Eat My Globe Simon Majumdar

In this episode of Eat My Globe, our host, Simon Majumdar, will be talking to Linda Komaroff, the Curator and Department Head of Art of the Middle East at the Los Angeles County Museum of Art. They will discuss LACMA’s latest exhibition, “Dining with the Sultan: The Fine Art of Feasting.” It is a fascinating conversation that will feature the influence of Islam on so many aspects of foods known in the world today, including coffee, as well as discussing recipes that date as far back as the 9th century. You do not want to miss this.
 
So, make sure to follow along every week and follow us on:
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Website: https://www.eatmyglobe.com/ 
 
Twitter: @SimonMajumdar
Instagram: @SimonMajumdar
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In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing Matt Davies, the General Manager of Henderson’s Relish, or Hendo’s, as it is known in its hometown of Sheffield, England, and described by Matt Helder of the Arctic Monkeys as “Like Worcester Sauce, but one million times better.” Simon and Matt will discuss Hendo’s, one of Simon’s favorite sauces, as he came from Rotherham, which is next door to Sheffield. They will also discuss the creation of Hendo’s, its past and its future. They will also discuss the boom of sauce creation in the UK in the late 1800s, as well as other sauces like Lee & Perrins Worcestershire Sauce. You don’t want to miss it.
So, make sure to follow along every week and follow us on:
Twitter: @EatMyGlobePcast
Instagram: @EatMyGlobe
Facebook: @EatMyGlobeOfficial
Patreon: https://www.patreon.com/EatMyGlobe
Website: https://www.eatmyglobe.com/ 
 
Twitter: @SimonMajumdar
Instagram: @SimonMajumdar
Facebook: @SimonMajumdarPage

In this episode of Eat My Globe, our host, Simon Majumdar, will look at the development of sauces. This will span from the fish sauces of ancient China, and the “Garum “ sauce of ancient Greece and Rome, though to the sauces of the Middle Ages and to the “Mother” sauces both of Carême and Escoffier. Along the way he will talk about the “Ketchup,” which was originally Chinese and was then made in England using mushrooms, the development of Soy Sauce, the myth about the origins of Chimichurri, and some of his own favorite sauces. The episode might inspire you to grab your favorite sauce and douse your food in it.
So, make sure to follow along every week and follow us on:
Twitter: @EatMyGlobePcast
Instagram: @EatMyGlobe
Facebook: @EatMyGlobeOfficial
Patreon: https://www.patreon.com/EatMyGlobe
Website: https://www.eatmyglobe.com/ 
Twitter: @SimonMajumdar
Instagram: @SimonMajumdar
Facebook: @SimonMajumdarPage
LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing one of our favorite interviewees, Theresa McCulla, who talked to us last time about the history of beer. This time, Theresa turns her attention to one of Simon’s favorite places to eat on the planet, New Orleans. They will talk about Theresa’s book, “Insatiable City,” which is about the enslaved New Orleans Black population and the impact that they had toward the stupendous food of NOLA. They will discuss Creole Jambalaya, which has its roots in West African Jollof Rice; how the enslaved were responsible for harvesting of sugar, which the white population has become increasingly, well, addicted; and much more. You don’t want to miss this episode. 
So, make sure to follow along every week and follow us on:
Twitter: @EatMyGlobePcast
Instagram: @EatMyGlobe
Facebook: @EatMyGlobeOfficial
Patreon: https://www.patreon.com/EatMyGlobe
Website: https://www.eatmyglobe.com/ 
Twitter: @SimonMajumdar
Instagram: @SimonMajumdar
Facebook: @SimonMajumdarPage
LinkedIn: https://www.linkedin.com/in/simon-majumdar-276015

In this episode of Eat My Globe, our host, Simon Majumdar, will look at the history of the restaurant from the ancient times of China and Greece, to how the Thermopolium of Rome used to operate, through the Middle Ages of British taverns, and to how the USA began to develop new ways of serving food, such as “Fast Food” style, “Diners” style, and “Drive In” style. Along the way, he will discuss how the word, “Restaurant,” came to be, how there are now over 500,000 of these “Fast Food” restaurants across the world, and the effect of Covid on how people ate.

So, make sure to follow along every week and follow us on:

Twitter: @EatMyGlobePcast

Instagram: @EatMyGlobe

Facebook: @EatMyGlobeOfficial

Patreon: https://www.patreon.com/EatMyGlobe

Website: https://www.eatmyglobe.com/

Twitter: @SimonMajumdar

Instagram: @SimonMajumdar

Facebook: @SimonMajumdarPage

LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing Chef Jet Tila, a passionate chef of all things Thai cuisine. They will be talking about the origins of Thai food in Thailand as well as the popularity of Thai food throughout the world, where it now ranks as one of the favorite meals of “Dine-In” or “Take Out” cuisines. Chef Jet – who is an Ambassador of Thai Food, a title given to him by the Royal Thai Consulate in Los Angeles – is the perfect person to talk about the history of Thai cuisine. It is a conversation that might leave you hungry. Be warned.

So, make sure to follow along every week and follow us on:

Twitter: @EatMyGlobePcast

Instagram: @EatMyGlobe

Facebook: @EatMyGlobeOfficial

Patreon: https://www.patreon.com/EatMyGlobe

Website: https://www.eatmyglobe.com/

Twitter: @SimonMajumdar

Instagram: @SimonMajumdar

Facebook: @SimonMajumdarPage

LinkedIn: Simon Majumdar