2023-08-01
51 分钟This month we muse on the power of our grandmothers’ cooking as we step into the kitchen of Athens-based writer Anastasia Miari. We travel to the Caucuses to find out how local traditions are helping Georgian hospitality to flourish, learn about the future of textiles and take a deep dive into the icy, innovative history of Sicily’s granita. See omnystudio.com/listener for privacy information.
Food, drink and all forms of hospitality always feel and taste better when they come with a dollop of real, authentic feeling.
It might be a warm hello where the door swings open and a smile reveals itself from behind heavy wooden panels, or a long, considered goodbye.
It might be that cold glass of water or hot cup of tea rustled up without any fuss, just at the right time.
And then there are those long meals which feel that they were infused with the kind of joyous generosity that no words could articulate.
This episode of Confet Corner begins with a piece which muses on the power of our grandmother's kitchen.
Those dishes that are most remembered and much loved, but rarely given the culinary platform they deserve.
Our report explores a book by the Athens based writer Anastasia Miari that changes that.
We'll also journey to the Caucasus to find out about how Georgian hospitality is flourishing, propelled by local traditions and wild, untouched nature.
We'll also dip into a fabric exposition to learn about the future of apparel and take a deep dive into the icy, innovative history of granita.
This is Confect Corner and I'm your host, Sophie Grove.
I could go online and find a recipe for a Greek grilled fish, but the reason that Yaya's food is so incredible is because of the amount of oil she puts in or the amount of garlic.
You know, one of her grilled fish dishes, she puts an entire bulb of garlic in the fish.
What we do now is that we actually take textile waste and we can extract the cotton from blended materials and give the cotton a new life.
That's why it's called Once More.
We Use the Cotton Once More.
My own partiality for granita is nostalgia for school holidays as a tub of whizzed up garden blackcurrants would be chiseled away at with a fork and crunch slurped just as the sun went in.
Welcome to this episode of Confect Corner.
I'm your host, Sophie Grove in London and I'm joined once more by Marcella Palak in Zurich and by Gillian De here in the studio with me.
Hello to you both.
Hi, Sophie on this lovely summer morning here in London.