Shows
The TLS PodcastDarkness VisibleThis week, novelist Francis Spufford explains why the Blitz proved fertile territory for fantasy and the occult; and Darra Goldstein on the hidden properties of kimchi and sourdough. 'Nonesuch', by Francis Spufford'Adventures in Fermentation: From ancient origins to culinary frontiers, an exploration of the microbes that shape the world we live in', by Johnny Drain'Ferment: The life-changing power of microbes', by Tim SpectorProduced by Charlotte Pardy Hosted on Acast. See acast.com/privacy for more information.
2026-02-2640 min
Chasing StarsMarshmallow Show Down - Marshmallows vs Pastila (Пастила)In this episode... we pit a traditional Russian marshmallow against a Michelin star one. Join Sarah and Doug as they do their best to make a light, sticky and tasty marshmallow treat.“The History of Marshmallows (Plus 2 Recipes to Try).” Forgotten Skillz, 2023.“Marshmallow.” A Dictionary of Food and Nutrition, edited by David A. Bender, Oxford University Press, 2014.Kawash, Samira. Candy: A Century of Panic and Pleasure. Faber and Faber, 2013.Peeps Brand. Just Born, Inc.“Apple Pastila – 2 Recipes of Traditional Russian Confection.” Cooking Without Gluten, 9 Jan. 2015.Vasmer, Max. Etymological D...
2026-01-231h 07
Everything Cookbooks151: Capturing Family Heritage in a Cookbook with Polina ChesnakovaMolly and Kate speak with cookbook author Polina Chesnakova about her newest and most personal work yet, Chesnok. Polina talks about falling in love with her family's food which led her to writing, teaching and, eventually, a cookbook deal. While her first two books were less personal, this one is layered with family history, traditional recipes and tales from the diaspora and Polina unpacks the process behind its creation. She shares behind the scenes tidbits like the title selection, cover design and the sometimes maddening process behind nailing down the details of the recipes. She shares some of the...
2025-12-0350 min
The Dark Side of DiningStarving For Attention: Russia's Problematic Food HistoryDelve into the harsh culinary history of Russia in this episode of The Dark Side of Dining, as host Kenny Mears welcomes back author and food scholar Darra Goldstein to explore how food has continuously shaped, and often plagued, the nation. Goldstein, a professor of Russian literature, reveals that Russia's challenges stem from a combination of geographical hostility (poor soil in the North) and severe political weaponization of food. Historically, natural famines were common due to weather and superstitious agricultural practices, but the 20th century transformed hunger into a tool of political control. Discover the brutal period of Stalin's...
2025-11-2014 min
The Dark Side of DiningWar and Peas: The Power Of Food To Unite Or DivideFood is more than sustenance; it's a powerful tool for diplomacy, identity, and even conflict. In this episode of The Dark Side of Dining, host Kenny Mears sits down with acclaimed author, food scholar, and founding editor of Gastronomica, Darra Goldstein, to explore the profound social and political meaning embedded in our meals.Goldstein delves into the concept of a "companion"—a word rooted in the Latin cum pane, meaning "with bread"—and the ancient, unifying power of breaking bread with others, even a sworn enemy.Discover Goldstein's experiences with culinary diplomacy, including her work with...
2025-10-0923 minChasing StarsThe Joy of Cookies: humour us a littleIn this episode... Today we celebrate the feast day of polymath saint Hildgard von Bingen with her recipe for Cookies of Joy, and a more palatable modern version.Cadden, Joan. “It Takes All Kinds: Sexuality and Gender Differences in Hildegard of Bingen's Book of Compound Medicine.” Traditio, vol. 40, 1984, pp. 149–174. Cambridge University PressMaddocks, Fiona. Hildegard of Bingen. Faber & Faber, 2013Hildegard von Bingen. Hildegard von Bingen's Physica: The Complete English Translation of Her Classic Work on Health and Healing. Translated by Priscilla Throop, Healing Arts Press, 1998.“The Healing Spice That Inspired St. Hildegar...
2025-09-121h 00
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2025-09-0500 min
Comfortably HungryS3 E15 The Kingdom of RyeAlas this day had to come - this is the last official episode of the DARK season!In Episode 15 I delve into the historical culinary trials and tribulations of Russia with Darra Goldstein, Professor Emerita of Russian at Williams College (USA) and author of The Kingdom of Rye: A Brief History of Russian Food. We discuss the importance of ‘black’ rye bread which is at the heart of any traditional Russian meal; the folklore surrounding it and how Russians survived during periods of privation.Useful LinksYou can find out more about Darra and...
2025-04-1748 min
Good FoodAged eggnog, women and cocktails, liqueursFood scholar Darra Goldstein traces the lineage of early fermented beverages, which were offered to deities and used in rituals. Sociologist Nicola Nice takes a look at how women brought the cocktail home. Lesley Jacobs Solmonson explains how liqueurs went from the hands of the apothecary to those of the mixologist. Balo Orozco shops the farmers' markets to make seasonal shrubs.
2024-12-1348 minGood FoodDiwali desserts, gothic recipes, great tacos, preserved fruitHetal Vasavada prepares for Diwali, the Hindu festival of lights, by baking gorgeous, colorful sweets. The intersection of Gothic novels and food offers a rich, spooky tradition for literary scholar Dr. Alessandra Pino and food writer Ella Buchan. Food scholar Darra Goldstein shows us how to make candied pumpkin, a creative autumn treat. In the docuseries La Frontera, Pati Jinich showcases the politics, culture, and cuisine of the US/Mexico borderlands. From Sonoran tacos to Hawaiian short ribs, Memo Torres returns with five great places to eat this month.
2024-10-2659 min
Baking the Best of ItAn Apple Episode That Is Definitely Not About PieThis episode might be a little bit about pie. Our intentions here were to cover autumnal apple bakes and recipes that are not apple pie, and we did do that! But because we're so passionate about pie, piessonate, we also talk quite a bit about pie. Plus, a little something called Concord Grape Corner. Cozy up with a mug of tea or mulled cider and enjoy! A good starter pie crust recipe: https://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/ Sources: Oxford Companion to Sugar and Sweets, edited by Darra Goldstein, Oxford Uni...
2024-10-051h 33
Destination Eat Drink on Radio MisfitsDestination Eat Drink – Preserving Fruit with Darra GoldsteinAward winning author Darra Goldstein talks with Brent about preserving fruit and the unique and delicious ways to preserve fruit including candied figs, fruit scrap vinegar, and nuts dipped in thickened grape juice from Georgia. [Ep 274]
Show Notes:
Full show notes at https://radiomisfits.com/ded274/
Preserved: Fruit book
Darra Goldstein website
Darra talks Preserved Condiments
2024-03-0132 minDestination Eat Drink on Radio MisfitsDestination Eat Drink – Condiments with Darra GoldsteinDarra Goldstein is an award winning author, food scholar, and professor at Williams College. Her latest project is a 6 volume set called Preserved. She talks with Brent about Volume 1: Condiments including a mustard catastrophe, Worcestershire sauce made with figs, and funky ketchup. Plus, red hoisin sauce and purifying the house with black salt. [Ep 273]
Show Notes:
Full show notes at https://radiomisfits.com/ded273/
Preserved: Condiments book
Darra Goldstein website
The Invention of Curried Sausage
2024-02-2333 minEverything Cookbooks78: Co-Authoring a Cookbook Series with Darra GoldsteinMolly and Kate discuss serialized cookbooks with author and professor, Darra Goldstein. Darra explains how the idea for the series came about, how the writing team was assembled and the inspirations behind the project. She shares the obstacles that arose as they released two books at once, as well as the relentless schedule this involved. Finally, she speaks on the necessity of switching up her writing voice from academic to author, the hurdles of the design process and where the next installments are in the pipeline.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenE...
2024-01-1747 min
The Food ChainThe preserversHumans have preserved food to make it last longer for thousands of years. In this programme Ruth Alexander learns about different methods of food preservation used around the world, including pickling, dehydrating and canning. Food historian and writer Darra Goldstein in the US explains the history of this art. Yukari Sakamoto is a trained chef and sommelier who leads food tours in Tokyo, she explains why people in Japan take the idea of a well stocked pantry seriously. And Usha Prabakaran in Chennai, India talks about her love of the Indian pickle and its role in Indian...
2024-01-1132 min
The Stephen Satterfield ShowThe Art of Preserving with Darra GoldsteinDarra Goldstein is an icon in the world of food academia and publishing. She is the Founding Editor of Gastronomica: The Journal of Food and Culture and has published widely on literature, culture, art, and cuisine and is the author of six cookbooks, including recently released Preserved: Fruit and Preserved: Condiments all about the art of preserving. She currently serves on the Kitchen Cabinet of the Smithsonian’s National Museum of American History and on the Advisory Board of the Julia Child Foundation for Gastronomy and the Culinary Arts.On episode 14, Darra and Stephen chat about her ti...
2023-12-2224 min
Stuff You Missed in History ClassEponymous Foods: Oops All NoodlesThis edition of eponymous food stories involves two noodle dishes, and both of them are classic comfort foods that you can easily find in pre-made frozen versions in most grocery stores. But both of them started out as entrées for fancy people. Research: Britannica, The Editors of Encyclopaedia. "Stroganov Family". Encyclopedia Britannica, 6 Apr. 2023, https://www.britannica.com/topic/Stroganov-family Britannica, The Editors of Encyclopaedia. "Luisa Tetrazzini". Encyclopedia Britannica, 25 Jun. 2023, https://www.britannica.com/biography/Luisa-Tetrazzini “Chicken Tetrazzini.” Daily News Republican. Oct. 30, 1909. https://www.newspapers.com/image/582035221/?terms=%22chicken%20Tetrazzini%22%20&match=1 Eremeeva, Jennifer. “The Definitive Beef Stroganoff...
2023-07-1236 min
KennanXRussian Cuisine and Conflict with Darra GoldsteinFood scholar and author Darra Goldstein joins Jill Dougherty to discuss her new book, The Kingdom of Rye: A Brief History of Russian Food. They cover the origins and histories of many classic Russian dishes and ingredients as well as their place within the broader culture. Their conversation also touches on the political dynamics between food culture and nationalism during Russia's ongoing invasion of Ukraine. For show notes, please visit: https://www.wilsoncenter.org/audio/kennanx-episode-26-russian-cuisine-and-conflict-darra-goldstein
2023-03-2926 min
The Wilson CenterRussian Cuisine and Conflict with Darra GoldsteinFood scholar and author Darra Goldstein joins Jill Dougherty to discuss her new book, The Kingdom of Rye: A Brief History of Russian Food. They cover the origins and histories of many classic Russian dishes and ingredients as well as their place within the broader culture. Their conversation also touches on the political dynamics between food culture and nationalism during Russia's ongoing invasion of Ukraine. For show notes, please visit: https://www.wilsoncenter.org/audio/kennanx-episode-26-russian-cuisine-and-conflict-darra-goldstein
2023-03-2726 minThe Wilson CenterRussian Cuisine and Conflict with Darra GoldsteinFood scholar and author Darra Goldstein joins Jill Dougherty to discuss her new book, The Kingdom of Rye: A Brief History of Russian Food. They cover the origins and histories of many classic Russian dishes and ingredients as well as their place within the broader culture. Their conversation also touches on the political dynamics between food culture and nationalism during Russia's ongoing invasion of Ukraine. For show notes, please visit: https://www.wilsoncenter.org/audio/kennanx-episode-26-russian-cuisine-and-conflict-darra-goldstein
2023-03-2726 min
New Books in FoodDarra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that s...
2022-11-281h 16
Beyond the Margins: The University of California Press PodcastDarra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that s...
2022-11-281h 16
New Books in Medieval HistoryDarra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that s...
2022-11-281h 16
New Books in Eastern European StudiesDarra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that s...
2022-11-281h 17
New Books in Early Modern HistoryDarra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that s...
2022-11-281h 17
New Books in Russian and Eurasian StudiesDarra Goldstein, "The Kingdom of Rye: A Brief History of Russian Food" (U California Press, 2022)The Kingdom of Rye: A Brief History of Russian Food (U California Press, 2022) unearths the foods and flavors of the Russian land. Preeminent food studies scholar Darra Goldstein offers readers a concise, engaging, and gorgeously crafted story of Russian cuisine and culture. This story demonstrates how national identity is revealed through food—and how people know who they are by what they eat together. The Kingdom of Rye examines the Russians' ingenuity in overcoming hunger, a difficult climate, and a history of political hardship while deciphering Russia's social structures from within. This is a domestic history of Russian food that s...
2022-11-281h 16
The Well-Seasoned Librarian: Mixing Cookbooks and ConversationDarra Goldstein(Beyond the North Wind: Russia in Recipes and Lore) The Well Seasoned Librarian Podcast: Season 4 Episode 4Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. She has published widely on literature, culture, art, and cuisine and has organized several exhibitions, including Graphic Design in the Mechanical Age and Feeding Desire: Design and the Tools of the Table, 1500-2005, both at the Cooper-Hewitt, National Design Museum. In addition to serving as Editor in Chief of the James Beard-nominated Oxford Companion to Sugar and Sweets, she is...
2021-11-1253 min
Louisiana EatsLouisiana Eats: Scandinavian Chill DownThere’s no getting around it – August is HOT down here in Louisiana, so we thought a virtual vacation in Scandinavia just might provide a little chill. We begin with chef and restaurateur Marcus Samuelsson. His Scandinavian connection is that although Ethiopian born – he was raised by adoptive parents in Sweden, giving him an unusual world view. The James Beard Award-winner and Top Chef master is also author of the bestselling memoir, Yes, Chef.
We sit down for an extended visit with Marcus, as he shares the story of his remarkable journey from his childhood in Ethiopia and Sweden to intern...
2021-08-2150 min
#AmWritingEpisode 262: #Breaking into Food Writing and Redefining Success with Reem KassisOur guest today is a wildly successful food writer who’s fresh off an appearance on Fresh Air—and who never “should” have written a cookbook at all. (Read on for a recipe.) Here’s her bio, in her own words:I grew up a Palestinian in Israel. I went to an American missionary school and by the grace of whatever gods were looking down on me and sheer grit, I came to UPenn for undergrad, where I struggled initially, but kept going until I graduated in the top of my class and went on straight to do my MBA...
2021-05-0744 min
#AmWriting#Breaking into Food Writing and Redefining Success with Reem KassisOur guest today is a wildly successful food writer who’s fresh off an appearance on Fresh Air—and who never “should” have written a cookbook at all. (Read on for a recipe.) Here’s her bio, in her own words:
I grew up a Palestinian in Israel. I went to an American missionary school and by the grace of whatever gods were looking down on me and sheer grit, I came to UPenn for undergrad, where I struggled initially, but kept going until I graduated in the top of my class and went on straight to do my MBA at...
2021-05-0744 min
An Herbal Diary48 Kitchen Medicine Broth Series II featuring KvassAnother form of kitchen alchemy and extraction: Kvass. This fermented beverage is refreshing and tangy. Using Kvass as broth may be unconventional but it is also uncommonly good, especially beet kvass used in borscht, either cold or hot. Give it a try. Kvass Recipe 12 slices dark rye bread 2-3 quarts hot water ¼ cup sugar or honey 1 ¼ teaspoon dry active yeast 1 Tablespoon lemon juice 12 raisins For Beet Kvass 2-4 beets, peeled and cubed 2-3 quarts water Mentions: ...
2021-04-0728 min
Kochleffel (From Let's Talk About Food)Never Take Candy from a StrangerHer mother told her “Never Take Candy from a Stranger.”Especially in Moscow. Darra Goldstein was a young Russian graduate student, working on a US trade show in the USSR in the 70’s when a seemingly sympathetic Muscovite offered her a bag of candy as a thank-you. It’s a great story. Darra is now an Emeritus professor of Russian at Williams college and the founding editor of Gastronomica, the Journal of Food Studies. Photo Courtesy of Darra Goldstein.Let's Talk About Food is powered by Simplecast.See Privacy Policy at https://a...
2021-01-2530 min
Time For LunchForks!What’s the most fun thing to eat with a fork? What do you call a fork with three tines instead of four? What is the oldest eating tool? On this episode of Time For Lunch we’re spending some time with one of our favorite utensils; the fork! Hannah and Harry learn about the history of forks with author Darra Goldstein and cook up a pot of tasty noodles. Plus, lots of jokes, stories, and much more.If you’d like to hear your voice on the show, ask a grownup to help you record yourself using...
2020-04-1714 min
Pushkin House PodcastFood From Beyond the North WindDarra Goldstein speaks about her new cookbook to Pushkin House’s director Clem CecilSpeaking via Zoom from her home in Massachusetts, food writer and Russianist Darra Goldstein discusses the process and peculiarities of writing a book on Russian cuisine. ‘Beyond the North Wind’ focuses on the food of the far north - the Kola Peninsula and the Solovetsky Islands - a land the ancient Greeks called Hyperborea.In conversation with Clem Cecil, Darra talks about how the hardy conditions in the north form the perfect crucible for a healthy, delicious cuisine. Check out her recipe...
2020-04-1300 min
KennanXRusskiy Stol: Russian Cuisine with Darra Goldsteinn this episode of KennanX, Jill Dougherty has a delicious conversation with Darra Goldstein, author of a new cookbook on Russian cuisine entitled “Beyond the North Wind: Russia in Recipes and Lore.” What can you expect? Recipes from the northern corner of Russia and the processes at the heart of Russian cooking: fermentation and preservation. The conversation focuses on the traditional and the modern. On Russians rediscovering traditional flavors and ingredients as part of their culture, today.
2020-04-1021 min
Salt & SpineHarsh winters & vodka pickles: Celebrating Russian cuisine with Darra GoldsteinThis week, we're excited to welcome Darra Goldstein to Salt + Spine, the podcast on stories behind cookbooks.In her latest cookbook, Beyond the North Wind: Russia in Recipes and Lore, Darra journeys 200 miles north of the Arctic Circle to the Kola Peninsula, bordering the Barents Sea. It's "one of the literal ends of the earth—next stop, North Pole," Darra writes in the book. She travels here to rid herself of any outside influence and explore the true complexities of Russian cuisine during the country's harsh winters.Previously, Darra wrote Fire and Ice: Class...
2020-04-0726 min
Eat This PodcastRussian Food: Old and New
Darra Goldstein combines a scholar’s knowledge of history and literature with a cook’s interest in recipes and ingredients. She had already written extensively on food across the vast Soviet empire, but more recently turned her attention to a search for what she calls “the true heart of Russian food“. She found it on the Kola Peninsula, a wild and forbidding part of Russia right at the top of Scandinavia. Our conversation, prompted by her new book, went further afield to include glimpses of food revivals and innovation in Russia today.
Notes
Darra Goldstei...
2020-03-3027 min
2020-03-0900 minNew Books in Russian and Eurasian StudiesDarra Goldstein, "Beyond the North Wind: Russia in Recipes and Lore" (Random House, 2020)If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein's award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative The Georgian Feast, which introduced readers to the marvelous flavors of the Caucuses. Make room for Goldstein’s latest triumph: Beyond the North Wind: Russia in Recipes and Lore (Random House, 2020)Not content to rest on her considerable laurels, Goldstein set out on a challenging but ultimately rewarding journey to...
2020-03-0449 minNew Books in FoodDarra Goldstein, "Beyond the North Wind: Russia in Recipes and Lore" (Random House, 2020)If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein's award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative The Georgian Feast, which introduced readers to the marvelous flavors of the Caucuses. Make room for Goldstein’s latest triumph: Beyond the North Wind: Russia in Recipes and Lore (Random House, 2020)Not content to rest on her considerable laurels, Goldstein set out on a challenging but ultimately rewarding journey to...
2020-03-0449 min
One Woman KitchenAuthor, Editor, and Culinary Scholar Darra Goldstein -Global Gastronomy
On One Woman Kitchen we explore the vital option that food has deep historic and emotional resonance. And no one understands this better than Darra Goldstein., award-winning author, culinary scholar, Russian Literature Professor, and Founding Editor of one of the food world's most noteworthy magazines, Gastronomica, The Journal of Food and Culture. Together, we celebrate together the publication of Darra's newest book Beyond the North Wind: Russia in Recipes and Lore, and share her remarkable journey to the far northern corners of Russia, to a land of culinary riches and extraordinary history. Darra shares her story with author and chef...
2020-02-1950 min
Eat Your Words Presents: Saved by the BelliniDarra Goldstein on Beyond the North WindVeteran cookbook author Darra Goldstein visits the studio to chat about her scholarly new book on Russian cuisine, Beyond the North Wind.Image Courtesy of Ten Speed Press.Eat Your Words is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2020-02-0928 min
A Taste of the PastDarra Goldstein: Seeking The Flavors of Russian CookingIn her travels to the Russian North award-winning cookbook author and Russian scholar Darra Goldstein discovered the extraordinary in the ordinary. In her search to find truly Russian flavors she found that many of the old foods seemed new again in the context of modern cuisine. She shares her poetic sensibilities and sense of adventure and research on this episode.Photo Courtesy of Barry GoldsteinA Taste of the Past is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#d...
2020-02-0651 min
Inside Julia's KitchenMeet Darra GoldsteinThis week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Award-winning cookbook author and Russian scholar Darra Goldstein. They discuss Russian traditions in the Arctic circle and Darra’s newest cookbook, Beyond the North Wind. As always, Darra shares her Julia Moment.Photo Courtesy of Stefan WettainenInside Julia's Kitchen is powered by Simplecast.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
2020-02-0651 min
Every Little ThingForks: One Utensil’s Battle for RespectWhile spoons, knives, and chopsticks have been commonplace for centuries, forks didn’t make it to most silverware drawers until the mid-1800s. What took so long? ELT investigates.Guest: Darra Goldstein, food historian, cookbook writer, and founding editor of Gastronomica, Thanks to caller Nicole. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2019-03-1122 min
Berkshire BookworldThe Georgian Feast with Darra GoldsteinProfessor and cookery writer Darra Goldstein talks with Karen Christensen about the 25th-anniversary edition of her cookbook, The Georgian Feast, published by the University of California Press. The post The Georgian Feast with Darra Goldstein appeared f
2019-02-1423 min
A Taste of the PastEpisode 319: Food of the Republic of GeorgiaSituated strategically at the crossroads of Europe and Asia in the Caucasus mountain range the Republic of Georgia has a unique and ancient cultural heritage that is famed for its traditions of hospitality and cuisine. Twenty-five years ago award-winner cookbook author Darra Goldstein introduced a generation of cooks to the culture and cuisine of that land in her book, The Georgian Feast. Today Georgia has become a hot travel destination for both its beautiful land and its food and wine traditions. Fortunately for us, an updated anniversary edition of The Georgian Feast has been released, and Darra once again...
2019-01-3147 min
Hungry for WordsS1E3: Darra GoldsteinHost Kathleen Flinn talks with culinary icon Darra Goldstein, founding editor of Gastronomica magazine and author of numerous books, most recnetly the Scandinavian-focused cookbook, "Fire and Ice." Get more details about Darra and the recipe for the apple and juniper soup featured in this episode at the episode page. Special Guest: Darra Goldstein.
2018-10-2447 min
THE FOOD SEENEpisode 294: CURED with Darra GoldsteinOn today's episode of THE FOOD SEEN, we settle into the world of fermentation, preservation and curing, with Darra Goldstein, the well cultured EIC of CURED. Her past publication, Gastronomica, was and will always be the go to journal for critical food studies. She now pairs with Zero Point Zero, one their first print production (they're the company behind television programs Anthony Bourdain: Parts Unknown, and The Mind of Chef), to bring us insights and stories behind our favorite cheeses, charcuterie, and drinks, all time-honored and worth waiting for.See Privacy Policy at https://art19.com/privacy...
2016-10-1829 min
PlentyPlenty #7: Darra Goldstein Helps Ferment the Food Revolution with CURED<p>Thanks for joining us for another mouthwatering helping of Plenty, the farm and table podcast that examines the people, practices, and policies that affect what goes on behind the menu and beyond the shopping list. This episode? Number 7. “Darra Goldstein Helps Ferment the Food Revolution” with the brand new journal of food preservation, CURED, from Zero Point Zero Media.</p>
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<p>Some stories take time to tell. Maybe that’s because a main character only develops after exposu...
2016-09-2300 minPlentyPlenty #7: Darra Goldstein Helps Ferment the Food Revolution with CUREDThanks for joining us for another mouthwatering helping of Plenty, the farm and table podcast that examines the people, practices, and policies that affect what goes on behind the menu and beyond the shopping list. This episode? Number 7. “Darra Goldstein Helps Ferment the Food Revolution” with the brand new journal of food preservation, CURED, from Zero Point Zero Media. Some stories take time to tell. Maybe that’s because a main character only develops after exposure to powerful agents of change. Maybe the complexities of the plot can’t be rushed. Or the nuances of the season and the setting...
2016-09-2343 min
The Splendid TableSweet TalkWe talk to Darra Goldstein, editor of The Oxford Companion to Sugar and Sweets; we meet Douglas Quint, one of the founders of New York City's Big Gay Ice Cream Truck; and we learn the simple art of Italian dumplings with chef Jenn Louis, author of Pasta By Hand. Keith Wilson, curator of the exhibit "Ancient Chinese Jades and Bronzes" at the Smithsonian's Freer Gallery of Art in Washington, D.C., explains ancient Chinese wine vessels.Broadcast dates for this episode:July 31, 2015 (originally aired)July 29, 2016 (rebroadcast)
2016-07-2951 min
The Splendid Table: Conversations & Recipes For Curious Cooks & EatersSweet TalkWe talk to Darra Goldstein, editor of The Oxford Companion to Sugar and Sweets; we meet Douglas Quint, one of the founders of New York City's Big Gay Ice Cream Truck; and we learn the simple art of Italian dumplings with chef Jenn Louis, author of Pasta By Hand. Keith Wilson, curator of the exhibit "Ancient Chinese Jades and Bronzes" at the Smithsonian's Freer Gallery of Art in Washington, D.C., explains ancient Chinese wine vessels.Broadcast dates for this episode:July 31, 2015 (originally aired)July 29, 2016 (rebroadcast)
2016-07-2950 min
Pure PollinoA Taste Of SochiThe 2014 Sochi olympics have begun and what better way to celebrate our Olympians than with some borscht, caviar and vodka. We welcome renowned author Darra Goldstein - author of 4 cookbooks, including ???A Taste of Russia???, plus we talk food ideas for Olympic home viewing parties with the experts. Pure Pollino LIVE Tues 11am/pst on UBNRadio.com
2016-04-1751 min
A Taste of the PastEpisode 217: Nordic CuisineFrom smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, tune in as _ A Taste of the Past _ goes Nordic with Darra Goldstein. Illustrating the glorious and diverse flavors of classic Nordic cooking, Darra’s recipes in the new book “Fire + Ice” have been tailored for home cooks of all abilities. As the foremost American authority on this region, she offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as inform...
2015-11-0540 min
A Taste of the PastEpisode 208: Sugar and Sweets Around the WorldA sweet tooth is a powerful thing! This week on A Taste of the Past, host Linda Pelaccio is exploring the vast array of sweets across the globe with Darra Goldstein, the Editor in Chief of “The Oxford Companion to Sugar and Sweets.” As Linda and Darra point out, the “science of sweet” is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of histo...
2015-06-1137 min
A Taste of the PastEpisode 124: A Taste of Russia with Darra GoldsteinWith all of the focus on ethnic and regional cooking in the modern food movement, why is Russian cuisine so often neglected in the foodie canon? This week on A Taste of the Past, Linda Pelaccio sits down with Darra Goldstein, Professor of Russian at Williams College. Darra is also the founder and former Editor in Chief of Gastronomica, and the author of two books- A Taste of Russia and Georgian Feast. Tune into this episode to learn about the staples of Russian cooking. Why did Russian peasants crave sour foods? Learn how Peter the Great Westernized Russian cuisine...
2013-01-2435 min
Zócalo Public SquarePicturing FoodPhotographers have turned their lenses on food since the invention of their art. Early images captured simple, soft arrangements that showcased seasonal bounties — fruits and vegetables in vases and bowls, like still-life paintings. Photographed still lives — whether elaborate or bare — evoked not only taste and appetite, but the experience of a meal, the process, the drama, the company. Shots of markets captured commerce and abundance. Decades later, technological and aesthetic advances transformed the food photograph into its own art that set off all the senses. As the Getty opens its exhibit, "Tasteful Pictures,” featuring food photographs from the Getty collection, Zócalo i...
2010-04-071h 11Berkshire BookworldThe Georgian Feast with Darra GoldsteinProfessor and cookery writer Darra Goldstein talks with Karen Christensen about the 25th-anniversary edition of her cookbook, The Georgian Feast, published by the University of California Press. Their conversation focuses on the foods, and foodways, of Georgia, a country that Goldstein first got to know when she was writing her dissertation on the Russian poet Nikolai Zabolotsky. She explains what attracted her about Georgian cuisine, its distinctive characteristics, ingredients, and flavors, and talks about her favorite dishes, the warm hospitality that is central to Georgian culture, and the new chapter on Georgian wine by Alice Feiring.Length: 23 minutes.Subscribe via RS...
1970-01-0123 min