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 43m. Bisher sind 175 Folge(n) erschienen. Alle zwei Wochen gibt es eine neue Folge dieses Podcasts.

Gesamtlänge aller Episoden: 5 days 3 hours 24 minutes

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Savor Flavor


Why does grape candy taste so fake? What on earth is blue raspberry, anyway? And what is the difference between natural and artificial, at least when it comes to flavor? Join us as we taste the rainbow on this episode of Gastropod,


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 2015-04-21  54m
 
 

DNA Detectives


DNA: it’s the genetic information that makes plants and animals what we are. Most of the time when you hear about it in the context of food, it’s to do with breeding. But in this short episode, we bring you two DNA detective stories that show how genet...


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 2015-04-07  22m
 
 

Say Cheese!


Cheese is the chameleon of the food world, as well as one of its greatest delights. Fresh and light or funky and earthy, creamy and melty or crystalline and crumbly—no other food offers such a variety of flavors and textures.


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 2015-03-23  56m
 
 

Extreme Salad and Crazy Potatoes


Step away from the French fries—and even from that bag of pre-washed mixed greens lurking in the crisper drawer. It’s time to reconsider the potato and up your salad game. In this episode, Cynthia and Nicky talk to science writer Ferris Jabr about the ...


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 2015-03-03  25m
 
 

No Scrubs: Breeding a Better Bull


In 1900, the average dairy cow in America produced 424 gallons of milk each year. By 2000, that figure had more than quadrupled, to 2,116 gallons. In this episode of Gastropod, we explore the incredible science that transformed the American cow into a ...


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 2015-02-17  36m
 
 

Enhanced Eating with Dan Pashman


Have you ever wondered how to avoid sandwich sogginess, what scented soap to pair with your restaurant order, and whether airplane food can be made to taste of anything at all? Dan Pashman has, and his new book, Eat More Better,


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 2015-02-02  21m
 
 

Breakfast of Champions


Breakfast: the most important meal of the day. Or is it? In this episode of Gastropod, we explore the science and history behind the most intentionally designed, the most industrialized, and the most argued about meal of all.


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 2015-01-20  43m
 
 

Night of the Living Radishes


For this special New Year episode, Gastropod transports you to Oaxaca, Mexico, for the legendary Night of the Radishes, celebrated the night before Christmas eve, where locals present their most elaborate and inventive radish carvings.


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 2015-01-02  25m
 
 

Kale of the Sea


Call off the search for the new kale: we’ve found it, and it’s called kelp! In this episode of Gastropod, we explore the science behind the new wave of seaweed farms springing up off the New England coast, and discover seaweed’s starring role in the pe...


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 2014-12-09  37m
 
 

Bite: Smoked Pigeon and Other Subnatural Delights


In this week’s bite-sized episode, Nicky travels to the campus of Duke University, in Durham, North Carolina, for a day of talks and tastings exploring the shifting status of stinky cheese, offal, insects, and other funky foods.


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 2014-11-25  16m