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.
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Remembrance of Things Pasta: A Saucy Tale
It’s one of food’s most beautiful relationships: pasta and sauce. But which came first—and how on Earth are you supposed to figure out which of those hundreds of shapes to serve with your pesto? With Valentine’s Day round the corner, we bring you the saucy—and occasionally scientific—history of an Italian staple. Listen in now as we take you from the very first mention of “a food of flour and water,” served “in the form of strings,” to the cutting-edge shape-shifting pasta of tomorrow.
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