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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Souring on Sweet: The Great Soda Wars, Part 1

Souring on Sweet: The Great Soda Wars, Part 1

Public health researchers agree: the evidence is clear that Americans consume way too much sugar, that sugar contributes to weight gain, and that rising rates of obesity in the U.S. will lead to signi...

4 Joulu 201846min

The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet

The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet

Brush, floss, and forget: chances are, you only think about your teeth when they cause you trouble. But teeth have tales to tell, such as how old we are, how fast we grew, and how far we’ve traveled… ...

19 Marras 201836min

Who Invented Mac and Cheese?

Who Invented Mac and Cheese?

The warm, gooey dish, a childhood staple across North America, is many things to many people: a mainstay of African-American Sunday dinners, according to soul food expert Adrian Miller; a comforting y...

13 Marras 201830min

How the Carrot Became Orange, and Other Stories

How the Carrot Became Orange, and Other Stories

Thousands of years ago, in what’s now Afghanistan, people unearthed the tangled, gnarled roots of Queen Anne’s Lace—a ubiquitous, hairy-stemmed plant with a spray of tiny white flowers. These fibrous,...

6 Marras 201838min

The Incredible Egg

The Incredible Egg

We love eggs scrambled, fried, or poached; we couldn’t enjoy a quiche, meringue, or flan without them. But for scientists and archaeologists, these perfect packages are a source of both wonder and cur...

23 Loka 201843min

Espresso and Whisky: The Place of Time in Food

Espresso and Whisky: The Place of Time in Food

Why does fish cook so fast? What’s the “wasabi window”? And can you really make 20-year-old aged whisky in six days? This episode, we’re looking at the role of time in food and flavor: what it does, a...

9 Loka 201839min

Why These Animals?

Why These Animals?

In the West, when it comes to which meat is for dinner, we nearly always choose beef, pork, or chicken. Yet cows and pigs are only two of more than five thousand of species of mammals, and chicken is ...

25 Syys 201846min

Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back

Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back

Mangoes inspire passion, particularly in India, which is home to hundreds of varieties of the fruit. They are celebrated in Indian music, poetry, and art; they are mentioned in Hindu and Buddhist reli...

11 Syys 201838min

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