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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Out of the Fire, Into the Frying Pan
From rainbow-hued enameled stew pots to lightweight nonstick frying pans, the metal and ceramic vessels we use to heat our food are such an everyday aspect of the kitchen that they’re easy to take for granted. But make no mistake: the invention of the pot was, after fire, one of the most important innovations in cooking. You’ll want to hug your favorite skillet after coming along with us on this journey, which ranges from some of the earliest clay pots ever found in what’s now the Sahara Desert, to the British round-bellied cast-iron number that kickstarted the Industrial Revolution, to a legal challenge in Ohio that raised the question of Teflon’s health and environmental impact. Plus, can science help us find the perfect pot or pan? Listen in to find out.
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