A podcast documenting cooking, eating and domestic life. Often recorded in kitchens.
Produced and hosted by Lucy Dearlove
lecker (German): delicious {adj} [fo...
On umami in diaspora, from chicken salt to bay leaves.
Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking.
Plus chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
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49:52
S8 Ep3: The Frontline of MSG
Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food.
Takeaway: Stories from a Childhood Behind the Counter is out now in paperback, available from all good book shops.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
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47:51
S8 Ep2: Evolution Not Fusion
AKA infinite ways with a packet of instant noodles.
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
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46:26
S8 Ep1: The Sweet Spot of Savoury
MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally.
Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
Additional music by Blue Dot Sessions.
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out in February. Pre order now.
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46:23
S8: Introducing...To Be Delicious: A Cultural Context of MSG in the UK
The brand new Lecker mini series launches Friday 31st January.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcast artwork by @npl_illustration
The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.
A podcast documenting cooking, eating and domestic life. Often recorded in kitchens.
Produced and hosted by Lucy Dearlove
lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj}
Logo design by Holly Gorne
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