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Hosted by FRUMA AHARONI · EN · 65 episodes
Established thought leaders with verified media credentials.
Dive into the rich history and captivating stories behind the world's most beloved dishes. Each episode of Flavors of Time explores the origins, evolution, and cultural significance of a dish from diverse cuisines. From age-old traditions to modern-day favorites, uncover the flavors that connect people across time and borders. Perfect for foodies, history buffs, and curious listeners alike!
FRUMA AHARONI hosts Flavors of Time: Stories Behind Iconic Dishes, a arts show with 65 episodes published.
Fesenjan is one of Persian cuisine's most elegant and symbolic dishes, made from slow-cooked walnuts and pomegranate, often served with chicken, duck, lamb, or meatballs. Its dark, glossy sauce balances richness, sweetne
Bobotie is a classic South African dish made from spiced minced meat baked beneath a soft golden egg custard. Its flavors combine sweetness, warmth, and gentle spice, often through curry powder, turmeric, cinnamon, dried
Adobo is one of the Philippines' most defining dishes, built around meat slowly simmered in vinegar, soy sauce, garlic, bay leaves, and pepper. Its roots go back to pre-colonial Filipino preservation methods, when vinega
Moqueca is a Brazilian seafood stew shaped by the meeting of Indigenous, African, and Portuguese culinary traditions. Rooted along Brazil's Atlantic coast, it began with Indigenous knowledge of fresh fish, local herbs, f
Goulash soup is Hungary's most famous comfort food, born on the wide plains where cattle herders, known as gulyás , cooked practical meals over open fires. Originally a simple meat-and-onion soup made for survival, it pr
Khachapuri is Georgia's iconic cheese-filled bread, celebrated as both a beloved national dish and a powerful symbol of hospitality. While its name simply means "cheese bread," the dish exists in many regional forms, wit
Kaiserschmarrn is a beloved Austrian dessert made from a light pancake torn into irregular pieces, fried in butter, dusted with powdered sugar, and often served with fruit compote. Its name means "the emperor's mess," li
Bunny Chow is a famous South African street food that originated in the city of Durban . Created by the Indian community in South Africa, it consists of a hollowed-out loaf of bread filled with flavorful curry. Originall
Peking Duck is one of China's most iconic dishes, originating in the imperial courts of Beijing and refined over centuries through meticulous culinary craftsmanship. Famous for its crisp, lacquered skin and tender meat,
Injera is a traditional Ethiopian fermented flatbread made primarily from teff, one of the oldest and smallest grains cultivated in Africa. Soft, sour, and covered with tiny holes formed during cooking, injera serves not
Cacio e pepe is a traditional Roman pasta dish made from only three main ingredients: pasta, Pecorino Romano cheese, and black pepper. Originally created by shepherds who needed durable and portable foods, the dish refle
Kimchi jjigae is a traditional Korean stew made primarily from aged kimchi, tofu, broth, and often pork or other available ingredients. Originally created as a practical way to use overly fermented kimchi instead of wast
Bánh xèo is a traditional Vietnamese savory pancake made from rice flour batter, turmeric, and often coconut milk, filled with shrimp, pork, and bean sprouts. Its name comes from the sizzling sound when the batter hits a
Moussaka is a classic Greek dish built from layers of eggplant, spiced meat, and creamy béchamel sauce, baked together into a structured, cohesive meal. While its roots trace back to earlier Middle Eastern eggplant dishe
Tom Yum is a traditional Thai soup known for its bold balance of sour, spicy, salty, and slightly sweet flavors. Built from fresh ingredients like lemongrass, galangal, kaffir lime leaves, chili, fish sauce, and lime jui
Haggis is a traditional Scottish dish made from sheep's offal mixed with oats, onions, fat, and spices, originally created as a practical way to use every part of the animal in a harsh environment. Born from necessity, i
Shakshuka is a traditional dish of eggs cooked in a slow-simmered tomato and spice sauce, originating from North Africa and spreading across the Middle East. Though simple in ingredients—tomatoes, eggs, garlic, and spice
This episode explores okonomiyaki as a unique Japanese dish built on flexibility, creativity, and resilience. Originating from simple flour-based pancakes, okonomiyaki evolved during the hardships after World War II, whe
This episode explores the arepa, a traditional corn flatbread that has been a staple food in northern South America for thousands of years. Originating from Indigenous cultures in what is now Venezuela and Colombia, arep
This episode explores the tagine as both a traditional Moroccan dish and the iconic clay vessel used to cook it. Originating from ancient Berber cooking traditions in Morocco, the tagine was designed to conserve moisture
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Flavors of Time: Stories Behind Iconic Dishes is hosted by FRUMA AHARONI. The show is categorised under arts (food) and has published 65 episodes.
Flavors of Time: Stories Behind Iconic Dishes has published 65 episodes.
Flavors of Time: Stories Behind Iconic Dishes regularly covers arts, food. It sits in the arts category, with a food focus.
Flavors of Time: Stories Behind Iconic Dishes is accessible for guests with genuine arts expertise. A personalised, episode-aware pitch will still outperform a generic one every time.
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Episodes of Flavors of Time: Stories Behind Iconic Dishes average 8 minutes. a focused format where a clear narrative arc and tight preparation matter most.
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