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.
251
Inventing the Restaurant: From Bone Broth to Mi...
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,
40 min
252
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.
36 min
253
The Spice Curve: From Pepper to Sriracha with S...
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,
38 min
254
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.
38 min
255
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...
39 min
256
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,
40 min
257
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,
24 min
258
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.
37 min
259
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?
38 min
260
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?
39 min
261
Poultry Power: The Fried Chicken Chronicles
Juicy, crispy, crunchy…fried chicken is undoubtedly delicious. But it’s also complicated, in ways that go far deeper than the science behind that perfect crust. From slavery to entrepreneurship and from yard fowl to Gospel bird,
42 min
262
Outside the Box: The Story of Food Packaging
The invention of food packaging is one of humanity’s greatest achievements. It may seem hard to imagine today, but the first clay pots made the great civilizations of the ancient world possible, while paper’s first use,
40 min
263
Who Invented the Cherry Tomato?
In the 1960s, cherry tomatoes were nearly impossible to find in the grocery store. By the 1990s, it was hard to get a salad without them. Somehow, within a couple of decades, the tiny tomatoes had taken over. Where did they come from?
33 min
264
Everything Old is Brew Again
Pull up a bar stool and prepare to open both your mind and your palate: it’s time to meet beer before it settled down into the fizzy brown brew we know and love today. The ales in this episode of Gastropod represent the future of flavor,
40 min
265
Museums and the Mafia: The Secret History of Ci...
A slice of lime in your cocktail, a lunchbox clementine, or a glass of OJ at breakfast: citrus is so common today that most of us have at least one lurking on the kitchen counter or in the back of the fridge.
39 min
266
Grand Theft Food
It’s easy to assume that burglars and thieves are always after conventional valuables: cash, jewels, or high-end electronics. But some of the most memorable heists actually involve food. Inspired by Geoff Manaugh’s new book,
35 min
267
Caffeine: The World’s Most Popular Drug
A tablespoon of it will kill you, but most of us feel like death without it: we’re talking about caffeine this episode. Inspired by a listener question — does green tea have more or less caffeine than black? and what about yerba mate?
39 min
268
The Maple Boom
Many people only think of maple syrup at the breakfast table, when they’re facing down a stack of hot, fluffy pancakes or some French toast. They’re missing out. Maple is undergoing a major boom, newly ascendant in beverage aisles, Asian kitchens,
34 min
269
First Foods: Learning to Eat
How do we learn to eat? It may seem like an obvious question, but it’s actually quite a complicated process. Who decided that mushed-up vegetables were the perfect first food—and has that always been the case?
46 min
270
The Food of Love
Throughout history, humans have attributed aphrodisiac powers to certain foods, from legendary lover Casanova’s diet of fifty oysters for breakfast to chocolate, the default Valentine’s Day gift for the uninspired.
36 min
271
The End of the Calorie
For most of us, the calorie is just a number on the back of the packet or on the display at the gym. But what is it, exactly? And how did we end up with this one unit with which to measure our food? Is a calorie the same no matter what type of food …Mo...
44 min
272
End-Of-Year Feast
Cheese science, cilantro phobia, and fork usage: we’ve covered it all on Gastropod. And, for our special end-of-year episode, we’re bringing you updates on some our favorite stories. Join us to find out what happened next… Ever wondered what happened t...
32 min
273
The Mushroom Underground
They’re a kingdom unto themselves, neither animal, vegetable, nor mineral. They count among their number both the world’s largest organism and millions of microscopic, single-celled creatures. And yet not only have they been an important—and delicious—...
37 min
274
Peak Booze
Are you part of Generation Peak Booze? In this episode, we dive into the factors behind the ups and downs in alcohol consumption in the U.K. and the U.S. over the course of the twentieth century, we explore the long-term health effects of peak booze,
32 min
275
Mezcal: Everything but the Worm
It’s nearly the Day of the Dead in Mexico, which gives us the perfect excuse to get familiar with the country’s national spirit: tequila. Or wait, should that be mezcal? And what’s the difference, anyway? In this episode of Gastropod,
42 min