Gastropod

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.

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Shatter-Proof: How Glass Took Over the Kitchen—and Ended Child Labor

Shatter-Proof: How Glass Took Over the Kitchen—and Ended Child Labor

Cheers! The lively clink of glass on glass is a must for any festive gathering, whether you’re sipping champagne in a flute or lemonade in a tumbler. We rely on glass in the kitchen—for baking perfect...

17 Elo 202050min

The Most Dangerous Fruit in America

The Most Dangerous Fruit in America

It's the epitome of summertime: there’s nothing like a cold, juicy slice of red watermelon on a swelteringly hot day. But, once upon a time, watermelons were neither red nor sweet—the wild watermelon ...

3 Elo 202044min

Dig for Victory

Dig for Victory

You’ve seen the news: vegetable seeds are selling out. All that quarantine ennui has combined with anxiety about the gaps on supermarket shelves to create a whole new population of city farmers in bac...

16 Kesä 202051min

Shared Plates: How Eating Together Makes Us Human

Shared Plates: How Eating Together Makes Us Human

We love eating dinner together with friends and extended family, and we miss it! But why does sharing a meal mean so much—and can we ever recreate that on Zoom? As we wait for the dinner parties, cook...

3 Kesä 202043min

Pizza Pizza!

Pizza Pizza!

At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they we...

19 Touko 202048min

Eating the Wild: Bushmeat, Game, and the Fuzzy Line Between Them

Eating the Wild: Bushmeat, Game, and the Fuzzy Line Between Them

It's a safe bet that your recent media diet has included the words "wet market," "zoonotic disease," and "pangolin," as experts take a pause from discussing COVID-19's spread and impact to speculate o...

5 Touko 202042min

Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry

Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry

From stripy fuchsia beets to unicorn doughnuts, the foods available today on grocery store shelves and in cafe displays are more brightly colored than ever. But this hasn't always been the case. This ...

21 Huhti 202047min

A Tale To Warm The Cockles Of Your Heart

A Tale To Warm The Cockles Of Your Heart

You might have heard of Molly Malone, selling cockles from a wheelbarrow in Dublin, or of Mary, Mary, Quite Contrary, with her cockle shells and pretty maids all in a row—but the chances are most Gast...

7 Huhti 202038min

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