This week, we reach the end of the Tolstoyesque saga that has been The Rice Chronicles. We return to one of our first stops on our journey with rice to discuss parallel histories of rice and fermentation in Japan and Korea, some old and classic colonialism tactics, and the key differences between gimbap and sushi, because they are not the same! Finally, we explain why Korean culinary history can be difficult to trace aka why gimbap has so many names.
Our rice series continues, and this week we move further west and into Egypt to discuss a cherished rice and lentil dish. We discuss the history of lentils and rice as a combination, migration during the heyday of the British Empire, and why pasta makes a guest appearance in kosheri. Finally, we revisit the connections between carboloading and street food.
Happy self isolation, and please enjoy our first episode of the new social distancing landscape. In this episode of our rice series, we’re leaving East Asia and heading to Iran to talk about one of the country’s most beloved rice dishes. We discuss how rice arrived to Central Asia, the rich cooking culture of the Safavid Empire, and the pre-Islamic origins fo Nowruz, aka Persian New Year. Finally, we speculate which Christian scholars may have dabbled with non-Christian faiths.
This week, we’re continuing our rice series and discover how the histories of rice and sushi are intertwined. We discuss how to ferment fish, revisit the street food revolution of the Edo period, and explore how a humble dish became an elevated art form in Japanese cuisine. Finally, we talk about how refrigeration revolutionized so many of the beloved foods we’ve discussed so far.
This week, we’re kicking off another starchy series as we dive into the origins of a certain white grain. We discuss how to control rivers, how a good starch can help grown an empire, and the history of boating in the South Pacific. Finally, Faye explains why anthropology degrees can help you succeed in the world.