In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing Matt Davies, the General Manager of Henderson’s Relish, or Hendo’s, as it is known in its hometown of Sheffield, England, and described by Matt Helder of the Arctic Monkeys as “Like Worcester Sauce, but one million times better.” Simon and Matt will discuss Hendo’s, one of Simon’s favorite sauces, as he came from Rotherham, which is next door to Sheffield. They will also discuss the creation of Hendo’s, its past and its future. They will also discuss the boom of sauce creation in the UK in the late 1800s, as well as other sauces like Lee & Perrins Worcestershire Sauce. You don’t want to miss it.

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In this episode of Eat My Globe, our host, Simon Majumdar, will look at the development of sauces. This will span from the fish sauces of ancient China, and the “Garum “ sauce of ancient Greece and Rome, though to the sauces of the Middle Ages and to the “Mother” sauces both of Carême and Escoffier. Along the way he will talk about the “Ketchup,” which was originally Chinese and was then made in England using mushrooms, the development of Soy Sauce, the myth about the origins of Chimichurri, and some of his own favorite sauces. The episode might inspire you to grab your favorite sauce and douse your food in it.

So, make sure to follow along every week and follow us on:

Twitter: @EatMyGlobePcast

Instagram: @EatMyGlobe

Facebook: @EatMyGlobeOfficial

Patreon: https://www.patreon.com/EatMyGlobe

Website: https://www.eatmyglobe.com/

Twitter: @SimonMajumdar

Instagram: @SimonMajumdar

Facebook: @SimonMajumdarPage

LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156

In this episode of Eat My Globe, our host, Simon Majumdar, will be interviewing one of our favorite interviewees, Theresa McCulla, who talked to us last time about the history of beer. This time, Theresa turns her attention to one of Simon’s favorite places to eat on the planet, New Orleans. They will talk about Theresa’s book, “Insatiable City,” which is about the enslaved New Orleans Black population and the impact that they had toward the stupendous food of NOLA. They will discuss Creole Jambalaya, which has its roots in West African Jollof Rice; how the enslaved were responsible for harvesting of sugar, which the white population has become increasingly, well, addicted; and much more. You don’t want to miss this episode.

So, make sure to follow along every week and follow us on:

Twitter: @EatMyGlobePcast

Instagram: @EatMyGlobe

Facebook: @EatMyGlobeOfficial

Patreon: https://www.patreon.com/EatMyGlobe

Website: https://www.eatmyglobe.com/

Twitter: @SimonMajumdar

Instagram: @SimonMajumdar

Facebook: @SimonMajumdarPage

LinkedIn: https://www.linkedin.com/in/simon-majumdar-276015