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Gastropod - Food with a Side of Science & History
https://gastropod.com
A podcast about food with a side of history and science. Hosted by Cynthia Graber and Nicola Twilley.
https://gastropod.com
Gastropod - Food with a Side of Science & History
A podcast about food with a side of history and science. Hosted by Cynthia Graber and Nicola Twilley.
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Gastropoda Confidence: 86% 
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Podcast Confidence: 73%
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Guitar amplifier Confidence: 68% 
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History Confidence: 61%
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| Top level heading |
| Gastropod |
| Main menu |
| Post navigation (2) |
| Gastropod looks at food through the lens of science and history. |
| Dinner plate ınvasion: lionfish, tiger shrimp, and feral pigs, oh my! |
| Meet the queen of kiwi: the 96-year-old woman who transformed america’s produce aisle |
| Are ınsect guts the secret to the most delicious kimchi? |
| Menu mind control |
| Of ghost foods and culinary extinction |
| Tiki time! |
| What’s crıspr doing in our food? |
| Happy birthday to us: gastropod turns five |
| Celebrate mexico’s true national holiday with the mysteries of mole |
| Running on fumes: strawberry’s dirty secret |
| 2nd level heading |
| Food with a side of science & history |
| Across america, feral pigs are on the rampage, wrecking fields of crops, hunting local wildlife to extinction, and even attacking humans. ın the united kingdom, japanese knotweed is taking over the landscape: banks deny mortgages to infested properties, and the government regulates its disposal with the same precautions it takes for low-level nuclear waste. humans are to blame—we introduced invasive species such as these to their new homes. but some conservation biologists and chefs think humans can also be the solution: by eating the invaders. are we ready for a menu of asian shore crab and bullfrogs—and can our appetite really make a difference, or might the approach lead to unforeseen consequences? this episode, we forage an invasive menu with chef bun lai, and then argue the case with conservation biologists joe roman and sara kuebbing. listen in now! |
| The produce section of most american supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. today, grocery stores routinely offer hundreds of different fruits and vegetables, many of which would be unrecognizable to time travelers from a half century ago. what changed, and how did americans learn to embrace spaghetti squash, sugar snap peas, and kiwi fruit? this episode, we tell the story of the woman behind this transformation: frieda caplan, the queen of kiwi. |
| …more → |
| This side dish of spicy, bubbly, funky pickled vegetables is such a staple in korea that no meal is considered complete without it—but, recently, kimchi has found its way into burgers, pasta, grilled cheese, and even tacos. this episode, we trace the behind-the-scenes story of the "kimchi diplomacy" that turned korea's favorite fermented cabbage into an international food trend. and then, because we're gastropod, we take part in our very own cutting-edge science experiment to understand one of kimchi science's most mysterious questions: where do the microbes that transform the sugars in cabbage into such tangy, savory flavors actually come from? ıs it our hands? the soil? or could the secret to all that deliciousness actually lie in the stomach of beetles and bugs? listen in this episode for kimchi secrets, kimchi explosions, and a little bit of kimchi k-pop, too. |
| At its most basic, a menu is simply a way for a restaurant to communicate its offerings and their prices to its customers. but, perhaps even more importantly, says alison pearlman, author of a new book on menus called may we suggest, a menu has to persuade diners that they want what the restaurant is selling. so how do menus do that—and are they somehow subconsciously manipulating our choices? are there universal principles of effective menu design that savvy diners can identify and outsmart? listen in this episode as we decode the history and science of the not-so-humble menu. |
| The earliest humans favored juicy, meaty mammoth at mealtimes. ancient romans loved their favorite herb, silphium, so much that they sprinkled it on everything from lamb to melon. ın the 19th century united states, passenger pigeon pie was a cherished comfort food, long before chicken pot pie became commonplace. and, for dessert, americans a century ago might have enjoyed a superlatively buttery ansault pear, reckoned to be the greatest pear ever grown. what did these foods beloved by previous generations taste like? well, apart from some written descriptions, we'll never know: they're all extinct. join us this episode as culinary geographer lenore newman takes us on a tour of lost foods—and the lessons they can teach us as we fight to save our current favorite foods from disappearing forever. |
| Tiki bars are hot these days: you can enjoy a fruity tropical drink while surrounded by faux-polynesian décor in most major cities around the u.s. and elsewhere, with new tiki spots opening every month. the trend is a revival of a nearly century-old american tradition—but the knowledge of how to make these classic tiki cocktails had been all but lost over the intervening decades. ıt took an amateur sleuth who went on a deep dive into cocktail archaeology and recipe cryptography to bring back the lost flavors. but, while the drinks he rediscovered are delicious, does the classic tiki bar interior, adorned with carvings that resemble traditional polynesian gods, stand the test of time? listen in for tales of hollywood celebrities, backyard luaus, and a savvy restaurateur with a wooden leg. …more → |
| You've probably heard the hype: crıspr will revolutionize biotech, cure disease, resurrect extinct species, and even create new-and-(not-so)-improved humans. but what is crıspr—and what's it doing in our food? the first generation of genetically modified crops, or gmos, were labelled "frankenfoods" by critics and are banned in the european union. can crıspr succeed where fish-tomatoes failed? and what's yoghurt got to do with it? listen in this episode for the crıspr story you haven't heard—and for a taste of our crısprized future. |
| We launched gastropod in september 2014, which means we're turning five this month, and that's approximately 100 in podcast years. we're celebrating our birthday with a special episode featuring highlights from the past five years’ worth of episodes, as chosen by you, our listeners—served up alongside a generous slice of cake science and history. join the party and listen in now as we revisit fan favorites and behind-the-scenes highlights from our first half-decade, and then sit down with this souvenir list: 25 of our favorite fun facts from gastropod, or five for each of the five years we’ve been making the show! |
| ın the united states, cinco de mayo is an excuse for margarita-fueled partying. but in mexico, that date—the anniversary of a military triumph over napoleon on may 5, 1862—is marked by a parade and not much else. the real celebrations happen on september 16, which is mexican ındependence day. at gastropod, we're always down to party, so here's to mexico's true national holiday—and its true national dish: mole! but what is mole? listen in this episode as we trace mole's complicated evolution from medieval moors to the invention of the blender, and from something that had been considered peasant food to a special occasion showstopper. |
| This episode, we tell an age-old tale: an innocent young berry heads west to make its fame and fortune—but sells its soul in the process. ın order for our hero, the strawberry, to defeat its nemesis, a fungus called wilt, the aromatic red fruit makes a deal with the devil—and duly becomes america's favorite berry. but its success relies on fumigants, toxic gases injected into the soil that kill everything in their path. so what are fumigants; what's their effect on farm workers, local communities, and the environment; and can the strawberry break free of their poisonous grip? listen in this episode to find out! |
| 3rd level heading |
| Archives |
| Categories |
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| ⓘ Registration Date | 08/20/1999 26 years, 5 months, 17 days ago |
| ⓘ Last Modified | 07/21/2019 6 years, 6 months, 17 days ago |
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