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.
- Website
- https://gastropod.com
- Description
- Food with a Side of Science& History
- Language
- 🇬🇧 English
- last modified
- 2024-04-17 18:00
- last episode published
- 2024-04-16 19:43
- publication frequency
- 14.69 days
- Contributors
- Gastropod
- Owner Author
- Explicit
- false
- Number of Episodes
- 240
- Rss-Feeds
- Detail page
- Categories
- Society & Culture Food History Science & Medicine Arts
Recommendations
| User | Recommendation | Date |
|---|---|---|
| Jana Wiese | Ob Honig, Kombucha oder Koffein: Food-Themen aus allen möglichen Perspektiven mit zwei Hosts, die alles selber ausprobieren und viele Expert_innen befragen. | 2017-01-17 |
Episodes
| Date | Title & Description | Contributors |
|---|---|---|
| 2024-04-16 |
All You Can Eat: The True Story Behind America's Most Popular Seafood Americans eat more shrimp than any other seafood: on average, each person in the US gobbles up close to six pounds of the cheap crustaceans every year. We can eat so many of these bug-like shellfish because they’re incredibly inexpensive, making them t... |
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| 2024-04-02 |
The World Is Your Oyster: How Our Favorite Shellfish Could Save Coastlines Worldwide If we at Gastropod were asked to name a perfect food, the oyster would be at the top of our list. Oysters are pretty much always our answer to the question of what we'd like to eat this evening—but are they also the answer to the slow-motion disaster o... |
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| 2024-03-26 |
Eat This, Not That: The Surprising Science of Personalized Nutrition (encore) This episode, we've got the exclusive on the preliminary results of the world's largest personalized nutrition experiment. Genetic epidemiologist Tim Spector launched the study, called PREDICT, to answer a simple but important question: do we each resp... |
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| 2024-03-19 | If "Cajun-style" only makes you think of spicy chicken sandwiches and popcorn shrimp, you need to join us in the Big Easy this episode, to meet the real Cajun flavor. Cajun cuisine and its close cousin, Creole, were born out of the unique landscape of ... |
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| 2024-03-12 | After Dan’s pasta shape, cascatelli, was launched, people everywhere were cooking with it and sending him photos of what they were making. As exciting as that was, he was disappointed that most folks were only making a handful of well-worn dishes with ... |
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| 2024-03-05 | 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, came up with an innovation that loaded even more chees... |
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| 2024-02-27 | 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 Americans call their fries "French," Belgians claim that t... |
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| 2024-02-20 |
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 that in this desert of ice and stone (where the larg... |
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| 2024-02-06 |
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 for growing food. Still, for thousands of years, pe... |
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| 2024-01-23 |
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 sommeliers, wine lists, and tasting notes is filled with th... |
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