Nordic Food Lab Radio
Nordic Food Lab Radio charts the influences behind the lab's work to investigate the edible potential of the Nordic region. Conversations, questions, and stories from the lab explore the role of taste in food diversity, ecology, sensory perception, and identity. We strive to bring you sound-rich stories that take you out to learn in the field and then combine those ideas in the kitchen. Featuring a range of content from short snacks to long meals, Nordic Food Lab Radio is about listening to the world with curiosity. And wondering: does it tastes good?Get photos and clips at www.nordicfoodlab.org/radio
- Website
- http://soundcloud.com/nordic-food-lab-radio
- Description
- Nordic Food Lab Radio charts the influences behind the lab's work to investigate the edible potential of the Nordic region. Conversations, questions, and stories from the lab explore the role of taste in food diversity, ecology, sensory perception, and identity. We strive to bring you sound-rich stories that take you out to learn in the field and then combine those ideas in the kitchen. Featuring a range of content from short snacks to long meals, Nordic Food Lab Radio is about listening to the world with curiosity. And wondering: does it tastes good?
- Language
- 🇬🇧 English
- last modified
- 2022-07-26 16:05
- last episode published
- 2016-02-03 07:07
- publication frequency
- 19.76 days
- Contributors
- Dockercast
- Owner
- Nordic Food Lab Radio
- Owner Author
- Explicit
- false
- Number of Episodes
- 18
- Rss-Feeds
- Detail page
- Categories
- Food Natural Sciences Science & Medicine Arts
Recommendations
Episodes
| Date | Title & Description | Contributors |
|---|---|---|
| 2016-02-03 | Ruminants chewing and re-chewing their cud has shaped human civilization. By grace of their unique four-chambered stomach and its microbiome, plant material indigestible to humans is transformed into food for the animal—and by extension, for others. Y... |
|
| 2016-01-07 | In this episode, we explore how non-human charisma colours the tension between deliciousness and conservation. Our main story takes us to the Danish island of Bornholm in the Baltic sea, the site of a troubling drama between cod, local fisherman, a lot... |
|
| 2015-12-09 | The chaga mushroom (Inonotus obliquus, in latin and Báhkkečátná in Sami language) that grows on birch trees has become a trendy 'superfood' in recent years, often marketed as the mystical Siberian tonic for many ailments. But, in fact, it has also been... |
|
| 2015-12-02 | This Short features a conversation with Sami teacher Laila Spik Skaltje and producer Anna Sigrithur on her lived experience with Sami entomophagy, or the practice of eating insects. Her father taught her how to eat the larvae of the Reindeer Warble Fly... |
|
| 2015-11-27 | The Sami are known as the people of the Sun and Wind; named for the elements that they harness to survive and thrive in a sometimes challenging environment. Sami foods instructor Laila Spik Skaltje talks about the breads of her childhood, which her mot... |
|
| 2015-11-17 | We must let them taste by |
|
| 2015-06-14 | The Thoughts in the Field series has brought us all over the world. In this last installment, the lab unearths one of Mexico's most sought after delicacies – escamoles – and reflects on the methods and potential of semi-cultivation practices. |
|
| 2015-05-13 | Roberto Flore and David Pedersen chat about their experiences and views on hunting. The chef and hunter talk about the perception of hunting in popular culture and describe how their work has influenced each other in the kitchen and in the forest. |
|
| 2015-04-14 | Jonas Astrup Pedersen combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread's origins in grain and talk about the microbial and molecular transformations that make bread po... |
|
| 2015-04-14 | Jonas reminisces about his days studying at Danish folk high school (højskole), and how reading Proust there shaped how he interacts with food today. Voices: Jonas Astrup Pedersen Music: One More by Cymande |
|