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Nutrition is one of the vital elements in everyone's life, and current events offer us a list of diets and eating styles that could make up a very substantial menu. On the other hand, we are very rarely shown how we came to have the current perception of food, from the most widespread dishes in the world's great cuisines to the ways of cooking and setting the table. Together with chef Vlad Pădurescu and the inexhaustible gourmet Cătălin Oprișan, we invite you to a new Podcast episode with Dichis, in which we will explore the origins of the main food groups, cooking and preservation methods, some of the most extravagant or shocking dishes, the names that have made history in world gastronomy and the secrets behind the doors of the world's great kitchens. BIBLIOGRAPHY BRILLAT-SAVARIN, Jean Anthelme, "Fiziologia gustului"; LA VARENNE, François Pierre de, "Le Cuisinier françois"; MILLER, Max, "Tasting History. Explore the past through 4000 years of history"; ONFRAY, Michel, "Gourmet Reason"; ROBOUCHON, Joel (coord.), "Larousse gastronomique"; STANDAGE, Tom, "An Edible History of Humanity"; TIREL, Guillaume, "Le Viandier"; TOUSSAINT-SAMAT, Maguelonne, "A History of Food".