Lecker

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 transcript for this episode at leckerpodcast.com.

Chinese and Any Other Asian is out now. Find all of the Lecker Book Club reads on my Bookshop.org list. [aff link]

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

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 experimentation lab for seeking out where MSG might go next. She meets two key figures in London (and the world!)'s bar scene to understand how they're using it as an ingredient, and how umami as a flavour presents itself in drinks.

Ryan Chetiyawardana, whose goes by the moniker Mr Lyan, has bars that have reshaped cocktail culture in the UK and around the world, shares how his approach to bartending and recipe development within drinks makes space for savoury and umami flavours. And Cyan Wong, bartender and Schweppes brand ambassador, mixes a unique savoury cocktail for Anna and Lucy.

Watch Ryan’s new TV show, Mr Lyan’s Taste Trips, where he travels the world exploring flavour through drinks on YouTube https://youtube.com/@mrlyanstastetrips?si=fyLXUMDnv8H2_8eS

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. 

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. 

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. 

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. 

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. 

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.

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 UK and the importance of flavours at the heart of her recipes.

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 on Substack and Patreon. Join me there as well!

You can listen to the previous episode i made with Marie here.

You can find a transcript for this episode at leckerpodcast.com.

Kin is out now. Find all of the Lecker Book Club reads on my Bookshop.org list.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

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 on Substack and Patreon. Join me there as well!

This month: London Feeds Itself, edited by Jonathan Nunn. This episode features Kurdish chef and writer, Melek Erdal, one of the contributors to the book, reflecting on the essay she wrote, The Warehouse, and on London and Kurdish food in general.

You can find a transcript for this episode at leckerpodcast.com.

The second edition of London Feeds Itself is out now, published by Open City and Fitzcarraldo. Find all of the Lecker Book Club reads on my Bookshop.org list.

Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

Music is by Blue Dot Sessions.

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, curator at Museum of Brands, Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and Lime supper clubs.

Dabba Drop are offering 50% off the first order for Lecker listeners in London zones 1-3! Enter LECKER50 to use this excellent offer.

You can find a transcript for this episode at leckerpodcast.com.

This episode features excerpts from longer conversations published for paid subscribers on Substack and Patreon. Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill.

Music is by Blue Dot Sessions.