All Episodes
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 Ea...
Not Separate but Related (Kin with Marie Mitchell)
This month: Kin by Marie Mitchell. I met Marie in the days before the book was published in June and we reflected on grief, demanding more from attitudes to Caribbean food in the U...
Melek's London
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it...
Out of the Box
A meandering exploration of what surrounds our food: its packaging, history and meaning for our world.Featuring Hugo Lynch, Sustainability Lead at Abel and Cole, Alice Kain, curato...
The Terroir of Aubergines with N.S. Nuseibeh
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it.This month: Namesake: Reflecti...
Hands On
A reflection on learning – and teaching – the fermented arts at the School of Artisan Food.You can find a transcript for this episode at leckerpodcast.com.Support Lecker by becomin...
Against Food as a Benign Good with Lottie Hazell
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it...
Sit Slurp Leave with Tim Anderson
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it...
The Food of a Proud Island Nation with Clarissa Wei
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it...
S7 Ep3: A Common Language (Good Bread #3)
Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth refl...
S7 Ep2: The Price of Consistency (Good Bread #2)
Consistency is at the heart of industrial bread production, from the field to the mill to the oven. But what is it costing us?Good Bread is a three part series made with Farmerama ...
S7 Ep1: What is Good Bread? (Good Bread #1)
How is the quality of bread measured by the system that produces and consumes it? Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts...
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