From Gastropod - 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 decades of processed meals that contained little in the way of nutrition and flavor. But how ...More â
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.
Lunch Gets Schooled 2017-09-11 14:50:43 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 decades of processed meals that contained little in the way of nutrition and flavor. But how ...More â 54 minutes, 22 seconds
Out of the Fire, Into the Frying Pan 2018-06-19 11:51:29 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 pot was, after fire, one of the most important innovations in ...More â
Hotbox: The Oven From Turnspit Dogs to Microwaves 2018-06-05 00:38:57 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 boxâand what can subsequent leaps forward in heating technology tell us about cuisines and culture? This episode, ...More â
Ripe for Global Domination: The Story of the Avocado 2018-05-07 20:00:08 Avocados are on a roll. More precisely, they're on toastâa 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 after testicles, get from its Mexican forest home to a tattoo on Miley ...More â
Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today 2018-04-23 20:18:42 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 cropsâand his struggles to get them back home to the United States. This episode, we ...More â
Who Faked My Cheese? 2018-04-09 19:36:18 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 ingredientsâmilk, salt, enzymes, and microbesâis astounding: hard and soft, creamy and crumbly, richly umami and sweetly savory. For thousands of years, humans have been transforming animal milk into one ...More â
Marching on our Stomachs: The Science and History of Feeding the Troops 2018-03-26 17:35:26 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 last fifty yearsâbut the struggle to perfect such dishes for the ...More â
Cooking the Books with Yotam and Nigella 2018-03-12 17:15:30 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 explore the past, present, and future of cookbooks, from cuneiform tablets to Hail Marys, ...More â
Cutting the Mustard 2018-02-26 19:18:01 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 the punch of Colman's. Yet few realize that this condiment has been ...More â
Remembrance of Things Pasta: A Saucy Tale 2018-02-12 20:04:14 It's one of food's most beautiful relationships: pasta and sauce. But which came firstâand 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 saucyâand occasionally scientificâhistory of an Italian staple. Listen in now as ...More â
We've Lost It: The Diet Episode 2018-01-29 18:12:26 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 list without fail, every January. But where does this obsession with losing ...More â
Meet Saffron, the World's Most Expensive Spice 2018-01-15 19:45:25 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 center of a purple crocus flower. Listen in as we visit ...More â
Secrets of Sourdough 2017-12-18 12:16:09 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 sourdoughâthat is, it was leavened with a wild community of microbes. And yet we know surprisingly little about the microbes responsible for raising ...More â
Green Gold: Our Love Affair with Olive Oil 2017-12-04 19:07:55 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 cherryâmeaning that the green-gold liquid we extract from it "is, quite literally, fruit juice." And, while we're blowing your minds, ...More â
Women, Food, Power ... and Books! 2017-11-21 07:58:22 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 womenâand menâreject both that biological essentialism and the resulting division of labor. But what can science tell us about the role our earliest female ancestors played in providing ...More â
Crantastic: The Story of America's Berry 2017-11-06 19:34:58 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 around the U.S. How did this acidic, tannic berry, so hard to love in its ...More â
Cannibalism: From Calories to Kuru 2017-10-24 10:32:03 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 we like to think. Spiders and sharks do it; so have both ...More â
Eataly World and the Future of Food Shopping 2017-10-09 17:41:10 In just over a month, the world's first theme park devoted entirely to Italian food will open its doorsâand Gastropod has the scoop! Among Eataly World's delights will be hunt-your-own truffles, baby lambs, beach volleyball, and custom Bianchi shopping bike-carts. But there's a bigger story, and it's that Oscar Farinetti, the founder of the Eataly ...More â
What the Fluff is Marshmallow Creme? 2017-09-25 18:33:22 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, Massachusettsâat the time, the Silicon Valley of candy innovation. To celebrate, we're diving into the history of the disruptive technologies that ...More â
Lunch Gets Schooled 2017-09-11 14:50:43 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 decades of processed meals that contained little in the way of nutrition and flavor. But how ...More â
Sour Grapes: The History and Science of Vinegar 2017-08-28 20:15:23 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 entrepreneurs are trying to launch a vinegar renaissanceâone in which we appreciate ...More â
The Birds and The Bugs 2017-08-15 04:32:08 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. Much of that growth can be attributed to the miraculous properties ...More â
It's Tea Time: Pirates, Polyphenols, and a Proper Cuppa 2017-07-31 19:51:03 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 trade when a Scottish botanist, disguised as a Chinese nobleman, smuggled it out of China in ...
Peanuts: Peril and Promise 2017-06-20 01:25:54 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. And it's hard to imagine ballgames without, as the song goes, peanuts and Cracker Jacks (which, of course, also ...
Fake Food 2017-06-06 05:12:18 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 of the offerings on supermarket shelves, according to expertsâbut which food is ...
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.
The Person You Become Over the course of our lives, we shed parts of our old selves, embrace new ones, and redefine who we are. This hour, TED speakers explore ideas about the experiences that shape the person we become. Guests include aerobatics pilot and public speaker Janine Shepherd, writers Roxane Gay and Taiye Selasi, activist Jackson Bird, and fashion executive Kaustav Dey.
#478 She Has Her Mother's Laugh What does heredity really mean? Carl Zimmer would argue it's more than your genes along. In "She Has Her Mother’s Laugh: The Power, Perversions, and Potential of Heredity", Zimmer covers the history of genetics and what kinship and heredity really mean when we're discovering how to alter our own DNA, and, potentially, the DNA of our children.