est vrai que les épices aident à conserver la viande ?
Les nitrites et nitrates sont très utilisés dans la conservation de certaines viandes. Mais se pourrait-il que les épices puissent prendre le relai ? Il parait qu'elles seraient des alliées de taille dans ...

Everyone seems to have a cellphone – ALL the time. But there are some circumstances when you really should put your phone away so others don’t see it. I begin this episode by discussing when that is and why it is important. http://www.telegraph.co.uk/science/science-news/9589232/ ...  Show more