Gastropod

Gastropod

United States

Food with a Side of Science & History

Episodes

End-Of-Year Feast  

Cheese science, cilantro phobia, and fork usage: we’ve covered it all on Gastropod. And, for our special end-of-year episode, we’re bringing you updates on some our favorite stories. Join us to find out what happened next… Ever wondered what happened to those researchers in Colombia who discovered they could grow five times more food by adding …More

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States’ Plates  

What’s the dish that best represents your home state? Whose version or recipe would you choose to define it? And what do those dishes tell us about ourselves? In his new book, The Mad Feast, Matthew Gavin Frank travels the United States, teasing out the history and science behind each state’s dish: for this episode …More

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The Mushroom Underground  

They’re a kingdom unto themselves, neither animal, vegetable, nor mineral. They count among their number both the world’s largest organism and millions of microscopic, single-celled creatures. And yet not only have they been an important—and delicious—food source for thousands of years, but they also seem to have powerful medicinal properties. What are these mysterious creatures? …More

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Peak Booze  

Are you part of Generation Peak Booze? In this episode, we dive into the factors behind the ups and downs in alcohol consumption in the U.K. and the U.S. over the course of the twentieth century, we explore the long-term health effects of peak booze, and we get a sneak peek at the synthetic alcohol …More

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Mezcal: Everything but the Worm  

It’s nearly the Day of the Dead in Mexico, which gives us the perfect excuse to get familiar with the country’s national spirit: tequila. Or wait, should that be mezcal? And what’s the difference, anyway? In this episode of Gastropod, Cynthia and Nicky travel to Mexico to explore the history and science of distilled agave, …More

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The Good, The Bad, The Cilantro  

On the surface, it’s just a leafy green herb. Its feathery fronds add a decorative note and a distinctive flavor to dishes across Latin America and Asia, from guacamole to phở. And yet cilantro is the most divisive herb in the kitchen, inspiring both deep dislike and equally deep devotion. What’s the history and science …More

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The Bitter Truth  

It’s one of the five basic tastes, along with salty, sweet, sour, and umami. It’s also the least popular and the most mysterious. “That tastes bitter” is not usually a compliment, and yet scientists are increasingly concerned that by banishing bitter from our diets, we’re affecting our health in ways we don’t fully understand. In …More

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Inside the Food Lab with Kenji López-Alt  

He has boiled hundreds of eggs in the quest for breakfast perfection. He has expended thousands of words on the divisive subject of mashed potatoes. And he is the only one who cares enough to test absolutely every possible shape of pan you could ever cook with. In this episode of Gastropod, we interview the …More

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The United States of Chinese Food  

Wander into any town in the U.S., no matter how small and remote, and you’re likely to find at least one Chinese restaurant. In fact, there are more Chinese restaurants in America than McDonalds, KFC, and Burger King combined. And the food they serve is completely unlike anything you’ll find in China. In this episode …More

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The Whole Hog  

Bacon, bratwurst, bangers, barbecue: these are just a few of the many ways people around the world enjoy feasting on pigs. Of all the domesticated animals humans consume, Sus scrofa domesticus is the most fascinating, the most divisive, and, arguably, the most delicious. In this in-depth conversation with author and historian Mark Essig, author of the …More

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The Scoop on Ice Cream  

It’s one of the most complex food products you’ll ever consume: a thermodynamic miracle that contains all three states of matter—solid, liquid, and gas—at the same time. And yet no birthday party, beach trip, or Fourth of July celebration is complete without a scoop or two. That’s right—in this episode of Gastropod, we serve up a …More

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Crunch, Crackle, and Pop  

“Sound is the forgotten flavor sense,” says experimental psychologist Charles Spence. In this episode, we discover how manipulating sound can transform our experience of food and drink, making stale potato chips taste fresh, adding the sensation of cream to black coffee, or boosting the savory, peaty notes in whiskey. Composers have written music to go …More

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Field Recordings  

Plants that can hear themselves being eaten. Microphone-equipped drones that eavesdrop on sick chickens. Lasers that detect an insect’s wing-beats from dozens of feet away. In this James Bond-inspired episode of Gastropod, we listen to the soundtrack of farming, decode the meaning hidden in each squawk, moo, and buzz, and learn how we can use …More

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The Cocktail Hour  

Whether you sip it with friends, chug it before hitting the dance floor, or take it as a post-work pick-me-up, there’s clearly nothing like a cocktail for bracing the spirit. In addition to its peculiar history as a medicinal tonic, plenty of hard science lies behind the perfect cocktail, from the relationship between taste perception …More

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Gastropod on Gastropods  

Finally, Gastropod is tackling gastropods! In this episode, Cynthia visits one of America’s first and only snail farms. Though Gastropod is, as regular listeners know, a podcast about the science and history of all things gastronomical, we do share a name with Gastropoda, the taxonomic class that includes slugs and snails. And, as it turns …More

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Savor Flavor  

Why does grape candy taste so fake? What on earth is blue raspberry, anyway? And what is the difference between natural and artificial, at least when it comes to flavor? Join us as we taste the rainbow on this episode of Gastropod, from artificial flavoring’s public debut at the 1851 Crystal Palace exhibition, to the …More

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DNA Detectives  

DNA: it’s the genetic information that makes plants and animals what we are. Most of the time when you hear about it in the context of food, it’s to do with breeding. But in this short episode, we bring you two DNA detective stories that show how genetic analysis can rewrite the history of agriculture and …More

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Say Cheese!  

Cheese is the chameleon of the food world, as well as one of its greatest delights. Fresh and light or funky and earthy, creamy and melty or crystalline and crumbly—no other food offers such a variety of flavors and textures. But cheese is not just a treat for the palate: its discovery changed the course …More

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Extreme Salad and Crazy Potatoes  

Step away from the French fries—and even from that bag of pre-washed mixed greens lurking in the crisper drawer. It’s time to reconsider the potato and up your salad game. In this episode, Cynthia and Nicky talk to science writer Ferris Jabr about the chestnut-flavored, gemstone-hued potatoes he discovered in Peru, as well as the …More

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No Scrubs: Breeding a Better Bull  

In 1900, the average dairy cow in America produced 424 gallons of milk each year. By 2000, that figure had more than quadrupled, to 2,116 gallons. In this episode of Gastropod, we explore the incredible science that transformed the American cow into a milk machine—but we also uncover the disturbing history of prejudice and animal …More

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