Gastropod
Cynthia Graber and Nicola Twilley
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 throu...
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Episodes (573)
Dirty Tricks and Data: The Great Soda Wars, Part 2
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Souring on Sweet: The Great Soda Wars, Part 1
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The Truth is in the Tooth: Braces, Cavities, and the Paleo Diet
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Who Invented Mac and Cheese?
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How the Carrot Became Orange, and Other Stories
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The Incredible Egg
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Espresso and Whisky: The Place of Time in Food
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Why These Animals?
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Mango Mania: How the American Mango Lost its Flavor—and How it Might Just Get it...
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Keeping it Fresh: Preservatives and The Poison Squad
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Watch It Wiggle: The Jell-O Story
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Out of the Fire, Into the Frying Pan
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Hotbox: The Oven From Turnspit Dogs to Microwaves
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Feed the World: How the U.S. Became the World’s Biggest Food Aid Donor—And Why T...
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Ripe for Global Domination: The Story of the Avocado
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Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today
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Who Faked My Cheese?
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Marching on our Stomachs: The Science and History of Feeding the Troops
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Cooking the Books with Yotam and Nigella
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Cutting the Mustard
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Remembrance of Things Pasta: A Saucy Tale
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We’ve Lost It: The Diet Episode
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Meet Saffron, the World’s Most Expensive Spice
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Secrets of Sourdough
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Green Gold: Our Love Affair with Olive Oil
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Women, Food, Power … and Books!
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Crantastic: The Story of America’s Berry
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Cannibalism: From Calories to Kuru
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Eataly World and the Future of Food Shopping
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What the Fluff is Marshmallow Creme?
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Lunch Gets Schooled
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Sour Grapes: The History and Science of Vinegar
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The Birds and The Bugs
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It’s Tea Time: Pirates, Polyphenols, and a Proper Cuppa
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Peanuts: Peril and Promise
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Fake Food
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Here’s Why You Should Care About Southern Food
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Better Believe It’s Butter
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Meet Koji, Your New Favorite Fungus
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V is for Vitamin
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Hacking Taste
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Cork Dork: Inside the Weird World of Wine Appreciation
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To Eat or Not to Eat Meat
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We Heart Chocolate
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Inventing the Restaurant: From Bone Broth to Michelin
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Gettin’ Fizzy With It
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The Spice Curve: From Pepper to Sriracha with Sarah Lohman
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The Buzz on Honey
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What is Native American Cuisine?
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Counting Fish
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