286 Episodo

  1. Lunch Gets Schooled

    Publicado: 11/9/2017

  2. Sour Grapes: The History and Science of Vinegar

    Publicado: 29/8/2017

  3. The Birds and The Bugs

    Publicado: 15/8/2017

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

    Publicado: 1/8/2017

  5. Peanuts: Peril and Promise

    Publicado: 20/6/2017

  6. Fake Food

    Publicado: 6/6/2017

  7. Here’s Why You Should Care About Southern Food

    Publicado: 22/5/2017

  8. Better Believe It’s Butter

    Publicado: 9/5/2017

  9. Meet Koji, Your New Favorite Fungus

    Publicado: 25/4/2017

  10. V is for Vitamin

    Publicado: 10/4/2017

  11. Hacking Taste

    Publicado: 14/3/2017

  12. Cork Dork: Inside the Weird World of Wine Appreciation

    Publicado: 28/2/2017

  13. To Eat or Not to Eat Meat

    Publicado: 14/2/2017

  14. We Heart Chocolate

    Publicado: 31/1/2017

  15. Inventing the Restaurant: From Bone Broth to Michelin

    Publicado: 17/1/2017

  16. Gettin’ Fizzy With It

    Publicado: 13/12/2016

  17. The Spice Curve: From Pepper to Sriracha with Sarah Lohman

    Publicado: 29/11/2016

  18. The Buzz on Honey

    Publicado: 15/11/2016

  19. What is Native American Cuisine?

    Publicado: 1/11/2016

  20. Oysters: History and Science on the Half Shell

    Publicado: 18/10/2016

12 / 15

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.

Visit the podcast's native language site