Every Bite

ABC

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SOCIEDAD Y CULTURA
CADA SEMANA

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 make every bite a story worth telling.

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The way we eat now with Ruby Tandoh

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 the food culture of today — an era defined by novelty, abundance, and, paradoxically, scarcity: manufactured queues for trending foodstuffs. For those willing to queue, the prize may be a new taste sensation or simply online bragging rights. So, who benefits from this hyperactive zeitgeist of constantly evolving food preferences?

29 min
16 ENE

Our fatal attraction to ultra-processed food

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 explain, many are designed for overindulgence, and they are linked to health problems like obesity and an increased risk of some cancers. This episode was originally broadcast on March 22, 2025.

29 min
9 ENE

Which came first? An ode to eggs

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 on a starring role, whether fried, scrambled or poached. Eggs frequently appear in art, literature, design, and philosophy, too, and they are at the heart of the age-old paradox: Which came first, the chicken or the egg? This episode was originally broadcast on May 10, 2025.

29 min
2 ENE

Food for sport

Many of us imagine that an athlete's diet consists of sports supplements providing carefully calibrated doses of carbohydrates, protein and electrolytes, but for ancient Olympians, a diet of cheese or figs was seemingly enough. In truth, whole foods are still the most important part of an athlete's diet today, as we discover on our culinary tour of the sporting world. This episode was originally broadcast on May 17, 2025.

29 min
26/12/2025

Salad — Hetty Lui McKinnon's spirit dish

Salad is at the core of Hetty Lui McKinnon's culinary being. For many, salad is something at the margins of our food lives — an adornment, if not something to be avoided. What might that attitude deprive us of? Since launching her career in Sydney as a cook and the author of the bestseller Community, Hetty has since moved to the United States and is now a regular contributor to the New York Times. Her new book is called Linger. This episode was originally broadcast on September 20, 2025.

29 min
19/12/2025

The miracle of porridge

While some might rely on a sachet of quick oats for their daily porridge fix, there are oat aficionados who will happily steam, roll, cut or grind their own. There's a world of flavour and texture to explore, and for the most accomplished out there, Scotland hosts an annual World Porridge Making Championship — The Golden Spurtle. This episode was originally broadcast on August 9, 2025.

29 min
12/12/2025

From parrot to panettone — The many feasts of Christmas

Our Christmas food traditions are richly varied, with history behind every dish. While some mainstays of the Christmas spread have endured for hundreds of years, other icons of the feast are far more recent additions. Tracing the history of Christmas eating tells a story of changing foodways across Australia and the world.

29 min
05/12/2025

The well-stocked pantry with Alison Roman and Nat Thaipun

Perhaps the skill that best serves a professional chef is knowing how to make a great meal with what's at hand. Stocking a pantry and fridge with dependable and adaptable ingredients is at the heart of two new cookbooks: The latest from Alison Roman, Something from Nothing, and Masterchef-winner Nat Thaipun's debut, Thai: Anywhere and Everywhere.

29 min

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Jonathan Green

Presentador(a)

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 make every bite a story worth telling.