Why there's no 'Dijon' in Dijon mustard
France is facing a widespread dearth of Dijon mustard, which news outlets wasted no time in attributing to the war in Ukraine. But the story is a whole lot spicier than that.
Source: bbc.co.uk
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Magically Scientific, Fermenting Breads and Beers That Are Terrific
This week on BSR, Jimmy gets schooled on yeast and the history of bread and beer traditions! We welcome Lars Marius Garshol of Norway, an author and researcher in yeast and traditional farmhouse brewing; Pete Lengyel-Fushimi, NYC-based craft brewer and Jimmy’s go-to scientist; and Eric Pallant of Pennsylvania, Author of Sourdough Culture.
Source: heritageradionetwork.org
Cacio e pepe en vessie: A new (old) twist on cacio e pepe
On the shores of Lake Garda, Italian chef Riccardo Camanini is bringing ancient Italian recipes – like cacio e pepe – into the modern day at his restaurant Lido 84.
Source: bbc.com
The world's oldest sourdough?
The search for the oldest sourdough starter spans continents and countries, science labs and libraries, and involves everyone from the Ancient Egyptians to Jesus Christ.
Source: bbc.com
Biblical bread, Passover, feeding 5000, Last Supper.
This being the season of religiously connected bread (hot cross buns, Colomba/Pascua bread)... Interesting video on 6,000 years of bread history by Eric Pallant:https://www.youtube.com/watch?v=vYqjBxQhe8o40+ minutes long.
Source: thefreshloaf.com