Gastropod

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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Tofu for You: Meet the Cult Leader, the Spy, and the Pioneering Woman Chinese Doctor Who Brought Tofu to the West


For a lot of Americans, tofu conjures up images of bland, squishy cubes: a sorry alternative to meat. Even in Asia, where tofu was born, the soybean was initially seen as unappetizing, not to mention flatulence inducing. This episode, we tell the story of how people in what's now northeastern China figured out how to turn this legume of last resort into an array of nutritious, delicious foods, from slippery beancurd skins to silken puddings, and chewy soy crumbles to funky, fermented hairy tofu. Then we introduce the parade of unlikely figures—including Ben Franklin and a 1970s acid casualty who believed he could communicate telepathically with animals—who finally brought this "soybean cheese" to the Western masses. And, finally, we meet the twenty-first century immigrant entrepreneur trying to rebrand tofu from virtuous but boring into something much more delicious and desirable. Listen in now for all that plus Camembert tofu, anarchist zines, and the curious origins of that Thanksgiving favorite, Tofurkey.

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 2021-09-14  51m