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Shahnaz Ahsan's British-Bangladeshi Kitchen
On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, The Jackfruit Chronicles by Shahnaz Ahsan.The Jackfruit Chronicles...
A Personal History of the Orange with Katie Goh
On this month's Lecker Book Club, a regular interview series with authors writing in or adjacent to food culture, Katie Goh's Foreign Fruit.Foreign Fruit is a memoir which explores...
Turtle Soup as Political Awakening with Heather Parry
On Book Club this month: Heather Parry's Carrion Crow, a novel about a woman in the attic which encompasses class consciousness, turtle soup and Mrs Beeton.You can find a transcrip...
Gastro-Spirituality with Jenny Lau
On Book Club this month: Jenny Lau's An A-Z of Chinese Food, an 'anti-glossary' offering a unique breadth of knowledge and insight into the Chinese diaspora and its food culture.Yo...
The Fundaments of a Crêperie with Penelope Foster
Down a little alley in the centre of Hastings you can find Crêperie by the Sea serving traditional French buckwheat crêpes and galettes. Owner and chef Penelope Foster explains the...
The Lost Food of Soho
Introducing....The Lost Food of Soho, a new audio piece commissioned and published by Vittles and written, narrated and produced by me (Lucy Dearlove).This is just a very small tas...
Anna Sulan Masing Blames the Victorians
On Book Club this month: Anna Sulan Masing's Chinese and Any Other Asian, an eye-opening and moving book about East and South East Asian identity in Britain.You can find a transcri...
S8 Ep5: Shaken and Stirred (To Be Delicious #5)
In the final episode of To Be Delicious, Anna considers the future of MSG in the UK. Drinks culture has an inherent playfulness and creativity that makes it the perfect experimenta...
S8 Ep4: Make a Home (To Be Delicious #4)
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 classi...
S8 Ep3: The Frontline of MSG (To Be Delicious #3)
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...
S8 Ep2: Evolution Not Fusion (To Be Delicious #2)
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 comf...
S8 Ep1: The Sweet Spot of Savoury (To Be Delicious #1)
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 ...
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