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.

https://gastropod.com/

Eine durchschnittliche Folge dieses Podcasts dauert 44m. Bisher sind 137 Folge(n) erschienen. Dieser Podcast erscheint jede zweite Woche
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Dig for Victory


You’ve seen the news: vegetable seeds are selling out. All that quarantine ennui has combined with anxiety about the gaps on supermarket shelves to create a whole new population of city farmers in backyards and windowsills across America. And everyone from the Los Angeles Times to Forbes to CBS has dubbed these brand new beds of beets and broccoli "COVID-19 Victory Gardens...


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   47m
 
 

Shared Plates: How Eating Together Makes Us Human


We love eating dinner together with friends and extended family, and we miss it! But why does sharing a meal mean so much—and can we ever recreate that on Zoom? As we wait for the dinner parties, cookouts, and potlucks of our post-pandemic future, join us as we explore the science and history of communal dining...


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 2020-06-03  40m
 
 

Pizza Pizza!


At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even after these first pizzas met the tomato, the dish was a local peculiarity—most Italians thought pizza was gross and weird until just a few decades ago...


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 2020-05-19  45m
 
 

Eating the Wild: Bushmeat, Game, and the Fuzzy Line Between Them


It's a safe bet that your recent media diet has included the words "wet market," "zoonotic disease," and "pangolin," as experts take a pause from discussing COVID-19's spread and impact to speculate on the virus's origins. This episode, we're digging into the larger story behind those words, that of our relationship to eating wild animals: how and why have our attitudes to wild meat shifted over time? Why is it that deer shot by a hunter in the U.S...


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 2020-05-05  39m
 
 

Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry


From stripy fuchsia beets to unicorn doughnuts, the foods available today on grocery store shelves and in cafe displays are more brightly colored than ever. But this hasn't always been the case...


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 2020-04-22  43m
 
 

A Tale To Warm The Cockles Of Your Heart


You might have heard of Molly Malone, selling cockles from a wheelbarrow in Dublin, or of Mary, Mary, Quite Contrary, with her cockle shells and pretty maids all in a row—but the chances are most Gastropod listeners have never actually tasted a cockle. And, apparently, you're missing out! For the Native American tribes in the Puget Sound, where cockles used to be abundant, they're a treasured treat: meatier, sweeter, and richer-tasting than other shellfish...


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 2020-04-07  35m
 
 

White vs. Wheat: The Food Fight of the Centuries


White or whole wheat: while today the question is most frequently asked at the sandwich counter, the debate over the correct answer goes back literally thousands of years...


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 2020-03-24  49m
 
 

Licorice: A Dark and Salty Stranger


Licorice is a polarizing candy: there are those who pick out the black jelly beans, those who think Twizzlers are better than Red Vines, and those who won't travel without a supply of salty dark lozenges. The dark and chewy treat begins life as a plant root that is more than fifty times as sweet as sugar...


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 2020-03-10  39m
 
 

To Fight Climate Change, Bank on Soil


Our glaciers are melting, our forests are on fire, our harvests are increasingly decimated by either floods and drought. We are in a climate emergency that threatens our very survival, and it is, frankly, incredibly depressing. But this episode, we’ve got the story of one of the most exciting, seemingly feasible efforts to reduce atmospheric …More →

The post To Fight Climate Change, Bank on Soil appeared first on Gastropod.


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 2020-02-26  n/a
 
 

Move Over Gin, We’ve Got Tonic Fever


Just a few decades ago, gin & tonics were considered rather stodgy and boring, the drink of suburbanites at the golf club. Today, the century-old drink is hot again. In part, that’s due to a boom in craft gin distilling—a ginaissance! But there’s also been a new wave of experimentation with gin’s life partner, tonic …More →

The post Move Over Gin, We’ve Got Tonic Fever appeared first on Gastropod.


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 2020-02-11  n/a