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Certified Cicerone Christopher Quinn discusses beer in a fun and informal way.

The Beer Temple Podcast (HD)

Aja & Sarianne möter kända profiler i deras familjepodd och ger lyssnarna tips på hur man får livet att gå runt som småbarnsförälder, hur får man sexlivet att fungera, hur håller man igång träningen samt råd om hur man äter rätt och mår bra. <hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.

Aja & Sarianne möter kända profiler i deras familjepodd och ger lyssnarna tips på hur man får livet att gå runt som småbarnsförälder, hur får man sexlivet att fungera, hur håller man igång träningen samt råd om hur man äter rätt och mår bra. Hosted on Acast. See acast.com/privacy for more information.

Aja &amp; Sarianne möter kända profiler i deras familjepodd och ger lyssnarna tips på hur man får livet att gå runt som småbarnsförälder, hur får man sexlivet att fungera, hur håller man igång träningen samt råd om hur man äter rätt och mår bra. Hosted on Acast. See <a href="https://acast.com/privacy" rel="noopener noreferrer">acast.com/privacy</a> for more information.

Aja & Sarianne

Todo lo que tiene que ver con la Gastronomía a nivel local y nacional con secciones como "Degustando y Saboreando" donde traeremos productos propios y materia prima; "Cocineros con Alma" para descubrir la persona que está detrás del fogón mucho más allá de los platos que prepara; "Rincones con Encanto" en el que cada semana les traeremos algún restaurante, cafetería, bar, terraza, hotel o sitio digno de destacar por algún motivo gastronómico, y la última sección del programa pero no por  ello la menos importante "Eventos con Sabor" donde como su propio nombre indica nos haremos eco de jornadas gastronómicas, ferias, eventos, etc etc. Todo ello en directo los viernes de 10 a 11 de la mañana en Radio Marca Gran Canaria, FM88.2 o en sus canales de podcast favoritos, denle al play y compártanlo, no se arrepentirán. También pueden seguirnos en Facebook, Twitter e Instagram.

Todo lo que tiene que ver con la Gastronomía a nivel local y nacional con secciones como "Degustando y Saboreando" donde traeremos productos propios y materia prima; "Cocineros con Alma" para descubrir la persona que está detrás del fogón mucho más allá de los platos que prepara; "Rincones con Encanto" en el que cada semana les traeremos algún restaurante, cafetería, bar, terraza, hotel o sitio digno de destacar por algún motivo gastronómico, y la última sección del programa pero no por ello la menos importante "Eventos con Sabor" donde como su propio nombre indica nos haremos eco de jornadas gastronómicas, ferias, eventos, etc etc. Todo ello en directo los viernes de 10 a 11 de la mañana en Radio Marca Gran Canaria, FM88.2 o en sus canales de podcast favoritos, denle al play y compártanlo, no se arrepentirán. También pueden seguirnos en Facebook, Twitter e Instagram.

Locos Por La Gastronomía

Jervik Presents/Spunky Productions began in 1987. At first we focused on play-by-play amateur hockey on cable TV and a radio program offering a wide range of sports news, and associated programming. In 1998 our broadcasting expanded to Western Wisconsin and Eastern Minnesota on multiple TV networks that were affiliates of NBC, ABC, FOX as well as independents. Programming through the years has developed into sports, including play by play hockey from youth to semi pro. It also moved to additional offerings such as Motorcycles, Customized Cars and Hot Rods, Bar type activities such as Pool and Dart Tournaments, Golf Outings, Softball, Semi Pro Baseball, Various exhibitions such as car and bike shows, Maintenance tips, Club and charity runs, and other fundraising and community events. As technology has evolved so have we. In effort to ensure we keep ahead of the curve (as well as meet the expectations of our sponsors and viewers) we have centralized all of our content online so it can be available 24/7/365. In 2012 we decided to consolidate Jervik presents (our TV program) with Jervik.tv to become Jervikpresents.com. This is our podcast edition.

Jervik Presents

Synopsis: Every Wednesday, The Straits Times presents the best eats, drinks and deliveries during this Covid-19 pandemic.&nbsp;
Podcasters: Tan Hsueh Yun, Wong Ah Yoke, Eunice Quek, Hedy Khoo, Anjali Raguraman
Produced by The Straits Times, Singapore Press Holdings

Synopsis: Every Wednesday, The Straits Times presents the best eats, drinks and deliveries during this Covid-19 pandemic.  Podcasters: Tan Hsueh Yun, Wong Ah Yoke, Eunice Quek, Hedy Khoo, Anjali Raguraman Produced by The Straits Times, Singapore Press Holdings

Food Picks

OrderedDict([('em', "Las Vegas Weekly's All The Vegas podcast is recorded at The Space. Brock Radke is producer and host. Mark Shunock is co-producer and co-host. Ken Boehlke is co-producer."), ('#text', 'If it seems like Brock Radke and Mark Shunock are pals with everybody cool in Las Vegas, yes. They get together at The Space for fun conversations every other Monday with a different Vegas personality, including entertainers, athletes, chefs, casino executives and others. These are the people that make this city move and All The Vegas is proud to bring you their stories and much more.')])

All The Vegas

Velkommen til Nordjysk Madfestival 2020 - nu også som podcast! En spændende podcast omhandlende Nordjysk Madfestival og alt der hører til. Kom helt tæt på Sarah Kruse, skaber af madfestivalen, når hun fortæller om historien bag, hvordan festivalen opstod og hvad drømmen er fremadrettet. Mød nogle af de mange samarbejdspartnere, aktørerne bag og de unikke Nordjyske fødevareproducenter som stolt tager del i de mange arrangementer. God fornøjelse! Podcasten er lavet i samarbejde med Kathrine Skovsgaard og APPETIZE.

Velkommen til Nordjysk Madfestival 2020 - nu også som podcast! En spændende podcast omhandlende Nordjysk Madfestival og alt der hører til. Kom helt tæt på Sarah Kruse, skaber af madfestivalen, når hun fortæller om historien bag, hvordan festivalen opstod og hvad drømmen er fremadrettet. Mød nogle af de mange samarbejdspartnere, aktørerne bag og de unikke Nordjyske fødevareproducenter som stolt tager del i de mange arrangementer. God fornøjelse!Podcasten er lavet i samarbejde med Kathrine Skovsgaard og APPETIZE.

Velkommen til Nordjysk Madfestival 2020 - nu også som podcast! En spændende podcast omhandlende Nordjysk Madfestival og alt der hører til. Kom helt tæt på Sarah Kruse, skaber af madfestivalen, når hun fortæller om historien bag, hvordan festivalen opstod og hvad drømmen er fremadrettet. Mød nogle af de mange samarbejdspartnere, aktørerne bag og de unikke Nordjyske fødevareproducenter som stolt tager del i de mange arrangementer. God fornøjelse! Podcasten er lavet i samarbejde med Kathrine Skovsgaard og APPETIZE.

Nordjysk madfestival - Powered by Kathrine Skovsgaard & APPETIZE

A craft beer review podcast about 2 buddies constantly trying new beers. Not experts but giving some beer knowledge while trying some good or bad beers. New or popular stuff as well. Sometimes it goes off the rails, sometimes we end up pretty buzzed. Either way we have a good time and maybe you'll hear a beer that you will want to try! Cheers!

Talk On Tap

Sekalop

Uncle bow&aw

¿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.

En esta serie conoceremos como nacen las recetas?

Creatividad, ensayo o necesidad? Tal vez todo junto? 

Las recetas tienen propósito y todo sus secretos. Vamos a descubrirlos con la Gata María Loa y la Chef Laura

En esta serie conoceremos como nacen las recetas? Creatividad, ensayo o necesidad? Tal vez todo junto? Las recetas tienen propósito y todo sus secretos. Vamos a descubrirlos con la Gata María Loa y la Chef Laura

Cómo nace una Receta? por Chef Laura Diaz y su Gata María Loa
@gatamarialoa

I podcastene med Tara Vin, snakker og smaker vinekspert og fast vinspaltist i Tara i snart 16 år, Gunnhild Bjørnsti, med sjefredaktør Torunn Pettersen om viner, deres opprinnelse og historie.&nbsp;

I podcastene med Tara Vin, snakker og smaker vinekspert og fast vinspaltist i Tara i snart 16 år, Gunnhild Bjørnsti, med sjefredaktør Torunn Pettersen om viner, deres opprinnelse og historie. 

TARA VIN

Vghjj

Programma di cucina che va in onda ogni settimana su mooditaliaradio.it e vi racconta un ingrediente, la storia di una ricetta o una tecnica culinaria. Perché conoscere e saper scegliere ciò che abbiamo nel piatto è alla base non solo della buona cucina ma anche di una scelta consapevole e responsabile.
Alla scoperta di quello che troviamo ogni giorno sulle nostre tavole chiacchieriamo sulle origini e i benefici dei cibi, sulle curiosità e sulle tradizioni dei piatti italiani e del mondo.

Programma di cucina che va in onda ogni settimana su mooditaliaradio.it e vi racconta un ingrediente, la storia di una ricetta o una tecnica culinaria. Perché conoscere e saper scegliere ciò che abbiamo nel piatto è alla base non solo della buona cucina ma anche di una scelta consapevole e responsabile. Alla scoperta di quello che troviamo ogni giorno sulle nostre tavole chiacchieriamo sulle origini e i benefici dei cibi, sulle curiosità e sulle tradizioni dei piatti italiani e del mondo.

Cronache gastronomiche

Stories of outliers and rule-breakers in the world of booze. Join writer Chad Eschman as he speaks with distillers and brewers about what they love to create, and why they love to drink. Then, he speaks with intoxicated actors and writers...about the exact same things. Originally published 2017-2018, now re-published in 2021.

Rogue Bottle

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener">https://it.wikipedia.org/wiki/Cucina_italiana</a>

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba.Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale.La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso,Crediti:https://it.wikipedia.org/wiki/Cucina_italiana

La cucina italiana si è sviluppata attraverso secoli di cambiamenti sociali e politici, con radici che risalgono al IV secolo a.C. ed è stato influenzato dalla cucina dell'antica Grecia, dell'antica Roma, bizantina, ebraica e araba. Importanti cambiamenti avvennero con la scoperta del Nuovo Mondo e l'introduzione di nuovi ingredienti come patate, pomodori, peperoni e mais, ormai fondamentali in cucina ma introdotti in grandi quantità solo nel XVIII secolo. La cucina italiana è nota soprattutto per la sua vasta diversità regionale, la sua abbondanza di gusto e condimenti e come un classico esempio di dieta mediterranea, riconosciuta come patrimonio immateriale dell'umanità dall'UNESCO, nel 2010, ed è considerata la gastronomia più famosa al mondo, con grande influenza internazionale. L'emittente statunitense CNN la classifica come una delle cucine più popolari a livello globale. La caratteristica principale della cucina italiana è la sua semplicità, con molti piatti composti da 4 a 8 ingredienti. Gli chef italiani fanno affidamento sulla qualità degli ingredienti piuttosto che sulla complessità della preparazione. Piatti e ricette della tradizione, nel corso dei secoli, sono stati spesso creati dalle nonne più che dagli chef, ed è per questo che molte ricette italiane sono adatte alla cucina casalinga e di tutti i giorni. Molti piatti italiani che un tempo erano conosciuti solo nelle loro regioni di origine si sono diffusi in tutto il paese. Il formaggio (alimento di cui l'Italia può vantare la maggiore diversità di tipologie esistenti) e il vino (di cui l'Italia è il maggior produttore mondiale) costituiscono una parte importante della cucina italiana, con molte varietà autoctone e una tutela giuridica specifica, la Denominazione di Origine Controllata (DOC). Caffè, soprattutto espresso, Crediti: <a href="https://it.wikipedia.org/wiki/Cucina_italiana" rel="noopener noreferrer">https://it.wikipedia.org/wiki/Cucina_italiana</a>

Italian culinary tradition, Italiano 17

Soy Joaquín Ferrer, sommelier, catalán de nacimiento y regio por adopción
- Voy por el mundo buscando opciones diferentes y originales de los mejores vinos para que tú los puedas probar en nuestra casa.
- Te enseñaré a catar y saber maridar cualquier vino que quieras probar, donde estés y con quien estés.

Soy Joaquín Ferrer, sommelier, catalán de nacimiento y regio por adopción - Voy por el mundo buscando opciones diferentes y originales de los mejores vinos para que tú los puedas probar en nuestra casa. - Te enseñaré a catar y saber maridar cualquier vino que quieras probar, donde estés y con quien estés.

Ferrer Foodie Experience

Bapak Cumil

Any question we think is important, we will answer.

The LATE Show

Mencari dan meracik bumbu supaya menjadi resep enak untuk masakan

Bumbu Dapur

Three men who lost the adulting plot, and a goat who is always wise and on the dot.
We talk about our urban lives and journeys to find fun, obscurity and patterns where none exist. To splain it further, its about art, urban nuisance, contemporary culture, isolation, and the rabbit hole of meaning.
We promise nothing, but yes, we shall serve up our best version.
Write to us at 
dink.3maag@gmail.com
(Art by Aditya Bhamidipati)
@ Copyright with 3maag. Please feel free to use, publish and broadcast. We are not big enough to ever worry about that :-)

We are on Spotify, Google Podcasts, Apple, Amazon Prime, Audible, Deezer, Stitcher.....Phew!! We are tired :-)

Three men who lost the adulting plot, and a goat who is always wise and on the dot. We talk about our urban lives and journeys to find fun, obscurity and patterns where none exist. To splain it further, its about art, urban nuisance, contemporary culture, isolation, and the rabbit hole of meaning. We promise nothing, but yes, we shall serve up our best version. Write to us at dink.3maag@gmail.com (Art by Aditya Bhamidipati) @ Copyright with 3maag. Please feel free to use, publish and broadcast. We are not big enough to ever worry about that :-) We are on Spotify, Google Podcasts, Apple, Amazon Prime, Audible, Deezer, Stitcher.....Phew!! We are tired :-)

Three Men and A Goat (3maag)

Three bearded fellas discuss bourbons, whiskeys and life. Join us as we take a journey through various whiskeys while chatting it up about life. Watch full episodes an subscribe to our YouTube Channel by clicking <a href="https://www.youtube.com/playlist?list=PLlzziByYiN0uIM71u2vuR2KlUHSJDX6wN" rel="noopener noreferrer" target="_blank">https://www.youtube.com/playlist?list=PLlzziByYiN0uIM71u2vuR2KlUHSJDX6wN</a>Follow Us on IG <a href="https://www.instagram.com/beardsbourbonwhiskey/" rel="noopener noreferrer" target="_blank">@BeardBourbonWhiskey</a>Purchase EVERYBODY LOVES BBW merch now - <a href="https://everybodylovesbbw.com/" rel="noopener noreferrer" target="_blank">https://www.everybodylovesBBW.com </a>#EverybodyLovesBBW #BeardsBourbonWhiskey

Three bearded fellas discuss bourbons, whiskeys and life. Join us as we take a journey through various whiskeys while chatting it up about life. Watch full episodes an subscribe to our YouTube Channel by clicking https://www.youtube.com/playlist?list=PLlzziByYiN0uIM71u2vuR2KlUHSJDX6wN Follow Us on IG @BeardBourbonWhiskey Purchase EVERYBODY LOVES BBW merch now - https://www.everybodylovesBBW.com #EverybodyLovesBBW #BeardsBourbonWhiskey

Three bearded fellas discuss bourbons, whiskeys and life. Join us as we take a journey through various whiskeys while chatting it up about life. Watch full episodes an subscribe to our YouTube Channel by clicking <a href="https://www.youtube.com/playlist?list=PLlzziByYiN0uIM71u2vuR2KlUHSJDX6wN" rel="noopener noreferrer">https://www.youtube.com/playlist?list=PLlzziByYiN0uIM71u2vuR2KlUHSJDX6wN</a>Follow Us on IG <a href="https://www.instagram.com/beardsbourbonwhiskey/" rel="noopener noreferrer">@BeardBourbonWhiskey</a>Purchase EVERYBODY LOVES BBW merch now - <a href="https://everybodylovesbbw.com/" rel="noopener noreferrer">https://www.everybodylovesBBW.com </a>#EverybodyLovesBBW #BeardsBourbonWhiskey

Beards, Bourbon, Whiskey Podcast

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

Discover the vibrant culinary landscape of Los Angeles with the "Food Scene Los Angeles" podcast. Dive into insightful conversations with top chefs, restaurateurs, and food critics as they explore the latest trends, hidden gems, and iconic eateries in the City of Angels. Stay updated on new restaurant openings, food festivals, and the diverse flavors that make LA a gastronomic paradise. Perfect for food enthusiasts and travelers looking to experience the rich and diverse culinary culture of Los Angeles. For more info go to <a href="https://www.quietplease.ai" target="_blank" rel="noreferrer noopener">https://www.quietplease.ai</a> Check out these deals <a href="https://amzn.to/48MZPjs" target="_blank" rel="noreferrer noopener">https://amzn.to/48MZPjs</a>

Discover the vibrant culinary landscape of Los Angeles with the "Food Scene Los Angeles" podcast. Dive into insightful conversations with top chefs, restaurateurs, and food critics as they explore the latest trends, hidden gems, and iconic eateries in the City of Angels. Stay updated on new restaurant openings, food festivals, and the diverse flavors that make LA a gastronomic paradise. Perfect for food enthusiasts and travelers looking to experience the rich and diverse culinary culture of Los Angeles.For more info go to https://www.quietplease.aiCheck out these deals https://amzn.to/48MZPjs

Discover the vibrant culinary landscape of Los Angeles with the "Food Scene Los Angeles" podcast. Dive into insightful conversations with top chefs, restaurateurs, and food critics as they explore the latest trends, hidden gems, and iconic eateries in the City of Angels. Stay updated on new restaurant openings, food festivals, and the diverse flavors that make LA a gastronomic paradise. Perfect for food enthusiasts and travelers looking to experience the rich and diverse culinary culture of Los Angeles. For more info go to <a href="https://www.quietplease.ai" rel="noopener noreferrer">https://www.quietplease.ai</a> Check out these deals <a href="https://amzn.to/48MZPjs" rel="noopener noreferrer">https://amzn.to/48MZPjs</a>

Food Scene Los Angeles

The Best Ceats Podcast brings unprecedented access to the hospitality industry from Southern California, and beyond, each and every episode. Bringing you the best stories, and the people behind them with every interview, The Best Ceats Podcast showcases the very best of the people that make up bars, restaurants, distilleries, and more!

The Best Ceats Podcast brings unprecedented access to the hospitality industry from Southern California, and beyond, each and every episode. Bringing you the best stories, and the people behind them with every interview, The Best Ceats Podcast showcases the very best of the people that make up bars, restaurants, distilleries, and more!

The Best Ceats Podcast

Originally aired (and still airing!) on Boston University's student-run radio station, All You Can Eat is your home for everything about food. We cover anything and everything that a BU student might need to know about food on and near campus. From our delectable discussions to our showtime staple segments, we'll leave you coming back for seconds. In between chatting, we play a selection of unique songs-- all food-related, of course-- from our database, sourced from an online exhibition by artist Matt Bua and added to by DJs and listeners (playlists available in episode descriptions).

All You Can Eat

Dive into the world of food with a twist! Explore culinary arts, unique recipes, and the stories behind the dishes that define cultures. Perfect for foodies and curious minds alike.

Crafted Chronicles

Jezte s rozumem, to je oblíbený pořad z produkce Radia Čas, který se věnuje tématům z oblasti zdravého jídla, stravování, zdravého životního stylu a hubnutí. Moderátorka Eva Rigler je propagátorkou racionálního stravování a taky vášnivou kuchařkou. Pořad pro všechny, kterým není jedno, co jedí! Nyní i on-line prostřednictvím oblíbených stremovacích platforem.

Jezte s rozumem, to je oblíbený pořad z produkce Radia Čas, který se věnuje tématům z oblasti zdravého jídla, stravování, zdravého životního stylu a hubnutí. Moderátorka Eva Rigler je propagátorkou racionálního stravování a taky vášnivou kuchařkou. Pořad pro všechny, kterým není jedno, co jedí! Nyní i on-line prostřednictvím oblíbených stremovacích platforem.

Jezte s rozumem SPECIÁL

Welcome all food experts, connoisseurs and aficionados alike to 8ighty 6ix! A podcast for the true FOODIES &amp; HOSPITALITY PROFESSIONALS! We dive deep into the lives, challenges, experiences, accomplishments and everyday grind that is the hospitality industry all while having fun! All BOH, FOH &amp; FOODIES come hang out and have a great time and eye-opening listen. With a variety of special guest, we get a lot of different perspectives and stories. 

Make sure you give this podcast a rating! Tell the hospitality person that you know about 8ighty 6ix. They won't be disappointed!!

IG:__8ighty6ix

Welcome all food experts, connoisseurs and aficionados alike to 8ighty 6ix! A podcast for the true FOODIES & HOSPITALITY PROFESSIONALS! We dive deep into the lives, challenges, experiences, accomplishments and everyday grind that is the hospitality industry all while having fun! All BOH, FOH & FOODIES come hang out and have a great time and eye-opening listen. With a variety of special guest, we get a lot of different perspectives and stories. Make sure you give this podcast a rating! Tell the hospitality person that you know about 8ighty 6ix. They won't be disappointed!! IG:__8ighty6ix

8ighty 6ix

Topic led discussions about life in the kitchen. Featuring chefs and industry champions discussing issues and topics that affect our Cheflife

The Cheflife Podcast

VI ÄR två sjuksköterskor som tänker prata om hur man kan stanna upp och njuta av både de små sakerna som sker i vardagen och de stora händelserna i livet.
En pod som handlar om hur du finner guldkornen i livet utan behöva anstränga dig.
Vi har funderat kring varför vi bromsar oss själva från att stanna upp och njuta av nuet.

VI ÄR två sjuksköterskor som tänker prata om hur man kan stanna upp och njuta av både de små sakerna som sker i vardagen och de stora händelserna i livet. En pod som handlar om hur du finner guldkornen i livet utan behöva anstränga dig. Vi har funderat kring varför vi bromsar oss själva från att stanna upp och njuta av nuet.

Vad skall podden heta?

AirZen Radio vous partager des bons plans pour mieux consommer.&nbsp;
Des podcasts à retrouver sur <a href="https://www.airzen.fr/">Airzen Radio</a>, &nbsp;grâce au DAB+, dans toute la France et en Suisse !&nbsp;
Pour découvrir davantage de contenus positifs ou réécouter vos podcasts préférés, rendez-vous sur <a href="https://www.airzen.fr/">Airzen.fr</a>. Devenez également membre <a href="https://airzen.fr/abonnement/formules">AirZen+</a> pour accéder à des contenus exclusifs et créer vos playlists en toute simplicité !Hébergé par Audiomeans. Visitez <a href="https://www.audiomeans.fr/politique-de-confidentialite">audiomeans.fr/politique-de-confidentialite</a> pour plus d'informations.

AirZen Radio vous partager des bons plans pour mieux consommer.  Des podcasts à retrouver sur Airzen Radio,  grâce au DAB+, dans toute la France et en Suisse !  Pour découvrir davantage de contenus positifs ou réécouter vos podcasts préférés, rendez-vous sur Airzen.fr. Devenez également membre AirZen+ pour accéder à des contenus exclusifs et créer vos playlists en toute simplicité ! Hébergé par Audiomeans. Visitez audiomeans.fr/politique-de-confidentialite pour plus d'informations.

AirZen Radio vous partager des bons plans pour mieux consommer.&nbsp;
Des podcasts à retrouver sur <a href="https://www.airzen.fr/" rel="noopener noreferrer">Airzen Radio</a>, &nbsp;grâce au DAB+, dans toute la France et en Suisse !&nbsp;
Pour découvrir davantage de contenus positifs ou réécouter vos podcasts préférés, rendez-vous sur <a href="https://www.airzen.fr/" rel="noopener noreferrer">Airzen.fr</a>. Devenez également membre <a href="https://airzen.fr/abonnement/formules" rel="noopener noreferrer">AirZen+</a> pour accéder à des contenus exclusifs et créer vos playlists en toute simplicité !Hébergé par Audiomeans. Visitez <a href="https://www.audiomeans.fr/politique-de-confidentialite" rel="noopener noreferrer">audiomeans.fr/politique-de-confidentialite</a> pour plus d'informations.

Zen & Gourmand

prova 1

Este es un podcast sobre comida. Nosotros amamos comer, y también amamos hablar sobre comida, que nos gusta, que no nos gusta, que nos genera opiniones muy fuertes. Pero especialmente, como hacemos que la experiencia de comer siempre sea la mejor, porque como todo mundo sabe, comer es el mayor placer. No somos expertos, solo somos personas que comen.

Este es un podcast sobre comida. Nosotros amamos comer, y también amamos hablar sobre comida, que nos gusta, que no nos gusta, que nos genera opiniones muy fuertes. Pero especialmente, como hacemos que la experiencia de comer siempre sea la mejor, porque como todo mundo sabe, comer es el mayor placer. No somos expertos, solo somos personas que comen.

Food Podcasts / Page 109

The Beer Temple Podcast (HD)

Aja & Sarianne

Locos Por La Gastronomía

Jervik Presents

Food Picks

All The Vegas

Nordjysk madfestival - Powered by Kathrine Skovsgaard & APPETIZE

Talk On Tap

Sekalop

Uncle bow&aw

Heladerías y helados.

Cómo nace una Receta? por Chef Laura Diaz y su Gata María Loa @gatamarialoa

TARA VIN

Vghjj

Cronache gastronomiche

Rogue Bottle

Italian culinary tradition, Italiano 17

Ferrer Foodie Experience

Bapak Cumil

The LATE Show

Bumbu Dapur

Three Men and A Goat (3maag)

Beards, Bourbon, Whiskey Podcast

Chifa: Unveiling Peruvian-Chinese Fusion

Food Scene Los Angeles

The Best Ceats Podcast

All You Can Eat

Crafted Chronicles

Jezte s rozumem SPECIÁL

8ighty 6ix

The Cheflife Podcast

Vad skall podden heta?

Zen & Gourmand

prova 1

Personas Que Comen

Unkle Teddybear's Feast

What to Drink

BOS FOOD Podcast

The League of Good Spirits Podcast

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魔女っこれいの「神奈川知らない居酒屋に入る」