Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that make every bite a story worth telling.
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Every year, Australia wastes around 7.6 million tonnes of food at a cost of more than $36 billion, adding thousands of dollars to the average household budget. In this episode, we explore creative solutions to this urgent problem. Food loss and food waste occur at every stage of the supply chain, from paddock to plate. So, where does the greatest loss occur, and how can we all help prevent it?…
Guest presenter Matt Preston and three-Michelin-starred chef Kyle Connaughton of SingleThread consider how weather conditions, flowers in the room, colours on the plate, and even the plate itself can enhance the dining experience. Some of these phenomena are well documented by science, as Barry C. Smith, founding director of the Centre for the Study of the Senses at the University of London,…
As ABC Radio National prepares to crown Australia's most amazing wildflower for National Science Week, guest host Matt Preston is on the hunt for Australia's most DELICIOUS wildflower. From flavouring cordials with sweet nectar to foraging for exotic blooms to turn into fritters, flowers are an untapped culinary resource. But as our guests explain, when it comes to sourcing native flowers, it's…
Guest presenter Matt Preston meets Jo Barrett, a world-renowned Australian chef and leading figure in sustainable food innovation. From humble beginnings in French-style bistros, Jo has become influential in the fields of low-waste cooking, local sourcing, and wild game hunting, all while keeping her menus flavourful and accessible. Guests: Jo Barrett , leader in sustainable food innovation,…
While pepper is now ever-present on dining tables around the world, there was a time when this unassuming dried fruit was one of the most valuable commodities on Earth. Its trade changed the course of history and helped reshape the world as we know it. In this episode, we explore the ancient and modern history of pepper, examining its origins, trade, and, of course, its deliciousness. Guests:…
What is appetite? Many happily succumb to it, while others struggle against it through willpower or even pharmaceuticals. But what are the biological, cultural and psychological mechanisms that make us want to eat? These questions are increasingly complicated in this era of unprecedented abundance and ubiquitous food. Guest: Giles Yeo , Professor at The University of Cambridge and author of Gene…
If you were to list the world's best bakers working today, Richard Hart's name would have to be near the top. After honing his craft at renowned bakeries in California, he teamed up with the world-famous Noma to open Hart Bageri in Copenhagen. His skills with sourdough are so well-known that he was even namechecked on The Bear. Richard recently published his first book. It's called Richard Hart…
What characterises Australian food? We're a nation adept at making first-rate versions of food drawn from all corners of the globe, but our palates are less familiar with the foods of our own backyard. For millennia, Aboriginal and Torres Strait Islander people have cultivated and enjoyed uniquely Australian foods. So, why are these ingredients still so hard to find on supermarket shelves? Guests:…
Melt some butter in a hot pan, throw in a handful of diced onions and suddenly — even if it's a meal just for you — you are cooking. When you don't have a family to feed or anyone to impress, it's never been easier to buy a single meal from the frozen food section of your supermarket or order one on an app. But what might we deny ourselves by making those choices? In this second episode on solo…
Cooking and eating are often characterised as communal activities. To some, the idea of cooking or eating alone conjures images of loneliness, isolation — perhaps even wasted time. Whether you've chosen a solitary life, are yet to settle down, or find yourself living alone in later life, our guests today insist that cooking for oneself can be a powerful act of self-care. Guests: Kate Legge,…
An epiphanic encounter with Texas-style barbeque led Kareem "KG" El-Ghayesh to quit his lucrative finance career in Cairo and relocate to Austin to open a food truck. KG BBQ has since become a household name, boasting both Texan authenticity and innovative tweaks inspired by the flavours of his original homeland. So, who better to introduce us to this unique and regionally specific cuisine than a…
