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)

Can You Patent a Pizza?

Can You Patent a Pizza?

Close your eyes and imagine this: a world without stuffed crust pizza. We know!—but that was the dismal state of the Italian flatbread scene before 1985, when Anthony Mongiello, aka The Big Cheese, ca...

5 Mar 202450min

Super Fry: The Fight for the Golden Frite (encore)

Super Fry: The Fight for the Golden Frite (encore)

Shoestring, waffle, curly, or thick-cut: however you slice it, nearly everyone loves a deep-fried, golden brown piece of potato. But that's where the agreement ends and the battles begin. While Americ...

27 Feb 202444min

Dining at the (Other) Top of the World: Hunger, Fruitcake, and the Race to Reach the South Pole

Dining at the (Other) Top of the World: Hunger, Fruitcake, and the Race to Reach the South Pole

In contrast to the abundance of the Arctic, in Antarctica, "once you leave the coast, you're basically heading to the moon." Jason Anthony, who spent several summers on the seventh continent, told us ...

20 Feb 202444min

Dining at the Top of the World: Arctic Adaptation, Abundance, and...Ice Cream

Dining at the Top of the World: Arctic Adaptation, Abundance, and...Ice Cream

You may feel like it's cold where you live, but in the Arctic, the average temperature is well below freezing all year round. In winter, it's also pitch black for weeks on end—not an ideal environment...

6 Feb 202452min

Cork Dork: Inside the Weird World of Wine Appreciation (encore)

Cork Dork: Inside the Weird World of Wine Appreciation (encore)

“There’s the faintest soupçon of asparagus and just a flutter of Edam cheese,” says Paul Giamatti in the movie Sideways. Believe it or not, he's describing pinot noir, not quiche. The world of sommeli...

23 Jan 202445min

It's Tea Time: Pirates, Polyphenols, and a Proper Cuppa (encore)

It's Tea Time: Pirates, Polyphenols, and a Proper Cuppa (encore)

This week, Gastropod tells the story of two countries and their shared obsession with a plant: Camellia sinensis, otherwise known as the tea bush. The Chinese domesticated tea over thousands of years,...

9 Jan 202445min

The Case of the Confusing Bitter Beverages: Vermouth, Amaro, Aperitivos, and Other Botanical Schnapps

The Case of the Confusing Bitter Beverages: Vermouth, Amaro, Aperitivos, and Other Botanical Schnapps

When it comes to booze, it’s fun to be bitter: an Aperol spritz has been the drink of summer for about five years, vermouth and soda was apparentlythe "hot girl" drink of 2023, and amaro is having "a ...

19 Des 202351min

Rice, Rice Baby

Rice, Rice Baby

Though rice might not feature in a hit 1990s Vanilla Ice rap, this grain tops the charts in other ways: it's the staple food for more than half the global population, and it's grown by more farmers th...

5 Des 202351min

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