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Episode 118: Naomi Daguid BURMA: On todays THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia. Her cookbooks have introduced the true cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Cambodia, Laos, Thailand,

Episode 118: Naomi Daguid BURMA: On todays THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia. Her cookbooks have introduced the true cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Cambodia, Laos, Thailand,

A partire dalThe Food Seen


Episode 118: Naomi Daguid BURMA: On todays THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia. Her cookbooks have introduced the true cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Cambodia, Laos, Thailand,

A partire dalThe Food Seen

valutazioni:
Lunghezza:
30 minuti
Pubblicato:
Oct 2, 2012
Formato:
Episodio podcast

Descrizione

On todays THE FOOD SEEN, Naomi Duguid has spent her life exhaustively traveling and documenting the greater part of Southeast Asia. Her cookbooks have introduced the true cuisines of India, Pakistan, Bangladesh, Nepal, Sri Lanka, Cambodia, Laos, Thailand, Vietnam, greater China, and now Burma (aka Myanmar) Her latest tome, BURMA: Rivers of Flavor, explores SE Asias largest country, a rarely traversed region sitting at the crossroad of India and China. Waterways up and down the Irrawaddy river, a year round growing season, plentiful rice paddies, and deeply personal cooking full of crispy fried shallots, turmeric, banana flowers, dried shrimp powder, curries, culminate with simple yet sensational national dishes like Mohinga, rice noodles with fish broth usually eaten as breakfast. Get your flavor passport ready! This program has been sponsored by Hearst Ranch. The word steamed is not very appetizing to people when you think about meat... I dont know where this notion of bland comes from in in terms of steamed meat, when in fact, its succulent. [19:58] Theres a light-handedness to the flavoring [of Burmese food] that I find very interesting. [24:27] -- Naomi Duguid on THE FOOD SEEN
Pubblicato:
Oct 2, 2012
Formato:
Episodio podcast