XO Soused Sunday special - how to spark a culinary revolution

XO Soused

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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?

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit andrewwongandmuktadas.substack.com

44 episodes

#Food #Society #Arts #Andrew Wong and Mukta Das #Andrew Wong #Mukta Das