Sveriges 100 mest populära podcasts

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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Guest Episode: Graveyard Cookies and Dollhouse Crimes

Gastropod is excited to present this guest episode?actually, two episodes?from the podcast Atlas Oscura: one all about the Spritz Cookie Gravestone and the other on the Nutshell Studies of Unexplained Deaths. Atlas Obscura is a daily celebration of the world?s most wondrous, unexpected, even strange places, from the largest organism on the planet to the world?s only museum dedicated entirely to microbes. Listen in now for a deliciously unexpected combination of recipes and graves, as well as to hear how a set of exquisite dollhouses in Baltimore, Md. shaped the field of criminal forensics. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2022-01-25
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Mango Mania: How the American Mango Lost its Flavor?and How it Might Just Get it Back (encore)

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 their favorite variety. But while the average red-skinned mango in the American grocery store is certainly pretty, they're disappointingly bland and crunchy. This episode, we embark on a mango quest to discover how a mango should taste, why the American mango lost its flavor, and how it might just get it back. This is a story that involves a dentist from New Jersey, George W. Bush, and some Harley Davidsons, as well as a full-on mango orgy?so listen in! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2022-01-18
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Guest Episode: Scents and Sensibility

Gastropod is excited to present this guest episode of Outside/In called Scents and Sensibility. Once upon a time, potpourri was a popular way to freshen up a space. Now, for some, it feels a bit like the lava lamp of fragrance: an outdated fad from a bygone decade. Why was potpourri so popular in the 1980?s, and what happened to it? Did the trend dry up, or just evolve? In this episode, Outside/In explores the transformation of potpourri, from the fermented mush of the Victorian era to the perfumed and colorful bag of pine cones of the eighties, and talks to a few of the people still making potpourri today. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2022-01-11
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Your Mystery Date

Allow us to indulge our inner aunties: We?ve set you up on a really hot date this episode?with one of nature?s sweetest fruits, the date! Adored by pleasure-seekers and paleo dieters alike, dates are a Christmas baking standby, and the first bite when breaking fast during Ramadan. These fudgy, caramelly, brown-buttery fruits are so important in their Arab homelands that they're known as the "bread of the desert" and thought to be the tree of life in the Garden of Eden story. We reveal why this episode, plus we've also got the story of how a Native American couple in Nevada may have saved the Medjool date for the world, as well as how California built an Orientalist fantasy around its burgeoning date industry, complete with Wild East shows, hoochie-coochie dances, and camel races. All that, as well as the squidgy, soft, and oh-so-sweet dates you've been missing out on?and why you might want to play the field a little in future, at least when it comes to dates. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-12-21
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The Most Interesting Oil in the World

Here?s a little riddle for you: What?s all around you, but can?t be seen, smelled, or tasted? Hint: It?s in your Oreos, Nutella, instant noodles, dish soap, shampoo, lipstick, potato chips, pizza dough, packaged bread, chocolate bars, ice-cream, and biodiesel. The answer is ... palm oil, the hidden ingredient on just about every aisle of the grocery store. It's the most ubiquitous, most important, most interesting oil that most of us don't really know. But palm oil wasn?t always so big, or so anonymous?in its West African homeland, it?s a fragrant red oil traditionally used in cooking and ceremonies. So how did palm oil go global? What does it have to do with the European colonization of Africa, soap for grimy factory workers, Girl Scout cookies, and Alfred Nobel of Nobel Prize-fame? How has growing demand for all things palm oil driven deforestation and peat fires in Southeast Asia?and what can we do if we want to rethink our destructive palm oil addiction? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-12-08
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Are Plant- and Fungus-Based Meats Really Better than the Real Thing?

Move over, beef: there?s a new burger in town. Plant-based meats are sizzling hot right now; in 2020 alone, the alternative meat industry saw a record $3.1 billion in investment, with 112 new plant-based brands launching in supermarkets. These juicy, savory, chewy fake burgers are a far cry from the dry, weird-tasting veggie patties of the past. This episode, we visit the Impossible Foods labs to swig some of the animal-free molecule that makes their meatless meat bleed, try fungal food start-up Meati's prototype "chicken" cutlet, and speak to the scientists and historians who can help us compare these new fake meats to their predecessors?and to real meat! Can a plant-based sausage roll be considered kosher or halal? Are plant-based meats actually better for you and for the environment? And how might a mysterious protein-powerhouse fungus named Rosita help feed the world? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-11-24
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Guest Episode: The Doorbell by Nice Try!

This week we're bringing you an episode from Nice Try! Nice Try?s second season, Interior, is all about the lifestyle products that have been sold to us over and over, and the promises of self improvement they have made, kept, and broken. Their foray into the private utopia of the home starts with the doorbell. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-11-17
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Balls *and* Brains: The Science and History of Offal

It?s pretty rare to find organ meat on the dinner table in most American households today, but 90 years ago, the earliest editions of The Joy of Cooking contained dozens of recipes for liver, sweetbreads, and even testicles. For much of history, offal (as organ meat is called) was considered the best part of the animal?so what happened? Why are brains banned in the UK and lungs illegal to sell in the US, and why are Scottish haggis-makers up in arms about it? And the question we?re sure you?ve all been pondering: What do testicles taste like? With the help of Jonathan Reisman, author of the new book The Unseen Body: A Doctor's Journey Through the Hidden Wonders of the Human Anatomy, we explore how the vital functions of various animal organs affect their flavor and taste. Jon?s wife, Anna Wexler, also an academic and a writer, joins us to impart the wisdom she?s gained from years as a judge at the World Testicle Cooking Championship (aka Test Fest). We learn about the culinary history of offal from cookbook author Jennifer McLagan, and butcher Sam Garwin comes over to help us prepare up a massive organ meat feast: a Norwegian heart and lung pate (yes, we scored some lung!); a Georgian testicle stew; rabbit, chicken, and beef liver and onions; and breaded, fried lamb brains. Listen to find out which one we liked best, and which ones were just plain offal! (Sorry, we couldn?t resist.) Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-11-09
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Trick or Treat: Soul Cakes, Candy Corn, and Sugar Skulls Galore!

If you live in the U.S., chances are, your first hint of fall isn?t a russet-colored leaf landing on the sidewalk?it?s the orange-wrappered candies taking over the aisles of your local grocery and convenience stores. Forget decorative gourds: it?s officially Halloween candy season! But how did a 2,000-year-old Celtic festival marking the sun's death and the beginning of winter morph into a family-friendly sugar-fest? With the help of Heather Cox Richardson and Joanne Freeman, historians and hosts of the Vox Media Podcast Network show Now & Then, we explore the surprisingly recent introduction of trick-or-treating, and the all-American invention of Halloween as the ultimate candy-permissive, religion-free Frankenholiday. Plus, why do so many cultures around the world celebrate deathy things at this time of year?and why do so many of them involve sugar? All this, plus a rigorous candy corn tasting bravely undertaken by your indefatigable hosts! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-10-26
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Buried Treasure: Weeds, Seeds, and Zombies

If you?ve ever engaged in mortal combat with a patch of ragweed, dandelion, or crabgrass in your garden, you might understand the twin emotions of rage and begrudging admiration when it comes to weeds: They. Just. Won?t. Die. When it comes to commercial agriculture, weeds pose a more existential threat?globally, the proportion of our harvest that is lost to weed infiltration is enough to feed millions, and, even with advanced herbicides, weeds cost farmers in North America an estimated $33 billion in lost yield each year. No matter what we throw at them, weeds just seem to get stronger. This episode, we follow a group of scientists along on a 149-year-old quest to see just how long weeds can survive?and, along the way, figure out what we can learn from weeds, what we really ought to thank them for, and what is a weed, anyhow? Listen in now for zombie seeds, a midnight treasure hunt, and the wild ways that weeds have outwitted us for millennia. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-10-11
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The Barrel That Could Save A Forest

Bourbon has to be aged in barrels, by law; whiskey usually spends years in barrels, by custom; and between 20-30 percent of wine spends some time in one. And almost all of those wooden vessels are made from just two kinds of tree: American white oak and French oak. This episode, we tell the story?and try the whiskey?of the distiller and the barrel-maker who, together, are figuring out how to use the huge, elegant, native oak of the Pacific Northwest to create new flavor, and, in the process, restore an ecosystem that has nearly vanished. Along the way, we figure out the science behind how a barrel affects the taste of what you sip, and we trace the trajectory of barrels from their pinnacle, as the go-to container for everything from fish to petroleum, to their current niche status. Finally, we explore why oak became the default wood for barrel-making?and meet the coopers experimenting with different woods, and an entirely new flavor universe for booze. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-09-28
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Tofu for You: Meet the Cult Leader, the Spy, and the Pioneering Woman Chinese Doctor Who Brought Tofu to the West

For a lot of Americans, tofu conjures up images of bland, squishy cubes: a sorry alternative to meat. Even in Asia, where tofu was born, the soybean was initially seen as unappetizing, not to mention flatulence inducing. This episode, we tell the story of how people in what's now northeastern China figured out how to turn this legume of last resort into an array of nutritious, delicious foods, from slippery beancurd skins to silken puddings, and chewy soy crumbles to funky, fermented hairy tofu. Then we introduce the parade of unlikely figures?including Ben Franklin and a 1970s acid casualty who believed he could communicate telepathically with animals?who finally brought this "soybean cheese" to the Western masses. And, finally, we meet the twenty-first century immigrant entrepreneur trying to rebrand tofu from virtuous but boring into something much more delicious and desirable. Listen in now for all that plus Camembert tofu, anarchist zines, and the curious origins of that Thanksgiving favorite, Tofurkey. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-09-14
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The Great Gastropod Pudding Off (encore)

Four bakers, one evening, and one challenge: Who can steam the best spotted dick? On this week?s action-packed episode, Tom Gilliford, Selasi Gbormittah, and Yan Tsou of Great British Bake-Off fame, along with honorary Gastropod member (and Cynthia?s partner) Tim Buntel, compete to see who can master this most classic of British puddings for the first-ever Great Gastropod Pudding Off! But what in the world is spotted dick? ?It?s got nostalgia, mystery, horror, and comedy?it?s a perfect British dish,? explained British food designer and jellymonger Sam Bompas, who joined us to judge the competition. Listen in as Tom tries to beat his rival Selasi, Yan revives the flavor combination that robbed her of a Bake Off victory, and Tim tests out his Yankee-style pudding on the Brits. While the four bakers duke it out in the kitchen, we dive into the history and science of British pudding to find out what makes a pudding a pudding, the secret ingredient that will give your pud a lovely light texture, and why anyone would name a dessert ?spotted dick.?  Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-08-30
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It's All Going to Pot: the Science and Economics of Edibles

If you thought it was high time for us to get into the weeds with cannabis science and economics, then you?re in the right place: Welcome back to part two of our miniseries on cannabis edibles! This episode, we meet with leading cannabis researcher Adie Rae to figure out the biology behind the difference between inhaling and eating weed, as well as what we do and don't know about the potential health benefits and harms of cannabis. Can THC help you sleep? Is all this trendy CBD-infused everything on supermarket shelves actually doing anything? All that, plus we get into the surprising challenges facing a business that is still federally illegal, and talk to the entrepreneurs, farmers, and lawyers who are helping craft policy to make sure this new green gold rush benefits the communities most harmed by cannabis prohibition. And, of course, there's the biggest question of all: Will Cynthia get high for the first time ever? Listen in to find out! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-08-17
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Baked: How Pot Brownies and Pate de Fruits Fueled an Edible Cannabis Revolution

Edible cannabis products are hot right now: Snoop's got some, Willie Nelson's got some?even Martha Stewart's making fancy French-style gummies. In states where it?s legal, you can buy everything from marshmallows to macarons, all laden with THC, the psychoactive compound in cannabis. This commercial boom may be recent, but the history of edibles goes way, way back to the origins of the plant thousands of years ago in the Himalayas?in fact, people were eating (and drinking) cannabis long before they were inhaling it. So when did cannabis start being smoked instead?and how did it find itself not only banned, but classified as more dangerous than both opium and meth? With the help of the woman whose family ran America's first edibles empire, we also discover why the pot brownie is America?s quintessential edible, and how this humble, slightly mulchy baked good helped make weed legal again. Plus: How today's cannabis chefs are upping the ante and taking weed recipes to new?ahem?highs (please allow us just this one pun). Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-08-03
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The Bottle vs. Tap Battle Finale: Alkaline H2O, Lead Pipes, and, Yes, Water Sommeliers

As promised, it's time for the final splashdown in the battle of bottled vs. tap water. When we left off last episode, bottled water had staged a miraculous comeback thanks to Nike, yuppies, and Orson Welles. Today, it's America's favorite liquid refreshment: we buy more bottled water by volume than any other packaged beverage, even though you can get its less glamorous cousin, tap, delivered directly to your home for mere pennies. So, is bottled water somehow better than tap? Is it safer, or even just nicer tasting? This episode, we dive into the science behind the taste of water (spoiler: it has to do with spit) and explore the fine art of bottled water appreciation, before sharing the secret to making your own DIY Pellegrino. Meanwhile, we've all heard the water horror story unfolding in Flint, Michigan: should we be worried about lead or other chemicals in our tap water?or in the bottles on grocery store shelves? All that, plus our very own water taste test, as we declare the ultimate victor in this war of the waters. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-07-20
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Bottled Vs. Tap: The Battle to Quench Our Thirst

Today, bottled water is ubiquitous and cheap: every single second of every single day, more than a thousand people buy and drink a plastic bottle of water in the U.S.. But it wasn?t always so. In this episode, we trace a centuries-old power struggle as bottled water went from hip to lame to hot again. Why did doctors prescribe the waters from specific springs for everything from hemorrhoids to hypochondria, and how did whaling ships and a golf course help kick off the first bottled water frenzy in America? How did a swimming pool chemical help tap water fight back, and what did Nike, yuppies, and Orson Welles have to do with bottled water's reincarnation from the dead? And what's up with all these oxygen- or electrolyte-enhanced, alkaline, and even magical waters on supermarket shelves today? Listen in now for the first in our two-part deep dive into this battle of the ages: bottled vs. tap. We'll be back in a week with part two, including the science behind the taste of water, the specialist sommeliers who pair water and food, and the secret to making DIY Pellegrino at home. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-07-07
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Chocpocalypse Now! Quarantine and the Future of Food

We?ve dropped hints and left clues?and now, at long last, Gastropod?s very own Nicola Twilley has published her first book! Co-written with her husband Geoff Manaugh, Until Proven Safe: The History and Future of Quarantine is a captivating chronicle of quarantine across time, space, and species (and yes, they started writing the book long before 2020). Just for you, dear Gastropod listeners, we have a special episode in which, for the first time ever, your intrepid hosts sit on opposite sides of the (virtual) table, as Cynthia interviews Nicky and Geoff about the quarantines that protect our food. Why do 75 billion bees get stopped in the dusty California desert every spring, and why does every single cacao plant that gets shipped around the world have to pass through one town in England? What are sentinel plots, and how are they protecting our wheat supply? And why on earth did Nicky and Geoff get naked, put on Crocs and Tyvek suits, and burn their notes on a reporting trip? All this, plus a video game for quarantine inspectors, in your feeds now! Quarantine: boring to live through, fascinating to listen to?and read about! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-06-22
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Guest Episode: Immune Boosting, Is It a Bust? | Science Vs

Internet influencers have been pushing ?immune boosters? during the pandemic ? claiming they?ve got just the pill, berry, or brew to rev up our body?s defenses. But is there really a way to boost our immune system? Science Vs is finding out whether these vitamins and supplements truly work as a shield against colds and viruses. Science Vs takes on fads, trends, and the opinionated mob to find out what's fact, what's not, and what's somewhere in between.  Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-06-08
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Guest Episode: How Much Water Do You Actually Need a Day?

Guest Episode: Body Stuff with Dr. Jen Gunter. Think you know how your body works? Think again! Dr. Jen Gunter is here to shake up everything you thought you knew ? from how much water you need to drink to how often you need to poop and everything in between. Join us weekly for this TED original series that will tell you the truth about what's *really* going on inside you. This episode: You know the old rule that you need to drink eight glasses of water every day? It's simply a myth, says Dr. Gunter. She explains the amazing way your kidneys keep your system in balance ? and how you can really tell if you're dehydrated. Want to hear more from Dr. Gunter? Check out her podcast Body Stuff, from the TED Audio Collective. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-06-01
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First Class Fare

Like most people around the world, you probably didn?t do much flying this past year. Maybe you miss the bustle of airports and the joy of seeing friends in far-off places?but chances are, you probably don?t miss the food handed out on planes: those sad little tinfoil-covered trays of rubbery chicken breasts, tired lettuce, and frozen cherry tomatoes. They?re a far cry from airline meals decades ago, in the golden age of flying, when lobster thermidor and rack of lamb were served on real china. So what happened? How did a zany Henry VIII look-alike revolutionize airline food, and why were stewardesses serving flaming cherries jubilee onboard? What does the tradition of serving nuts on a flight have to do with NASA? How does sitting in the pressurized cabin of a plane roaring 36,000 feet above sea level affect our taste buds, and how are airlines trying to use sensory science to make food taste better? Plus: A grisly tale to explain why both pilots can never eat the same meal! Buckle up, and enjoy the ride. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-05-25
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Guest Episode: How To Save a Planet

Guest Episode: Does climate change freak you out? Want to know what we, collectively, can do about it? Us too. How to Save a Planet is a podcast that asks the big questions: what do we need to do to solve the climate crisis, and how do we get it done? Join us, journalist Alex Blumberg and scientist and policy nerd Dr. Ayana Elizabeth Johnson, as we scour the Earth for solutions, talk to people who are making a difference, ask hard questions, crack dumb jokes and ? episode by episode ? figure out how to build the future we want. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-05-18
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You're Wrong About Prohibition

For most of us, Prohibition seems like a peculiar American experiment?a doomed attempt by straight-laced religious conservatives to ban alcohol, and, with it, fun. But as it turns out, we've got it all wrong: Prohibition was actually a progressive struggle that united powerless and oppressed people around the world?Leo Tolstoy, Frederick Douglass, Mahatma Gandhi, and Chief Little Turtle, among others?against a system designed to exploit them. Listen in now as historian Mark Schrad reveals the real reasons that Prohibition became "the most popular, most influential, and longest-lived international social-reform movement in the history of the world"?and historian Lisa Lindquist-Dorr tells us about the rum-runners, Cuban entrepreneurs, and corrupt judges who kept booze flowing during those dry years. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-05-11
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So Hot Right Now: Why We Love the Chile Pepper

Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn?and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting, digestion-enhancing, and adrenaline-triggering powers convince early hunter gatherers in South America to fall in love with the chile's tiny berry ancestors, and then European colonists to spread chiles around the world? Plus, new insights into the rise of the ?superhots,? chilehead competitions, and a murder-by-Carolina-Reaper attempt right here on team Gastropod. Who survived to tell the tale? Listen in to find out! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-04-27
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Easy A: The SuperRad Story of Home Economics

If you grew up in the U.S., you might remember home economics class as the source of deflated muffins and horrifically distorted sewing projects. You might, like Jonah Hill?s character in Superbad, have thought of home ec as ?a joke? that everyone takes ?to get an A.? But it wasn?t always so?and, in fact, the field of home economics began as a surprisingly radical endeavor. This episode, we talk with Danielle Dreilinger, author of the new book The Secret History of Home Economics: How Trailblazing Women Harnessed the Power of Home and Changed the Way We Live. How did women a century ago use home economics as a backdoor to build careers as scientists? How did home ec trailblazers electrify rural towns, design the modern kitchen, and create the first nutritional guidelines? And what does Sputnik have to do with the field's decline? Can today's home ec once again meet the lofty goals set by its founders? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-04-13
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Where There's Smoke, There's ... Whiskey, Fish, and Barbecue!

As anyone who?s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable?and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can?t hold it. It?s fantastic in whiskey and terrible in toast. So what exactly is smoke?and what does it do to our food and drinks? What?s the difference between cold and hot smoked salmon?and what's a red herring? Is Liquid Smoke made from real smoke? And how did barbecue? smoked meat, cooked low and slow?become a uniquely American tradition? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-03-30
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Phage Against the Machine

If you thought food poisoning was just a matter of the occasional stomach upset from a dodgy shrimp or two, the CDC has some unsettling numbers for you: foodborne bacteria is responsible for at least 48 million cases of illness, more than 130,000 hospitalizations, and 3,000 deaths a year in the U.S. alone. And those numbers aren't going down. But wait: a new fighter has entered the ring! Say hello to the bacteriophage, a small-but-mighty bacteria-busting virus that can wipe out entire colonies of harmful pathogens?and that is starting to be sprayed on packages of cold cuts near you. While most Americans haven?t heard of phages (as they?re commonly called), they?ve been saving lives in the former Soviet Union for decades now. So why has it taken so long for the U.S. to get on board? How do these teeny-tiny bacteria fighters work, and what?s their connection to Elizabeth Taylor and chlorinated chicken? Should we?and could we?get our food systems on the phage train? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-03-16
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Guest Episode: Mission: ImPASTAble from The Sporkful

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2021-03-09
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Why Thai?

It?s hard to imagine the American restaurant landscape without Thai food: Tom yum and pad see ew are practically household names, and pad thai is the ultimate quarantine comfort food. (It's apparently zombie apocalypse comfort food, too, as shown on the Walking Dead.) According to the Thai Embassy, more than 50 percent of all Thai restaurants abroad are located in the United States and Canada. So why did the U.S.?and Los Angeles in particular?become the epicenter of Thai food?s global rise? How did Cold War politics and a shortage of ingredients lead to the creation of shrimp curry recipes made with anchovy paste and sour cream?as well as the jackfruit industry in Mexico? What does this all have to do with one street kid from Bangkok? Listen in now for these stories and more: it's a vacation for your tastebuds! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-03-02
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Hot Tips

If you live in the United States, you?re familiar with a curious mathematical ritual that takes place at the end of every restaurant meal?it?s time to tip, with all the stress the process entails. How much should you leave? Who's getting that money? Is it enough? (And will you look like an idiot if you start counting on your fingers?) Unlike many other countries, where people tip by rounding up to the nearest ringgit or krona?or don?t even tip at all?it?s become standard in the U.S. to leave an extra 20 percent of the bill's total for your server. But how did we get here? How did tipping, a practice with roots in feudal Europe, become so ubiquitous in the United States while nearly disappearing from its home continent? And what does the abolition of slavery in the U.S.?and Herman Cain?have to do with the sub-minimum tipped wage of $2.13 today? Is tipping fair?and is there anything we can do about it? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-02-16
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TV Dinners

Cue the dramatic music, it?s quiz time: Can you identify the people behind these catchphrases? ?Yum-O!? ?Pukka!? ?Bam!? ?Peace, love, and taco grease!? The answers are below?but if you?ve already caught on, then you?re well aware of how entrenched TV chefs are in mainstream pop culture. But how did a medium where you can?t actually smell or taste the food get so popular? What was the very first food TV show, and how has food TV changed?and changed us? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2021-02-03
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The Brightest Bulb

Imagine, for a moment, a world without garlic: garlic-free garlic bread, tzatziki sans Allium sativum, a chili crisp defanged. If this sounds like the makings of a horror story to you, you?re not alone. Garlic consumption in the U.S. has quadrupled since 1980, and people around the world have been enjoying the stuff for thousands of years. But alliums smell like sulfur, and sulfur is something humans are born *not* liking?so why did we start adding garlic, onions, and their kin to our food? This episode, we join microbiologist Rob Dunn and food safety specialist Ben Chapman to follow along as they conduct the world's first experiment designed to figure out whether alliums started out as a food safety additive designed to keep our lamb stew safe for longer, and only later turned into a flavor we crave. Plus, why did the British government send garlic to the trenches in WWI? What do fetal sniffing, Egyptian fertility tests, Korean mythology, and the world?s first-recorded labor strike have to do with the stinking rose? Listen in now for all this and more! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-12-22
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Like Water in the Desert

Over the past century, we've transformed the arid lands of the American west into year-round, well-irrigated agricultural powerhouses. Today, fruits, nuts, and nearly all of our leafy greens are grown in the desert, using water diverted, stored, and supplied at taxpayer expense. This intense irrigation is having an impact: Reservoir levels are dropping, rivers are drying up, and the state of Arizona is literally sinking. With the help of agroecologist Gary Nabhan, farmers Ramona and Terry Button, and others in the region, we ask the big questions: Should we be farming in the desert? What would a water-saving system even look like? And does a tiny bean that smells like desert rain hold the secret to survival in a hotter, drier world? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-12-08
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The Magic Cube

You could call it the Swiss Army knife of the kitchen: bouillon is a handy ingredient, whether it comes as bottled brown gloop, or a cube wrapped up in shiny foil like a tiny present. Today, cooks around the world rely on this secret ingredient to add depth, flavor, and umami to their cooking. It wasn?t always so; like many of today?s packaged shortcuts, condensed bouillon got its start in the 1800s, when nutrition science was just taking off. How did the (mistaken) discoveries of a German chemist pave the way for these umami bombs?and what is umami anyway? How did bouillon brands like Maggi and Knorr become part of national dishes as far afield as Nigeria, India, and Mexico? And how did the invention of these early "essences of meat" lead to the creation of the love-it-or-hate-it spreads Marmite and Vegemite? Listen in now for all that, plus a matriarchal subterranean master race with electrical superpowers! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-11-24
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The Big Apple Episode

There?s nothing more American than apple pie?or is there? We might prescribe an apple a day and call our largest city the Big Apple, but this legendary fruit originally hails from the mountains of Kazakhstan. This episode, Michael Pollan (something of a legend himself) tells us how apples become so important on the American frontier, and what cider (the alcoholic kind) had to do with it. We talk to apple fan Amy Traverso and apple detective Dan Bussey to figure out how many thousands of apple varieties used to grow in America, and why are there only a handful?including the notorious Red Delicious, which, while red, is far from delicious?in supermarkets today? All that, plus we get out in the orchard with Soham Bhatt to learn about the cider renaissance that's sweeping the nation. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-11-10
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The Hangover: Part Gastropod

Morning fog. Gallon-distemper. Busthead. These are all names for alcohol's age-old after-party: the hangover. But, aside from being a physical (and painful) manifestation of regret, what exactly is a hangover? What's happening in our bodies?and specifically in our livers?and can science do anything about it? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-10-27
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Snack Attack!

To snack or not to snack? And what counts as a snack, anyhow? Plus the great meal vs. snack smackdown: is grazing good, or does eating between meals lead to waistline expansion? We?re asking deep questions about not-so-substantial foods in this crispy, crunchy, and highly craveable episode. Along the way, we uncover snacking?s early connections to pirate?s booty, reveal which of your favorite snacks started their lives as cattle feed, and tell the shocking, true story of the woman who never snacks. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-10-14
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This Spud's For You

Fried, roasted, mashed, steamed: it's hard to imagine life without the crispy, fluffy comfort blanket of potatoes. But until the late 1500s, no one outside the Americas had ever encountered this terrific tuber, and initially Europeans, particularly peasant farmers, didn't trust it at all. Or did they? This episode, we tell the story of the potato's rise to global dominance once it set sail from its native Andean home?and the stories behind that story! From tax evasion and population explosions to soup kitchens and potato bling, listen in now as Rebecca Earle, author of the new book, Feeding the People, helps us uncover the delightful myths and even more incredible true history of the spud. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-09-29
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Moo-Dunnit: How Beef Replaced Bison on the American Plains?and Plate

Saddle up, folks: Today?s episode involves the cowboys' lullabies and meat riots that helped make beef an American birthright. With the help of Joshua Specht, author of Red Meat Republic, we tell the story of how and why the 30 million bison that roamed the Plains were replaced with 30 million cows. You'll never look at a Porterhouse steak?the first cut of beef invented in America?the same way again. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-09-15
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What the Shell? Cracking the Lobster's Mysteries

Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll? Have we caught your attention yet? Lobster is a summertime staple in New England, a fixture on casino and cruise ship buffets, and a steady partner for steak in the classic surf 'n' turf. Today, the American lobster industry is the single most valuable fishery in the country?but it wasn?t always so. This episode, we're cracking the lobster's many mysteries, including how it went from prison fare to fancy food. There's also the question of what lobster eyes have to do with both the International Space Station and the belief in Intelligent Design, plus the rollicking tale of why it took scientists so long to locate the lobster penis?and what makes lobster sex so, well, steamy? Listen in now for the lobster lore you never knew you needed to know! Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-08-31
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Guest Episode: Rocky Road with Science Diction

This episode, Gastropod is bringing you a guest: Science Diction, a bite-sized podcast about words, and the science stories behind them. They answer questions like: what does the word ?meme? have to do with evolutionary biology? And why do we call it the Spanish flu when it wasn?t from Spain? Science Diction is doing a series on food words, and this episode is all about Rocky Road. Grab a spoon and enjoy! We?ll be back in just one week with our regularly scheduled Gastropod episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-08-25
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Shatter-Proof: How Glass Took Over the Kitchen?and Ended Child Labor

Cheers! The lively clink of glass on glass is a must for any festive gathering, whether you?re sipping champagne in a flute or lemonade in a tumbler. We rely on glass in the kitchen?for baking perfectly browned pies, preserving jams and pickles, and so much more. But glass wasn?t always so cheap and ubiquitous: to ancient Egyptians and Romans, this was precious stuff?it was high fashion to own a clear wine goblet in ancient Rome. Later, Venetians so prized their glass know-how that they imprisoned their glassmakers on an island. So how did glass go from fragile and precious tabletop ornament to an oven-ready kitchen workhorse? How did the inventions of a glassmaker in Toledo, Ohio, transform the peanut butter and ketchup industries, as well as put an end to child labor? And are we running out of sand to make glass? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-08-18
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The Most Dangerous Fruit in America

It's the epitome of summertime: there?s nothing like a cold, juicy slice of red watermelon on a swelteringly hot day. But, once upon a time, watermelons were neither red nor sweet?the wild watermelon has white flesh and a bitter taste. This episode, we scour Egyptian tombs, decaying DNA, and ancient literature in search of watermelon's origins. The quest for tasty watermelon continues into modern times, with the rediscovery of a lost (and legendarily sweet) varietal in South Carolina?and the Nigerian musical secret that might help you pick a ripe one. But the fruit's history has often been the opposite of sweet: watermelons have featured in some of the most ubiquitous anti-Black imagery in U.S. history. So how did the watermelon become the most dangerous?and racist?fruit in America? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-08-03
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Dig for Victory

You?ve seen the news: vegetable seeds are selling out. All that quarantine ennui has combined with anxiety about the gaps on supermarket shelves to create a whole new population of city farmers in backyards and windowsills across America. And everyone from the Los Angeles Times to Forbes to CBS has dubbed these brand new beds of beets and broccoli "COVID-19 Victory Gardens." But what war is your pot of basil fighting? This episode, historian Anastasia Day helps us explore the history of urban gardening movements?and shatter some of the nostalgic myths about those original World War II-era Victory Gardens. One thing is true: in 1943, more than 43 percent of the fresh produce eaten by all Americans came from Victory Gardens. So, can a combination of vegetable patches, community gardens, and urban farms help feed cities today? Or is growing food in the city just a feel-good distraction from the bigger problems in our food system? And does the hype about high-tech vertical farms live up to environmental and economic reality? Listen in as farmers and activists Leah Penniman and Tepfirah Rushdan, food writer Tamar Haspel, and researchers Neil Mattson and Raychel Santo help us dig in to the science on urban agriculture, and harvest some answers?as well as a tomato or two. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-06-17
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Shared Plates: How Eating Together Makes Us Human

We love eating dinner together with friends and extended family, and we miss it! But why does sharing a meal mean so much?and can we ever recreate that on Zoom? As we wait for the dinner parties, cookouts, and potlucks of our post-pandemic future, join us as we explore the science and history of communal dining. Scientist Ayelet Fishbach shares how and why eating together makes us better able to work together, and evolutionary psychologist Robin Dunbar and archaeologist Brian Hayden demonstrate how it actually made us human?and led to everything from the common cow to the pyramids. Plus we join food writers Nichola Fletcher and Samin Nosrat for the largest in-person banquet of all time, with Parisian waiters on bicycles, as well as the world?s biggest online lasagna party. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-06-03
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Pizza Pizza!

At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice?they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even after these first pizzas met the tomato, the dish was a local peculiarity?most Italians thought pizza was gross and weird until just a few decades ago. So how did we get from Neapolitan subsistence snack to today's delivery staple? Listen in this episode as we travel with historian Carol Helstosky, author of Pizza: A Global History, and Francisco Migoya, head chef at Modernist Cuisine, from Italy to New York to Brazil and beyond, to tell the story of how pizza conquered the world. All that, plus the tough questions: is Chicago deep dish really pizza? How about bananas on top? What about (gasp) a donut pizza? Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-05-19
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Eating the Wild: Bushmeat, Game, and the Fuzzy Line Between Them

It's a safe bet that your recent media diet has included the words "wet market," "zoonotic disease," and "pangolin," as experts take a pause from discussing COVID-19's spread and impact to speculate on the virus's origins. This episode, we're digging into the larger story behind those words, that of our relationship to eating wild animals: how and why have our attitudes to wild meat shifted over time? Why is it that deer shot by a hunter in the U.S. is game, but monkey caught in the Democratic Republic of Congo is bushmeat? With the help of Gina Rae La Cerva, author of the new book, Feasting Wild, we explore what we gain and lose by eating wild, from the lost primeval forests of Europe to Robin Hood, and from smoked monkey to bird spit. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-05-05
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Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry

From stripy fuchsia beets to unicorn doughnuts, the foods available today on grocery store shelves and in cafe displays are more brightly colored than ever. But this hasn't always been the case. This episode of Gastropod, we offer three stories that explore the colors of our cuisine: How did a food fight between Florida and California turn oranges (the fruit) that perfect bright orange (the color)? Why did US consumers freak out about the food dye Red #2, and what was the impact on our M&Ms? And finally, who invented the blue raspberry? All that, plus one very sexy indigo-hued blossom. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-04-22
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A Tale To Warm The Cockles Of Your Heart

You might have heard of Molly Malone, selling cockles from a wheelbarrow in Dublin, or of Mary, Mary, Quite Contrary, with her cockle shells and pretty maids all in a row?but the chances are most Gastropod listeners have never actually tasted a cockle. And, apparently, you're missing out! For the Native American tribes in the Puget Sound, where cockles used to be abundant, they're a treasured treat: meatier, sweeter, and richer-tasting than other shellfish. But they're also disappearing, and no one knows why?or how to save them. This episode, we join the team of intrepid marine biologists and tribal leaders on a mission to restore the cockle, on a journey that involves cockle viagra, a cockle vampire, and some carefully choreographed simultaneous spawning. Listen in now for a story of shellfish science and cultural history that will warm the cockles of your heart?and perhaps inspire the revival of other indigenous foods. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-04-07
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White vs. Wheat: The Food Fight of the Centuries

White or whole wheat: while today the question is most frequently asked at the sandwich counter, the debate over the correct answer goes back literally thousands of years. In the past century, though, as white flour and thus white bread became more accessible, the debate became increasingly heated: "Science finds that white bread develops criminals,? reported newspapers in the 1920s, while anti-white bread activists at the time claimed that eating too many slices would causing blindness and facial deformity. But whole-wheat bashers had their retorts ready: "Whiteness and purity go hand in hand," proclaimed health writer Dr. Woods Hutchinson. "The whitest possible of white bread" is "not only much more appetizing, but ... more nutritious and more wholesome than any black, brown or brindled staff of life." White vs. wholewheat: this episode, we dive into the world's longest-running, highest-stakes food fight. Along the way: the invention of sliced bread, the science behind Wonder Bread's curious bounce, and a light dusting of eugenics. Listen in now as Aaron Bobrow-Strain, author of White Bread: A Social History of the Store-bought Loaf, unpacks the anxieties and values underlying the bread wars, while wheat breeder Steve Jones introduces us to the "approachable" loaf that he hopes will win the battle for once and for all. Learn more about your ad choices. Visit podcastchoices.com/adchoices
2020-03-24
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