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En radiobogklub om livets store spørgsmål, især dem der har med mænd og kvinder at gøre. 
Selvhjælpsbogen '12 regler for livet' af den canadiske psykolog Jordan B. Peterson er blevet en bibel for unge mænd verden over. I fem afsnit læser journalist Anders Haahr Rasmussen og feministisk aktivist Emma Holten den både voldsomt populære og heftigt kritiserede bog sammen med skiftende gæster. Hvad kan de lære af bogen, og hvorfor er den så populær?
Produceret af Filt CPH.
God fornøjelse med denne eller én af de mange andre P1 Podcastserier.

En radiobogklub om livets store spørgsmål, især dem der har med mænd og kvinder at gøre. Selvhjælpsbogen '12 regler for livet' af den canadiske psykolog Jordan B. Peterson er blevet en bibel for unge mænd verden over. I fem afsnit læser journalist Anders Haahr Rasmussen og feministisk aktivist Emma Holten den både voldsomt populære og heftigt kritiserede bog sammen med skiftende gæster. Hvad kan de lære af bogen, og hvorfor er den så populær? Produceret af Filt CPH. God fornøjelse med denne eller én af de mange andre P1 Podcastserier.

Manderegler - med Emma Holten og Anders Haahr

De Kerkvaderexpres

Hi, I'm Luisa Omielan. I am a stand up comic from the U.K.

I love doing one woman shows and for me, they are a party with jokes in, a rally, a call to arms and a demand for action! 

I have toyed with the idea of doing a podcast based on some of the themes of my stand up shows for some time. As comedy loosens people up and allows us to talk freely about difficult topics. Be that mental health, body image, suicide, cancer, love, relationships, feeling lost and needy. 

But these shows aint new, its not some bandwagon, they go back to 2012 but the topics are still just as relevant. So i thought it would be nice to try this medium.

Expect guests, tangents, content and laughter. Hopefully a few pauses for thoughts too.

Hi, I'm Luisa Omielan. I am a stand up comic from the U.K. I love doing one woman shows and for me, they are a party with jokes in, a rally, a call to arms and a demand for action! I have toyed with the idea of doing a podcast based on some of the themes of my stand up shows for some time. As comedy loosens people up and allows us to talk freely about difficult topics. Be that mental health, body image, suicide, cancer, love, relationships, feeling lost and needy. But these shows aint new, its not some bandwagon, they go back to 2012 but the topics are still just as relevant. So i thought it would be nice to try this medium. Expect guests, tangents, content and laughter. Hopefully a few pauses for thoughts too.

Luisa Omielan - Indigo Child

Literatura

Oie! Bem-vindo (a) ao nosso podcast sobre cosplay!
Aqui vamos abordar diferentes temas com convidados do meio, para ampliar os horizontes desse passatempo que cada vez mais tem tomado espaço aqui no BR 

Acompanhe mais do nosso trabalho nas redes sociais:
https://www.instagram.com/vivleecos/
https://www.instagram.com/niacoscosplay/

Oie! Bem-vindo (a) ao nosso podcast sobre cosplay! Aqui vamos abordar diferentes temas com convidados do meio, para ampliar os horizontes desse passatempo que cada vez mais tem tomado espaço aqui no BR Acompanhe mais do nosso trabalho nas redes sociais: https://www.instagram.com/vivleecos/ https://www.instagram.com/niacoscosplay/

MQDCOSPLAY

Pitacos sobre moda com leveza, diversão, empoderamento feminino e tudo que for relevante pra um bate papo gostoso daqueles que a gente não vê o tempo passar, "num tem?", vem que tem! 👕🎙️💜
Insta: @ligia.mfs
YT: Pitacos Fashions

Pitacos sobre moda com leveza, diversão, empoderamento feminino e tudo que for relevante pra um bate papo gostoso daqueles que a gente não vê o tempo passar, "num tem?", vem que tem! 👕🎙️💜 Insta: @ligia.mfs YT: Pitacos Fashions

Pitacos Fashions

Story That Matters

Fala meu povo, aqui estaremos sempre falando de literatura e suas aplicações a nossa vida. É uma conversa gostosa de leitor para leitor.

Baiana Literata Podcast

Esta é uma iniciativa destinada a divulgação de conteúdo em áudio em decorrência de LIVEs, gravações e produção de conteúdo sobre história, saúde, educação, segurança e muitos outros.

DR. EDSON GOMES

Stories over a cup of tea. आप चाय बनाइये , मैं कहानी बनाती हूँ और फिर साथ बैठकर सुनते हैं chaistories .

Chai stories with jyotika

Comestibles Finos, un podcast del Colectivo Gourmet.

Conoce más de nosotros en www.colectivogourmet.mx

Comestibles Finos, un podcast del Colectivo Gourmet. Conoce más de nosotros en www.colectivogourmet.mx

Comestibles Finos

Retrouvez toutes nos interviews sonores de Radio 9 Lives !
9 Lives magazine vous accompagne au quotidien dans le monde de l'image et de la photographie.

Retrouvez toutes nos interviews sonores de Radio 9 Lives ! 9 Lives magazine vous accompagne au quotidien dans le monde de l'image et de la photographie.

9 Lives Magazine - Photographie & Art Visuel

About good thoughts and education on competitive exam

Sushama Mane Kasegaon

"A taste of Poetic Delight" 
Our spoken word is immensely powerful, it can inspire , revise and revolutionize our way of Life .Bulawayo is the cradle of Zimbabwean Art and Poetry, Uncharted Poetry is a space in the virtual sphere where Young and Old show that they are bold as they burn holes in the minds with subliminal might for the words we will hear will move us beyond our fear. Weekly we share carefully curated words, prose and literature with no fear.Uncharted !

This is within our mission and strategy to empower young people, through starting and sustaining conversations that build the Youths for the Future.If you are interested do book, share this post with a poet and lets help create a safe space for artistic expression.

"A taste of Poetic Delight" Our spoken word is immensely powerful, it can inspire , revise and revolutionize our way of Life .Bulawayo is the cradle of Zimbabwean Art and Poetry, Uncharted Poetry is a space in the virtual sphere where Young and Old show that they are bold as they burn holes in the minds with subliminal might for the words we will hear will move us beyond our fear. Weekly we share carefully curated words, prose and literature with no fear.Uncharted ! This is within our mission and strategy to empower young people, through starting and sustaining conversations that build the Youths for the Future.If you are interested do book, share this post with a poet and lets help create a safe space for artistic expression.

Verse Connoisseur

Un podcast en el cual capturamos historias de personas que nos inspiran, conectan y nos comparten sus experiencias. Sintonizate cada martes a las 7 pm para escuchar las historias y pensamientos de aquellos que tienen una historia para contar.

Captured By Us

I will be ready to read some great articles and books written in Sinhala and English in my podcast channel. Hope all you listen and support my channel , "Prasanga Nuwan Podcast".
Thank you

I will be ready to read some great articles and books written in Sinhala and English in my podcast channel. Hope all you listen and support my channel , "Prasanga Nuwan Podcast". Thank you

Prasanga Nuwan Podcast

Uma releitura, capítulo a capítulo, de Harry Potter.

A Casa Elefante

Leg je oor te luisteren. Dit is mijn poëzie.

BLAUW WATER

கத பேசு translates to ' Talk stories'
Now, you gotta assume Samuel Jackson saying the below:
Some of us are blind in the brain. That's to talk stuff before reading nothing 'bout it.
Shallow. Ain't it?
So in the world of effective TV debates, conspiracy theories and YouTube geniuses, we 3 decided to take a step backward and read something. Before they officially call reading a crime or something.
And that's no reading online. We decided to go old school. Hard printed books.
So now here we talk stuff after really knowing somethin' on it.
If you. MothFires. Love reading, you drop here &amp; listen

கத பேசு translates to ' Talk stories' Now, you gotta assume Samuel Jackson saying the below: Some of us are blind in the brain. That's to talk stuff before reading nothing 'bout it. Shallow. Ain't it? So in the world of effective TV debates, conspiracy theories and YouTube geniuses, we 3 decided to take a step backward and read something. Before they officially call reading a crime or something. And that's no reading online. We decided to go old school. Hard printed books. So now here we talk stuff after really knowing somethin' on it. If you. MothFires. Love reading, you drop here & listen

Kadha Paesu

At Keep Rolling , we bring to you fruitful insights and learnings of and about the art of filmmaking, through conversations with some talented professional filmmakers who have made their mark in the industry and who, like us, were once upon a time, a filmmaking student!

Keep Rolling

O que seria da vida sem a arte? Partindo do princípio que a vida é martírio, sofrimento e dor – não há outro caminho possível para sustentar o viver, se não, estritamente, pela vida da arte.

É partindo deste lugar inquieto, no qual existir é uma constante guerra contra a própria existência e contra tudo aquilo que existe no mundo, que nasce este projeto artístico. 

Exprimir minhas emoções sempre foi uma tarefa custosa – o que não conseguia dizer em palavras, falava através da poesia. A poesia salvou a minha vida. E é através dela que resisto e continuo vivendo.

O que seria da vida sem a arte? Partindo do princípio que a vida é martírio, sofrimento e dor – não há outro caminho possível para sustentar o viver, se não, estritamente, pela vida da arte. É partindo deste lugar inquieto, no qual existir é uma constante guerra contra a própria existência e contra tudo aquilo que existe no mundo, que nasce este projeto artístico. Exprimir minhas emoções sempre foi uma tarefa custosa – o que não conseguia dizer em palavras, falava através da poesia. A poesia salvou a minha vida. E é através dela que resisto e continuo vivendo.

Poética do Caos

Have you ever heard your friends talk about the latest movie trailer or about a new video game being released but had no idea about it? Well, welcome to Entertainment Bites! Every Sunday we gather all the big pop culture news of the week and share them with you in a bite sized format! No more watching hour long presentations just to hear the one thing you're hoping for, everything here is straight to the point. No BS... unlike most of Hollywood.

Entertainment Bites

Do you love to sing in the shower? If your answer is ‘YES!’, then this is the podcast for you! In each episode of ‘Stories from a Shower Singer’ we interview fascinating people from all walks of life about the joy and healing powers of singing and creativity. We also invite you - the listener - into an intimate jam session with our guests and teach you their favourite shower song so you can sing along with us! ‘Stories From A Shower Singer’ is brought to you by the creators of colourful Brisbane-based community choir, Cheep Trill - Emma Dean, Tony Dean and Corinne Buzianczuk. So lather up, and let’s sing!

Do you love to sing in the shower? If your answer is ‘YES!’, then this is the podcast for you! In each episode of ‘Stories from a Shower Singer’ we interview fascinating people from all walks of life about the joy and healing powers of singing and creativity. We also invite you - the listener - into an intimate jam session with our guests and teach you their favourite shower song so you can sing along with us! ‘Stories From A Shower Singer’ is brought to you by the creators of colourful Brisbane-based community choir, Cheep Trill - Emma Dean, Tony Dean and Corinne Buzianczuk. So lather up, and let’s sing!

Stories from a Shower Singer

Talking haircuts, spray tans &amp; a load of other stuff with the biggest names in the Hair &amp; Beauty Industry! From award winning stylists, to salon consultants and even celebrity spray tanners - yes, we really do have a guest for you! So come join your hosts: Josh &amp; Kelly, for fun chats, the best industry tips and of course... tons of salon horror stories too!

Created with industry professionals in mind, Salon Stories is a brand new podcast brought to you by the UK’s largest independent wholesaler: Hairdressing Supplies Lincoln. 

Follow us on Instagram: @salonstoriespod

Talking haircuts, spray tans & a load of other stuff with the biggest names in the Hair & Beauty Industry! From award winning stylists, to salon consultants and even celebrity spray tanners - yes, we really do have a guest for you! So come join your hosts: Josh & Kelly, for fun chats, the best industry tips and of course... tons of salon horror stories too! Created with industry professionals in mind, Salon Stories is a brand new podcast brought to you by the UK’s largest independent wholesaler: Hairdressing Supplies Lincoln. Follow us on Instagram: @salonstoriespod

Salon Stories

Three Australian English teachers discuss the texts they are teaching for students and literature lovers alike.

This is Lit

Herkese merhaba burası Yazılmamış Sayfalar ve ben de Nur. Bu kanalda her hafta birbirinden güzel kitaplardan konuşup, kitapları enine boyuna tartışacağız. Sadece kitap yorumlamakla kalmayacağız tabi ki, kitaplar ve yazarlar hakkında bol bol sohbet de edeceğiz. Kitaplarda yazılmayan sayfaları hep beraber kendimiz yazacağımız. programıma hoşgeldiniz! Instagram: @podcastbpt

Yazılmamış Sayfalar

【毎週金曜日お昼12:00更新※2023年冬ごろまで番組休止中】
女性のような容姿で注目の美容研究家フミィが、旬の美容情報や日々の出来事などをのんびりとお話する番組です。
午後のちょっぴり楽しいひとときをお過ごしくださいませ♡

★内容問わず質問募集中▶︎https://radiotalk.jp/profile/265326/questions/create ※番組内で読まれるかも⁉︎


公式ページ→https://www.fummyreface.com

各種SNSやYouTube《美容動画絶賛配信中♡》↓↓↓

【毎週金曜日お昼12:00更新※2023年冬ごろまで番組休止中】 女性のような容姿で注目の美容研究家フミィが、旬の美容情報や日々の出来事などをのんびりとお話する番組です。 午後のちょっぴり楽しいひとときをお過ごしくださいませ♡ ★内容問わず質問募集中▶︎https://radiotalk.jp/profile/265326/questions/create ※番組内で読まれるかも⁉︎ 公式ページ→https://www.fummyreface.com 各種SNSやYouTube《美容動画絶賛配信中♡》↓↓↓

美容研究家フミィのビューティーアフタヌーン

Fantasy Am Morgen

¿Quieres abrir una heladería? ¿Quieres saber más sobre el mundo de los helados? Este es tu sitio: Formulación, gestión, creación, experiencia... bien resumido para ayudarte en tu dulce aventura.
¡Bienvenid@!

¿Quieres abrir una heladería? ¿Quieres saber más sobre el mundo de los helados? Este es tu sitio: Formulación, gestión, creación, experiencia... bien resumido para ayudarte en tu dulce aventura. ¡Bienvenid@!

Heladerías y helados.

A showcase of sound recordings and anecdotes connected with my varied work as a musician, guitarist and composer.

Robin Hill's 'Eclectic City'

Подкаст-перформанс в стиле нуар по мотивам книг Достоевского. Почему судьба Настасьи Филипповны из "Идиота" была предопределена? Как Алексей Иванович из "Игрока" заболел рулеткой — незаметно для себя, но очевидно для окружающих? За что всех Карамазовых можно отдать под суд и чем бы он закончился? Что скрывал Герой "Записок из подполья"? В чем могли бы покаяться на исповеди Ставрогин и его "Бесы"? И, наконец, тварь ли дрожащая или есть все-таки другой вариант?В ролях: Юрий Стоянов, Даниил Спиваковский, Дмитрий Чеботарев, Сергей Гилев, Мириам Сехон, Влад Копп, Никита Кологривый, Лиза Климова, Рамаз Чиаурели, Олег Булгак, Алена Кахута и Елена Старостина. <ul><li>Заглавная песня: группа "АИГЕЛ".  </li><li>Композитор: Тёма Боронин.  </li><li>Сценарист и режиссер: Глеб Силко.  </li><li>Звукорежиссер и саунддизайнер: Федор Балашов. </li><li>Редакторы: Ксения Безвиконная, Дмитрий Кальченко </li><li>Продюсеры: Дарья Донина, Константин Крашенниников, Габриэла Чалабова </li><li>SMM-редакторы: Дарья Калинина, Евгения Нарушева </li><li>Авторы обложек: Василина Баженова, Анастасия Зотова, Ольга Ивакова  </li><li>Куратор проекта: Маргарита Девяткина </li></ul>

Подкаст-перформанс в стиле нуар по мотивам книг Достоевского. Почему судьба Настасьи Филипповны из "Идиота" была предопределена? Как Алексей Иванович из "Игрока" заболел рулеткой — незаметно для себя, но очевидно для окружающих? За что всех Карамазовых можно отдать под суд и чем бы он закончился? Что скрывал Герой "Записок из подполья"? В чем могли бы покаяться на исповеди Ставрогин и его "Бесы"? И, наконец, тварь ли дрожащая или есть все-таки другой вариант? В ролях: Юрий Стоянов, Даниил Спиваковский, Дмитрий Чеботарев, Сергей Гилев, Мириам Сехон, Влад Копп, Никита Кологривый, Лиза Климова, Рамаз Чиаурели, Олег Булгак, Алена Кахута и Елена Старостина. Заглавная песня: группа "АИГЕЛ". Композитор: Тёма Боронин. Сценарист и режиссер: Глеб Силко. Звукорежиссер и саунддизайнер: Федор Балашов.Редакторы: Ксения Безвиконная, Дмитрий КальченкоПродюсеры: Дарья Донина, Константин Крашенниников, Габриэла ЧалабоваSMM-редакторы: Дарья Калинина, Евгения НарушеваАвторы обложек: Василина Баженова, Анастасия Зотова, Ольга Ивакова Куратор проекта: Маргарита Девяткина

Подкаст-перформанс в стиле нуар по мотивам книг Достоевского. Почему судьба Настасьи Филипповны из "Идиота" была предопределена? Как Алексей Иванович из "Игрока" заболел рулеткой — незаметно для себя, но очевидно для окружающих? За что всех Карамазовых можно отдать под суд и чем бы он закончился? Что скрывал Герой "Записок из подполья"? В чем могли бы покаяться на исповеди Ставрогин и его "Бесы"? И, наконец, тварь ли дрожащая или есть все-таки другой вариант?В ролях: Юрий Стоянов, Даниил Спиваковский, Дмитрий Чеботарев, Сергей Гилев, Мириам Сехон, Влад Копп, Никита Кологривый, Лиза Климова, Рамаз Чиаурели, Олег Булгак, Алена Кахута и Елена Старостина.&nbsp;<ul><li>Заглавная песня: группа "АИГЕЛ".&nbsp; </li><li>Композитор: Тёма Боронин.&nbsp; </li><li>Сценарист и режиссер: Глеб Силко.&nbsp; </li><li>Звукорежиссер и саунддизайнер: Федор Балашов. </li><li>Редакторы: Ксения Безвиконная, Дмитрий Кальченко </li><li>Продюсеры: Дарья Донина, Константин Крашенниников, Габриэла Чалабова </li><li>SMM-редакторы: Дарья Калинина, Евгения Нарушева </li><li>Авторы обложек: Василина Баженова, Анастасия Зотова, Ольга Ивакова&nbsp; </li><li>Куратор проекта: Маргарита Девяткина </li></ul>

Город грешников

W podcaście Design Practice rozmawiamy o praktycznych stronach pracy na styku technologii i designu, zarówno od strony projektowania jak i zarządzania. Jeśli interesuje Cię product design, UX, UI, web design, czy zarządzanie w szeroko pojętym projektowaniu digitalowym, ten podcast jest dla Ciebie. Zapisz się na nasz newsletter, żeby nie przegapić kolejnych odcinków i otrzymać dodatkowe materiały przydatne w rozwoju kariery na styku IT i designu: https://www.designpractice.pl/

W podcaście Design Practice rozmawiamy o praktycznych stronach pracy na styku technologii i designu, zarówno od strony projektowania jak i zarządzania. Jeśli interesuje Cię product design, UX, UI, web design, czy zarządzanie w szeroko pojętym projektowaniu digitalowym, ten podcast jest dla Ciebie. Zapisz się na nasz newsletter, żeby nie przegapić kolejnych odcinków i otrzymać dodatkowe materiały przydatne w rozwoju kariery na styku IT i designu: https://www.designpractice.pl/

W podcaście Design Practice rozmawiamy o praktycznych stronach pracy na styku technologii i designu, zarówno od strony projektowania jak i zarządzania. Jeśli interesuje Cię product design, UX, UI, web design, czy zarządzanie w szeroko pojętym projektowaniu digitalowym, ten podcast jest dla Ciebie. Zapisz się na nasz newsletter, żeby nie przegapić kolejnych odcinków i otrzymać dodatkowe materiały przydatne w rozwoju kariery na styku IT i designu: https://www.designpractice.pl/

Design Practice PL

Chifa Cuisine: The Chinese Immigrant Food That Became a Peruvian Favorite Chifa refers to a unique fusion cuisine found in Peru that blends traditional Cantonese Chinese cooking methods and ingredients with Peruvian tastes and native crops. Over generations, Chinese immigrants adapted their homeland recipes and cooking techniques using local substitutions, ultimately spawning an entirely new genre of cuisine. Chifa enjoys immense popularity across Peru today, with Chinese-Peruvian restaurants known as chifas found in all cities. This one-of-a-kind cuisine offers a tasty glimpse into the cultural integration of Chinese immigrants into Peruvian society. The Arrival of Chinese Immigrants in Peru Chinese immigration to Peru began in earnest in the mid-19th century. Economic turmoil and social unrest plagued China during this period, including the First and Second Opium Wars, the Taiping Rebellion, and extreme poverty and overcrowding. Many Chinese saw emigration as an escape and opportunity. Drawn by Peru's lucrative plantation and mining operations, nearly 100,000 Cantonese Chinese immigrants arrived in Peru between 1849–and 1874, mostly as indentured laborers. Ship manifests show predominantly young men making the voyage from China's Guangdong province. These pioneer immigrants faced back-breaking work in harsh conditions. Chinese laborers endured bonded manual labor in abusive conditions on sugar and cotton plantations. They also formed a contingent workforce for the lucrative guano mining boom that exported nutrient-rich fertilizer to North America and Europe. Such work carrying heavy bags of guano was brutal. Abuse and discrimination marked these early experiences, with anti-Chinese sentiments rampant at the time. Still, a subset of immigrants survived to eventually gain freedom and better livelihood prospects in Peru. Growth of Chinatowns and Chinese-Peruvian Culture After their indenture terms ended, some enterprising Chinese immigrants remained in Peru, establishing urban settlements known as barrio chinos or Chinatowns. Here they could live together, preserve their heritage through imported traditions, language and institutions, and start small businesses serving their community. Chinatowns soon became thriving economic and cultural hubs for Chinese-Peruvian life. Lima's Chinatown footprint continues to represent the largest ethnic Chinese enclave in all of Latin America today. Peru's Chinese immigrants drew heavily on their Cantonese heritage, speaking the dialect, wearing traditional garb, and observing customs around holidays, funerals and family events. Chinese benevolent associations, Chinese language schools and temples provided community support. Chinatowns also enabled the rise of Chinese grocery stores, apothecaries and restaurants that catered food familiar to Chinese palates. This cultural cohesion offered solidarity against prevalent racism. Successive generations would embrace a hybrid Chinese-Peruvian identity. Birth of Chifa Cuisine in Early Chinese-Peruvian Restaurants The development of Chifa cuisine is traced directly to early Chinese restaurants known as chifas opening to serve Chinatown communities. The name "chifa" derives from the Cantonese phrase meaning “to cook food.” As early immigrants longed for the flavors of home, chifas recreated popular Cantonese dishes adapting to available local ingredients in Peru. This fusion approach marked chifa's origins. Menus featured classic Chinese cooking methods like steaming, frying, braising and stir-frying applied to local Peruvian produce, seasonings and meats. Immigrant chifas also imported essential Chinese pantry goods like soy sauce, rice, sesame oil and noodles to Peru. Dishes mirrored popular takeout plates back in Southern China like chop suey, lo mein and fried rice. But Peruvian veggies and spices like aji peppers infused the recipes with local essence. This early chifa style thus wove Peruvian ingredients into imported Chinese cooking traditions and Cantonese tastes. The restaurants introduced Chinese food culture to Peru while allowing immigrants to sustain their culinary heritage using accessible components. Chifa became the heartbeat of Chinatown life, pushing culinary boundaries. Mainstream Appeal and Growth of Chifa Culture While starting as insular Chinatown establishments, chifa's popularity eventually attracted mainstream Limeño (Lima) foodies and spread across Peruvian society. Its blend of familiar Chinese flavors with bright, fresh Peruvian flair offered broad appeal. Diners were drawn to fusion innovations like lomo saltado combining Chinese beef stir-fry techniques with potatoes and tomatoes. Chifa received a cultural boost under President Alberto Fujimori’s leadership from 1990-2000. The Lima-born son of immigrant parents, Fujimori embraced his Asian roots and frequented chifas – helping spur wider acceptance. Beyond just Limeño eateries, chifa restaurants today can be found in all Peruvian cities from Arequipa to Cusco and all along the coast. Their accessibility at diverse price points adds to the adoption. Specialty chifa additions like chaufa (fried rice), wantan (dumplings), and tallarin saltado (stir fried noodles) are now de facto national dishes beloved throughout Peru. The once obscure Chinatown cuisine now constitutes an integral fabric of Peruvian food culture, enjoyment and national pride. Defining Traits of Chifa Cuisine Chifa contains certain distinguishing traits that set it apart from either Peruvian Creole or traditional Cantonese food alone. While recipes vary widely, several core qualities characterize the fusion food genre: - Stir-Fry Focus: The Chinese wok-frying technique predominates in chifa plates. Dishes like lomo saltado or tallarin saltado rely on fast, fresh stir-frying. The high heat searing captures volatile flavor compounds and textures from ingredients. Stir-frying remains a foundational chifa cooking method passed down through Chinese generations. - Chinese &amp; Peruvian Ingredients: Chifa recipes rely on hybrid pantry items. Soy sauce, sesame oil, rice and Chinese vegetables offer Chinese flair. On the Peruvian side, potatoes, tomatoes, aji peppers, lime juice and herbs seasoned with cilantro feature prominently. Adaptations like guiso de carne mechada marry Chinese cuts and prep with criollo seasoning. - Immigrant Ingenuity: Chifa dishes reveal the clever improvisation of early Chinese immigrants. Missing homeland ingredients forced creative substitutions using local crops. For example, chaufa fried rice uses Peruvian vegetables, chicken, or seafood instead of Chinese pork and shrimp. This innovation shaped chifa’s evolution. - Cantonese Culinary Roots: The Cantonese cuisine traditions of early Chinese settlers defined the cooking style. Chifa adapted Cantonese staples like wontons, fried rice, chop suey and noodle bowls using Peruvian ingredients. The same family recipes power chifa menus today. - MSG Flavor Enhancer: Chifa cooks use monosodium glutamate liberally to boost umami flavor. MSG imparts a savory taste sensation enhancing the stir-fried dishes. This sets chifa apart from traditional Peruvian creole seasoning relying more on garlic, onions and peppers. - Casual, Fast &amp; Affordable: Like early Cantonese takeout food, chifa dishes tend to feature casual plates like fried rice, stir-fries and noodle bowls offered affordably at family eateries. The accessible prices and styles add to chifa's broad appeal across Peruvian society. Signature Chifa Dishes and Culture Certain quintessential chifa restaurant menu items capture the cuisine's cross-cultural allure for locals and tourists. These chifa classics include: - Lomo Saltado: This soy and garlic marinated strips of beef stir fried with onions, tomatoes, and french fries represents one of the most popular and iconic plates. The Chinese stir-fry technique merges with criollo potatoes and spices. - Wantan Sopa: These boiled pork and shrimp wontons in chicken broth with noodles offer a sensory taste of Chinese dumplings and soup. They also demonstrate how chifa adapted dim sum. - Arroz Chaufa: Fluffy fried rice loaded with Peruvian vegetables, soy sauce, eggs and meat stands as the classic chifa rice staple eaten nationwide. Versions contain seafood, chicken or beef. - Tallarín Saltado: The Peruvian-Chinese noodle stir fry sautés vegetables, beef, chicken, or shrimp with soy sauce over crispy pan-fried noodles. It shows the fusion mastery of chifa cooks. - Ajiaco: This hearty chifa soup stews chicken or pork with native Peruvian potatoes, vegetables and herbs in broth. The flavors blend chifa's hallmark heartiness with comforting Peruvian criollo soul. Beyond staple dishes, the distinctive chifa restaurant ambiance also transports diners. Well-known establishments in Lima's Barrio Chino like Salón Chifa Capon or Wa Lok exude nostalgic character. Their bustling kitchens, friendly service, Cantonese decorations and dry hanging ducks invoke old Chinatown spirit. Patronizing chifas offers a cultural experience beyond the plates alone. Government Support for Chifa Dining Traditions In acknowledgment of their valued fusion fare and deep Peruvian roots, chifa eateries have garnered governmental support and protection in recent years. This aims to nurture their legacy as cultural institutions despite rising competition from modern cuisine trends. Strategies include: - Intangible Cultural Heritage Status: Peru's Ministry of Culture recognized chifa cooking traditions as protected national intangible heritage. This shields time-honored cooking methods. - Historic Restaurant Preservation: Lima's municipal government named century-old chifa establishments as

Chifa Cuisine: The Chinese Immigrant Food That Became a Peruvian Favorite Chifa refers to a unique fusion cuisine found in Peru that blends traditional Cantonese Chinese cooking methods and ingredients with Peruvian tastes and native crops. Over generations, Chinese immigrants adapted their homeland recipes and cooking techniques using local substitutions, ultimately spawning an entirely new genre of cuisine. Chifa enjoys immense popularity across Peru today, with Chinese-Peruvian restaurants known as chifas found in all cities. This one-of-a-kind cuisine offers a tasty glimpse into the cultural integration of Chinese immigrants into Peruvian society. The Arrival of Chinese Immigrants in Peru Chinese immigration to Peru began in earnest in the mid-19th century. Economic turmoil and social unrest plagued China during this period, including the First and Second Opium Wars, the Taiping Rebellion, and extreme poverty and overcrowding. Many Chinese saw emigration as an escape and opportunity. Drawn by Peru's lucrative plantation and mining operations, nearly 100,000 Cantonese Chinese immigrants arrived in Peru between 1849–and 1874, mostly as indentured laborers. Ship manifests show predominantly young men making the voyage from China's Guangdong province. These pioneer immigrants faced back-breaking work in harsh conditions. Chinese laborers endured bonded manual labor in abusive conditions on sugar and cotton plantations. They also formed a contingent workforce for the lucrative guano mining boom that exported nutrient-rich fertilizer to North America and Europe. Such work carrying heavy bags of guano was brutal. Abuse and discrimination marked these early experiences, with anti-Chinese sentiments rampant at the time. Still, a subset of immigrants survived to eventually gain freedom and better livelihood prospects in Peru. Growth of Chinatowns and Chinese-Peruvian Culture After their indenture terms ended, some enterprising Chinese immigrants remained in Peru, establishing urban settlements known as barrio chinos or Chinatowns. Here they could live together, preserve their heritage through imported traditions, language and institutions, and start small businesses serving their community. Chinatowns soon became thriving economic and cultural hubs for Chinese-Peruvian life. Lima's Chinatown footprint continues to represent the largest ethnic Chinese enclave in all of Latin America today. Peru's Chinese immigrants drew heavily on their Cantonese heritage, speaking the dialect, wearing traditional garb, and observing customs around holidays, funerals and family events. Chinese benevolent associations, Chinese language schools and temples provided community support. Chinatowns also enabled the rise of Chinese grocery stores, apothecaries and restaurants that catered food familiar to Chinese palates. This cultural cohesion offered solidarity against prevalent racism. Successive generations would embrace a hybrid Chinese-Peruvian identity. Birth of Chifa Cuisine in Early Chinese-Peruvian Restaurants The development of Chifa cuisine is traced directly to early Chinese restaurants known as chifas opening to serve Chinatown communities. The name "chifa" derives from the Cantonese phrase meaning “to cook food.” As early immigrants longed for the flavors of home, chifas recreated popular Cantonese dishes adapting to available local ingredients in Peru. This fusion approach marked chifa's origins. Menus featured classic Chinese cooking methods like steaming, frying, braising and stir-frying applied to local Peruvian produce, seasonings and meats. Immigrant chifas also imported essential Chinese pantry goods like soy sauce, rice, sesame oil and noodles to Peru. Dishes mirrored popular takeout plates back in Southern China like chop suey, lo mein and fried rice. But Peruvian veggies and spices like aji peppers infused the recipes with local essence. This early chifa style thus wove Peruvian ingredients into imported Chinese cooking traditions and Cantonese tastes. The restaurants introduced Chinese food culture to Peru while allowing immigrants to sustain their culinary heritage using accessible components. Chifa became the heartbeat of Chinatown life, pushing culinary boundaries. Mainstream Appeal and Growth of Chifa Culture While starting as insular Chinatown establishments, chifa's popularity eventually attracted mainstream Limeño (Lima) foodies and spread across Peruvian society. Its blend of familiar Chinese flavors with bright, fresh Peruvian flair offered broad appeal. Diners were drawn to fusion innovations like lomo saltado combining Chinese beef stir-fry techniques with potatoes and tomatoes. Chifa received a cultural boost under President Alberto Fujimori’s leadership from 1990-2000. The Lima-born son of immigrant parents, Fujimori embraced his Asian roots and frequented chifas – helping spur wider acceptance. Beyond just Limeño eateries, chifa restaurants today can be found in all Peruvian cities from Arequipa to Cusco and all along the coast. Their accessibility at diverse price points adds to the adoption. Specialty chifa additions like chaufa (fried rice), wantan (dumplings), and tallarin saltado (stir fried noodles) are now de facto national dishes beloved throughout Peru. The once obscure Chinatown cuisine now constitutes an integral fabric of Peruvian food culture, enjoyment and national pride. Defining Traits of Chifa Cuisine Chifa contains certain distinguishing traits that set it apart from either Peruvian Creole or traditional Cantonese food alone. While recipes vary widely, several core qualities characterize the fusion food genre: - Stir-Fry Focus: The Chinese wok-frying technique predominates in chifa plates. Dishes like lomo saltado or tallarin saltado rely on fast, fresh stir-frying. The high heat searing captures volatile flavor compounds and textures from ingredients. Stir-frying remains a foundational chifa cooking method passed down through Chinese generations. - Chinese & Peruvian Ingredients: Chifa recipes rely on hybrid pantry items. Soy sauce, sesame oil, rice and Chinese vegetables offer Chinese flair. On the Peruvian side, potatoes, tomatoes, aji peppers, lime juice and herbs seasoned with cilantro feature prominently. Adaptations like guiso de carne mechada marry Chinese cuts and prep with criollo seasoning. - Immigrant Ingenuity: Chifa dishes reveal the clever improvisation of early Chinese immigrants. Missing homeland ingredients forced creative substitutions using local crops. For example, chaufa fried rice uses Peruvian vegetables, chicken, or seafood instead of Chinese pork and shrimp. This innovation shaped chifa’s evolution. - Cantonese Culinary Roots: The Cantonese cuisine traditions of early Chinese settlers defined the cooking style. Chifa adapted Cantonese staples like wontons, fried rice, chop suey and noodle bowls using Peruvian ingredients. The same family recipes power chifa menus today. - MSG Flavor Enhancer: Chifa cooks use monosodium glutamate liberally to boost umami flavor. MSG imparts a savory taste sensation enhancing the stir-fried dishes. This sets chifa apart from traditional Peruvian creole seasoning relying more on garlic, onions and peppers. - Casual, Fast & Affordable: Like early Cantonese takeout food, chifa dishes tend to feature casual plates like fried rice, stir-fries and noodle bowls offered affordably at family eateries. The accessible prices and styles add to chifa's broad appeal across Peruvian society. Signature Chifa Dishes and Culture Certain quintessential chifa restaurant menu items capture the cuisine's cross-cultural allure for locals and tourists. These chifa classics include: - Lomo Saltado: This soy and garlic marinated strips of beef stir fried with onions, tomatoes, and french fries represents one of the most popular and iconic plates. The Chinese stir-fry technique merges with criollo potatoes and spices. - Wantan Sopa: These boiled pork and shrimp wontons in chicken broth with noodles offer a sensory taste of Chinese dumplings and soup. They also demonstrate how chifa adapted dim sum. - Arroz Chaufa: Fluffy fried rice loaded with Peruvian vegetables, soy sauce, eggs and meat stands as the classic chifa rice staple eaten nationwide. Versions contain seafood, chicken or beef. - Tallarín Saltado: The Peruvian-Chinese noodle stir fry sautés vegetables, beef, chicken, or shrimp with soy sauce over crispy pan-fried noodles. It shows the fusion mastery of chifa cooks. - Ajiaco: This hearty chifa soup stews chicken or pork with native Peruvian potatoes, vegetables and herbs in broth. The flavors blend chifa's hallmark heartiness with comforting Peruvian criollo soul. Beyond staple dishes, the distinctive chifa restaurant ambiance also transports diners. Well-known establishments in Lima's Barrio Chino like Salón Chifa Capon or Wa Lok exude nostalgic character. Their bustling kitchens, friendly service, Cantonese decorations and dry hanging ducks invoke old Chinatown spirit. Patronizing chifas offers a cultural experience beyond the plates alone. Government Support for Chifa Dining Traditions In acknowledgment of their valued fusion fare and deep Peruvian roots, chifa eateries have garnered governmental support and protection in recent years. This aims to nurture their legacy as cultural institutions despite rising competition from modern cuisine trends. Strategies include: - Intangible Cultural Heritage Status: Peru's Ministry of Culture recognized chifa cooking traditions as protected national intangible heritage. This shields time-honored cooking methods. - Historic Restaurant Preservation: Lima's municipal government named century-old chifa establishments as

Chifa Cuisine: The Chinese Immigrant Food That Became a Peruvian Favorite Chifa refers to a unique fusion cuisine found in Peru that blends traditional Cantonese Chinese cooking methods and ingredients with Peruvian tastes and native crops. Over generations, Chinese immigrants adapted their homeland recipes and cooking techniques using local substitutions, ultimately spawning an entirely new genre of cuisine. Chifa enjoys immense popularity across Peru today, with Chinese-Peruvian restaurants known as chifas found in all cities. This one-of-a-kind cuisine offers a tasty glimpse into the cultural integration of Chinese immigrants into Peruvian society. The Arrival of Chinese Immigrants in Peru Chinese immigration to Peru began in earnest in the mid-19th century. Economic turmoil and social unrest plagued China during this period, including the First and Second Opium Wars, the Taiping Rebellion, and extreme poverty and overcrowding. Many Chinese saw emigration as an escape and opportunity. Drawn by Peru's lucrative plantation and mining operations, nearly 100,000 Cantonese Chinese immigrants arrived in Peru between 1849–and 1874, mostly as indentured laborers. Ship manifests show predominantly young men making the voyage from China's Guangdong province. These pioneer immigrants faced back-breaking work in harsh conditions. Chinese laborers endured bonded manual labor in abusive conditions on sugar and cotton plantations. They also formed a contingent workforce for the lucrative guano mining boom that exported nutrient-rich fertilizer to North America and Europe. Such work carrying heavy bags of guano was brutal. Abuse and discrimination marked these early experiences, with anti-Chinese sentiments rampant at the time. Still, a subset of immigrants survived to eventually gain freedom and better livelihood prospects in Peru. Growth of Chinatowns and Chinese-Peruvian Culture After their indenture terms ended, some enterprising Chinese immigrants remained in Peru, establishing urban settlements known as barrio chinos or Chinatowns. Here they could live together, preserve their heritage through imported traditions, language and institutions, and start small businesses serving their community. Chinatowns soon became thriving economic and cultural hubs for Chinese-Peruvian life. Lima's Chinatown footprint continues to represent the largest ethnic Chinese enclave in all of Latin America today. Peru's Chinese immigrants drew heavily on their Cantonese heritage, speaking the dialect, wearing traditional garb, and observing customs around holidays, funerals and family events. Chinese benevolent associations, Chinese language schools and temples provided community support. Chinatowns also enabled the rise of Chinese grocery stores, apothecaries and restaurants that catered food familiar to Chinese palates. This cultural cohesion offered solidarity against prevalent racism. Successive generations would embrace a hybrid Chinese-Peruvian identity. Birth of Chifa Cuisine in Early Chinese-Peruvian Restaurants The development of Chifa cuisine is traced directly to early Chinese restaurants known as chifas opening to serve Chinatown communities. The name "chifa" derives from the Cantonese phrase meaning “to cook food.” As early immigrants longed for the flavors of home, chifas recreated popular Cantonese dishes adapting to available local ingredients in Peru. This fusion approach marked chifa's origins. Menus featured classic Chinese cooking methods like steaming, frying, braising and stir-frying applied to local Peruvian produce, seasonings and meats. Immigrant chifas also imported essential Chinese pantry goods like soy sauce, rice, sesame oil and noodles to Peru. Dishes mirrored popular takeout plates back in Southern China like chop suey, lo mein and fried rice. But Peruvian veggies and spices like aji peppers infused the recipes with local essence. This early chifa style thus wove Peruvian ingredients into imported Chinese cooking traditions and Cantonese tastes. The restaurants introduced Chinese food culture to Peru while allowing immigrants to sustain their culinary heritage using accessible components. Chifa became the heartbeat of Chinatown life, pushing culinary boundaries. Mainstream Appeal and Growth of Chifa Culture While starting as insular Chinatown establishments, chifa's popularity eventually attracted mainstream Limeño (Lima) foodies and spread across Peruvian society. Its blend of familiar Chinese flavors with bright, fresh Peruvian flair offered broad appeal. Diners were drawn to fusion innovations like lomo saltado combining Chinese beef stir-fry techniques with potatoes and tomatoes. Chifa received a cultural boost under President Alberto Fujimori’s leadership from 1990-2000. The Lima-born son of immigrant parents, Fujimori embraced his Asian roots and frequented chifas – helping spur wider acceptance. Beyond just Limeño eateries, chifa restaurants today can be found in all Peruvian cities from Arequipa to Cusco and all along the coast. Their accessibility at diverse price points adds to the adoption. Specialty chifa additions like chaufa (fried rice), wantan (dumplings), and tallarin saltado (stir fried noodles) are now de facto national dishes beloved throughout Peru. The once obscure Chinatown cuisine now constitutes an integral fabric of Peruvian food culture, enjoyment and national pride. Defining Traits of Chifa Cuisine Chifa contains certain distinguishing traits that set it apart from either Peruvian Creole or traditional Cantonese food alone. While recipes vary widely, several core qualities characterize the fusion food genre: - Stir-Fry Focus: The Chinese wok-frying technique predominates in chifa plates. Dishes like lomo saltado or tallarin saltado rely on fast, fresh stir-frying. The high heat searing captures volatile flavor compounds and textures from ingredients. Stir-frying remains a foundational chifa cooking method passed down through Chinese generations. - Chinese &amp; Peruvian Ingredients: Chifa recipes rely on hybrid pantry items. Soy sauce, sesame oil, rice and Chinese vegetables offer Chinese flair. On the Peruvian side, potatoes, tomatoes, aji peppers, lime juice and herbs seasoned with cilantro feature prominently. Adaptations like guiso de carne mechada marry Chinese cuts and prep with criollo seasoning. - Immigrant Ingenuity: Chifa dishes reveal the clever improvisation of early Chinese immigrants. Missing homeland ingredients forced creative substitutions using local crops. For example, chaufa fried rice uses Peruvian vegetables, chicken, or seafood instead of Chinese pork and shrimp. This innovation shaped chifa’s evolution. - Cantonese Culinary Roots: The Cantonese cuisine traditions of early Chinese settlers defined the cooking style. Chifa adapted Cantonese staples like wontons, fried rice, chop suey and noodle bowls using Peruvian ingredients. The same family recipes power chifa menus today. - MSG Flavor Enhancer: Chifa cooks use monosodium glutamate liberally to boost umami flavor. MSG imparts a savory taste sensation enhancing the stir-fried dishes. This sets chifa apart from traditional Peruvian creole seasoning relying more on garlic, onions and peppers. - Casual, Fast &amp; Affordable: Like early Cantonese takeout food, chifa dishes tend to feature casual plates like fried rice, stir-fries and noodle bowls offered affordably at family eateries. The accessible prices and styles add to chifa's broad appeal across Peruvian society. Signature Chifa Dishes and Culture Certain quintessential chifa restaurant menu items capture the cuisine's cross-cultural allure for locals and tourists. These chifa classics include: - Lomo Saltado: This soy and garlic marinated strips of beef stir fried with onions, tomatoes, and french fries represents one of the most popular and iconic plates. The Chinese stir-fry technique merges with criollo potatoes and spices. - Wantan Sopa: These boiled pork and shrimp wontons in chicken broth with noodles offer a sensory taste of Chinese dumplings and soup. They also demonstrate how chifa adapted dim sum. - Arroz Chaufa: Fluffy fried rice loaded with Peruvian vegetables, soy sauce, eggs and meat stands as the classic chifa rice staple eaten nationwide. Versions contain seafood, chicken or beef. - Tallarín Saltado: The Peruvian-Chinese noodle stir fry sautés vegetables, beef, chicken, or shrimp with soy sauce over crispy pan-fried noodles. It shows the fusion mastery of chifa cooks. - Ajiaco: This hearty chifa soup stews chicken or pork with native Peruvian potatoes, vegetables and herbs in broth. The flavors blend chifa's hallmark heartiness with comforting Peruvian criollo soul. Beyond staple dishes, the distinctive chifa restaurant ambiance also transports diners. Well-known establishments in Lima's Barrio Chino like Salón Chifa Capon or Wa Lok exude nostalgic character. Their bustling kitchens, friendly service, Cantonese decorations and dry hanging ducks invoke old Chinatown spirit. Patronizing chifas offers a cultural experience beyond the plates alone. Government Support for Chifa Dining Traditions In acknowledgment of their valued fusion fare and deep Peruvian roots, chifa eateries have garnered governmental support and protection in recent years. This aims to nurture their legacy as cultural institutions despite rising competition from modern cuisine trends. Strategies include: - Intangible Cultural Heritage Status: Peru's Ministry of Culture recognized chifa cooking traditions as protected national intangible heritage. This shields time-honored cooking methods. - Historic Restaurant Preservation: Lima's municipal government named century-old chifa establishments as

Chifa: Unveiling Peruvian-Chinese Fusion

Contains all available episodes. The Sealed Book was a radio series of horror and mystery tales aired between March 18 and September 9 of 1945. The melodramatic series began each week after "the sound of the great gong," as the mysterious door to the secret vault is opened - wherein is kept the great sealed book, in which is recorded all the secrets and mysteries of mankind through the ages. Here are tales of every kind, tales of murder, of madness, of dark deeds strange and terrible beyond all belief." Scripts for The Sealed Book were by Robert Arthur, Jr. and David Kogan, who also created The Mysterious Traveler.

Contains all available episodes. The Sealed Book was a radio series of horror and mystery tales aired between March 18 and September 9 of 1945. The melodramatic series began each week after "the sound of the great gong," as the mysterious door to the secret vault is opened - wherein is kept the great sealed book, in which is recorded all the secrets and mysteries of mankind through the ages. Here are tales of every kind, tales of murder, of madness, of dark deeds strange and terrible beyond all belief." Scripts for The Sealed Book were by Robert Arthur, Jr. and David Kogan, who also created The Mysterious Traveler.

The Sealed Book - Old Time Radio

Formerly afikra’s Movie Night podcast, this series dives into the performing arts, from stage to the small and big screens. We zoom in on the work of some of the most noteworthy Arab actors, directors, scriptwriters, cinematographers, stage designers, producers, and crew who have worked on some of the best productions from the region – old and new. We ask questions about the industry, the writing and production processes, the behind the scenes, and genres behind some of the Arab world’s best films, TV series, plays and performances.

Kawalis | Cinema, Television & Theater from the Arab World

Join food journalist Lee Tran Lam to explore Australia&rsquo;s foodways. Leading Australian food producers, creatives and innovators reveal the complex stories behind ingredients found in contemporary kitchens across Australia.
Culinary Archive Podcast is a <a href="https://www.powerhouse.com.au">Powerhouse</a> series. New episodes released weekly.
Listen to season 1 on <a href="https://podcasts.apple.com/au/podcast/culinary-archive-podcast/id1644639311">Apple Podcasts,</a>&nbsp;<a href="https://open.spotify.com/show/06nqJyQWEUM1jOjaBHu7j7?si=e71aec9467984212">Spotify,</a> <a href="https://soundcloud.com/powerhousemuseum/sets/teaser-culinary-archive-podcast?si=31cbb0e0aefd460bbcfc8a43f231d676&amp;utm_source=clipboard&amp;utm_medium=text&amp;utm_campaign=social_sharing">Soundcloud</a> or <a href="https://youtube.com/playlist?list=PLoGEvYPXmpogDSptU7Myx-QC9XMbnOVVT&amp;si=KmEWWTMPYHL3uVrO">YouTube</a>.
Image: Alana Dimou
Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi Radio, Eater and Turkish Vogue. In 2012, she started&nbsp;<a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwiUld6y-f_xAhXPAnIKHQYDAboQFjAAegQICBAD&amp;url=https%3A%2F%2Ftheunbearablelightnessofbeinghungry.com%2F&amp;usg=AOvVaw1QpIti4MLtsU5ky-yKyAzu">The Unbearable Lightness of Being Hungry</a> podcast, which has been recommended by Bon App&eacute;tit, Broadsheet and Concrete Playground; her recent Should You Really Eat That? podcast for SBS also received positive media coverage. As co-founder of <a href="https://www.instagram.com/diversityinfoodmedia.au">Diversity In Food Media Australia</a>, she edited the <a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwjfx9fH-f_xAhUWA3IKHTGaBdcQFjARegQIDhAD&amp;url=https%3A%2F%2Fwww.foodcourtbooks.com%2Fshop%2Fp%2Fnew-voices-on-food-diversity-in-food-media&amp;usg=AOvVaw0GEJcwdR0ZLdO3pkyN1XfC">New Voices On Food</a> books, which showcased under-represented communities and their food stories.  She was named a <a href="https://www.timeout.com/sydney/things-to-do/time-outs-food-and-drink-future-shaper-lee-tran-lam">Future Shaper</a> by Time Out Sydney.&nbsp;

Join food journalist Lee Tran Lam to explore Australia’s foodways. Leading Australian food producers, creatives and innovators reveal the complex stories behind ingredients found in contemporary kitchens across Australia. Culinary Archive Podcast is a Powerhouse series. New episodes released weekly. Listen to season 1 on Apple Podcasts, Spotify, Soundcloud or YouTube. Image: Alana Dimou Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi Radio, Eater and Turkish Vogue. In 2012, she started The Unbearable Lightness of Being Hungry podcast, which has been recommended by Bon Appétit, Broadsheet and Concrete Playground; her recent Should You Really Eat That? podcast for SBS also received positive media coverage. As co-founder of Diversity In Food Media Australia, she edited the New Voices On Food books, which showcased under-represented communities and their food stories. She was named a Future Shaper by Time Out Sydney. 

Join food journalist Lee Tran Lam to explore Australia’s foodways. Leading Australian food producers, creatives and innovators reveal the complex stories behind ingredients found in contemporary kitchens across Australia.
Culinary Archive Podcast is a <a href="https://www.powerhouse.com.au" rel="noopener noreferrer">Powerhouse</a> series. New episodes released weekly.
Listen to season 1 on <a href="https://podcasts.apple.com/au/podcast/culinary-archive-podcast/id1644639311" rel="noopener noreferrer">Apple Podcasts,</a>&nbsp;<a href="https://open.spotify.com/show/06nqJyQWEUM1jOjaBHu7j7?si=e71aec9467984212" rel="noopener noreferrer">Spotify,</a> <a href="https://soundcloud.com/powerhousemuseum/sets/teaser-culinary-archive-podcast?si=31cbb0e0aefd460bbcfc8a43f231d676&amp;utm_source=clipboard&amp;utm_medium=text&amp;utm_campaign=social_sharing" rel="noopener noreferrer">Soundcloud</a> or <a href="https://youtube.com/playlist?list=PLoGEvYPXmpogDSptU7Myx-QC9XMbnOVVT&amp;si=KmEWWTMPYHL3uVrO" rel="noopener noreferrer">YouTube</a>.
Image: Alana Dimou
Contributing editor Lee Tran Lam is a freelance journalist who has worked with The Sydney Morning Herald, Gourmet Traveller, The Guardian, SBS Food, FBi Radio, Eater and Turkish Vogue. In 2012, she started&nbsp;<a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwiUld6y-f_xAhXPAnIKHQYDAboQFjAAegQICBAD&amp;url=https%3A%2F%2Ftheunbearablelightnessofbeinghungry.com%2F&amp;usg=AOvVaw1QpIti4MLtsU5ky-yKyAzu" rel="noopener noreferrer">The Unbearable Lightness of Being Hungry</a> podcast, which has been recommended by Bon Appétit, Broadsheet and Concrete Playground; her recent Should You Really Eat That? podcast for SBS also received positive media coverage. As co-founder of <a href="https://www.instagram.com/diversityinfoodmedia.au" rel="noopener noreferrer">Diversity In Food Media Australia</a>, she edited the <a href="https://www.google.com/url?sa=t&amp;rct=j&amp;q=&amp;esrc=s&amp;source=web&amp;cd=&amp;ved=2ahUKEwjfx9fH-f_xAhUWA3IKHTGaBdcQFjARegQIDhAD&amp;url=https%3A%2F%2Fwww.foodcourtbooks.com%2Fshop%2Fp%2Fnew-voices-on-food-diversity-in-food-media&amp;usg=AOvVaw0GEJcwdR0ZLdO3pkyN1XfC" rel="noopener noreferrer">New Voices On Food</a> books, which showcased under-represented communities and their food stories.  She was named a <a href="https://www.timeout.com/sydney/things-to-do/time-outs-food-and-drink-future-shaper-lee-tran-lam" rel="noopener noreferrer">Future Shaper</a> by Time Out Sydney.&nbsp;

Arts Podcasts / Page 3828

Manderegler - med Emma Holten og Anders Haahr

De Kerkvaderexpres

Luisa Omielan - Indigo Child

Literatura

MQDCOSPLAY

Pitacos Fashions

Story That Matters

Baiana Literata Podcast

DR. EDSON GOMES

Chai stories with jyotika

Comestibles Finos

9 Lives Magazine - Photographie & Art Visuel

Sushama Mane Kasegaon

Verse Connoisseur

Captured By Us

Prasanga Nuwan Podcast

A Casa Elefante

BLAUW WATER

Kadha Paesu

Keep Rolling

Poética do Caos

Entertainment Bites

Stories from a Shower Singer

Salon Stories

This is Lit

Yazılmamış Sayfalar

美容研究家フミィのビューティーアフタヌーン

Fantasy Am Morgen

Heladerías y helados.

Robin Hill's 'Eclectic City'

Город грешников

Design Practice PL

Chifa: Unveiling Peruvian-Chinese Fusion

The Sealed Book - Old Time Radio

Kawalis | Cinema, Television & Theater from the Arab World

CULINARY ARCHIVE PODCAST

Who Are We To Judge?!

Insert Y/N Here

The Sauce

Filles de Papier

GCSE Study Guides

John's Podcast

叶小宝的一分钟

Fotofolket

Ondas de Rebelion

The Gumbo Show

DESIGNNEWS

Network Nanosonics

No Such Nonsense

Flag On The Play