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Gastropod | Best Science Podcasts (2018)

Our selection of the best science podcasts of 2018. New science podcasts are updated daily from your favorite science news services and scientists.


Gastropod
Gastropod looks at food through the lens of science and history. Co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode every two weeks.

Souring on Sweet: The Great Soda Wars, Part 1
2018-12-04 13:01:27
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 less clear is what to do about it. In this special, first-ever two-part episode ...More → The post Souring on Sweet: The Great Soda Wars, Part 1 appeared first on Gastropod.
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The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet
2018-11-19 14:47:02
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 we evolved to eat and what we actually have ...More → The post The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet appeared first on Gastropod.
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Who Invented Mac and Cheese?
2018-11-13 09:15:11
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 of ways, according to chef and former mac and cheese restaurant owner Allison Arevalo; and ...More → The post Who Invented Mac and Cheese? appeared first on Gastropod.
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How the Carrot Became Orange, and Other Stories
2018-11-05 19:28:48
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 they had an appealing spicy, pine-y, earthy aroma. This was the unpromising ancestor of one of America's most ...More → The post How the Carrot Became Orange, and Other Stories appeared first on Gastropod.
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The Incredible Egg
2018-10-23 15:48:19
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 variety of colors, shapes, and sizes? Why are we stuck mostly eating chicken eggs, ...More → The post The Incredible Egg appeared first on Gastropod.
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Espresso and Whisky: The Place of Time in Food
2018-10-08 20:06:14
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 manipulate that. To explore these questions, we visit a whisky time machine tucked ...More → The post Espresso and Whisky: The Place of Time in Food appeared first on Gastropod.
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Why These Animals?
2018-09-24 19:58:51
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 different times in history and in different ...More → The post Why These Animals? appeared first on Gastropod.
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Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back
2018-09-10 21:49:40
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 expats will even pay hundreds of dollars for a single, air-freighted box of ...More → The post Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it Back appeared first on Gastropod.
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Keeping it Fresh: Preservatives and The Poison Squad
2018-08-27 20:59:10
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 scientists wondered: could all these preservatives be doing more harm than good? It took a crusading ...More → The post Keeping it Fresh: Preservatives and The Poison Squad appeared first on Gastropod.
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Watch It Wiggle: The Jell-O Story
2018-08-13 20:01:28
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 guessed, this episode, we're talking about Jell-O! Or, to be more precise, ...More → The post Watch It Wiggle: The Jell-O Story appeared first on Gastropod.
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Best Science Podcasts 2018

We have hand picked the best science podcasts for 2018. Sit back and enjoy new science podcasts updated daily from your favorite science news services and scientists.
Now Playing: TED Radio Hour

Circular
We're told if the economy is growing, and if we keep producing, that's a good thing. But at what cost? This hour, TED speakers explore circular systems that regenerate and re-use what we already have. Guests include economist Kate Raworth, environmental activist Tristram Stuart, landscape architect Kate Orff, entrepreneur David Katz, and graphic designer Jessi Arrington.
Now Playing: Science for the People

#504 The Art of Logic
How can mathematics help us have better arguments? This week we spend the hour with "The Art of Logic in an Illogical World" author, mathematician Eugenia Cheng, as she makes her case that the logic of mathematics can combine with emotional resonance to allow us to have better debates and arguments. Along the way we learn a lot about rigorous logic using arguments you're probably having every day, while also learning a lot about our own underlying beliefs and assumptions.