Bad Taste


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Everybody eats, but who gets to define what good food is? Join food writer Jess Ho on a journey through their pantry to dissect how Australian palates came to be. Meet expert eaters, farmers, researchers and chefs fighting to have their voice recognised - through the ingredients they champion, the aisles they stock, the prices they charge and the people they hire. People who dare to think differently and are all curious about the same question: what is good taste anyway?

Episode Date
Instant noodles: junk food or delicacy?
Instant noodles are notoriously easy on the wallet and simple to prepare. But why is this affordable staple turning into a luxury item?
Jun 21, 2022
How much should bánh mì cost?
Everyone loves bánh mì because they’re cheap and satisfying, but have you ever thought about what the human cost is in keeping the price so low?
Jun 14, 2022
What is East African lasagne?
When we think of colonisation and its impact on cuisine, Italy invading Africa probably doesn’t come to mind first. In this episode of Bad Taste we unpack the messy history of a dish that's much-loved by the East African diaspora.
Jun 07, 2022
That fabulous funk: The story of Kimchi
Fermented food is a growing industry thanks to wellness warriors and celebrity chefs, but is what you’re eating actually anything like the real thing?
May 31, 2022
Will native grains be key to saving Australia’s water?
Farmers have grown grain in Australia on a commercial scale for years, but none of it is indigenous to our country. We talk to industry experts Bruce Pascoe and Jacob Birch about the potential of native grain crops and the impact they can have on Australia.
May 24, 2022
Spam: yuck or yum?
People either love or hate Spam, but its popularity is undeniable. Find out why it is in such high demand in this episode of Bad Taste.
May 17, 2022
Bad Taste: a podcast about who we are through the foods we eat
Who gets to decide what good and bad food is? Join food writer Jess Ho as they investigate foods like spam, native grains and bánh mì in this new SBS podcast.
May 11, 2022