Showing results for "R" in Food & Wine

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R-aliment est un podcast de rencontres avec des mangeurs d’ici et d’ailleurs, pour raconter les petites et grandes histoires de relations avec l’alimentation.  Ce sont des témoignages enregistrés in situ, avec ses bruits d’ambiance, pour s’immerger dans l’univers alimentaire de quelqu’un. Un chef, un écrivain, un scientifique, peut-être vous, votre voisin, votre cousin.   Une immersion dans une cuisine, un salon, un parc, une plage ; qui illustre par le son, une anecdote, ou un récit alimentaire singulier.  Une rencontre par les oreilles, une exploration qui chatouille ...

Contributors and lifelong farmers, Randy Dowdy and David Hula, share their Breaking Barriers agronomic insights that challenge farmers to think differently.

Tacos may have been created south of the border, but Americans have made this Mexican food their own, with each style reflective of a time and a place. American Tacos explores them all, taking us on a detailed and delicious journey through the evolution of this dish.

The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South.

The Taco Spot podcast features local community discussions about authentic Mexican cuisine, neighborhood stories, and the cultural heritage behind traditional recipes. Join us for conversations about how authentic birria, family recipes, and community connections are bringing people together across Arizona communities.Each episode covers local restaurant openings, menu innovations, and the authentic preparation methods that make traditional Mexican food special.For complete coverage, including press releases, transcripts, and community insights, visit our Google Drive folders linked in each ...

COM SEUS SALTOS TEMPORAIS E GEOGRÁFICOS, E UMA INTENSA CONJUNÇÃO DE CULTURAS, HISTÓRIAS E MITOS, ESTÁ ALTURA DAS OBRAS CAPAZES DE ORGANIZAR NOSSAS EXPERIÊNCIAS EM GRANDES NARRATIVAS HISTÓRICAS.

This podcast series curated by Skinner uses AI to synthesizes material drawn from publicity available sources including news sites, academic papers, government documents, technical manuals, and publicly posted videos. Each episode combines excerpts, summaries, and analysis to deliver a clear, listener-friendly presentation of the underlying public record. The podcast does not claim original investigative reporting. The podcasts are for entertainment purposes, listeners should research and verify the underlying topics for themselves.

Welcome to Get F.R.E.S.H with Michelle GirasoleIn each episode, get ready to gain fresh insights and inspiring conversations to kickstart your quest for betterment.Here at Get FRESH, we care about all things fun and new.Let’s talk about food, folks, and fun to freshen your day, recreational things you might enjoy, experiences you’ve been dying to try, sponsors and services we highly recommend, and happy thoughts we can share through songs and stories. Hosted on Acast. See acast.com/privacy for more information.

Dans le podcast DES-R, comprenez DRINK. EAT. SLEEP & REPEAT, Socialize Magazine vous emmène dans l’univers de l'évènementiel, de l’hôtellerie, de la restauration et de la gastronomie. Les invité.e.s, chefs de cuisine, directeurs.trices d’établissements hôteliers, directeurs-trices de restaurants ou autres personnalités reviennent sur leur parcours et leur quotidien, en abordant les tendances d’aujourd’hui dans ce domaine. De quoi vous faire découvrir de belles adresses où boire, manger et séjourner! 

What R You Drinking? Come sip with me.Hosted by Raquel Richards.In it's third season!New format to ensure your liberation is served up regularly.Each episode will be five to 10 minutes and poured every Thursday at 5 pm EST – It’s always 5 pm somewhere!Alcohol/non-alcohol news, reviews, "did you knows?", barware, bar stories, mixology, Boozy News, and party "how-toos".WRYD takes you on a liquid journey through the world of spirits, cocktails, beer, mocktails, pop/soda, juice, and more. Raquel evaluates a wide range of liquid products, providing detailed insights and honest opinions to help ...

Tohle je svět chlapů s vařečkou v ruce. Z kuchyní, které jedou na plný plyn. Šéfkuchař Anthony Bourdain předvádí čirou radost z přípravy kvalitního pokrmu na profesionální úrovni a chce, abyste poznali, jak to vypadá a voní v rámusící a syčící kuchyni velkoměstské restaurace. Akčně vás zasvětí do žargonu a černého humoru, jaký lze zaslechnout v předních kuchařských liniích. Začíná svým prvním kulinářským zážitkem a přes školní léta se konečně dostává do opravdové kuchyně.

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two - one a palaeoanthropologist, the other a molecular biologist - to begin exploring the many intersections between science and wine. This audiobook presents their fascinating, freewheeling answers to the question.

Il podcast "Etruskey" è un viaggio avvincente alla scoperta della cultura antica degli Etruschi. La prima puntata, "Terra dei Re", esplora la loro eredità culturale e territoriale attraverso la Necropoli della Banditaccia, che fornisce informazioni sulla vita degli Etruschi e sulla struttura delle loro società. La seconda puntata, "Incanto del Sole", invece, ci porta alla scoperta dell'enogastronomia etrusca, con piatti tipici come l'acquacotta e il castagnaccio, che ancora oggi caratterizzano la cucina locale.

Vino and Convo is a re-watch podcast with the mission to analyze media, sports, and politics while sharing a bottle of wine or craft beer from the many producers in our mid-Atlantic home. To start, we are going to re-watch The HBO classic original series The Wire. Actually, in Fletch’s case it is a re-watch. Couch is experiencing the show for the very first time. We are analyzing all 5 seasons, 60 episodes, and think it should give us plenty to chew on as we chop it up. And, the best part is that we will be doing this while enjoying wine or craft beer that has been created by our local ...

This unique and fun podcast brings together a recruiter and chef to talk about the issues in Hospitality, speaking to their guests on wide-ranging topics from mental health & sobriety to attracting, hiring & retention of staff. Each episode of Talking Hospitality deals with a different issue within the Hospitality industry, and every guest is required to provide a solution or tip on the issues raised.Season 1 looks at how things were during lockdown for Hospitality businesses and positive stories that were coming out of the industry at the time.Season 2 looks at businesses as they reopened and...

Assaggi è quel momento in cui lasci il rumore della città alle spalle e ti siedi a un tavolo di campagna, mentre chi coltiva, alleva o impasta racconta cosa c’è davvero dietro a un sapore. Gli host girano fattorie, vigne, forni e stalle con il microfono in tasca e la curiosità accesa: c’è chi ha la terra nel sangue da generazioni e chi, stanco di meeting e semafori, ha cambiato vita per sporcarsi le mani di terra buona. Non troverai guide turistiche o liste di prodotti: sono storie in presa diretta. Tra un morso a un formaggio affinato sotto fieno e il profumo di pane ancora caldo, ...

A refrescante granita de amêndoas de Noto, na Sicília, é tão barroca e tradicional quanto a cidade. Em Piave, província de Treviso, lagostins estão no centro de uma secular Última Ceia renascentista.

O pintor surrealista Dalí dedicou dois grandes livros, de vinho e comida, para sua mulher Gala, ciente de que "a mandíbula é a melhor forma para conhecer o conhecimento filosófico".

O imperador Napoleão Bonaparte fazia refeições frugais, em 15 minutos, mas entendia a importância da mesa requintada para a diplomacia, entregue para o garfo número um: Talleyrand.