Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.
https://gastropod.com/
Dining at the Top of the World: Arctic Adaptation, Abundance, and...Ice Cream
You may feel like it's cold where you live, but in the Arctic, the average temperature is well below freezing all year round. In winter, it's also pitch black for weeks on end—not an ideal environment for growing food. Still, for thousands of years, people in the Arctic have thrived in a landscape that most outsiders would find fatally inhospitable. This episode, we point our compasses north on a journey to discover how traditional knowledge, ingenuity, and a lot of hard work—combined with genetics and microbes—have allowed the indigenous populations of the far North to not only successfully feed themselves, but also develop a distinctive and remarkable cuisine. Tune in now for the secrets of a dish that feels like Fourth of July fireworks in your mouth, the story of Iceland's second-most famous celebrity (after Björk), and the science behind how to avoid scurvy on an almost vegetable-free diet. Just don't forget your long underwear!
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