Website review gastropod.com
Gastropod - Food with a Side of Science & History
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Gastropod - Food with a Side of Science & History
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Description
A podcast about food with a side of history and science. Hosted by Cynthia Graber and Nicola Twilley.
Length : 101
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| Property | Content |
|---|---|
| locale | en_US |
| type | website |
| title | Gastropod |
| description | A podcast about food with a side of history and science. Hosted by Cynthia Graber and Nicola Twilley. |
| url | https://gastropod.com/ |
| site_name | Gastropod |
Headings
| H1 | H2 | H3 | H4 | H5 | H6 |
| 16 | 12 | 2 | 0 | 0 | 0 |
- [H1] Gastropod
- [H1] Main menu
- [H1] Post navigation
- [H1] About
- [H1] Gastropod looks at food through the lens of science and history.
- [H1] SNAP To It! Why Food Stamps Matter To All of Us—And Why They’re Under Threat
- [H1] When is a Pancake Not A Pancake?
- [H1] OXO, Cuisinart, and Julia Child: The Secret (Accessible) History Behind Your Kitchen
- [H1] Canned Tomatoes and the Myth of the San Marzano
- [H1] Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!
- [H1] Forget Plain Vanilla: You’ll Never See The World’s Favorite Flavor the Same Way Again
- [H1] From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America
- [H1] Yes, You Really Can Make Food From Thin Air—And We Tried It
- [H1] Everything You Know About Metabolism Is Wrong
- [H1] Durian Delight and Feijoa Fun: Adventures in Banned, Forgotten, and Unusual Fruit
- [H1] Post navigation
- [H2] Food with a Side of Science & History
- [H2] SNAP—the federal assistance program better known as food stamps—helps put food on the table of nearly one in eight Americans today. But, as new legislation is phased in over the coming months, more than half of those people are expected to lose some or all of their SNAP benefits. This episode, we're getting to the bottom of why SNAP matters—to all of us, not just those who receive it. Why does the U.S. government give people money just for food, rather than cash, as in other countries? Does it make sense to ban SNAP from being used to buy junk food? And why are so many people still hungry, when American farmers produce more food than we can even eat? For decades, the food stamp program has been the main way the U.S. government puts food on the tables of folks who would otherwise struggle to afford it; for all of those decades, it's been attacked, resented, and subject to political horse-trading. Listen in now, as we explore how SNAP has survived for so long—and whether it's worth saving today.
- [H2] We aren't afraid to ask the big questions here at Gastropod, such as: what exactly is a pancake? If you think you know the answer, prepare to have your mind blown. It turns out the sweet, syrup-covered stack of American breakfast fame are far from the only members of the pancake family—and there are some truly controversial cakes in the wider pan family. Speaking of controversy: if you've made instant pancakes from a certain famous mix, you might not realize the racist history behind it. Join us for the shocking story of Aunt Jemima, stay for the great pancake debate, and don't blame us if you end up craving something flattish, fluffy, and floppy for your next meal! …More →
- [H2] For many people with disabilities, the kitchen can seem a deeply unfriendly place. From counters that require users to stand and cabinets that are often out of reach, to ovens that can’t be opened in mobility chairs and tools that are hard to grip or difficult to read—cooking can seem like an impossible challenge. But it doesn’t have to be this way. In fact, since the mid-1900s, researchers, designers, and people with disabilities have worked together to reimagine the kitchen in ways that have made it better for all of us. Listen in for this hidden history behind many of your favorite cooking tools, from OXO Good Grips to the Cuisinart food processor, as well as the inspiring stories of how today's blind and disabled cooks have hacked their kitchens to achieve both dinner deliciousness and culinary glory. All that, plus cameos from the household names who turn out to be accessibility legends: Betty Crocker and Julia Child!
- [H2] Canned tomatoes are the perfect winter food. As you'll know from our tomato episode, the beautiful fruits in the fresh aisle of the supermarket are mostly flavorless outside of the summer season—but the tomatoes that get packed in a can are cheap, readily available, and, most importantly, delicious year-round. This episode, we have the stories of how turtle poop, full English fry-ups, and an Italian romance helped turn the canned tomato into a pantry hero. Plus, are San Marzanos really the best tasting option out there? We've got the juicy tips you need to score the ultimate tomato fix, no matter the season!
- [H2] The season for holiday baking is upon us, and before you spice up your cookies and pies, you’ll probably want to know: is most of the cinnamon on grocery store shelves actually fake? That’s one question we’re investigating this week on behalf of you, dear listeners, in the latest installment of our popular Ask Gastropod series! This episode, we've got the scoop on what's real when it comes to cinnamon—because your buns deserve the truth. We're also putting our detective hats on to figure out where in the world kefir comes from, in an epic tale that involves mummies, a prince, and a potential kidnapping. Finally, if you look at almost any label, from jam to ice cream to soda to sausage, you'll find one shared ingredient: citric acid. What on Earth is this additive doing in everything, how is its spread connected to a technology that has saved millions of lives—and is it safe to eat? Listen in for a festive feast of listener curiosity, and keep your awesome questions coming our way!
- [H2] Today, it's a byword for boring, and yet the edible seedpod of this Central American orchid is one of the most expensive spices in the world, not to mention one of the most popular flavors globally. So how did this coveted bean get such a ho-hum reputation? Listen in this episode as Gastropod travels to vanilla's homeland in the highlands of Veracruz, Mexico, to investigate. It's a tale of botanical piracy, beaver butts, and ice-cream barges, in which an ingenious enslaved tween and the product of pulp paper waste combine to transform vanilla from a complex and sophisticated elite treat into the single-note synonym for dull. Plus, we meet the thrilling alternative vanillas we're all missing out on, and serve up the recipe for a vanilla tasting party that's guaranteed to make you fall back in love with the world's favorite flavor. You'll never see vanilla as plain again!
- [H2] …More →
- [H2] Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every palate, plus a dose of microbes to support healthy digestion, yoghurt is a staple food in the US, hero of a million smoothies, berry bowls, and snack breaks every day. Which is why it's pretty weird that, until about 50 years ago, most Americans had no idea what it was. This episode, we've got the story of the microbial miracle (and ants?) that gave us yoghurt, as well as the secret connection between those heat-loving bacteria and the evolution of lactose tolerance. Plus, for most of history, yoghurt was wildly popular in large parts of the world—the Middle East, the Balkans, Caucasus, much of Asia, and the Indian subcontinent—and totally unknown elsewhere. Even the promise that yoghurt would cure old age, made by a Nobel prize-winning scientist, couldn't persuade Americans to eat it. So how did yoghurt finally break America? Listen in now for the little-known story of our curious relationship with this creamy concoction.
- [H2] Every second of every day, plants on earth do something miraculous: they take the carbon dioxide from air and turn it into food. With very few exceptions, everything we eat starts out that way. But what if we wanted to cut out the middlemen, re-wild all those fields full of wheat and corn, and manufacture dinner directly from the atmosphere ourselves? Scientists began dreaming of turning air into food back into the 1800s, but it's only recently that dream has become a reality—with results that, depending on where you live, you can already taste for yourself. In this episode, we’re exploring the history and science that made this particular sci-fi future real: from a space-age vodka and military-grade yogurt-like substance, to surprisingly delicious gas-based butter and bonbons. Join us this episode as we explore the weird science and fascinating history behind this futuristic food, and discover how it might help us save this planet *and* survive on new ones.
- [H2] If you’ve heard of metabolism, you’ve probably heard endless tips and tricks to boost it, from working out to drinking green tea. The idea is that a slow metabolism leads to weight gain, and speeding it up makes it easier to shed pounds. But what if we told you that metabolic rate doesn't really have anything to do with why so many of us in the developed world are heavy? This episode, nutrition scientist Kevin Hall and science journalist Julia Belluz join us to debunk metabolic myths, starting with what actually happened behind the scenes on the reality TV show The Biggest Loser. Can you really mess up your metabolism by gaining and losing weight, or reset it with morning tonics and exercise? Are those of us who weigh more than we want cursed with a slow metabolism, while those of us who seem to be able to eat whatever we want without gaining weight are just lucky to have a speedy one? And what do World War I explosives and Froot Loops have to do with figuring this all out? Listen in this episode, as we debunk some metabolism myths!
- [H2] This week on Gastropod, a feast of fruits! Specifically, feijoa and durian—and, if you haven’t heard of either, you’re not alone. Unlike the ubiquitous strawberry or banana, durian and feijoa are only popular in a handful of countries and almost unknown in the US, and we wanted to know why—especially because the people who love them really love them. For New Zealanders, like journalist Kate Evans, feijoa is *the* taste of home, even though it's almost forgotten in its original homeland, in Brazil and Uruguay. Meanwhile, the smell of the durian is so intense and distinctive—Julia Child likened it to “dead babies mixed with strawberries and Camembert”—that it's famously banned from public transportation in Singapore. But for durian lovers, like the cancer expert who decoded the fruit's genome, it inspires something close to obsession. Join us this episode for a weird fruit adventure, as we discover why the durian and feijoa inspire such strong feelings, and why they never made it big in the States.
- [H3] Archives
- [H3] Categories
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| Anchor | Type | Juice |
|---|---|---|
| Skip to content | Internal | Passing Juice |
| Listen | Internal | Passing Juice |
| Latest Episode | Internal | Passing Juice |
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| Nicola Twilley | External | Passing Juice |
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| When is a Pancake Not A Pancake? | Internal | Passing Juice |
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| OXO, Cuisinart, and Julia Child: The Secret (Accessible) History Behind Your Kitchen | Internal | Passing Juice |
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| Canned Tomatoes and the Myth of the San Marzano | Internal | Passing Juice |
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| Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod! | Internal | Passing Juice |
| Season 20 | Internal | Passing Juice |
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| Forget Plain Vanilla: You’ll Never See The World’s Favorite Flavor the Same Way Again | Internal | Passing Juice |
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| From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America | Internal | Passing Juice |
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| Yes, You Really Can Make Food From Thin Air—And We Tried It | Internal | Passing Juice |
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| Everything You Know About Metabolism Is Wrong | Internal | Passing Juice |
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| Durian Delight and Feijoa Fun: Adventures in Banned, Forgotten, and Unusual Fruit | Internal | Passing Juice |
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SEO Keywords
Keywords Cloud
durian food gastropod feijoa podcasts from episodes episode into season
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| season | 28 |  |
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| food | 7 | |
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Domain : gastropod.com
Length : 13
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