Every Bite

ABC

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.

  1. قبل يوم واحد

    Analiese Gregory — Wild chef

    The fresh air, clear waters and rich soil of regional Australia are encouraging some of the world's top chefs to trade in their chef whites for overalls and swap grand banquet halls for intimate dining rooms — including Analiese Gregory. She trained in Michelin-starred restaurants in Europe and now calls southern Tasmania home, where she'll soon be opening a 10-seat eatery on her property. But is her homegrown, hyper-local approach a reaction against her formal training or a product of it?

    ٢٩ من الدقائق

  2. ٣٠ يناير

    Eating in, coming out — Cooking up liberation

    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 often they pre-date the famous nightspots that are now synonymous with queer pride.

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  3. ٢٣ يناير

    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?

    ٢٩ من الدقائق

  4. ١٦ يناير

    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.

    ٢٩ من الدقائق

  5. ٩ يناير

    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.

    ٢٩ من الدقائق

  6. ٢ يناير

    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.

    ٢٩ من الدقائق

  7. ٢٦‏/١٢‏/٢٠٢٥

    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.

    ٢٩ من الدقائق

  8. ١٩‏/١٢‏/٢٠٢٥

    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.

    ٢٩ من الدقائق
مشاهدة الكل (٣١٩)

المضيفون والضيوف

حول

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.

المعلومات

  • صناع العمل
    ABC
  • سنوات النشاط
    ٢٠١٥ - ٢٠٢٦
  • الحلقات
    ٣١٩
  • التقييم
    ملائم
  • حقوق النشر
    © Copyright 2026, Australian Broadcasting Corporation. All right reserved.
  • موقع البرنامج على الويب
    Every Bite

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