A food podcast exploring the intersection of food, farming, and culture for WHRB 95.3 FM Cambridge. Written, produced, and hosted by Jess Eng.
Gouda Talks
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12 episodes
Updated Daily
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Podcast Overview
A food podcast exploring the intersection of food, farming, and culture for WHRB 95.3 FM Cambridge. Written, produced, and hosted by Jess Eng.
Language
🇺🇲
Publishing Since
7/7/2018
1 verified contact email on file for Gouda Talks
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Recent Episodes
April 19, 2020
Reconstructing an Ancient Cuisine: Mesopotamian Style w/ Nawal Nasrallah (Ep. 12)
<p>When Jean Bottéro penned his article,The Oldest Cuisine in the World: Cooking in Mesopotamia, he never imagined that ancient Mesopotamian culture would appeal to the modern-day palate. In the book’s final pages, Bottéro writes:</p> <p>Lastly, let me say quite plainly that it is virtually impossible for us to execute these recipes of Mesopotamian haute cuisine...I would not advise trying to incorporate their culinary tradition, just as it stands, into our own.</p> <p>His comment, which follows paragraphs that dive into vibrant descriptions of the royal foods and recipes, seems rather ironic. Perhaps Bottéro’s fear stems from the possibilities of an unfaithful rewriting of ancient Mesopotamian food history or an ill-executed experiment that aggravates his picky appetite. Whatever his reason, it is disappointing to see Bottéro skip out on experimenting with his research in the kitchen.</p> <p>Since his formative article about Mesopotamian food culture, historians, chefs, and bloggers have kindled a new interest in ancient Mesopotamian foods. One such chef is Nawal Nasrallah.</p> <p>Nawal is an Iraqi scholar, chef, and author of Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. She joins me for this episode to talk about how growing up in Iraq, surrounded by Iraqi cuisine, has influenced her cookbook endeavors and her recent experience reconstructing Mesopotamian cuisine at Yale University. This episode is packed with musings by an experienced cookbook writer, and the consequences of applying a western palate to a non-western cuisine.</p>
January 2, 2020
Eat Draw Repeat: The Art of Food Rituals w/ John Donohue (Ep. 11)
Committing to a daily ritual requires motivation and patience, but the payoff can be rewarding. For some people, this ritual is cooking, and for other people, it’s journaling. Step in John Donohue, former New Yorker editor, cartoonist, and author. For the longest time, John Donohue’s ritual of choice has been drawing. Just hop on over to his site All the Restaurants and peruse hundreds of his New York City restaurant sketches. Pencil in hand, John has traveled all across New York City and more recently around London and Paris to document the facades of iconic restaurants. And the possibilities are endless! From sketching a secret cocktail bar above a burger joint, to drawing queues of people waiting for dinner in London, to illustrating his dish racks and toy ducks, John hopes that he’ll never run out of things to draw. On why he draws: “When I started drawing I realized that it makes me a better person, a much better parent, much more present in the world and I wanted to find a way to keep doing that.” On surprising patterns he learned while drawing: One thing that surprised me [in Europe] was that most of the people I spoke to in my interactions, who were mostly in the service business — maître d’s at hotels or clerks in a supermarket — none of those people were speaking English as a first language. They were all immigrants from Eastern Europe. …I definitely noticed an inverse relationship between the price point and quality and the elaborateness of the facade. On his drawing style and use of color: There’s the rule of haiku or a sonnet: you’re limited by the form, but the limits of the form become its strength. And I wanted an aesthetic that was unique to me. All the Restaurants Site: https://alltherestaurants.com/ Eat Draw Repeat: https://eatdrawrepeat.com/
August 7, 2019
Life's What You Bake of It w/ Claire Saffitz (Ep. 10)
Baking a birthday cake or sheet of cookies can be a technical process, one that requires immense preparation, precision, and patience. Take, for example, the New York Times recipe for Raspberry-Mochi Butter Cake With Matcha Glaze: 1 and three-fourths cups of sugar, 12 ounces or 340 grams of fresh raspberries, 3/4 cup or 18-milliliters of full-fat coconut milk, and the list goes on. With this extensive list, baking can be very easy to mess up — from adding incorrect proportions to misplacing the ingredients themselves — but that is what makes it an adventure. For Claire Saffitz, baking, this methodical process, has been a constant source of joy. Former Bon Appetit Recipe Tester, Senior Editor and now Bon Appetite Test Kitchen YouTube Host, Saffitz is well known for her show Gourmet Makes, where she recreates popular snacks such as homemade Cheez-Its and Starburst from household ingredients, as well as her appearances on other Bon Appetite series such as From The Test Kitchen and Making Perfect. On this episode, Claire shares all: her X-Factor Recipe for Rhubarb Cake, why she loves reading from cookbooks more than she loves cooking from them, and the reason she’s not a snacker. She also chats about her journey into food academia and media, dissects her creative brainstorming during Gourmet Makes episodes, and previews her upcoming baking book, which comes out in 2020. On a recipe’s subjectiveness: "In the test kitchen, it’s not that we agree all the time but I think that we all agree on a general criteria for what makes any recipe delicious — it’s well balanced, there’s the right amount of salt, there’s acid to really brighten the flavor, there’s a wide variety of textures, there’s crunchy and soft — and every recipe, no matter what it is, has to deliver on all these levels. At the same, we really disagree about certain ingredients and certain choices — if you’re going to put in a nut in this recipe which nut is it going to be? I might really want it to be pecans and Chris Morocco might really want it to be almonds and we’d debate that." On the goals for her upcoming Baking Book: "The book is making the argument that baking is just as artistic and cool and improvisational as cooking. Because I always hear this thing over and over that is, 'I’m a cook but I’m not a baker.' And I’ve never seen the two things as separate." On recipe ideation and inspiration: "There’s endless inspiration for recipes. The issue that I have is not coming up with ideas — I have more ideas than I need — it’s mostly a time thing. Because you cannot make a cake bake any faster in the oven."
12 total episodes available
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- What is Gouda Talks?
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This podcast updates daily.
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This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
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Yes, this podcast regularly features guests.
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