Jamie Oliver: Cooking Is a Superpower
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 31 January 2024
⏱️ 29 minutes
🧾️ Download transcript
Summary
The wildly popular chef and champion of good food talks to Mark about what's changed in his almost 25 years of cooking in the public eye, big picture food advice, and why there's room for optimism.
Find the recipes from today's episode at bittmanproject.com/recipe/jamie-olivers-charred-brussels/ and bittmanproject.com/recipe/jools-chocolate-dreams/
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Transcript
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| 0:00.0 | Welcome to Food with Mark Bitman. |
| 0:05.0 | Just a little reminder, a couple of little reminders you can email us at food. |
| 0:10.0 | Mark Bitman.com. We would love to hear from you and we'll be happy to respond. |
| 0:14.3 | Also, please subscribe to this podcast wherever you get your podcasts. |
| 0:18.0 | Rate us as highly as you think we deserve, which we think is highly. |
| 0:21.4 | And remember, two, to subscribe and look at and adore our |
| 0:25.3 | new website and newsletter at bitman project.com. We have a ton of new features that are great |
| 0:31.0 | including a fabulous searchable recipe, database, and some great |
| 0:35.5 | new recipes including a piece about using oats for dinner time meals, a revelation, a little |
| 0:41.8 | polenta piece from me, and a wonderful tofu explainer, all from this past week. |
| 0:48.8 | Thanks for being with us. |
| 0:50.3 | Here we'll get back to that conversation in a minute, but first I want to talk about |
| 1:05.2 | something that lots of people ask me about when it comes to global cuisines. |
| 1:09.2 | There is something magical about eating a cuisine in the place where it originated. |
| 1:14.0 | One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place. |
| 1:20.0 | It's why the feta and tomato and a Greek salad tastes so perfect in Athens, |
| 1:24.6 | or the artichokes in olive oil in Rome are to die for. |
| 1:28.0 | They have a certain sweetness and tang that you can get close to, |
| 1:31.6 | but not easily replicate. |
| 1:33.4 | And not surprisingly, one of the best ways to get a sense for how something |
| 1:38.4 | should taste is to visit a region of the world and sample a dish in several forms from lots of different |
| 1:45.0 | neighboring areas. |
... |
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