Taste of Harmony

Maya and Liliya are both from Bulgaria, but from different regions. In this podcast, they speak about the culinary traditions of their home towns. This includes the all-Bulgarian classic dishes Banica (a pastry), Lyutenica (tomato and pepper vegetables conserved for the winter) and Tarator (a yoghurt soup for the hot summer days). Also we learn why in late summer there are so many outdoor fires in Bulgarian villages.

The language of this episode is English.

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Taste of Harmony is an cooperation project of six adult education organistions from six European countries. The project was funded 2020-2022 through the Erasmus+...

Heiko is a family man in the German province of Mecklenburg-Vorpommern, caring for two children and his wife. He speaks about his relationship to cooking, which first of all means for him: getting his family fed. Heiko prefers "Hausmannskost" (traditional German cuisine), not least the infamous "Senfeier" (eggs in mustard sauce) which is particularly highly regarded in the eastern parts of Germany. The recipe is presented in detail so that after listing you should be able to cook this German traditional meal yourself. Another of Heiko’s favourites is deer goulash, and he gives hints for how to prepare this dish...

Anna and Oksana are from Ukraine currently live in Croatia. In their talk with Antonela they compare the culinary traditions of the two countries sharing a slavonic cultural background. This podcast is also very good to get acquainted with the highlights of Ukrainian cooking.

Language of this episode: Croatian

Taste of Harmony is an cooperation project of six adult education organistions from six European countries. The project was funded 2020-2022 through the Erasmus+ programme of the European Union."

In the previous episode we spoke about marketing locally produced food. We continue the topic in this episode by discussing about tradition as a feeling and its relation to food preferences. We discuss food consumption and the targeting of specific groups of people, e.g. vegetarians. Other topics are the place of production, the connection between young people and their ancestors through continuation of tradition; and how social media influencers and ethical food brands impact the way we choose our food and value tradition.

Core part of this episode is an interview with Christos Michael, a young entrepeneur from Cyprus offering...