
Lecker
252 FOLLOWERS
A documentary food podcast about what and how we eat.
Produced and hosted by Lucy Dearlove
lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj}
Logo design by Holly Gorne
Lecker
14h ago
Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of E ..read more
Lecker
1w ago
AKA infinite ways with a packet of instant noodles.
Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.
Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny D ..read more
Lecker
2w ago
MiMi Aye, a Burmese chef and cookbook author, has used MSG in her cooking for as long as she can remember. While preparing a meal for Anna and Lucy, she reflects on her processes in the kitchen, and how a misinformed narrative around the ingredient has impacted her personally.
Also featuring insight into umami from Dr Kumiko Ninomiya of the Umami Information Center, and reflections on MSG 20 years on from his original Observer Food Monthly article about it from investigative journalist Alex Renton.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the l ..read more
Lecker
2w ago
The brand new Lecker mini series launches Friday 31st January.
In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.
Credits:
Hosted by @annasulan
Produced by @dearlovelucy & @annasulan
Original theme music by @midorijaeger
Podcas ..read more
Lecker
2M ago
A reflection on learning – and teaching – the fermented arts at the School of Artisan Food.
You can find a transcript for this episode at leckerpodcast.com.
Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.
You can buy zines on BigCartel. You can also order print-on-demand merch at Teemill.
Music is by Blue Dot Sessions.
This ep isn't sponsored but I was invited to attend the school for free at the press day Thanks to the School of Artisan Food for hosting us. Special thanks to Martha Brown, Sally Ann Hunt and Kevan Roberts for the mini workshops ..read more
Lecker
5M ago
This month: Kin by Marie Mitchell. I met Marie in the days before the book was published in June and we reflected on grief, demanding more from attitudes to Caribbean food in the UK and the importance of flavours at the heart of her recipes.
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
You can listen to the previous episode i made with Marie here.
You can find a transcript for this episode at leckerpodcast.com ..read more
Lecker
7M ago
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
This month: London Feeds Itself, edited by Jonathan Nunn. This episode features Kurdish chef and writer, Melek Erdal, one of the contributors to the book, reflecting on the essay she wrote, The Warehouse, and on London and Kurdish food in general.
You can find a transcript for this episode at leckerpodcast.com.
The second edition of London Feeds Itself is out now, p ..read more
Lecker
7M ago
A meandering exploration of what surrounds our food: its packaging, history and meaning for our world.
Featuring Hugo Lynch, Sustainability Lead at Abel and Cole, Alice Kain, curator at Museum of Brands, Renée and Anshu, founders of Dabba Drop and Sohini Banerjee, chef and founder of Smoke and Lime supper clubs.
Dabba Drop are offering 50% off the first order for Lecker listeners in London zones 1-3! Enter LECKER50 to use this excellent offer.
You can find a transcript for this episode at leckerpodcast.com.
This episode features excerpts from longer conversations published for paid subscri ..read more
Lecker
8M ago
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it.
This month: Namesake: Reflections on a Warrior Woman by N.S. Nuseibeh.
Namesake is a collection of essays exploring what it means to be a young, secular Muslim woman today, told through the lens of stories of the author's ancestor, Nusaybah, the only woman warrior to have fought alongside the Prophet.
N. S. Nuseibeh is a British Palestinian writer and researcher, born and raised in East Jerusalem. In Namesake, she weaves her own experiences o ..read more
Lecker
10M ago
Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!
This month: Piglet by Lottie Hazell.
I first came across Lottie’s writing when she contributed to the first Lecker zine I curated and published in 2019: Plum Jam, a piece of short fiction about a funeral, an underset blancmange and a broken tooth. I still remember how the piece unsettled me, placing complicated family relationships alongside difficult or reluctant pl ..read more