Smy Goodness Podcast : Food History & Food Art

• Ep 46 - I Choo Choo Choose Heart Shaped Foods

  A look at one of the most loved and iconic shapes of all time and one of our favourite shapes to eat. From the history of the heart shape and its links to plants both sacred and extinct. To how it has become so entwined with the anatomy, metaphor and symbolism of the human heart, emotions of love. Points of discussion include Aristotle's History of Animals, Pierre Vinken's The Shape of the Heart, the Ficus religiosa, Le roman de la poire, The Master of the View of Saint Gudula, loads of heart-shaped foods, Yard Sale Pizza's Valentine's Day heart-shaped pizza, Neufchâtel, Sachertorte and the absolute legend that is Ralph Wiggum.

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• Ep45 - Smy Fundamentals Number One - Sencha Green Tea

  This week is the first in a series of episodes about foods, ingredients, different things that I couldn't do without a series I'm calling: Smy Fundamentals. I will look at things that I use everyday, things I swear by, things that I'm constantly suggesting to people or…things that I share with people when they ask me, "what's your secret for x, y or z?" First up!…is something I am so particular about, it's the first thing I think about when I open my eyes and I have been drinking it for years, decades even!…this episode is all about….green tea! From some of the health benefits, history, Yamamotoyama and shortages. A look at tea ceremonies, origins and the folklore of Shennong. Plus some ceramics and Japanese block prints by Nishimura Shigenaga, Torii Kiyohiro, Suzuki Harunobu and Utagawa Kuniyoshi plus a 21st century depiction of a tea ceremony by Emiko Aida.

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• Ep44 - Galette des Rois - pour Toi et Moi

  I'm back after quite the hiatus to share with you a bit about why I've been absent and the epiphany that led to my making a Galette des Rois and what makes this Twelfth Night/King Cake so special...and so tasty. I'll share my experience making one, a bit of the history behind it and the surprising treat buried within it. There's a look at my culinary bible Larousse Gastronomique and memories of the cousin to the Galette des Rois, the New Orleans Mardi Gras King Cake.

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• Ep43 - Break Me Off a Piece of that Kit Kat...Pod

  Gimme a break, gimme a break - break me off a piece of that Kit Kat bar - it's the food history and food art of the Kit Kat. My next episode will be followed up with a much deeper look at cacao. This episode is a bit of a departure as it's the first time I have featured a brand. It was inspired by my dear friend Michiru and her recent gift of a pack of assorted Japanese Kit Kats and will start with original Kit Kats. From the 18th century savoury pies they share their name with, to their 100 year journey to being the most influential confectionery bar of all time. Their world domination includes Japan and the hundreds of Kit Kat varietals of gentei limited edition culture but it must also include an honest look at Nestle and Corporate Social Responsibility. There's the Kit Kat portraits of old from Sir Godfrey Kneller and the The New Kit-Cat Portraits by Gloria and Mike of In the Long Run Designs Kit Kat origami; a Kit Kat Coffee Table by design house den-Holm; a Chocnology exhibition and more.

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• Ep42 - Music, Minerals, Mangia! with Maddalena Ghezzi

  With this episode I'm going straight to my interview with today's guest - Maddalena Ghezzi. Maddalena is a musician, singer, composer, artist and improviser. She has been working in the field of jazz, improvised and experimental music since moving to the UK in 2009 and her work draws inspiration from the natural world, literature, visual arts and the socio-political status of our world. Here we chat about her new release, Emeralds, which is a collaboration with synth player, composer, producer and pianist Maria Chiara Argirò. Emeralds is the latest in her Minerals series of EP releases done in collaboration with an other musicians. Maddie's music is enigmatic, atmospheric and her compositions and voice will carry you to new places that feel both metaphysical and tangible at the same time. We chat about collaborations, composing, creativity, cuisine (new year baby polenta, chiavi della cucina, Dolomites and puzzone) and sci-fi!

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