Making a Meal of It — episode 116: Pudding
This episode ends season one of Making a Meal of It on a sweet note, but also a savoury one, as well as a lofty (but reasonable) proposition for using pudding as an icon for systemic change. Conversations with food scientist Richard Hartel and saucissier-philosopher Nick Amberg show that the proof of the puddings is not just in the eating, but also in a whole series of steps both before and after. Maxime and David ponder the pleasure of nostalgia during ‘Stick This in Your Mouth!’, and the episode concludes with the questions proposed by past Food Questionnaire respondents.
notes
Episode 116: Pudding
Duration: 00:53:30
Guests:
Dr. Richard Hartel is a professor of Food Engineering with the Department of Food Science at the University of Wisconsin-Madison. His research focuses on phase transitions in foods, primarily sugar confections, chocolate, and ice cream, and he teaches courses in manufacturing and preservation, as well as candy science. His book, Food Bites: The Science of the Foods We Eat, is a lively read about everything from skunky beer to marshmallow peeps.
Nick Amberg is a CÉGEP instructor, food maker, photographer, improviser, and self-trained charcutier. He is also a maker of connections, a process idealist, and an excellent host.
Host/Producer: David Szanto
Music: Story Mode
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makingamealofit.com
segments
00:08:10
Richard Hartel on the science of pudding
00:18:22
Nick Amberg on making sense through sausages
00:34:41
‘Stick This in Your Mouth!’ (the pudding edition)
00:46:29
the Food Questionnaire with lots of folks (and David)
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