We are a Filipino-Chinese couple living in the heart of Manila. We have been together for 20 years and decided to make this podcast to share our life experiences. Our podcast has no format and may discuss random things like relationships, recommended food in Binondo or about our philosophy in life. If you like our podcast, don’t forget to click the subscribe/follow button and give us a 5 star rating ^.^ Please visit our FB page @kwentuhansessionsph and ig page @kwentuhansessions. You can als ...
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First Catch Your Gingerbread! Plus UK Supper Clubs: What Are They?
MP3•Beranda episode
Manage episode 305915099 series 2359032
Konten disediakan oleh CulinaryHistory. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh CulinaryHistory atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang dijelaskan di sini https://id.player.fm/legal.
First Catch Your Gingerbread! Plus UK Supper Clubs: What Are They? Sam Bilton, Food Historian and Restauranteur Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread. Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? When did treacle, dark, sticky, and fairly strong tasting, which adds moisture, depth of flavour and character to baking, first become available? Then there’s the question of when gingerbread migrated from the home kitchen to commercial products. And why did the gingerbread man leap from the tin, and run so fast with a fox snapping at his heels? Gingerbread is a delectable treat which has played a part in almost everyone’s childhood. First Catch Your Gingerbread is for enthusiastic bakers and families who bake together as well as anyone with an interest in historical food. It explores the history of gingerbread from its early medieval origins when it was made from honey and was considered the height of luxury right up to the treacly confections everyone enjoys today. ‘There is a gingerbread for everyone in this book, adds Sam. ‘Warming spices cheer the soul.’ Sam Bilton is a food historian, who runs the Repast Supper Club, food events with a historical theme. She is also a food and drink writer, with articles appearing in magazines and online, with English Heritage, and she works on historical recipes, recreating them for the modern day, including an eighteenth-century recipe for a Bride Cake. Sam is a member of the Guild of Food Writers Committee. www.SamBilton,com Recorded via Zoom on October 30, 2021 www.CulinaryHistorians.org
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162 episode
MP3•Beranda episode
Manage episode 305915099 series 2359032
Konten disediakan oleh CulinaryHistory. Semua konten podcast termasuk episode, grafik, dan deskripsi podcast diunggah dan disediakan langsung oleh CulinaryHistory atau mitra platform podcast mereka. Jika Anda yakin seseorang menggunakan karya berhak cipta Anda tanpa izin, Anda dapat mengikuti proses yang dijelaskan di sini https://id.player.fm/legal.
First Catch Your Gingerbread! Plus UK Supper Clubs: What Are They? Sam Bilton, Food Historian and Restauranteur Food historian and writer Sam Bilton is encouraging bakers to immerse themselves in the joy of making gingerbread. Gingerbread is a lovely, squidgy treat which has played a part in almost everyone’s childhood. But do you know what gingerbread was made of when it first arrived on our plates? Was it flavoured with honey? When did treacle, dark, sticky, and fairly strong tasting, which adds moisture, depth of flavour and character to baking, first become available? Then there’s the question of when gingerbread migrated from the home kitchen to commercial products. And why did the gingerbread man leap from the tin, and run so fast with a fox snapping at his heels? Gingerbread is a delectable treat which has played a part in almost everyone’s childhood. First Catch Your Gingerbread is for enthusiastic bakers and families who bake together as well as anyone with an interest in historical food. It explores the history of gingerbread from its early medieval origins when it was made from honey and was considered the height of luxury right up to the treacly confections everyone enjoys today. ‘There is a gingerbread for everyone in this book, adds Sam. ‘Warming spices cheer the soul.’ Sam Bilton is a food historian, who runs the Repast Supper Club, food events with a historical theme. She is also a food and drink writer, with articles appearing in magazines and online, with English Heritage, and she works on historical recipes, recreating them for the modern day, including an eighteenth-century recipe for a Bride Cake. Sam is a member of the Guild of Food Writers Committee. www.SamBilton,com Recorded via Zoom on October 30, 2021 www.CulinaryHistorians.org
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162 episode
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