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 46m. Bisher sind 241 Folge(n) erschienen. Dies ist ein zweiwöchentlich erscheinender Podcast.

Gesamtlänge aller Episoden: 7 days 13 hours 13 minutes

subscribe
share






Gettin’ Fizzy With It


‘Tis the season for a glass of bubbly—but this episode we’re not talking champagne, we’re talking seltzer. America is in the throes of a serious seltzer craze, with consumption of the bubbly stuff doubling in only a decade, from 2004 to 2014.


share








 December 13, 2016  39m
 
 

The Spice Curve: From Pepper to Sriracha with Sarah Lohman


American food has a reputation for being bland—but, according to historical gastronomist Sarah Lohman, “It’s nonsense that Americans don’t like spicy food.” Lohman is the author of a new book, Eight Flavors: The Untold Story of American Cuisine,


share








 November 29, 2016  41m
 
 

The Buzz on Honey


Honey seems like a simple, comforting food, slathered on toast, spooned down to soothe sore throats, and beloved of bears, both plush and real. In reality, this sticky combination of bee spit and evaporated nectar is a powerful and ancient ingredient.


share








 November 15, 2016  41m
 
 

What is Native American Cuisine?


Pasta, sushi, tacos, samosas, and pad thai: In the U.S., enthusiastic eaters will likely be able to name traditional dishes from a wide variety of cuisines around the world. But most of us couldn’t name a single Native American dish from any one the va...


share








 November 1, 2016  42m
 
 

Oysters: History and Science on the Half Shell


We’re living in a golden age for oysters. Just two decades ago, an ostreophile would have thought him or herself lucky to choose among a handful of options; today, in the U.S. alone, hundreds of varieties with exotic names like Moon Shoal, Hama Hama,


share








 October 18, 2016  41m
 
 

Counting Fish


This week, we are taking on one of the universe’s great mysteries: how many fish are in the sea? If you stop to think about it, it seems almost impossible to figure out how many fish there are—after all, they’re basically invisible,


share








 October 4, 2016  43m
 
 

Seaweed Special


Seaweed farming is booming: the global harvest has doubled in the past decade, according to a new report from the United Nations University, and it’s now worth more than all the world’s lemons and limes. Most of that seaweed ends up in our food,


share








 September 13, 2016  27m
 
 

The Salt Wars


Salt is a magical substance. It reduces bitterness, enhances sweetness, boosts flavor, and preserves perishable foods. Without it, we would die: the human body can’t make sodium, but our nerves and muscles don’t work without it.


share








 August 23, 2016  41m
 
 

Kombucha Culture


If you haven’t tasted kombucha yet, you probably will soon. The sour-sweet, fizzy, fermented tea is becoming ubiquitous in trendy cafes, workplaces, and health food stores across America. Where did it come from, and how did it get so popular?


share








 August 8, 2016  41m
 
 

Keeping Kosher: When Jewish Law Met Processed Food


Roughly two percent of Americans are Jewish, and only a small fraction of them keep kosher. Yet between a third and a half of all packaged food in an American supermarket has a kosher label on it. How did kosher law become big business?


share








 July 26, 2016  43m