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.

Denne podkasten er hentet fra en åpen RSS-feed og er ikke publisert av Podme. Den kan derfor inneholde annonser.

Episoder(289)

Ripe for Global Domination: The Story of the Avocado

Ripe for Global Domination: The Story of the Avocado

Avocados are on a roll. More precisely, they’re on toast—a lot of toast. Last summer, British Vogue reported that more than three million new photos of avocado toast are uploaded to Instagram every da...

8 Mai 201846min

Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today

Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today

You’ve probably never heard of David Fairchild. But if you’ve savored kale, mango, peaches, dates, grapes, a Meyer lemon, or a glass of craft beer lately, you’ve tasted the fruits of his globe-trottin...

24 Apr 201842min

Who Faked My Cheese?

Who Faked My Cheese?

Cheeeeese: that one word alone causes our stomachs to rumble and mouths to water. The sheer variety of flavors and textures created by only a few ingredients—milk, salt, enzymes, and microbes—is astou...

10 Apr 201850min

Marching on our Stomachs: The Science and History of Feeding the Troops

Marching on our Stomachs: The Science and History of Feeding the Troops

For most of us, eggs are perfect packets of portable protein, and pizza is the lazy option for dinner. For the research team at the U.S. Army Natick Soldier Systems Center, pizza and eggs are two of t...

27 Mar 201847min

Cooking the Books with Yotam and Nigella

Cooking the Books with Yotam and Nigella

Who first started collecting recipes into cookbooks? Do cookbooks have a future in a world full of online recipes? And can cookbooks tell us anything about what people are actually eating, or are they...

13 Mar 201845min

Cutting the Mustard

Cutting the Mustard

For some Americans, a trip to the ballpark isn’t complete without the bright yellow squiggle of French’s atop a hotdog. For the French, the slow burn of Dijon is a must-have complement to charcuterie....

27 Feb 201846min

Remembrance of Things Pasta: A Saucy Tale

Remembrance of Things Pasta: A Saucy Tale

It’s one of food’s most beautiful relationships: pasta and sauce. But which came first—and how on Earth are you supposed to figure out which of those hundreds of shapes to serve with your pesto? With ...

13 Feb 201843min

We’ve Lost It: The Diet Episode

We’ve Lost It: The Diet Episode

Diet dreams are splashed across magazine covers and blare from the T.V., offering tips and tricks, that will, readers and viewers are promised, make weight loss easy and fast. Diet books making simila...

30 Jan 201850min

Populært innen Vitenskap

fastlegen
tingenes-tilstand
jss
liberal-halvtime
rekommandert
forskningno
sinnsyn
villmarksliv
tomprat-med-gunnar-tjomlid
rss-paradigmepodden
fjellsportpodden
kvinnehelsepodden
tidlose-historier
dekodet-2
grunnstoffene
diagnose
rss-inn-til-kjernen-med-sunniva-rose
rss-zahid-ali-hjelper-deg
nevropodden
rss-rekommandert