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Exploring French Food, Culture, and Gastronomy with Carolyn Boyd
Join us in this episode as food and travel writer Carolyn Boyd shares her fascinating journey into French cuisine, travel, and culture. From growing up with a Francophile family to writing acclaimed books and working with the Roux Scholarship, Carolyn offers unique insights into France’s culinary landscape and her adventures in the niche world of gastronomic tourism.
Key Topics:Carolyn’s background and how she became passionate about France and French cuisineThe story behind her book, Amuse Bouche, and the challenges of documenting French foodsHow food serves as an entry point to understanding French history, landscape, and cultureThe unique microclimate and citrus culture of Menton, including the Mirazur restaurant and Mauro ColagraccoThe significance of France’s historic festivals, such as the Fête de CitronThe role of Michelin stars and the culinary scene in France and the UKCarolyn’s work with the Roux Scholarship, supporting young chefs, and future opportunitiesInsights into Corsican and Breton cuisine and the island’s food traditionsThe diverse geography of France and its influence on culinary practicesHighlights of her current location in Nice and must-try local dishes
Timestamps:00:00 - Introduction to Carolyn Boyd and her work in French travel and gastronomy
02:01 - Carolyn’s journey into the French language and culture early in life
03:26 - Creating France from the Source: capturing recipes and culinary traditions across France
05:39 - How food insights deepen understanding of France’s history and culture
06:26 - The importance of terroir and regional ingredients in French travel experiences
07:14 - Favourite regions: Brittany, Corsica, and their distinct food identities
08:22 - Menton and the Mirazur restaurant: citrus culture and sustainability initiatives
10:55 - The significance of Festival de Citron in Menton and its community impact
13:44 - The unique qualities of Menton lemons and their culinary uses
16:34 - Mauro Colagraco and Mirazur’s seasonal, sustainable approach to cooking
18:13 - Corsican cuisine: chestnuts, charcuterie, and island traditions
21:02 - Corsica’s isolated cultural identity and local products
23:42 - Supporting emerging chefs through the Roux Scholarship and its legacy
29:11 - The power of French cuisine as a cultural ambassador in the global food scene
36:33 - Visiting Nice: local dishes like socca and salade nicoise
39:30 - The allure of Mediterranean light and the region’s festivals and outdoor activities
40:47 - Closing thoughts: embracing French culture and culinary adventures
Resources & Links:Amuse Bouche by Carolyn BoydThe Roux ScholarshipMauro Colagreco and MirazurRosa Jackson's Niçoise Cuisine
Connect with Carolyn Boyd:WebsiteInstagramEnjoy this exploration of French food, culture, and gastronomy through the eyes of expert Carolyn Boyd. Whether you’re planning a trip or simply expanding your culinary horizons, this episode offers inspiration and insights to deepen your appreciation of France’s rich culinary tapestry.
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The Art and Science of Marmalade with Pam Corbin. Discover the joys of marmalade making with renowned expert Pam Corbin, as she shares her decades of experience, from traditional methods to innovative approaches. Whether you're a home enthusiast or interested in the history and global variations, this episode clears the fog around setting points, fruit selection, and the cultural significance of marmalade. Main topics include:
Pam Corbin's journey from home cook to marmalade expert, including her time running Thursday CottageThe step-by-step process of making marmalade over multiple days, emphasising slow cooking and stagingInsights into choosing seasonal citrus, especially Seville oranges, and how their availability affects marmalade qualityThe impact of pectin-rich fruits like Seville oranges and how lemon and grapefruit influence set and acidityThe history of marmalade: Scottish origins versus English innovations, including how the tradition has become globalEssential tips for home jam and marmalade making, including sterilisation, sugar types, and testing for the right setThe Dalemain Marmalade Festival: its history, categories, and charitable impactModern trends in preserving, including reduced sugar recipes and the resurgence of artisanal and homemade marmaladePractical advice for beginners: cutting, juicing, and stage-wise cooking00:00 - Welcome and introduction to Pam Corbin and her marmalade journey
02:23 - The story behind Pam's small business and her home kitchen setup
04:35 - Writing books with River Cottage and redefining traditional preserving
06:46 - Making marmalade slowly and staging the process over days
10:46 - Seasonality of Seville oranges and their qualities for marmalade
12:37 - The influence of different citrus varieties and international marmalade standards
14:24 - The history and charm of Dalemain Marmalade Festival and World Marmalade Awards
15:44 - How the competition raises funds for hospice charities
17:33 - The significance of British citrus exports and international marmalade trends
19:20 - How different sugars affect marmalade clarity and flavour
20:33 - The role of pectin and acidity in marmalade setting
23:50 - Practical tips on preparing citrus for marmalade and involving pips and pith
26:36 - Achieving the perfect set: boiling point and test methods
28:48 - Connecting traditional recipes with modern techniques and tools
31:40 - From start to finish: making marmalade in stages and tips for beginners
36:20 - Teaching preserves: courses, international students, and fostering passion
37:44 - The future of preserving traditions among younger generations and sustainable food practices
38:45 - Closing remarks and resources for aspiring marmalade makers
Pam the Jam, Book of PreservesRiver Cottage Preserving Book Dalemain Marmalade FestivalShrub.LondonVale House Kitchen CoursesConnect with Pam Corbin:
InstagramThis episode offers a comprehensive guide for preserving enthusiasts, food historians, and anyone looking to deepen their appreciation for one of the most iconic fruit preserves. Whether you're experimenting in the kitchen or exploring culinary history, Pam’s insights spark both passion and precision.
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Exploring the Sweet Lemon: A Conversation with Dr. Simi RezAria Ghassami
(Note: Our conversation was recorded before the start of the US/Israel war started with Iran, and hence makes no mention of this conflict.)
Join us as we delve into the fascinating world of regional citrus fruits—specifically the sweet lemon or "Limu Shirin"—with Dr Simi Rez-Aria Ghassami, a food ethnographer specialising in Azerbaijani and Turkic foodways. Discover the cultural stories, culinary uses, and unique seasonality of this intriguing fruit, along with insights into Iranian citrus traditions and food history.
Main Topics:The cultural and linguistic background of Limu Shirin, or sweet limeThe seasonal and regional cultivation of this unique citrus fruitInnovative ways to enjoy and incorporate Limu Shirin in cooking and beveragesThe etymology of citrus names in Iran and related regionsDr. Ghassami’s journey from ethnography to food writing and her upcoming book on fermented dairy
Key Insights:Limu Shirin is a sweet, spherical citrus fruit similar in size to a blood orange, with a thin, smooth skin that is tricky to peel.Its seasonality peaks in Iran's Fars province, and it is rarely found outside its core region due to climate sensitivities.The fruit is best eaten immediately after cutting to avoid bitterness caused by ruptured juice sacs.In Iran, Limu Shirin is used both fresh and in culinary applications, such as flavouring tea or fish dishes, but it is mostly enjoyed fresh due to its subtle complexity.The historical and linguistic connections suggest that citrus fruits like Limu Shirin may have travelled along ancient trading routes, from Mozambique to West Asia.Orange blossom water and flower jams made from citrus blossoms are other significant uses of regional citrus and flower products.Dr Ghassami shares her journey from academic ethnography to food writing, emphasising her focus on fermentation and food history.
Timestamps:00:00 - Welcome and introduction to Dr Simi Ghassami and her work
00:44 - The story behind Limu Shirin and its cultural significance
02:26 - How and where Limu Shirin is cultivated and its seasonality
03:45 - Travelling to Iran for citrus photography and cultural insights
04:55 - Comparing Limu Shirin with other citrus fruits like blood oranges and limes
05:25 - Climate and regional growth conditions for Limu Shirin
06:20 - The role of citrus in Iranian cuisine and etymology of fruit names
07:44 - The possible origins of Limu Shirin and the spice trade influence
09:15 - Regional availability and rarity of Limu Shirin outside Iran
10:22 - How to eat Limu Shirin: quick consumption, peeling, and tasting
11:49 - The traditional method for juicing and enjoying the fruit
12:30 - Practical tips on slicing and processing Limu Shirin
13:14 - Distinctive flavour profile and health benefits, especially for colds
14:24 - Using Limu Shirin in drinks: the Van D’Orange and other recipes
15:51 - How to incorporate Limu Shirin into cooking and food preservation
18:24 - Sourcing Limu Shirin in the UK and regional availability
20:07 - Other citrus and flower products: orange blossom water and jams
21:08 - Final thoughts on using fresh versus cooked citrus
22:09 - The potential for culinary innovation with limu shirin and citrus
23:00 - Cultural expressions, poetry, and language connections of sweet and poetic names
24:38 - Simi’s journey from ethnography to food writing and her upcoming book
26:26 - The history of fermented dairy in Central Asia and its cultural significance
27:24 - Promoting her book and upcoming book tour plans
28:28 - Simi’s cookery classes in Bath and beyond
29:48 - Conclusions, gratitude, and closing remarks
Resources & Links:Fermented Dairy of Central Asia - Simi Ghassami's BookOxford Food SymposiumDunya Supermarket, Stapleton Road - Bath
Connect with Dr. Simi Ghassami:InstagramEnjoy this flavorful exploration into the cultural, linguistic, and culinary worlds of the regional sweet lemon and beyond!
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Exploring Lebanese Culture, Food, and Citrus Memories with Angela Zaher
Discover the rich tapestry of Lebanese culture, identity, and cuisine through the eyes of food writer Angela Zaher. In this episode, Angela shares her powerful personal stories, insights on regional food traditions, and the significance of lemons and citrus in her life and Lebanese culinary heritage.
Main Topics:The influence of Lebanese and Palestinian cultures on food and identityThe evolution of Levantine cuisine and regional variationsThe cultural significance of lemons and citrus in Lebanese traditionsHow food promotes visibility and connection within the diasporaPractical tips for cooking with lemons, including recipes for Mujadara and hummusThe role of ingredients like sumac and orange blossom water in enhancing flavours
Key Insights:Angela emphasises the importance of regional differences in Lebanese food, comparing culinary variations to Italy’s local pasta stylesShe shares personal stories about her family’s lemon trees and the tradition of Lemonade in LebanonThe episode explores how food transcends borders, uniting people across cultures through shared flavoursPractical advice includes tasting as you cook and creative ways to incorporate lemons and citrus into everyday dishesAngela discusses her involvement in food events, including a panel on Palestinian food at the British Library for the 2026 Food Season.
Timestamps:00:00 - Welcome and introduction to Angela Zaher's Lebanese heritage
02:22 - The influence of colonisation on regional terminology and identity—“West Asia” versus "Middle East"
04:22 - Food as a means of visibility for diaspora communities
05:33 - The impact of historical borders on Lebanese cuisine and regional influences
06:53 - Commonalities and variations in regional dishes like knafeh and hummus
08:23 - The significance of lemons and their flavour in Lebanese cooking
11:03 - Memories of lemons in Lebanon, including family lemonade traditions
12:29 - How lemons are used for health and flavour in daily routines
13:33 - The deep connection between lemons, citrus, and Lebanese baking and desserts
15:09 - Tips for tasting and adjusting recipes, with a focus on hummus and lentil dishes
17:23 - The story of lentils in British culture and how they’re used creatively at home
19:14 - Hospitality in Lebanese culture, with lemons and citrus as a welcoming gesture
21:00 - Lemonade stories: Family traditions and the importance of fresh ingredients
22:42 - The impact of orange blossom and rose waters on flavour and digestion
25:20 - The layering of citrus and floral notes in Lebanese drinks and desserts
26:47 - The value of organic lemons and homemade citrus products
28:33 - Culinary experiments with lemons in risotto, desserts, and drinks
33:13 - The potential of hybrid citrus and creative uses of lemon varieties
35:02 - Quick recipe overview: Mujadara and homemade hummus tips
37:17 - The use of sumac as a lemon substitute in Lebanese cooking
39:11 - Angela’s social media and upcoming culinary events, including the British Library panel on Palestinian food
41:12 - Final reflections on Lebanon, family, and the importance of preserving culinary heritage
Resources & Links:Angela Zaher on Instagram – Follow Angela for recipes, tips, and cultural insightsSumac spice – Elevate your cooking with this lemony spiceOrange Blossom Water – A versatile ingredient for baking and drinks
Connect with Angela Zaher:InstagramEnjoy exploring the flavours and stories from Lebanon through Angela’s heartfelt insights and delicious recipes.
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Discover how Rose Cottingham, Director of Innovation at FeverTree, leverages over 16 years of experience to craft high-quality mixers and ingredients that redefine premium beverages. This episode explores the journey of product development from sourcing and flavour profiling to global expansion, providing insight into the art of innovation within the beverage industry.
In this episode:Rose shares her background and journey into product innovation at FeverTree.The importance of ingredient quality and provenance in flavour development.How global trips and supplier relationships influence product story and taste.The creative process behind new flavour profiles like blood orange ginger beer.The role of regional influences and terroir in sourcing citrus ingredients.Collaboration strategies with partners like Angostura and Mirabeau.Market trends: shifting consumer habits towards premium, non-alcoholic drinks.The significance of branding and packaging, especially in flavour prioritisation.Innovation tactics starting from bar trial, iterative tasting, and supplier collaboration.Future product directions and the potential role of unique ingredients like bergamot and yuzu.
Timestamps:00:00 - Introducing Rose Cottingham and FeverTree's innovation journey
02:05 - Rose’s background and her role as Director of Innovation
04:12 - How ingredient quality and provenance drive product differentiation
06:45 - The story behind sourcing blood oranges from Mount Etna
08:30 - The significance of terroir and environmental factors in flavour development
10:15 - The process of developing the blood orange ginger beer
12:47 - From bar experiments to market-ready products: the development process
15:32 - The launch and branding strategy for new products like blood orange ginger beer
18:00 - The importance of supplier relationships and regional ingredient sourcing
21:10 - The influence of travel and field trips on flavour discovery
23:00 - Exploring innovative citrus varieties and regional nuances
26:10 - Collaboration with bitters and partners to create distinctive flavours
29:20 - How consumer trends shape product development and branding focus
31:00 - The evolving beverage market: shift towards premium and non-alcoholic options
33:30 - The role of flavour storytelling and ingredient authenticity in branding
35:45 - Quickfire questions: favourite mixer, cocktail, and citrus fruit
38:00 - Wrap-up and future possibilities for FeverTree’s innovation roadmap
Resources & Links:FeverTree Official WebsiteAngostura bittersMirabeau WinesCrowd Farming Shrub London Todoli Foundation, Valencia, Spain Oscar Tintori, Tuscany
