Lecker

By: Lucy Dearlove
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  • Summary

  • A podcast documenting cooking, eating and domestic life. Often recorded in kitchens. 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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Art Cooking Food & Wine Social Sciences
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Episodes
  • S8 Ep4: Make a Home

    S8 Ep4: Make a Home
    Feb 21 2025
    On umami in diaspora, from chicken salt to bay leaves.

    Dr Johnny Drain explains how garum is the root of many of our umami based sauces. Author and cook Kate Young prepares a classic Australian English mince on toast, with essential MSG. Chef Dara Klein reflects on how she's learned to find home everywhere, via the kitchen. Noby Leong considers adaptation and evolution in his family cooking.

    Plus chefs SongSoo Kim and Tim Anderson on some of the gastronomic and linguistic nuances of umami.

    In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.

    Credits:
    Hosted by @annasulan
    Produced by @dearlovelucy & @annasulan
    Original theme music by @midorijaeger
    Podcast artwork by @npl_illustration

    Additional music by Blue Dot Sessions.

    The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.

    Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
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    50 mins
  • S8 Ep3: The Frontline of MSG

    S8 Ep3: The Frontline of MSG
    Feb 14 2025
    Chinese takeaways are a national institution in the UK, and have also - for many years now - been the frontline where public understanding of MSG comes to a head. Angela Hui, whose book Takeaway has shone a light on life growing up behind the counter, and her mum, Jin Tian, spend a day with Lucy and Anna; showing them around their home town in South Wales, then Jin Tian's garden and home kitchen, while considering and dispelling the prevalent stereotypes around British Chinese takeaway food.

    In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.

    Credits:
    Hosted by @annasulan
    Produced by @dearlovelucy & @annasulan
    Original theme music by @midorijaeger
    Podcast artwork by @npl_illustration

    Additional music by Blue Dot Sessions.

    The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.

    Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
    Show More Show Less
    48 mins
  • S8 Ep2: Evolution Not Fusion

    S8 Ep2: Evolution Not Fusion
    Feb 7 2025
    AKA infinite ways with a packet of instant noodles.

    Georgina Quach, a journalist and archivist, makes her personalised ramen for Anna and Lucy, and considers the importance of comfort in the food she makes, as well as how her Vietnamese heritage informs the savoury flavours she uses in her cooking.

    Chef and Chinese food creator Chin Taylor reflects on assumptions of how takeaway food is made and how they affect people's perceptions of the work that goes into it – and how MSG fits into this. Chef and author Tim Anderson talks about dashi, and fermentation expert and food scientist Dr Johnny Drain goes deeper on the science behind why umami is so important in a water-based cuisine like Japan's. And SongSoo Kim, head of sourcing and development at the restaurant group Super 8, talks about the complexity of umami.

    In To Be Delicious, Dr Anna Sulan Masing explores MSG - and more broadly umami - through the lens of East and South East Asian food heritage and diaspora food culture in the UK. From fritters to instant ramen, fermentation to takeaways, these five episodes open out the conversation around MSG and find a breadth of new ways for us to think about its usage within cooking, and its importance within cultural heritage.

    Credits:
    Hosted by @annasulan
    Produced by @dearlovelucy & @annasulan
    Original theme music by @midorijaeger
    Podcast artwork by @npl_illustration

    Additional music by Blue Dot Sessions.

    The series is completely editorially independent and was made possible, along with Anna's wider research, by support from the European Committee for Umami and Ajinomoto.

    Anna's book, Chinese and Any Other Asian: Exploring East and South East Asian Identity in Britain is out now! Order here.
    Show More Show Less
    46 mins

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