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New Worlder

New Worlder

著者： Nicholas Gill
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 The New Worlder podcast explores the world of food and travel in the Americas and beyond. Hosted by James Beard nominated writer Nicholas Gill and sociocultural anthropologist Juliana Duque, each episode features a long form interview with chefs, conservationists, scientists, farmers, writers, foragers, and more.Copyright Nicholas Gill アート クッキング 旅行記・解説 社会科学 食品・ワイン
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  • Episode 111: Garima Arora

    Episode 111: Garima Arora
    2025/06/06
    Garima Arora is the India born chef of the two Michelin star restaurant Gaa in Bangkok, Thailand. She is the only female Indian chef with two Michelin stars. Garima has been working tirelessly to awaken the transformative potential of Indian cuisine both in India and abroad for many years. She developed a non-profit called Food Forward India, that documents, discover and catalogue the diversity and complexity of Indian food and the culture surrounding it, and is also a judge on MasterChef India, one of the most wide-reaching culinary television shows on earth.

    In our conversation, we speak of how the perception of Indian food has changed since she opened the restaurant. I spent two months in the country when I was 25, traveling on 3rd class trains everywhere, going from the Himalayas in the north to Goa in the south, and the border with Pakistan in the west to Varanasi in the east. Aside of being one of the most impactful periods of my life, I tasted so many things that were new to me and I haven’t seen since. Indian food, the cuisine of a massive landscape with hundreds of ecosystems and more people than any other country on the planet, was, for many years, reduced to a handful of curries and breads outside of the country. It’s so vast and rich and has been bottled up within India for so long, but suddenly it’s starting to spread. This is very much a big moment for Indian food outside of India. Tresind Studio in Dubai was just awarded 3 Michelin stars. Semma in New York was named the best restaurant in the city by The New York Times. And within India there is a lot going on too, not just with fine dining restaurants, but at the street level there is an energy there that is growing by the day. This is a cuisine, sorry not a cuisine, but thousands of them, that have been overlooked for far too long.

    Aside of trying to juggle parenting with chef life and her early career as a journalist, Garima talks about her work at Gaa. She tells us about the historic Thai house that was moved in pieces to Bangkok and reassembled with the help of a modern architecture firm to create the setting of the restaurant. She tells us how she cooks the Thai fruit durian on a tandoor oven as her main course, which sounds like one of the most delicious things ever.

    READ MORE at NEW WORLDER.
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    54 分
  • Episode 110: Maru Molina

    Episode 110: Maru Molina
    2025/05/23
    Maru Molina lives in El Salvador, living somewhat of a nomadic lifestyle. She has a weekly pop-up event called Cocina de Jardin, where the events are held in both wild and urban settings around the country. Maru's work on the project over the past five years is very impactful. I believe it is having an impact. She has been holding weekly events that connect consumers with healthy, nutritious food grown by local producers, often right on the farms. They are physically seeing, tasting understanding where their food comes from. She recently expanded the concept with Finca Sylvestris, an experimental farm on the slopes between two volcanoes, just outside of San Salvador. Aside of giving her new altitude ingredients to work with, she also has a formal space for Cocina de Jardín events, which occur there twice a month. It’s given her an entire new understanding of her work.

    It is a very pivotal moment in the history of El Salvador. Even though there are serious concerns in the way the government has behaved itself, the country has opened up wildly and people are genuinely optimistic. I saw it the last time I was there I saw it. I felt it. It was as if a heavy burden had been lifted. As Maru and I discuss, this moment is an opportunity to build something better and lasting because it might not come again.
    --
    Host: Nicholas Gill ( https://www.instagram.com/nicholasgill2 )
    Co-host: Juliana Duque ( https://www.instagram.com/juliduk/)
    Produced by Nicholas Gill & Juliana Duque
    Recording & Editing by New Worlder https://www.newworlder.com
    Email: thenewworlder@gmail.com

    Read more at New Worlder: https://www.newworlder.com
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    1 時間 10 分
  • Episode #109: Evan Rail

    Episode #109: Evan Rail
    2025/05/09
    Evan Rail is based in Prague, in the Czech Republic and is prolific food and travel writer, and has covered beer and spirits for many years. His latest book is called The Absinthe Forger: A True Story of Deception, Betrayal, and the World’s Most Dangerous Spirit.

    Evan and I have been crossing journalistic paths for many years. We both have written for the New York Times Travel section for a long time and we also have an interest in food and drink, though in very different parts of the world. But we now have the same agent and last year, said agent, sent me a copy of Evan’s new book before it came out and I couldn’t put it down.

    For one, absinthe is this intriguing spirit and I’ve always been fascinated by it. It has this rich history that inspired all kinds of great art, but then it got banned in much of the world a century ago and there’s always this desire for things that we cannot have. The book is part history lesson about the absinthe story and part true crime novel about this forger that was creating and selling what he alleged were highly sought after expensive pre-ban bottles of absinthe. Evan describes this entire absinthe underground that exists, this community of enthusiasts who want to taste history, and how actual lost bottles are occasionally being tracked down and being rediscovered in chateaus and estate sales. It’s a great read and I highly suggest getting a copy.

    Read more at New Worlder.
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    1 時間 11 分

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