Gerelateerd aan
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Podcasten som hjælper dig med finde din personlige smag inden for vin og samtidig gør dig klogere på de dejlige dråber. Rigtig god lyttelyst!
Vært: Jonas Landin
Ekspert: René Langdahl
Der kan forekomme sponseret indhold i afsnittene.
Køb bogen her https://vinforbegyndere.com/
Besøg os på Facebook og Instagram, hvor man kan vinde vin og se billeder og andet godt.
https://www.facebook.com/vinforbegyndere
https://www.instagram.com/vinforbegyndere/
Web: https://www.radioteket.dk/
Kontakt: [email protected] -
Food for Thought is THE resource for living compassionately and healthfully. Listen to insightful, common sense perspectives about food, animals, cooking, eating, health, language, politics, zero waste living, literature, film, advocacy, and so much more from the Joyful Vegan herself, Colleen Patrick-Goudreau.
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Join Sommelier Emily Harman as she shares bottles with fellow hosts, friends, and guests.
JUICE is an entertaining and accessible podcast, which shares knowledge and banter on favourite bottles of wines.
"Ordering wine in restaurants and buying at wine shops is often overwhelming with complicated wine lists and without the right language or confidence a lot of people do not end drinking the wine they were hoping to. We made this podcast to be fun, approachable, informative and to empower people to better understand and navigate wine and in turn demand better for themselves." -
The No-Till Growers Podcast Network (formerly known as The No-Till Market Garden Podcast) is a nuts and bolts (and earthworms and microbes) look at how to run a productive, profitable no-till market garden for small and mid-sized farmers. It's also where you can hear everything else No-Till Growers produces.
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I fire skole-mad-samtaler dykker nogle af Danmarks fremmeste madmennesker ned i, hvordan vi løfter madens rolle i skolen, så næste generation får et fælles fundament af gode måltidsvaner og en stærk madkultur. Samtalerne tager udgangspunkt i nogle af de mange drøftelser, som har optaget Madkulturens tænketank, Madtanken, som netop i år har fokus på madens rolle i skolen.
Vært: Judith Kyst -
Nogle gange synes dine venner bare ikke at bagning er heeeelt lige så fedt som du selv gør. Så er det heldigt at mange af mine venner synes at det er det bedste i verden, og det har jeg tænkt mig at dele ud af. Mit navn er Caroline Fischer Rigelsen, og ”1 time på 180c” er podcasten om bagning som du slet ikke vidste du manglede.
I hvert afsnit snakker jeg med et inspirerende menneske indenfor den danske bageverden. Om det så er en af de små peberkagekoner med en hyggelig Instagramprofil, eller en af de helt store bollekagemænd der lever af at bage. Vi snakker om alt det dine venner måske ikke forstår, og du bliver inviteret med ind i nogle fantastisk nørdede og sjove samtaler om hvor galt det kan gå for selv den bedste, menneskerne bag kagerne, og gode tips og tricks.
Der findes måske ikke en podcast der er mere oplagt at høre imens du alligevel står i køkkenet og bager.
Hosted on Acast. See acast.com/privacy for more information.
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🎙️🌟Af hjertet velkommen til podcasten POWERLIFE🌟🎙️
Podcasten der inspirere dig til at leve dit bedste liv, med energi, overskud og poweren til at udleve dine drømme og ønsker for dit liv
Et liv fyldt med livskvalitet, med krop der har det godt hele livet, et stærkt og positivt mindset
Kort sagt et liv med den stærkeste og bedste mulige livsenergi!
💔🌪️Jeg oplever mange føle sig drænet, gå rundt med smerter eller sygdomme som forhindre dem i at leve det liv de drømmer om, og udleve deres potentiale som menneske
💚Jeg hedder Puk og er ernærings og sundhedsstuderende - og jeg har en mission om at alle skal leve deres mest powerfulde liv med god energi, livsglæde og den mest fantastiske følelse i kroppen
🫀🫁🧠Jeg er fascineret af vores vidunderlige krop kan og gør for os hver dag, helt ned på celleplan til at kunne udleve de drømme vi hver især går med indeni
💡Derfor vil jeg give dig den viden du har behov for om din krop, for at du kan tage et aktiv valg for at leve dit bedste liv
🎙️Jeg vil interview ekstrem inspirerende mennesker som både har viden om sundhed, men også giver et indblik i hvad de gør i deres hverdag for at leve deres bedste liv
💫For det er mit inderste ønske med denne podcast at du bliver inspireret, får et energi boost, en kærlighedskrammer, så du ved, at du kan gå ud i verden og leve det liv du ønsker og drømmer om
For tro mig det er muligt!
Så lad os gå ud i verden og leve vores POWERLIFE🌟
Knus og kram Puk✨💜
📱📸Ps jeg vil elske hvis du har lyst til at dele hvad du tager med dig for podcasten, og hvilket powerboost den giver dig. Og husk du kan altid være med til at sende god energi ud i verden og være med til at inspirere ved at dele podcasten, dine tips og tricks, og lad og bruge gave i sociale medier til at inspirere og sprede god energi
💌Har du lyst til mere inspiration, god energi, og et POWERBOOST hver dag, så følg mig endelig på Instagram eller Facebook på @POWERLIFE.DK
💞💞Af hjertet tak for dig, ja dig der sidder og lytter, jeg sender hver og en af jer så meget kærlighed
Du kan leve dit POWERLIFE💫🌟🌍
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I Rådtilvin.dks podcast taler vært Poul Erik Bermann med forskellige personligheder inden for vinens verden. Vores mission er at give danskerne bedre vinoplevelser.
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Ramen, a simple dish consisting of wheat noodles served in a flavorful broth, has captured the hearts and taste buds of food lovers worldwide. But how did this humble dish, born out of necessity, become a global culinary phenomenon? Let's take a journey through time and explore the fascinating history of ramen.
Our story begins in China, where noodle soup dishes have been a staple for centuries. It is believed that Chinese immigrants introduced these noodle soups to Japan in the late 19th century, laying the foundation for what would eventually become ramen.
However, it wasn't until the early 20th century that ramen began to take shape in Japan. In 1910, a Chinese restaurant in Yokohama started serving a dish called "shina soba," which consisted of Chinese-style wheat noodles in a salty broth. This dish quickly gained popularity among Japanese workers and students looking for a cheap and filling meal.
As Japan faced food shortages and rationing during World War II, ramen became a crucial source of sustenance. The Japanese government even encouraged the establishment of ramen stalls to feed the hungry population. These stalls, known as "ramen yatai," became a common sight in Japan's cities and towns.
In the post-war period, Japan experienced rapid economic growth, and with it came a boom in the popularity of ramen. The rise of industrialization and urbanization led to an increase in the number of workers and students who relied on ramen as a quick and affordable meal option. This demand fueled the growth of ramen shops and stalls throughout the country.
It was during this time that regional variations of ramen began to emerge, each with its own unique characteristics and flavors. In Sapporo, the capital of Hokkaido, miso ramen became the local specialty. This hearty dish features a rich, miso-based broth and is often topped with butter, corn, and tender slices of pork. The origins of Sapporo miso ramen can be traced back to the 1950s, when a local ramen shop owner experimented with adding miso paste to his broth to create a more robust flavor.
In contrast, Hakata ramen, hailing from Fukuoka, is known for its creamy, pork bone-based broth and thin, straight noodles. The origins of Hakata ramen can be traced back to the 1940s, when a local ramen shop owner began using pork bones to create a rich and flavorful broth. This style of ramen quickly gained popularity among the local population and eventually spread to other parts of Japan.
Tokyo, the capital of Japan, is known for its shoyu ramen, which features a clear, soy sauce-based broth and curly noodles. This style of ramen emerged in the 1920s and became popular among the city's working-class population. Today, Tokyo is home to numerous ramen shops, each with its own unique take on the classic shoyu ramen recipe.
In 1958, a momentous event occurred that would change the course of ramen history forever. Momofuku Ando, a Taiwanese-Japanese inventor and businessman, created the world's first instant ramen. Ando's invention, which consisted of pre-cooked noodles and a packet of flavoring powder, revolutionized the way people consumed ramen.
Instant ramen quickly became a global phenomenon, thanks to its convenience, affordability, and long shelf life. It allowed people from all walks of life to enjoy a quick and satisfying meal anytime, anywhere. Today, instant ramen is sold in over 80 countries, with billions of servings consumed each year.
Ando's story is a testament to the power of innovation and perseverance. Born in Taiwan in 1910, Ando moved to Japan in the 1930s and started a small textile company. However, his business was destroyed during World War II, leaving him struggling to make ends meet. It was during this time that Ando began experimenting with ways to create a cheap and convenient food product that could feed the masses.
After months of trial and error, Ando finally succeeded in creating the first instant ramen. He used a process called "flash frying" to pre-cook the noodles and dehydrate them, allowing them to be rehydrated quickly with boiling water. Ando's invention was an instant success, and he went on to establish Nissin Food Products Co., Ltd., which became one of the largest instant noodle manufacturers in the world.
Ando's legacy extends beyond the creation of instant ramen. He was a visionary who believed in the power of food to bring people together and improve lives. He once said, "Peace will come to the world when the people have enough to eat." Today, Ando's philosophy continues to inspire ramen chefs and enthusiasts around the world.
Ramen has also become a significant part of Japanese popular culture, featuring prominently in anime, manga, movies, and television shows. One of the most famous examples is the anime series "Naruto," which features a character named Naruto Uzumaki who is obsessed with ramen. Throughout the series, Naruto can often be seen slurping down bowls of ramen at his favorite ramen shop, Ichiraku Ramen.
The popularity of "Naruto" has led to the creation of real-life Ichiraku Ramen shops in Japan and other parts of the world, where fans can enjoy the same ramen dishes featured in the anime. This is just one example of how ramen has transcended the culinary world and become a cultural icon.
In recent years, ramen has undergone a gourmet revolution, with specialty ramen shops popping up in major cities around the world. These shops often feature high-quality ingredients, innovative flavor combinations, and unique presentation styles. Some notable examples include Ichiran Ramen, a Japanese chain famous for its tonkotsu ramen, and Ippudo Ramen, which has locations in New York, London, and other major cities.
The rise of gourmet ramen can be attributed to several factors, including the increasing interest in authentic Japanese cuisine and the influence of social media and food blogging. Many ramen shops have gained a cult following thanks to Instagram and other social media platforms, where customers can share photos and reviews of their meals.
The global ramen industry has also had a significant economic impact, with instant ramen sales alone reaching billions of dollars each year. In Japan, ramen tourism has become a major draw for visitors, with many travelers seeking out the best ramen shops in each region. This has led to the creation of ramen-themed amusement parks, museums, and even a ramen-themed hotel in Yokohama.
Despite its global popularity, ramen has faced some challenges in recent years, particularly in terms of health and nutrition. Many instant ramen products are high in sodium and lacking in essential nutrients, leading some health experts to warn against consuming them too frequently.
In response to these concerns, some ramen manufacturers have begun to develop healthier options, such as low-sodium and vegetarian varieties. Some ramen shops have also started offering more balanced and nutritious toppings, such as vegetables and lean proteins.
At the same time, many ramen chefs and enthusiasts argue that ramen can be part of a healthy and balanced diet when consumed in moderation and paired with other nutrient-rich foods. They point out that traditional ramen broths, such as tonkotsu and miso, are often made with bone broth, which is rich in minerals and amino acids.
As ramen continues to evolve and adapt to new culinary trends and consumer preferences, its future remains bright. Some experts predict that we will see more plant-based and gluten-free ramen options in the coming years, as well as more fusion-style dishes that combine ramen with other global cuisines.
At the same time, many ramen chefs and enthusiasts remain committed to preserving the traditional techniques and flavors that have made ramen such a beloved dish. They argue that the key to ramen's future success lies in striking a balance between innovation and tradition, creativity and authenticity.
In conclusion, the story of ramen is a testament to the resilience, adaptability, and creativity of the human spirit. From its humble beginnings as a cheap and filling meal for Japanese workers and students to its status as a global culinary icon, ramen has undergone a remarkable journey.
Today, ramen continues to inspire and delight food lovers around the world, thanks to its rich history, diverse regional variations, and endless possibilities for innovation and experimentation. Whether enjoyed in a traditional Japanese ramen shop, prepared from an instant noodle package, or created with a fusion of flavors and techniques, ramen remains a beloved and comforting dish that transcends borders and cultures.
As we look to the future, it is clear that the story of ramen is far from over. With new innovations and interpretations emerging all the time, ramen will undoubtedly continue to surprise and delight us for generations to come. So the next time you slurp down a bowl of this delicious noodle soup, take a moment to appreciate the rich history and cultural significance of ramen, a true global sensation.
Thanks for listening to Quiet Please. Remember to like and share wherever you get your podcasts. -
KOK OG KOK IMELLEM
af Thomas Rode Andersen
Velkommen til mit hobby journalistiske projekt “Kok & Kok imellem”.
Jeg er Thomas Rode Andersen, tidligere Køkkenchef på legendariske Restaurant Kong Hans Kælder i Kbh og medstifter af https://www.rigtigmad.dk/
“Kok og Kok imellem” startede imens jeg var i karantæne under den første lockdown som ren "Corona Radio" hvor jeg talte med gode gamle kolleger om alt mellem himmel og jord over en telefonforbindelse.
Her i de efterfølgende sæsoner går jeg lidt grundigere til værks og inviterer de snakkelystne kokke hjem ind i Podamok studiet og optager podcasten med det bedste tekniske set-up på lydsiden, med et kamera snurrende under seancen og dygtige mennesker i kulissen til at sikre at din oplevelse af mine snakke med nogle af landets bedste kokke bliver en klokkeklar fornøjelse. Hør med når jeg og mine gæster snakker om ting, oplevelser og begivenheder som sjældent kommer frem når vi kokke giver interviews med rigtige journalister.
Hosted on Acast. See acast.com/privacy for more information.
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Every week Join Christopher Menning On The Back Bar as he interviews industry leaders and experts in the world of bartending, cocktails, wine, and spirits.
Be part of the discussion as we cover a wide range of topics and trends on the subject of alcohol. From craft cocktails, bartending advice, and how to taste spirits.
If you are a bartender, sommelier, brand ambassador, whiskey aficionado, or frankly just like a good beverage then welcome to your new home for drink news, storytelling, insight, and entrepreneurial advice.
The drinks world has become one of the most exciting and innovative industries in the world, and its time we learned more about it. -
Chaque mois, le Centre Pompidou reprend un thème sociétal pour éclairer une œuvre de sa collection : art et consommation, art et utopies ou encore art et féminismes...
Découvrez l'art autrement à travers des archives de conférences historiques du Centre Pompidou, des interviews inédites, des points de vue détonants et des musiques actuelles !
Hébergé par Acast. Visitez acast.com/privacy pour plus d'informations.
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PleinAir Magazine publisher Eric Rhoads delves into the world of plein air painting and the outdoor painting movement.
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Podcasten er til dig der er nysgerrig på at udvikle børn og unges kreativitet. Podcasten indeholder viden, debat, interviews og konkrete ideer og aktiviteter du kan lave med børn og unge for at udvikle deres kreative muskel.
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New lecture series on Oscar Wilde, his life, his works and his philosophy delivered by Dr Sos Eltis, lecturer in English
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I LitSisterspodcast diskuterer, analyserer og fortolker søstrene Sophie og Mille litteratur, der har gjort indtryk. Søstrene har egentlig aldrig haft benene plantet solidt på jorden, nej, faktisk har de næsten altid ét ben i den virkelige verden, imens det andet er begravet dybt i litteraturens verden.
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Du kan nu gratis – og med lukkede øjne få oplæst bøger, jeg har skrevet om menneskeligt potentiale.
Du kan høre om mennesker med stærke sanser, om stress i et nyt lys, om vores arbejdsliv og i det hele taget få inspiration til dine ører. -
En podcast om ØL og menneskerne vi møder på vores vej, i jagten på den perfekte øl // Lasse & Claus, Frederiksberg Bryghus
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Have you ever wondered about the visual remains of past centuries that still survive in our cities and countryside today? Are you baffled by modern art? This collection provides you with insights into different aspects of art and visual culture between the Middle Ages and the present day. You will discover the wonders of medieval stained glass and learn how East meets West in a Byzantine icon. You will be introduced to the splendours of Baroque architecture and be taken on a tour of a spectacular display of Neo-classical sculpture in an English country house. And you will find out about a key movement in modern art, Abstract Expressionism, and take a look at some iconic works in Tate Modern. This material forms part of The Open University course A226 Exploring art and visual culture.
