This week’s episode is dedicated entirely to umami. First up, we sit down with Christopher Beckman, whose new book dives into the history and potency of anchovies. Also on the programme: Monocle’s Canberra correspondent, Aarti Betigeri, tastes Australia’s divisive spread, Vegemite. Plus: we unearth the bountiful possibilities of cooking with fungi with Sam White, executive chef at Fortnum & Mason. See omnystudio.com/listener for privacy information.
Hello, and welcome to the menu, Monocle Radio's food and drink program.
I'm your host, Chiara Rimela.
Coming up, we have an episode entirely dedicated to the most elusive of all tastes, Umami.
First, we dive into the history and potency of anchovy as an ingredient.
I kind of stepped back from doing field work in archaeology in order to take this deep dive into anchovies, and I got completely obsessed.
Also in the program, we get a taste of Australia's own divisive spread, Vegemite.
At first, it smells like tires.
And when you taste it, yes, definitely is made up of tires, fresh tires from a manufacturing plant.
Plus, we unearth the bountiful possibilities of cooking with fungi.
All that here on a menu on Monocle Radio.
Umami might be the latest taste to have been added to the basic spectrum, but it is also the one that's enjoying a wave of interest and curiosity.
That might be because it's notoriously hard to describe and pin down.
Some say it's savory and rich, but what's for sure is that it's comforting and highly addictive.
For a shortcut to understanding what umami really means, all you need to do is try adding anchovy to a dish.
This ingredient may be divisive, but its ability to enhance a recipe's complexity is undeniable.
Author Christopher Beckman is a great fan of this diminutive little fish and has decided to dedicate an entire book to tracing its gastronomic history throughout countries from Britain to France, Spain and Italy.
His book, A Twist in the Tale traces the rising and falling fortunes of the humble anchovy and how it came to become a signifier of class and status, or simply a great addition to tapas.
I sat down with Christopher to dive in.
Anchovies are one of those curious fish that are incredibly divisive.
I actually think it's one of the most divisive fish in that people generally tend to love them or hate them.