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Take a Bao

An Arts and Food podcast
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Episodes of Take a Bao

This 2-part story is about refugee food—two words that carry so much weight, so much prejudice, so many layers to them. Despite our preconceptions, the vast majority of us haven’t had many interactions with refugees at all, much less shared a m
This 2-part story is about refugee food—two words that carry so much weight, so much prejudice, so many layers to them. Despite our preconceptions, the vast majority of us haven’t had many interactions with refugees at all, much less shared a m
Tea is often viewed as a source of calm, of zen, of mindfulness. And in this episode, we'll lean into all of that, and more, through a tea tasting session. We touch on the history of Chinese tea, have plenty of laughs in learning to describe di
What are kueh/kuih? A quick search on the web will tell you that “kueh are bite-sized snacks or desserts commonly found in Southeast Asia”. But kueh is so much more than that. They go beyond just sweets and snacks. Kueh came together by the cla
Rice is Asia’s staple starch. It is present in Japanese hand rolls, Indonesian nasi goreng, Iranian tahdigs, and serves as a side to soak up saucy Chinese stir-fries and Indian curries. But the flavour and texture of rice is rarely talked about
Around the world, there are hundreds and thousands of cuisines and sub-cuisines. It’s near impossible to understand and taste them all. So when we’re faced with a foreign cuisine, how should we seek to understand it? How should we think about f
Salty, sweet, umami-laden flavor bombs, the humble salted egg has brought about a heady level of opulence and hype. In recent years, in parts of Southeast Asia, we've seen salted egg sauces slathered onto burgers and ribs, whisked into custards
Ah, Dalgona coffee. It's the latest viral Asian drink to sweep the world like a pandemic. This episode, we examine how this coffee drink was popularized by Korean social media, hear about an Indian predecessor to Dalgona coffee, and discuss the
Kopitiams are a waning vestige of Malaysia's dining past. These are classic coffee shops that serve a hodgepodge of Chinese and Malaysian drinks and dishes with flecks of British influences. Decades ago, their dark coffees (called kopi), chicke
Durians might have a bad reputation as the smelliest fruit in the world, but in Southeast Asia, they are called the king of fruits for a reason. Get past durian's stinky façade, and you'll find rich, creamy pockets of flesh unlike anything else
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