Episode 329: Eat With Your Eyes: "Moritsuké,"...

Marion Nestle, America’s preeminent nutrition and food activist joins Linda to discuss her new book, What to Eat Now, a rewrite of her 2006 groundbreaking book, What to Eat. In those twenty years food in America has undergone a radical change. Ultra-processed foods dominate the s ...  Afficher plus

Katie Parla is a Rome-based food and beverage writer, cookbook author, and culinary guide. She is known for her expertise on Italian food culture, having written or edited over 35 books. In her new book Katie has gone even deeper into the history and evolution of the food culture ...  Afficher plus

We are talking about Japanese home cooking this week, and not ramen or sushi! Think curry, omelets, and quick fried noodles. Tomoko Imade Dyen, culinary director of Japan House in Los Angeles, shares the everyday foods enjoyed by Japanese families. Sonoko Sakai, author of ...

It’s one of the most popular dishes in the world today, but the story of sushi can be traced back more than 2,000 years. The earliest records document a preserved fish dish in ancient China and it later became a medieval luxury in Japan, before evolving into a variety of differen ...  Afficher plus

Vous l'avez sans doute déjà compris : le Japon abonde de pratiques excentriques.

En voici une nouvelle : chez les Nippons, il arrive que des convives dégustent des sushis... sur le corps d'une femme nue !

L'art de faire la planche

"Nyotaimori" ("prése ...

Cafes offer up this unique third space - not home, nor work - for people to be private in a public space. Merry White, professor of Anthropology at Boston University, studies just this: cafes and cafe culture, but in Japan. Her book, Coffee Life in Japan, “part ethnography, part ...  Afficher plus