
用日常抵抗困境,和食物做朋友。
| Publishes | Twice monthly | Episodes | 107 | Founded | 3 years ago |
|---|---|---|---|---|---|
| Language | Number of Listeners | Category | Leisure |

不管是什么领域的东西,一旦被冠上「世界第一」的名号,面对它时,内心的情绪总会变得有些复杂。
世界第一可能是高不可攀但又随时会被打破的神话,问世间是否此山最高,或者另有高处比天高。也有可能是一套更精密也更残酷的的生产体系,当它集合了所有关于天赋和效率的最佳方案,就更容易成功。
在美食和餐厅的世界里,也有这样的「世界第一」。在仰望、尝试、怀疑、理解与分享之后,比起如何成为世界第一的故事,我觉得在餐厅后厨摊开发酵的细节才是最值得揣摩和回味的部分。就像深入了解一道经典的菜,不一定每个人都喜欢它的口味... more
年底再谈预制菜。
对于这个庞大而复杂的社会话题(而并非简单的饮食话题),本来一时半会儿都不知道说些什么了。预制菜是餐饮成本、社会结构和生活节奏共同塑造的结果,是时代的必经之路。这早已不是「要不要」的问题,而是大家一起走在时代发展的大道上,只能说服自己坦然接受。
不过很多时候在外面吃饭,心里还是会忍不住嘀咕一下:这道菜它是预制的吗?如果是,我为什么要坐在这里?如果不是,它又如何自我证明?更重要的是,不管预制不预制,这道菜或者这家餐厅它真的好吃吗?
或许在预制菜已经成为常态的大环境里,我们也该... more
如果日常的托底是食物,那么食物的托底又是什么?这是我最近两年一直在思考的问题。
这些年里,常常在不同的场合下讨论吃饭这件小事,除了想吃得好、吃得有情绪价值,吃得饱、吃得有性价比才是在时代寒冬里更值得被抓住的确定性。毕竟吃饱了才有力气,吃饱了才有能量。
当生活压力越来越大,一个人、一个家庭甚至一座城市,应该也需要生长出自己的「食物托底系统」。它当然不是什么精致漂亮饭,也必然不是浪漫的烛光晚餐,只是最朴实稳定的能量来源与基本供应:价格可预期、获取不复杂、日复一日地吃也不怕腻。
而讨论这样的食物... more
是在哪一刻开始对理想中的厨房有了切实的想象?是在磕磕碰碰的厨房空间里,希望未来的厨房可以更大;或是手忙脚乱做饭时找不到想用的笊篱,下定决心要整理整理;又或者被网上一张气质契合的厨房设计图戳中,希望以后的装修可以照搬;还是看到父母一同在厨房忙碌,觉得这就是厨房乃至家该有的模样。
在这个被描绘出来的「理想厨房」里,容纳的不仅仅是食物,还有对过往生活痕迹的记录和对未来生活方式的探讨。目前理想厨房系列已经有这些节目:
• 1 油烟出去,人走进来
• 2 各用各的锅,各吃各的饭,日子还能过到一... more
感觉每次不管节目里还是书里提到北方,都完全没考虑山东!因为我们海产丰富,所以提到什么带鱼啊蒸鱼啊之类的都是现在漂泊在外的我们对于童年的美好回忆啊!
刚听了最新一期72关于对食物的语言描述,真的好有意思!刚才刷到小红书上有人把西湖的水形容为“好肥美”,配图是一张近景的非常浓绿的有些汹涌起伏的水波,确实很肥美哈哈,瞬间就想到播客里聊到的那些奇奇怪怪的对食物味道的形容,用文学上的术语来形容,应该算是一种通感吧。
不仅是聊美食 也是从美食中聊城市的发展变迁 人的生活习惯 蕴含的情感等等 很有深度又很有内容 声音也很好听!
没想到今年最浓的年味是从播客里听到的
47期
How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.
Apple Podcasts | #210 | |
Apple Podcasts | #31 | |
Apple Podcasts | #93 | |
Apple Podcasts | #97 | |
Apple Podcasts | #249 |
Listeners, social reach, demographics and more for this podcast.
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厨此以外 launched 3 years ago and published 107 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.
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