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 40m. Bisher sind 162 Folge(n) erschienen. Alle zwei Wochen gibt es eine neue Folge dieses Podcasts.

Gesamtlänge aller Episoden: 4 days 10 hours 40 minutes

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Guest Episode: Immune Boosting, Is It a Bust? | Science Vs


Internet influencers have been pushing “immune boosters” during the pandemic — claiming they’ve got just the pill, berry, or brew to rev up our body’s defenses. But is there really a way to boost our immune system? Science Vs is finding out whether these vitamins and supplements truly work as a shield against colds and viruses. Science Vs takes on fads, trends, and the opinionated mob to find out what's fact, what's not, and what's somewhere in between.  See omnystudio...


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   33m
 
 

Guest Episode: How Much Water Do You Actually Need a Day?


Guest Episode: Body Stuff with Dr. Jen Gunter. Think you know how your body works? Think again! Dr. Jen Gunter is here to shake up everything you thought you knew — from how much water you need to drink to how often you need to poop and everything in between. Join us weekly for this TED original series that will tell you the truth about what's *really* going on inside you.  This episode: You know the old rule that you need to drink eight glasses of water every day? It's simply a myth, says Dr...


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   34m
 
 

First Class Fare


Like most people around the world, you probably didn’t do much flying this past year. Maybe you miss the bustle of airports and the joy of seeing friends in far-off places—but chances are, you probably don’t miss the food handed out on planes: those sad little tinfoil-covered trays of rubbery chicken breasts, tired lettuce, and frozen cherry tomatoes. They’re a far cry from airline meals decades ago, in the golden age of flying, when lobster thermidor and rack of lamb were served on real china...


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   43m
 
 

Guest Episode: How To Save a Planet


Guest Episode: Does climate change freak you out? Want to know what we, collectively, can do about it? Us too. How to Save a Planet is a podcast that asks the big questions: what do we need to do to solve the climate crisis, and how do we get it done? Join us, journalist Alex Blumberg and scientist and policy nerd Dr...


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   46m
 
 

You're Wrong About Prohibition


For most of us, Prohibition seems like a peculiar American experiment—a doomed attempt by straight-laced religious conservatives to ban alcohol, and, with it, fun. But as it turns out, we've got it all wrong: Prohibition was actually a progressive struggle that united powerless and oppressed people around the world—Leo Tolstoy, Frederick Douglass, Mahatma Gandhi, and Chief Little Turtle, among others—against a system designed to exploit them...


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 2021-05-11  49m
 
 

So Hot Right Now: Why We Love the Chile Pepper


Perhaps no other plant is as entwined with pain and pleasure as the chile pepper...


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 2021-04-27  44m
 
 

Easy A: The SuperRad Story of Home Economics


If you grew up in the U.S., you might remember home economics class as the source of deflated muffins and horrifically distorted sewing projects. You might, like Jonah Hill’s character in Superbad, have thought of home ec as “a joke” that everyone takes “to get an A.” But it wasn’t always so—and, in fact, the field of home economics began as a surprisingly radical endeavor...


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 2021-04-13  47m
 
 

Where There's Smoke, There's ... Whiskey, Fish, and Barbecue!


As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can’t hold it. It’s fantastic in whiskey and terrible in toast...


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 2021-03-30  47m
 
 

Phage Against the Machine


If you thought food poisoning was just a matter of the occasional stomach upset from a dodgy shrimp or two, the CDC has some unsettling numbers for you: foodborne bacteria is responsible for at least 48 million cases of illness, more than 130,000 hospitalizations, and 3,000 deaths a year in the U.S. alone. And those numbers aren't going down...


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 2021-03-16  45m
 
 

Guest Episode: Mission: ImPASTAble from The Sporkful


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 2021-03-09  29m