Search

Home > Gastropod > Espresso and Whisky: The Place of Time in Food
Podcast: Gastropod
Episode:

Espresso and Whisky: The Place of Time in Food
Category: Arts
Duration: 00:40:25
Publish Date: 2018-10-09 03:06:00
Description:

Why does fish cook so fast? What’s the “wasabi window”? And can you really make 20-year-old aged whisky in six days? This episode, we’re looking at the role of time in food and flavor: what it does, and how we’ve tried—and sometimes succeeded—to manipulate that. To explore these questions, we visit a whisky time machine tucked away in low-slung warehouse in downtown Los Angeles and meet its inventor, Bryan Davis. And we speak with Jenny Linford, food writer and author of a new book, The Missing Ingredient, all about time and food. Listen in now—this one’s well worth your time!

Learn more about your ad choices. Visit podcastchoices.com/adchoices
Total Play: 0

Users also like

900+ Episodes
The Daily Bo .. 7K+     1K+
1K+ Episodes
No Such Thin .. 4K+     300+

Some more Podcasts by Cynthia Graber and Nicola Twilley

200+ Episodes
Gastropod