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Jeremy Cherfas"/>

Jeremy Cherfas

A space for mostly short form stuff and responses to things I see elsewhere.

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Jeremy Cherfas

Monday was the 80th anniversary of the roundup and deportation to Auschwitz of the Jews of Rome. That much I knew as I was planning this episode. More recent events took me and everyone else completely by surprise. Then I had two days of network outage, so here’s the latest podcast, on the Jewish Food of Rome. https://eatthispodcast.com/jewish-food

Monday was the 80th anniversary of the roundup and deportation to Auschwitz of the Jews of Rome. That much I knew as I was planning this episode. More recent events took me and everyone else completely by surprise. Then I had two days of network outage, so here’s the latest podcast, on the Jewish Food of Rome. https://eatthispodcast.com/jewish-food
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Jeremy Cherfas

Diane Purkiss’ new book English Food: A People’s History is an amazing look at what and how the English ate, past and present. I wanted to talk about what happened when the English did not have enough to eat. Take a listen at https://eatthispodcast.com/food-riots

Diane Purkiss’ new book English Food: A People’s History is an amazing look at what and how the English ate, past and present. I wanted to talk about what happened when the English did not have enough to eat. Take a listen at https://eatthispodcast.com/food-riots
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Jeremy Cherfas

In the latest Eat This Newsletter: Is food more susceptible to invented traditions than other topics? It sometimes seems so. https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-196-invented-traditions/

In the latest Eat This Newsletter: Is food more susceptible to invented traditions than other topics? It sometimes seems so. https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-196-invented-traditions/
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Jeremy Cherfas

Eat This Newsletter 195 looks back at the global food crisis, forward to the global food crisis that will be, and sideways at UK porkies and the magic of perpetual broth. https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-195-new-year/

Eat This Newsletter 195 looks back at the global food crisis, forward to the global food crisis that will be, and sideways at UK porkies and the magic of perpetual broth. https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-195-new-year/
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Jeremy Cherfas

New episode out, talking to David Zetland about markets as they affect food and water, mostly. https://eatthispodcast.com/speculation

New episode out, talking to David Zetland about markets as they affect food and water, mostly. https://eatthispodcast.com/speculation
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Jeremy Cherfas

Life often gets in the way of philosophy, and it did yesterday #WorldPhilosophyDay. Here, then, to extend the day, is a collection of episodes on food and philosophy. https://www.eatthispodcast.com/all-philosophy/

Life often gets in the way of philosophy, and it did yesterday #WorldPhilosophyDay. Here, then, to extend the day, is a collection of episodes on food and philosophy. https://www.eatthispodcast.com/all-philosophy/
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Jeremy Cherfas

It's out. Latest issue of Eat This Newsletter takes a passing interest in chicken wings -- until the next time -- and asks whether food poverty is really down to inequality, or just poverty. https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-175-a-wing-and-a-prayer/

It's out. Latest issue of Eat This Newsletter takes a passing interest in chicken wings -- until the next time -- and asks whether food poverty is really down to inequality, or just poverty. https://buttondown.email/jeremycherfas/archive/eat-this-newsletter-175-a-wing-and-a-prayer/
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Jeremy Cherfas

I had a whole extra hour this morning to work on tomorrow's Eat This Newsletter, with small family farms, food and GHGs, Sumerian legends, palm oil parasitism, a cookbook writer's memoirs and a bunch of loose ends. To make sure you get it, subscribe.

I had a whole extra hour this morning to work on tomorrow's Eat This Newsletter, with small family farms, food and GHGs, Sumerian legends, palm oil parasitism, a cookbook writer's memoirs and a bunch of loose ends. To make sure you get it, subscribe.

Subscribe at https://buttondown.email/jeremycherfas

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Jeremy Cherfas

Untitled

In the latest episode, the incomparable Darra Goldstein tells me about her search for "the true heart of Russian food" and also about some of the surprising rediscoveries and innovations in the foodways of modern Russia.

Listen at https://eatthispodcast.com/russian-food

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Jeremy Cherfas

I'll be talking to @historicalitalianfood about food in Rome from Aeneas to Alfredo.

I'll be talking to @historicalitalianfood about food in Rome from Aeneas to Alfredo.
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Jeremy Cherfas

Now to wait and see, and hope that I haven’t overfaced my willing microbe helpers with all that rich food.

Now to wait and see, and hope that I haven’t overfaced my willing microbe helpers with all that rich food.
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Jeremy Cherfas

The latest episode hears a freelance food historian talk about the history of bread. It was a fun chat and just a tad exasperating so please, if you're tempted to hurl a loaf at your podcast player, please make it a nice squishy supermarket loaf. Episode at https://www.eatthispodcast.com/william-rubel/ and clickable link in the bio, as usual.

The latest episode hears a freelance food historian talk about the history of bread. It was a fun chat and just a tad exasperating so please, if you're tempted to hurl a loaf at your podcast player, please make it a nice squishy supermarket loaf. Episode at https://www.eatthispodcast.com/william-rubel/ and clickable link in the bio, as usual.
30 stars 13 comments

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Jeremy Cherfas

Latest episode of the podcast now up, talking about food, power, pubs and politics in Ireland. http://ow.ly/U8zm30mdTik

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Jeremy Cherfas

Our Daily Bread 26 - Wheats and Measures http://ow.ly/jVLd30lxI4x Eight wheat seeds of silver gets you 5 pounds 10 ounces of bread. The very first English law about food regulated the size of a standard loaf of bread. The Assize of Bread and Ale kept the price constant, but that price bought more or less bread depending on the price of wheat. It never was a very useful system, for bakers or bread buyers, but it survived from at least 1266 until 1836 and provides an opportunity to consider a pound of silver versus a pound of bread.

23 stars 9 comments

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Jeremy Cherfas

Our Daily Bread 18 - Allied forever http://ow.ly/2vIi30lqICw Size brings benefits to bakeries as much as to flour mills. The episode tells a small part of the story of how George Weston turned a bakery route in Toronto into one of the biggest food companies in the world, responsible for more brands of bread than you can imagine. And not just the bread, but many of the ingredients that make megabakeries possible.

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Jeremy Cherfas

Our Daily Bread 16 - Water and Power http://ow.ly/dcKc30loDEM The rotary quern was perhaps the first labour-saving device. Using water power, rather than muscles, to turn the millstone made it even more efficient. Without watermills, it is doubtful whether ancient Romans could have enjoyed their bread and circuses. Because they require capital investment and skilled workers, watermills also set the trend for concentration in the food industry.

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Jeremy Cherfas

Our Daily Bread 08 - Nikolay Ivanovich Vavilov http://ow.ly/nxbJ30liJUz This short episode fails to do justice to the man who, more than anyone, first grasped the importance of knowing where and how wheat arose. It does, however, explain why Vavilov wanted to collect the 'building blocks' of future food security, for wheat and many other crops. In more than 60 countries, Vavilov and his colleagues gathered diversity from farmers' fields; they died protecting their collections.

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Jeremy Cherfas

Latest episode looks at food-borne illness. Are industrial food chains worse than farmers' markets? Nobody knows. Listen at https://www.eatthispodcast.com/food-safety-and-industry-concentration/

Latest episode looks at food-borne illness. Are industrial food chains worse than farmers' markets? Nobody knows. Listen at https://www.eatthispodcast.com/food-safety-and-industry-concentration/

10 stars 2 comments

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Jeremy Cherfas

Latest episode asks whatever happened to British veal. Time was when veal calves were kept in the dark. Now it seems to be consumers. We shine a light on how male dairy calves have found a better place in the British food system. https://www.eatthispodcast.com/whatever-happened-to-british-veal/ #podcast

Latest episode asks whatever happened to British veal. Time was when veal calves were kept in the dark. Now it seems to be consumers. We shine a light on how male dairy calves have found a better place in the British food system. https://www.eatthispodcast.com/whatever-happened-to-british-veal/ #podcast

10 stars 2 comments

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Jeremy Cherfas

Latest episode: A visit to Hummustown. Talking to @shaza.saker and the people who make and eat the delicious food that is giving Syrian refugees dignity and independence, and giving Romans a taste of Syria. https://www.eatthispodcast.com/a-visit-to-hummustown/

Latest episode: A visit to Hummustown. Talking to @shaza.saker and the people who make and eat the delicious food that is giving Syrian refugees dignity and independence, and giving Romans a taste of Syria. https://www.eatthispodcast.com/a-visit-to-hummustown/
10 stars 3 comments

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Jeremy Cherfas

It occurs to me that people here might be interested in learning about my latest episode. The Hamlet fire was a devastating industrial "accident" that exposes the cost of cheap food. Why the scare quotes? Listen to Bryant Simon talk about his new book. Link in bio.

It occurs to me that people here might be interested in learning about my latest episode. The Hamlet fire was a devastating industrial "accident" that exposes the cost of cheap food. Why the scare quotes? Listen to Bryant Simon talk about his new book. Link in bio.

10 stars 3 comments

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Jeremy Cherfas

Latest episode: A brief survey of food on in profile.

Latest episode: A brief survey of food on in profile.

9 stars 0 comments

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