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Eat This Podcast

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Using food to explore all manner of topics, from agriculture to zoology. In Eat This Podcast, Jeremy Cherfas tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion -- you get the picture. We don't do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics. Twice nominated for a James Beard Award.

Using food to explore all manner of topics, from agriculture to zoology. In Eat This Podcast, Jeremy Cherfas tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion -- you get the picture. We don't do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics. Twice nominated for a James Beard Award.
More Information

Location:

United States

Description:

Using food to explore all manner of topics, from agriculture to zoology. In Eat This Podcast, Jeremy Cherfas tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion -- you get the picture. We don't do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics. Twice nominated for a James Beard Award.

Language:

English


Episodes

Good things from Nürnberg

12/10/2018
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What makes the lebkuchen from Nürnberg so special?

Duration:00:20:51

Is that a pickle …

11/26/2018
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Jan Davison has written Pickles: A Global History, the perfect accompaniment to her previous book, English Sausages.

Duration:00:23:47

What a bunch of turkeys

11/21/2018
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Spaghetti Carbonara Day, read by the author. (I didn’t steal it; I set it free.)

Duration:00:03:43

Just that which is deserved

11/12/2018
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Is dessert a pointless overindulgence, or perhaps the most interesting and creative part of a good meal out? I know what I think.

Duration:00:21:58

A communal oven in Christchurch, New Zealand

10/29/2018
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A communal oven helps a community to bake bread and rebuild after two massive earthquakes.

Duration:00:16:14

Food, power, pubs and politics in Ireland

10/15/2018
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The law that protects pubs from the perceived challenge of restaurants was passed by a Parliament full of publicans

Duration:00:21:01

Making sense of modern recipes

10/1/2018
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Unless you already know what you're doing, modern cook-books may be a recipe for disaster.

Duration:00:23:21

Food in prison

9/17/2018
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"Food is essentially the sentence," says Clair Woods-Brown.

Duration:00:18:05

Winding Down

8/31/2018
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What more is there to say? Plenty, of course, but not this time. This is the final episode of this run of Our Daily Bread.

Duration:00:04:09

A Perennial Dream

8/30/2018
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"If your life's work can be accomplished in your lifetime, you're not thinking big enough." Wes Jackson

Duration:00:08:03

It’s a Hard Grain

8/29/2018
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The qualities that make durum wheat so attractive for pasta have nothing to do with the size of the semolina particles from which it is made.

Duration:00:06:47

Anything but Grim

8/28/2018
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"I began to dream of a binding machine. I dreamed of it at night and I dreamed of it during the day."

Duration:00:07:08

Bread and Political Circuses

8/27/2018
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Sometimes people want bread more than they want democracy. Some governments can't deliver either.

Duration:00:07:09

Wheats and Measures

8/26/2018
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Eight wheat seeds of silver gets you 5 pounds 10 ounces of bread.

Duration:00:04:57

Tradition!

8/25/2018
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Nathan Myhrvold is right: "The best bread the world has ever had is being made today.”

Duration:00:07:36

Slow, but Exceedingly Fine

8/24/2018
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Bakers who grind their own grain are all utterly in love with the flour they get. I'm jealous.

Duration:00:06:15

Brown v. White

8/23/2018
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If you are eating reasonably well, it probably doesn't matter which you choose. You can get great white bread, and you can get awful brown bread.

Duration:00:07:21

Sourdough by Any Name

8/22/2018
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It needn't actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.

Duration:00:06:17

Breaking Bread

8/21/2018
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All hail Adolf Ignaz Mautner von Markhof. And also Pope Leo IX, Michael Cerularius the Patriarch and assorted wise rabbis and scholars.

Duration:00:07:59

Back to Basics

8/20/2018
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There's a fundamental tension between the time it takes to make a loaf of bread and the value of the final product.

Duration:00:05:47