• Thoughts on the Table

  • 著者： Paolo Rigiroli
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Thoughts on the Table

著者： Paolo Rigiroli
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  • Hi! I'm Paolo, the author of Quatro Fromaggio and Other Disgraces on the Menu. This is Thoughts on the Table, an audioblog on food and food culture, with a special eye on the difference between the so-called Italian Food and the real food of continental Italy.
    All content by Paolo Rigiroli under the "Attribution-Noncommercial-No Derivative Works 3.0" Creative Commons license.
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あらすじ・解説

Hi! I'm Paolo, the author of Quatro Fromaggio and Other Disgraces on the Menu. This is Thoughts on the Table, an audioblog on food and food culture, with a special eye on the difference between the so-called Italian Food and the real food of continental Italy.
All content by Paolo Rigiroli under the "Attribution-Noncommercial-No Derivative Works 3.0" Creative Commons license.
クッキング 社会科学 アート
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エピソード
  • The Meta of Food - All About Food Besides Eating It!

    The Meta of Food - All About Food Besides Eating It!
    2022/05/19
    Join us in our journey through this fascinating subject as we touch on the concept of authenticity and on how culture influences our appreciation of flavor. Conversely, in the second part of the episode, Jason and I discuss some cooking trends that affect the flavor of food such as the tendency to finish cooking pasta in its sauce and to alter traditional recipes to make them visually pleasing for sharing on social media, more so than with our guests!
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    47 分
  • Taste and Flavor Flashbacks with Jason and Paolo

    Taste and Flavor Flashbacks with Jason and Paolo
    2022/04/20
    Today’s issue contains extracts from the first six episodes where Jason and I discuss flavor and taste, as well as cultural differences between Italy, North America, and Japan. Among other topics, we touched on why as an Italian I would never try to put salt on pasta, whether eating spicy food can damage our taste buds, the reason why desserts tend to end the meal, why many people learn to appreciate "spoiled" foods like Gorgonzola and Natto, what exactly astringency is, and the path to appreciating subtle flavors. To wrap up the selection, I couldn’t help but include extracts from episode seven, a recording that took place right in the center of Milan on Jason’s impressions from visiting Italy for the first time.
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    37 分
  • Introducing Jasmina and Stefano from Bread and Spirits

    Introducing Jasmina and Stefano from Bread and Spirits
    2022/03/23
    Bread and Spirits is an Instagram feed that unites Italian cuisine and cocktails enthusiasts around the world. Born out of the March 2020 lockdown from the combined talents of Jasmina and Stefano, Bread and Spirits is visually stunning, informative, entertaining, and very much unique. In this episode, I have the pleasure to record Jasmina and Stefano’s first audio interview and capture their incredible energy and passion for food and drinks, but also for human connections and communication. (Music by www.purple-planet.com)
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    20 分

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