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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.

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.
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Location:

United States

Description:

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.

Language:

English


Episodes

Green Gold: Our Love Affair with Olive Oil

12/4/2017
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Olive oil is not what you think it is. According to Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, an olive is a stone fruit like a plum or cherry—meaning that the green-gold liquid we extract from it “is, quite literally, fruit juice.” And, while we’re blowing your minds, …More →

Duration: 00:52:37


Women, Food, Power … and Books!

11/21/2017
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From “The Flintstones” to Focus on the Family, the stereotype has long been that men hunt and provide, while women just stir the pot. Thankfully, today many women—and men—reject both that biological essentialism and the resulting division of labor. But what can science tell us about the role our earliest female ancestors played in providing …More →

Duration: 00:43:45


Crantastic: The Story of America’s Berry

11/6/2017
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It’s nearly Thanksgiving, which, for most Americans, marks the one time a year their dinner table is adorned with jewel-like cranberries, simmered into a delicious sauce. But hundreds of years ago, cranberry sauce was a mainstay of daily meals, all around the U.S. How did this acidic, tannic berry, so hard to love in its …More →

Duration: 00:42:23


Cannibalism: From Calories to Kuru

10/24/2017
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For most of us, it’s unthinkable: human is never what’s for dinner. Sorry to burst any bubbles, but this episode, we discover that not only is cannibalism widespread throughout the natural world, but it’s also much more common among our own kind than we like to think. Spiders and sharks do it; so have both …More →

Duration: 00:47:06


Eataly World and the Future of Food Shopping

10/9/2017
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In just over a month, the world’s first theme park devoted entirely to Italian food will open its doors—and Gastropod has the scoop! Among Eataly World‘s delights will be hunt-your-own truffles, baby lambs, beach volleyball, and custom Bianchi shopping bike-carts. But there’s a bigger story, and it’s that Oscar Farinetti, the founder of the Eataly …More →

Duration: 00:39:16


What the Fluff is Marshmallow Creme?

9/25/2017
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If you’re not from New England, you may never have heard of Fluff, or its legendary sandwich-based incarnation, the Fluffernutter. The sticky sweet marshmallow creme was invented exactly one hundred years ago in Somerville, Massachusetts—at the time, the Silicon Valley of candy innovation. To celebrate, we’re diving into the history of the disruptive technologies that …More →

Duration: 00:38:50


Lunch Gets Schooled

9/11/2017
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Across the United States, school lunch is being transformed, as counties and cities partner with local farms to access fresh vegetables, as well as hire chefs to introduce tastier and more adventurous meals. This is a much-needed correction after decades of processed meals that contained little in the way of nutrition and flavor. But how …More →

Duration: 00:54:21


Sour Grapes: The History and Science of Vinegar

8/28/2017
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It’s found in almost every home, whether it’s destined to dress salads or clean surfaces and kill fruit flies. But, effective as it is at those tasks, most of us struggle to get excited about vinegar. Today, however, a handful of enthusiasts and entrepreneurs are trying to launch a vinegar renaissance—one in which we appreciate …More →

Duration: 00:45:49


Peanuts: Peril and Promise

6/20/2017
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Despite their diminutive scale, peanuts play an outsized role in American culture. Peanut butter has long been a mainstay of the American lunchbox, with its sticky, slightly sweet nuttiness flavoring the memories of generation after generation of kids. And it’s hard to imagine ballgames without, as the song goes, peanuts and Cracker Jacks (which, of course, also …More →

Duration: 00:46:45


Fake Food

6/6/2017
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Hamburgers that turn out to be horse, not beef. Honey sweetened with high-fructose corn syrup. Old, grey olives dipped in copper sulfate solution to make them look fresh and green. Fraudulent foods such as these make up as much as five to ten percent of the offerings on supermarket shelves, according to experts—but which food is …More →

Duration: 00:42:16


Here’s Why You Should Care About Southern Food

5/22/2017
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The food of the South is one of the most complicated, complex, contradictory cuisines in the U.S. This is the region where a monumental mixing of crops and culinary traditions gave way to one of the most punishing, damaging monocultures in the country; where food born in violence and slavery led to delicious, nutritious dishes. …More →

Duration: 00:48:49


Better Believe It’s Butter

5/9/2017
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Butter is beautiful: solid golden bars add the perfect flakiness to pastry, give cake a delightfully tender springiness, and melt mouth-wateringly onto toast. But unlike its cousin, cheese—another concentrated, solidified form of milk—we don’t tend to think of butter as something that’s available in hundreds of varieties, each with a different flavor, color, and texture. …More → The post Better Believe It’s Butter appeared first on Gastropod.

Duration: 00:39:26


Meet Koji, Your New Favorite Fungus

4/24/2017
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It’s impossible to imagine Japanese meals without soy sauce, or the umami-rich fermented bean paste called miso, or the rice-based spirit known as sake. Which means that Japanese cuisine depends on the one fungus that enables the fermentation of all these delicious foods: koji. Today, American chefs are discovering what Asian cooks have known for centuries, that …More → The post Meet Koji, Your New Favorite Fungus appeared first on Gastropod.

Duration: 00:41:35


V is for Vitamin

4/10/2017
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They’re added to breakfast cereal, bread, and even Pop-Tarts, giving the sweetest, most processed treats a halo of health. Most people pop an extra dose for good measure, perhaps washing it down with fortified milk. But what are vitamins—and how did their discovery make America’s processed food revolution possible? On this episode of Gastropod, author …More → The post V is for Vitamin appeared first on Gastropod.

Duration: 00:49:03


Hacking Taste

3/14/2017
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Taste is the oldest of our five senses, and yet perhaps the least understood. It’s far more complicated than salty versus sweet: new research is dramatically expanding our knowledge of taste, showing that it’s intimately connected to obesity, mood, immunity, and more. In this episode, we get into the science of how taste works, why we taste what we do, and …More → The post Hacking Taste appeared first on Gastropod.

Duration: 00:48:39


Cork Dork: Inside the Weird World of Wine Appreciation

2/28/2017
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“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe it or not, he’s describing pinot noir, not quiche. The world of sommeliers, wine lists, and tasting notes is filled with this kind of language, prices seemingly rising in step with the number of …More → The post Cork Dork: Inside the Weird World of Wine Appreciation appeared first on Gastropod.

Duration: 00:46:51


To Eat or Not to Eat Meat

2/14/2017
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With flexitarianism on the rise throughout the developed world, and everyone from Bill Clinton to Beyoncé endorsing the benefits of a vegetarian or vegan diet, it can sometimes seem as though meat is just a bad habit that the majority of us are too weak-willed to kick. But is giving up meat morally superior, healthier, …More → The post To Eat or Not to Eat Meat appeared first on Gastropod.

Duration: 00:49:31


We Heart Chocolate

1/30/2017
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In the weeks before Valentine’s Day, U.S. consumers will buy nearly 58 million pounds of chocolate. This love affair is not limited to just one day or one country: chocolate has spread from its native home in Central and South America to conquer the world. But today, cacao cultivation is facing a series of wicked problems—ones that threaten to …More → The post We Heart Chocolate appeared first on Gastropod.

Duration: 00:45:44


Inventing the Restaurant: From Bone Broth to Michelin

1/16/2017
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Early humans may have visited each others’ caves for a shared meal, but they wouldn’t have expected to be served at their own table, or to choose when and what to eat. But today, restaurants are ubiquitous: there are millions of them worldwide, and the average American eats roughly 200 meals a year in one. So …More → The post Inventing the Restaurant: From Bone Broth to Michelin appeared first on Gastropod.

Duration: 00:46:20


Gettin’ Fizzy With It

12/12/2016
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‘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. But where does seltzer come from, and why is it called “seltzer,” rather than simply …More → The post Gettin’ Fizzy With It appeared first on Gastropod.

Duration: 00:44:10

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