What revolutionises everyday cooking into an effort that is considered gastronomy? How did parts of French cooking and Japanese food culture become elevated into ‘gastronomy’? What factors need to exist for this transformation to happen? This special feature-length episode explores these question by looking at the work that chefs in France, Spain, Japan and other countries do, the ingredients and techniques that they use, but also the kind of food media that surrounds them and the diners that support them. And what could be next for Chinese cuisine?
XO Soused Sunday special - how to spark a culinary revolution
Mar 07, 2021
XO Soused
A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural settingListen on
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