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Artwork for Every Bite

Every Bite

ABC
Melbourne International Flower and Garden Show
Sustainable Gardening
The Line
Death and Grief
Food and Family
Home Economics
Sustainability
Microbiome
Lismore Floods
Gut Health
Elizabeth David
History Of Dress
Native Plants
The Lost Art Of Dress
Neom
Repair Culture
Charcuterie
Student Protests
Baker Bleu
Cooking With Fire

Exploring culture through food. Each week Jonathan Green serves up a new dish or ingredient, uncovering the rich layer of stories, traditions, and innovations behind it. From the origins and cultural significance to the science and economics of food, we explore how what we eat shapes and is shaped by our world. From humble street food to gourmet delicacies, discover the fascinating narratives that... more

PublishesWeeklyEpisodes619Founded11 years ago
Number of ListenersCategories
ArtsSociety & CultureFood

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Artwork for Every Bite

Latest Episodes

A chant heard at Sydney's first Gay and Lesbian Mardi Gras was "out of the bars, into the streets!" But bars were not the community's only gathering places: Even revolutionaries have to eat. We don't hear much about queer restaurants and cafes, but o... more

After coming to prominence as a finalist on the Great British Bake Off, Ruby Tandoh is now a celebrated food writer, known for astute observations on how we eat and why. Her new book, All Consuming: Why We Eat the Way We Eat Now, is a deep-dive into ... more

Doctors and scientists around the world are increasingly alarmed by the impact that industrial processing is having on the food we eat and by what that food does to our bodies. Ultra-processed foods may last longer and taste good, but our guests expl... more

The egg is an extraordinary thing. In the pantheon of miraculous food chemistry, it takes on a range of essential roles. From helping cakes and soufflés to rise, to bringing disparate ingredients and flavours into a unified whole. They can also take ... more

Key Facts

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Recent Guests

Eric Piepenberg
Author of Dining Out, which examines the history of America's LGBTQ restaurants.
Episode: Eating in, coming out — Cooking up liberation
Sita Sarjan
Founder and CEO of She Shapes History, an organization making Australian women's history accessible.
She Shapes History
Episode: Eating in, coming out — Cooking up liberation
Ruby Tandoh
Celebrated food writer and former contestant on The Great British Bake Off
Episode: The way we eat now with Ruby Tandoh
Ed Smith
London-based food writer and author of Good Eggs, Over 100 Cracking Ways to Cook and Elevate Eggs
Episode: Which came first? An ode to eggs
Amelia Di Lorenzo
Materials and food scientist at the University of Naples
University of Naples
Episode: Which came first? An ode to eggs
Ernesto Di Maio
Co-author of a study on cooking eggs with a focus on thermal profile
Episode: Which came first? An ode to eggs
Jennifer Higgie
Writer focusing on the relationship between eggs and art
Episode: Which came first? An ode to eggs
Roy Sorensen
Professor at the University of Texas at Austin, interested in philosophical puzzles
University of Texas at Austin
Episode: Which came first? An ode to eggs
Hetty Lui McKinnon
Cook, food writer, recipe developer, and social media personality.
Episode: Salad — Hetty Lui McKinnon's spirit dish

Host

Jonathan Green
Host known for engaging discussions centered around food culture, sharing his insights and facilitating dialogues with various guests from the food industry and beyond.

Reviews

4.5 out of 5 stars from 140 ratings
  • Weekend Favourite Listen

    Great variety of topics, Jonathan always entertaining, interesting, well researched and fun.

    Apple Podcasts
    5
    Ms_mason
    Australia7 months ago
  • The other layers

    I was nervous whether this would scratch my creative itch in the way Blueprint did (sometimes surprisingly) - but the varying rhythm of each of the episodes is so satisfying. Lived the Richard Hart ep - and I’ve never baked bread in my life (not even a pandemic-loaf!). Good finds AG and team

    Apple Podcasts
    5
    4dogsbarking
    Australia10 months ago
  • Infusing magic into the everyday

    Another brilliant show from Mr Green. Examining the world of food from a charming philosophical perspective with great guests. Especially love it when he giggles.

    Apple Podcasts
    5
    Pig of steel
    Australiaa year ago
  • Broad Beans

    I was listening with interest to the chef from Lorne regarding cooking broad beans whole. My father often cooked whole, young beans in a parsley and white sauce. Give it a crack. I’ve tried to locate another way of contacting but no joy.

    Apple Podcasts
    5
    rutherglengoddess
    Australia2 years ago
  • John S

    Basically entertaining, if not for Jonathan's inane giggling, often at rather questionable times. His normally well selected, well informed guests often try to make a point, only to be greeted by giggles and sniggers from JG.

    And, late once again, the most recent episodes, 16th July and 23rd July haven't appeared in my podcasts...

    Is there something amiss? I hope not, because Blueprint is essential listening and podcasts make it so very accessible. Cheers!

    Apple Podcasts
    4
    Sewelli
    Australia4 years ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Listeners appreciate the variety of topics covered, noting the engaging and entertaining nature of the host, Jonathan Green.
There are occasional critiques regarding technical issues or the distracting nature of the host's giggles, but overall feedback tends to be positive.
Some have mentioned the show's philosophical approach to food, finding it thought-provoking and enjoyable.
Many reviews highlight the rich narratives and personal stories shared by guests, which resonate deeply with the audience.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Apple Podcasts
#239
Australia/Society & Culture

Talking Points

Recent interactions between the hosts and their guests.

The way we eat now with Ruby Tandoh
Q: Who does the modern food culture serve, do you think?
Tandoh argues that it primarily serves the middlemen involved in food distribution and marketing rather than consumers directly.
The way we eat now with Ruby Tandoh
Q: Do you think that the pace and ubiquitous attention of food culture, does that mean that we're eating better or well?
Ruby Tandoh suggests that while the conversation around food is expanding, it doesn't necessarily mean we're eating well in terms of health or sustainability.
Which came first? An ode to eggs
Q: What culinary methods have scientists studied regarding eggs?
Amelia Di Lorenzo explains that the cooking of an egg is a problem of energy transfer, leading to innovative cooking methods for achieving the perfect consistency.
Which came first? An ode to eggs
Q: How can you describe the quality of an egg yolk?
Ed Smith mentions that a good yolk can be tasted, suggesting a flavor profile akin to custard, enriched with butter, adding richness and comfort to dishes.
Which came first? An ode to eggs
Q: What leads a culinarian to commit an entire cookbook to the egg?
Ed Smith discusses his fascination with eggs as a versatile ingredient and shares his personal anecdotes related to eggs, highlighting their importance in cooking and culture.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
Age Range
Household Income
Social Media Reach

Frequently Asked Questions About Every Bite

What is Every Bite about and what kind of topics does it cover?

Topics explored include the cultural significance of food, the intersection of culinary traditions and personal stories, as well as unique insights into various ingredients and dishes. The conversation often spans a wide range of culinary themes, including cooking techniques, historical perspectives, and the societal impacts of food practices. Listeners can expect stimulating discussions that encourage a deeper appreciation for the role that food plays in shaping our identities and cultures. The podcast features not only culinary experts and chefs but also artists, historians, and authors, creating a rich tapestry of perspectives that elevate the understanding of food beyond mere sustenance.

Where can I find podcast stats for Every Bite?

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How many listeners does Every Bite get?

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How many subscribers and views does Every Bite have?

To see how many followers or subscribers Every Bite has on Spotify and other platforms such as Castbox and Podcast Addict, simply upgrade your account. You'll also find viewership figures for their YouTube channel if they have one.

Which podcasts are similar to Every Bite?

These podcasts share a similar audience with Every Bite:

1. Big Ideas
2. What's That Rash?
3. Conversations
4. The Science Show
5. All In The Mind

How many episodes of Every Bite are there?

Every Bite launched 11 years ago and published 619 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Every Bite?

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Where can I see ratings and reviews for Every Bite?

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What guests have appeared on Every Bite?

Recent guests on Every Bite include:

1. Eric Piepenberg
2. Sita Sarjan
3. Ruby Tandoh
4. Ed Smith
5. Amelia Di Lorenzo
6. Ernesto Di Maio
7. Jennifer Higgie
8. Roy Sorensen

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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