A Not So Simple Staple

04/14/15 • 25 min

Jonas Astrup Pedersen combines three simple ingredients (flour, water, and salt) into an object of great gastronomic complexity: bread. We go back to bread's origins in grain and talk about the microbial and molecular transformations that make bread possible. Voices: Jonas Astrup Pedersen and Per Grupe Music: The Bankrupt! Diaries by Phoenix

Previous Episode

The Proust Effect

Jonas reminisces about his days studying at Danish folk high school (højskole), and how reading Proust there shaped how he interacts with food today. Voices: Jonas Astrup Pedersen Music: One More by Cymande

Next Episode

Two White Flies

Roberto Flore and David Pedersen chat about their experiences and views on hunting. The chef and hunter talk about the perception of hunting in popular culture and describe how their work has influenced each other in the kitchen and in the forest.