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 131 Folge(n) erschienen. Dieser Podcast erscheint jede zweite Woche
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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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   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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   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
 
 

The United States of McDonald’s


McDonald’s is mind-boggling. According to Adam Chandler, author of the recent book, Drive-Thru Dreams, it sells roughly 75 burgers every second and serves 68 million people every day—equivalent to 1 percent of the entire world’s population. “The golden arches are thought to be, according to an independent survey, more recognizable as a symbol than the …More → The post The United States of McDonald’s appeared first on Gastropod.


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 2020-01-28  n/a
 
 

Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!


Across America, feral pigs are on the rampage, wrecking fields of crops, hunting local wildlife to extinction, and even attacking humans. In the United Kingdom, Japanese knotweed is taking over the landscape: banks deny mortgages to infested properties, and the government regulates its disposal with the same precautions it takes for low-level nuclear waste. Humans …More → The post Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My! appeared first on Gastropod.


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 2020-01-13  n/a
 
 

Meet the Queen of Kiwi: the 96-Year-Old Woman Who Transformed America’s Produce Aisle


The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. Today, grocery stores routinely offer hundreds of different fruits and vegetables, many of …More → The post Meet the Queen of Kiwi: the 96-Year-Old Woman Who Transformed America’s Produce Aisle appeared first on Gastropod.


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 2019-12-17  n/a
 
 

Are Insect Guts the Secret to the Most Delicious Kimchi?


This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without it—but, recently, kimchi has found its way into burgers, pasta, grilled cheese, and even tacos. This episode, we trace the behind-the-scenes story of the “kimchi diplomacy” that turned Korea’s favorite fermented cabbage into …More → The post Are Insect Guts the Secret to the Most Delicious Kimchi? appeared first on Gastropod.


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 2019-12-03  n/a
 
 

Menu Mind Control


At its most basic, a menu is simply a way for a restaurant to communicate its offerings and their prices to its customers. But, perhaps even more importantly, says Alison Pearlman, author of a new book on menus called May We Suggest, a menu has to persuade diners that they want what the restaurant is …More → The post Menu Mind Control appeared first on Gastropod.


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 2019-11-19  n/a
 
 

Of Ghost Foods and Culinary Extinction


The earliest humans favored juicy, meaty mammoth at mealtimes. Ancient Romans loved their favorite herb, silphium, so much that they sprinkled it on everything from lamb to melon. In the 19th century United States, passenger pigeon pie was a cherished comfort food, long before chicken pot pie became commonplace. And, for dessert, Americans a century …More → The post Of Ghost Foods and Culinary Extinction appeared first on Gastropod.


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 2019-11-05  n/a