Jeremy Cherfas

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

Eat This Newsletter 241, glancing askance at a Wikipedia edit war and the periodic table of food and more seriously at olives in Palestine, fascism and fish fingers, and metadata for culinary history. https://buttondown.email/jeremycherfas/archive/etn-241-periodic/

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

Grano arso is effectively smoked flour, although I don’t know whether they smoke the flour or scorch the grain, as history suggests

Grano arso is effectively smoked flour, although I don’t know whether they smoke the flour or scorch the grain, as history suggests. Either way it makes a beautifully dark loaf with a smoky aroma and sweetish crumb.

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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.

Latest episode -- link in bio -- is a chat with Jan Davison, author of Pickles: A Global History. Listen to the end and you could win a copy.

My contribution to the Dog Days of Podcasting, every day in August. http://ow.ly/luL830leqsV Our Daily Bread 01; The Abundance of Nature Jack Harlan's experiments on the slopes of the Karacadağ mountains in Turkey offer a perfect gateway to this exploration of the history of bread and wheat.