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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Episoder(289)

Ripe for Global Domination: The Story of the Avocado

Ripe for Global Domination: The Story of the Avocado

We’re coming up to AvocadoFest 2026, otherwise known as the Super Bowl, when Americans get fully a fifth of their annual avocado allocation. But how did this humble fruit, originally named after testi...

27 Jan 46min

Canned Tomatoes and the Myth of the San Marzano

Canned Tomatoes and the Myth of the San Marzano

Canned tomatoes are a perfect winter food. As you'll know from our tomato episode, the beautiful fruits in fresh aisle of the supermarket are mostly flavorless outside of the summer season—but the tom...

13 Jan 50min

Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!

Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!

The season for holiday baking is upon us, and before you spice up your cookies and pies, you’ll probably want to know: is most of the cinnamon on grocery store shelves actually fake? That’s one questi...

16 Des 202542min

Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again

Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again

Today, 'vanilla' often means boring, and yet the edible seedpod of this Central American orchid is one of the most expensive spices in the world, not to mention one of the most popular flavors globall...

2 Des 202550min

From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America

From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America

Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every palate, plus a dose of microb...

18 Nov 202550min

Yes, You Really Can Make Food From Thin Air—And We Tried It

Yes, You Really Can Make Food From Thin Air—And We Tried It

Every second of every day, plants on earth do something miraculous: they take the carbon dioxide from air and turn it into food. With very few exceptions, everything we eat starts out that way. But wh...

4 Nov 202548min

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...

21 Okt 202546min

Everything You Know About Metabolism Is Wrong

Everything You Know About Metabolism Is Wrong

If you’ve heard of metabolism, you’ve probably heard endless tips and tricks to boost it, from working out to drinking green tea. The idea is that a slow metabolism leads to weight gain, and speeding ...

7 Okt 202548min

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