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Lecker

By: Lucy Dearlove
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  • Summary

  • A documentary food podcast about what and how we eat. Produced and hosted by Lucy Dearlove lecker (German): delicious {adj} [food], tasty {adj}, mouth-watering {adj} Logo design by Holly Gorne
    Lucy Dearlove
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Episodes
  • Sit Slurp Leave with Tim Anderson

    Sit Slurp Leave with Tim Anderson
    Nov 30 2023
    Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!

    This month: Ramen Forever by Tim Anderson.

    Ramen has ended up as a cornerstone of Tim Anderson’s life. As he writes in the book, it was originally his love of ramen - as well as Japanese food more broadly - that took him to live in Japan, which steered the course of his future in many ways, including meeting his wife. Avid food TV watchers in the UK may also remember that ramen was at the heart of his Masterchef story; when he won the series in 20211, ramen was his winning main course in the final. He previously ran a ramen restaurant in Brixton, Nanban, which opened in 2015 and closed in 2021. But although he’s got five cookbooks already to his name, he’s never written a book entirely about ramen….until now.

    Ramen Forever is out now, published by Hardie Grant. Find all of the Lecker Book Club reads on my Bookshop.org list.

    Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

    Music is by Blue Dot Sessions.
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    51 mins
  • The Food of a Proud Island Nation with Clarissa Wei

    The Food of a Proud Island Nation with Clarissa Wei
    Oct 30 2023
    Welcome back to the Lecker Book Club. Every month I’ll pick a newly released food related book and talk to the author about the process of writing it. I’ll also be writing about it on Substack and Patreon. Join me there as well!

    In Made in Taiwan, Taipei based journalist Clarissa Wei beautifully captures the food and spirit of this proud island nation, and brings it to life on the page. The book is stunning - you’ll hear more about the thought and consideration that Clarissa and her team put into how it looks as well as what it says later in this interview -and it examines the current state of Taiwanese food in incredible breadth and depth. For me, someone completely new to the food of the country, it’s a beautiful and rich education.

    It was such a pleasure to meet Clarissa via video chat and talk about this book, which involved an astonishing amount of research and recipe development on the ground. I’m a big fan of her work as a journalist - the podcast series she made with Whetstone Radio Collective, Climate Cuisine, is one of my all time favourite listens - and it was so interesting to hear how she approached this book, the subject of which is something hugely personal to her but one which she wanted to approach journalistically, and write as an act of documentation. We talked about how missing home through food sometimes takes unexpected, shifting forms, her culinary collaborator on the book Ivy Chen, and why it was crucial that Made In Taiwan moved away from its original proposal as a “cosy” cookbook and became something deeply political.


    Made In Taiwan is out now, published by Simon and Schuster. Find all of the Lecker Book Club reads on my Bookshop.org list.

    Support Lecker by becoming a paid subscriber on Patreon, Apple Podcasts and now on Substack.

    Music is by Blue Dot Sessions.
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    43 mins
  • S7 Ep3: A Common Language (Good Bread #3)

    S7 Ep3: A Common Language (Good Bread #3)
    Oct 22 2023
    Is it possible or productive to organise around a common language in order to reimagine how we produce grain and bread? In the third and final part of Good Bread, Kim and Ruth reflect on some of their experiences working on the project and consider what the future of good bread might look like.

    Good Bread is a three part series made with Farmerama exploring The Body Lab, a participatory arts and research project by baker Kimberley Bell and artist Ruth Levene considering standardised grain testing and the possibility of reimagining measurement within the system that surrounds bread production. 

    The Body Lab is funded by Farming The Future.

    Good Bread is hosted and produced by Lucy Dearlove.

    Thanks to everyone at Farmerama who has helped on this series in various ways: Jo Barratt, who was a fantastic exec, Abby Rose, Dora Taylor, Olivia Oldham, Annie Landless, Eliza Jenkins and Lucy Fisher. The music is by Owen Barratt. The artwork was by Hannah Grace. 

    Thanks also to everyone else who has been part of the series: Fred Price at Gothelney Farm, Rosy Benson at Field Bakery + Mill and Chris Holister at Shipton Mill. Thanks to everyone who contributed to the Breadline!

    Make sure you listen to Cereal, Katie Revell's Farmerama series about bread.
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    39 mins
Art History Food & Wine Social Sciences
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