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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Website
https://gastropod.com
Description
Food with a Side of Science& History
Language
🇬🇧 English
last modified
2019-03-12 01:44
last episode published
2019-03-11 20:41
publication frequency
16.15 days
Contributors
Gastropod owner   author  
Explicit
false
Number of Episodes
103
Rss-Feeds
Detail page
Categories
Society & Culture Science & Medicine History Food Arts

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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. 17.01.2017

Episodes

Date Thumb Title & Description Contributors
11.03.2019

Can Diet Stop Alzheimer’s?

Every three seconds, someone in the world develops Alzheimer’s disease. It’s a devastating disease: millions of people, as well as their caretakers, spend years dealing with disabling disorientation and memory loss. Today, it’s the sixth leading cause ...
4.03.2019

Seeds of Immortality

When seeds first evolved, hundreds of millions of years ago, they not only revolutionized the plant world, but they also eventually sowed the path for human civilization. Today, it’s nearly impossible to eat a meal without consuming a plant embryo—or m...
26.02.2019

Pick A Pawpaw: America’s Forgotten Fruit

In 1916, agricultural experts voted the pawpaw the American fruit most likely to succeed, ahead of blueberries and cranberries. But today, most people have never even heard of it, let alone tried it. What is the pawpaw, and how did we forget it? Listen...
12.02.2019

Eating to Win: Gatorade, Muscle Milk, and… Chicken Nuggets?

Ancient Greek Olympians swore by beans to give them a competitive edge. Japanese sumo wrestlers rely on a protein-rich soup called chankonabe to get into peak condition. And NBA all-stars Kevin Garnett, Carmelo Anthony, and Steph Curry credit their suc...
28.01.2019

The Secret History of the Slave Behind Jack Daniel’s Whiskey

Back in 1866, Jack Daniel’s became the first registered distillery in the United States; today, it’s the top-selling American whiskey in the world. For much of the brand’s 150-plus years, the story went that the young Jack Daniel learned his trade from...
15.01.2019

Sweet and Low (Calorie): The Story of Artificial Sweeteners

For decades, ads for treats sweetened with substances like Sweet’N Low, NutraSweet, and Splenda have promised what seems like a miracle of modern science: that you can enjoy all the dessert you want, calorie-free. No need to deprive yourself—with artif...
18.12.2018

Dirty Tricks and Data: The Great Soda Wars, Part 2

Over the past five years, more than forty cities and countries around the world have passed a tax on sugar-sweetened beverages. These soda taxes are designed to improve public health—but do they? Or have all the doom-and-gloom predictions of the soda i...
4.12.2018

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 significant health problems in the future. What’s much le...
19.11.2018

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… But, most intriguingly, teeth can tell us both what ...
13.11.2018

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 yet celebratory meal that can be jazzed up in dozens ...
6.11.2018

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, twisted roots were white and bitter-tasting, but th...
23.10.2018

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 curiosity. Why do eggs come in such a spectacular varie...
9.10.2018

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, and how we’ve tried—and sometimes succeeded—to manipu...
25.09.2018

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 one of ten thousand species of birds. Meanwhile, at ...
11.09.2018

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 religious texts as well as the Kama Sutra; and Indian ex...
28.08.2018

Keeping it Fresh: Preservatives and The Poison Squad

More than a century ago, enterprising manufacturers added brand-new chemical preservatives into food to keep it fresh as it traveled from the farm into rapidly growing American cities. Milk no longer went rancid! Meat no longer spoiled! But some scient...
14.08.2018

Watch It Wiggle: The Jell-O Story

It’s been described as the ultimate status symbol for the wealthy, as the perfect solution for dieters and the sick, and, confusingly, as a liquid trapped in a solid that somehow remains fluid. What could this magical substance be? In case you haven’t ...
19.06.2018 Gastropod

Out of the Fire, Into the Frying Pan

From rainbow-hued enameled stew pots to lightweight nonstick frying pans, the metal and ceramic vessels we use to heat our food are such an everyday aspect of the kitchen that they’re easy to take for granted. But make no mistake: the invention of the ...
Cynthia Graber and Nicola Twilley author
5.06.2018 Gastropod

Hotbox: The Oven From Turnspit Dogs to Microwaves

Humans are the only animals that cook their food, an innovation that changed the course of our evolution and the trajectory of the planet. But how did we tame those early cooking fires and put them in a box—and what can subsequent leaps forward in heat...
Cynthia Graber and Nicola Twilley author
22.05.2018 Gastropod

Feed the World: How the U.S. Became the World’s Biggest Food Aid Donor—And Why That Might Not be Such a Great Thing

The United States is, by far, the world’s largest international food aid donor. Almost every year since the 1950s, it has been responsible for more than 50 percent of the billions of tons of food shipped from the parts of the world with a surplus to th...
Cynthia Graber and Nicola Twilley author
8.05.2018 Gastropod

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 day. But how did this humble fruit, originally named a...
Cynthia Graber and Nicola Twilley author
24.04.2018 Gastropod

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-trotting travels in search of the world’s best crops—and hi...
Cynthia Graber and Nicola Twilley author
10.04.2018 Gastropod

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 astounding: hard and soft, creamy and crumbly, richly uma...
Cynthia Graber and Nicola Twilley author
27.03.2018 Gastropod

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 the most nightmarish food-science challenges of the l...
Cynthia Graber and Nicola Twilley author
13.03.2018 Gastropod

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 simply aspirational food porn? This episode, we exp...
Cynthia Graber and Nicola Twilley author
27.02.2018 Gastropod

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. In the U.K., Sunday’s roast beef is nothing without...
Cynthia Graber and Nicola Twilley author
13.02.2018 Gastropod

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 Valentine’s Day round the corner, we bring you the s...
Cynthia Graber and Nicola Twilley author
30.01.2018 Gastropod

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 similar claims can be found at the top of the best-seller ...
Cynthia Graber and Nicola Twilley author
30.01.2018 Gastropod

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 similar claims can be found at the top of the best-seller ...
Cynthia Graber and Nicola Twilley author
16.01.2018 Gastropod

Meet Saffron, the World’s Most Expensive Spice

It’s the poshest spice of all, often worth its weight in gold. But saffron also has a hidden history as a dye, a luxury self-tanner, and even a serotonin stimulant. That’s right, this episode we’re all about those fragile red threads plucked from the c...
Cynthia Graber and Nicola Twilley author
18.12.2017 Gastropod

Secrets of Sourdough

Today, you can find a huge variety of breads on supermarket shelves, only a few of which are called “sourdough.” For most of human history, though, any bread that wasn’t flat was sourdough—that is, it was leavened with a wild community of microbes. And...
Cynthia Graber and Nicola Twilley author
5.12.2017 Gastropod

Green Gold: Our Love Affair with Olive Oil

Olive oil is not what you think it is. According to Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, an olive is a stone fruit like a plum or cherry—meaning that the green-gold liquid we extract from it “is, quite ...
Cynthia Graber and Nicola Twilley author
21.11.2017

Women, Food, Power … and Books!

From “The Flintstones” to Focus on the Family, the stereotype has long been that men hunt and provide, while women just stir the pot. Thankfully, today many women—and men—reject both that biological essentialism and the resulting division of labor. But...
Cynthia Graber and Nicola Twilley author
7.11.2017

Crantastic: The Story of America’s Berry

It’s nearly Thanksgiving, which, for most Americans, marks the one time a year their dinner table is adorned with jewel-like cranberries, simmered into a delicious sauce. But hundreds of years ago, cranberry sauce was a mainstay of daily meals, all aro...
Cynthia Graber and Nicola Twilley author
24.10.2017

Cannibalism: From Calories to Kuru

For most of us, it’s unthinkable: human is never what’s for dinner. Sorry to burst any bubbles, but this episode, we discover that not only is cannibalism widespread throughout the natural world, but it’s also much more common among our own kind than w...
Cynthia Graber and Nicola Twilley author
10.10.2017

Eataly World and the Future of Food Shopping

In just over a month, the world’s first theme park devoted entirely to Italian food will open its doors—and Gastropod has the scoop! Among Eataly World‘s delights will be hunt-your-own truffles, baby lambs, beach volleyball, and custom Bianchi shopping...
Cynthia Graber and Nicola Twilley author
26.09.2017

What the Fluff is Marshmallow Creme?

If you’re not from New England, you may never have heard of Fluff, or its legendary sandwich-based incarnation, the Fluffernutter. The sticky sweet marshmallow creme was invented exactly one hundred years ago in Somerville, Massachusetts—at the time, t...
Cynthia Graber and Nicola Twilley author
11.09.2017

Lunch Gets Schooled

Across the United States, school lunch is being transformed, as counties and cities partner with local farms to access fresh vegetables, as well as hire chefs to introduce tastier and more adventurous meals. This is a much-needed correction after decad...
Cynthia Graber and Nicola Twilley author
29.08.2017

Sour Grapes: The History and Science of Vinegar

It’s found in almost every home, whether it’s destined to dress salads or clean surfaces and kill fruit flies. But, effective as it is at those tasks, most of us struggle to get excited about vinegar. Today, however, a handful of enthusiasts and entrep...
Cynthia Graber and Nicola Twilley author
15.08.2017

The Birds and The Bugs

Chicken is such a mainstay of the contemporary American dinner table that it seems hard to imagine that, just a century ago, it was rare and expensive. But over the course of the 20th century, both chickens and the chicken industry exploded in size. Mu...
Cynthia Graber and Nicola Twilley author
1.08.2017

It’s Tea Time: Pirates, Polyphenols, and a Proper Cuppa

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, but they lost their near monopoly on international ...
Cynthia Graber and Nicola Twilley author
20.06.2017

Peanuts: Peril and Promise

Despite their diminutive scale, peanuts play an outsized role in American culture. Peanut butter has long been a mainstay of the American lunchbox, with its sticky, slightly sweet nuttiness flavoring the memories of generation after generation of kids....
Cynthia Graber and Nicola Twilley author
6.06.2017

Fake Food

Hamburgers that turn out to be horse, not beef. Honey sweetened with high-fructose corn syrup. Old, grey olives dipped in copper sulfate solution to make them look fresh and green. Fraudulent foods such as these make up as much as five to ten percent o...
Cynthia Graber and Nicola Twilley author
22.05.2017

Here’s Why You Should Care About Southern Food

The food of the South is one of the most complicated, complex, contradictory cuisines in the U.S. This is the region where a monumental mixing of crops and culinary traditions gave way to one of the most punishing, damaging monocultures in the country;...
Cynthia Graber and Nicola Twilley author
9.05.2017

Better Believe It’s Butter

Butter is beautiful: solid golden bars add the perfect flakiness to pastry, give cake a delightfully tender springiness, and melt mouth-wateringly onto toast. But unlike its cousin, cheese—another concentrated, solidified form of milk—we don’t tend to ...
Cynthia Graber and Nicola Twilley author
25.04.2017

Meet Koji, Your New Favorite Fungus

It’s impossible to imagine Japanese meals without soy sauce, or the umami-rich fermented bean paste called miso, or the rice-based spirit known as sake. Which means that Japanese cuisine depends on the one fungus that enables the fermentation of all th...
Cynthia Graber and Nicola Twilley author
10.04.2017

V is for Vitamin

They’re added to breakfast cereal, bread, and even Pop-Tarts, giving the sweetest, most processed treats a halo of health. Most people pop an extra dose for good measure, perhaps washing it down with fortified milk. But what are vitamins—and how did th...
Cynthia Graber and Nicola Twilley author
14.03.2017

Hacking Taste

Taste is the oldest of our five senses, and yet perhaps the least understood. It’s far more complicated than salty versus sweet: new research is dramatically expanding our knowledge of taste, showing that it’s intimately connected to obesity, mood, imm...
Cynthia Graber and Nicola Twilley author
28.02.2017

Cork Dork: Inside the Weird World of Wine Appreciation

“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...
Cynthia Graber and Nicola Twilley author
14.02.2017

To Eat or Not to Eat Meat

With flexitarianism on the rise throughout the developed world, and everyone from Bill Clinton to Beyoncé endorsing the benefits of a vegetarian or vegan diet, it can sometimes seem as though meat is just a bad habit that the majority of us are too wea...
Cynthia Graber and Nicola Twilley author