Podcast Atlas
entity Updated 2026-08-07 Topics: Culture

黑麦 / Heimai

EP260 一口肥美脂肪，藏着中国养殖的新故事 adds Heimai’s participation in a Talk三联 food-system discussion on 虹鳟, 鳗鱼, and 鹅肝. The source extends his wiki role from taste and restaurant innovation into the production side of appetite: feed, water, processing, animal welfare, packaging, and whether consumers can recognize what they are buying.

EP253 爆火的AI好物，到底是“真香”还是智商税？ adds Heimai’s host role in a consumer-AI hardware discussion. He keeps the conversation organized around “true useful or gimmick” judgments and contributes examples from AI tennis robots, AWE home appliances, smart beds, and AI-assisted food or drink choice.

黑麦 / Heimai is the 三联生活周刊 writer interviewed in 三联串台｜神赐给人葡萄，世界微醺了. The source presents him as a culture and lifestyle journalist whose work moved through music, fashion, luxury, food, and wine / 葡萄酒, with current writing focused on taste, flavor, and people’s lived experience.

The episode makes his personal background part of the argument. Childhood memories of a liquor-factory dormitory, kitchen work in an Italian restaurant, later private-kitchen practice, wine-school training, and interviews with wineries all help him treat wine as Wine As Agricultural Culture rather than as a luxury code. His strongest recurring claim is that food and drink writing should connect taste to place, body, memory, and social change, which makes him a source case for Food Writing As Life Experience.

EP238 2025年，你玩过怎样的“小众运动”？ extends Heimai’s wiki role into sports and lifestyle reporting. His Bali first-try account and later China reporting make 板式网球 the entry point for 城市小众运动: a sport can be easy to start, socially friendly, and still hard to explain because its real identity sits between existing categories such as tennis, squash, and pickleball.

EP245 一年一度寻味之旅：今年去吃创意菜 brings Heimai back to food reporting through 川菜 and restaurant trends. His examples show how a strong cuisine can innovate internally through soup bases, brining, yogurt marinade, low-temperature treatment, thick-cut tongue, aroma extraction, and new dining contexts without losing its grammar.

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