Podcasts by Eat This Podcast
Using food to explore all manner of topics, from agriculture to zoology. Eat This Podcast tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion
Further podcasts by Jeremy Cherfas
Podcast on the topic Essen
All episodes
A New Story for Maize Domestication from 2023-12-04T12:00:23
A close look at more than 1000 varieties of maize solves a mystery about how the crop evolved from its wild relatives.
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Honey and Adulteration from 2023-11-13T12:00:30
Why is honey the world’s third most-adulterated food? Because adulteration delivers profits.
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Fat, Sugar, Salt from 2023-10-30T12:00:07
Before he uncovered"Nutrition Science's Most Preposterous Result,"David Johns had already dug into reports on salt and sugar.
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Jewish Food in Rome from 2023-10-16T11:00:15
The Jewish Community of Rome arrived before the Christian Era and has never left. Its cuisine was created by hardship and ingenuity.
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Small Dairy from 2023-10-02T10:55:02
If you’re lucky enough to live in the right place, you may be able to experience real, fresh, whole milk.
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Food Riots in England from 2023-09-18T11:00:01
When you’ve got nothing, you’ve got nothing to lose ... except your life
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Milk is not a Superfood from 2023-09-04T11:00:18
The first celebrity doctor's fad diet is still going strong today, 300 years later, and it has a lot to answer for.
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Pomegranates&Artichokes from 2023-06-05T11:00:53
“It is about migrations: of ingredients, of recipes, of stories — but most importantly of the people who make them.”
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Why Did the Artist Cross the Chicken? from 2023-05-22T11:00:25
Accumulating the genetic diversity of birds around the world in a population of truly cosmopolitan chickens
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Feeding the People in Wartime Britain from 2023-05-08T11:00:02
Once upon a time, government made it possible for people to get a good meal at a reasonable price.
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What is Wrong with Biofortification from 2023-04-24T11:00:50
Yields are generally lower than those of unfortified varieties and there’s little evidence it works. Biofortification is a waste of land and money.
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Making Mr Song’s Cheese from 2023-04-10T11:00:04
The standard story is that ethnic Chinese don’t eat cheese or drink milk because they are lactose intolerant. They do, but it’s complicated
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What Price Chicken Wings? from 2023-03-27T11:00:24
A chicken has two wings, two legs, two breasts; how does the market cope when all people want is wings?
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Patrik Johansson, the Butter Viking from 2023-03-13T12:00
Patrik Johansson blends ancient knowledge and modern science to craft exquisite butter: hand-made, intensely flavourful and scarce.
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Food Security in Egypt from 2023-02-06T12:00:29
The price of subsidised bread in Egypt has not changed in decades, though the bread shrunk. That remains a huge challenge to security, for the government and the people.
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Fully Tested Tuna from 2023-01-23T12:00:39
One tin of tuna may contain 10 times more mercury than another, and there’s no way to tell them apart.
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Biodiversity at Liberty from 2023-01-09T12:00:37
How farmers in Belgium and the south of France are taking advantage of new a EU regulation to become more sustainable
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Feed Your Baby Like a Fascist from 2022-12-24T12:00:15
Mussolini made the trains run on time, but that doesn’t work for hungry infants
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Some thoughts on markets and such from 2022-12-12T12:00:53
Speculators can actually drive prices higher, which was news to me
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A Restaurant’s Reckoning from 2022-11-28T12:00:29
“The corollary to white innocence is white passivity, the feeling that what one’s ancestors did was so messed up that it couldn’t possibly make a difference where one eats a barbecue sandwich.”
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How to be a good host and a good guest from 2022-11-14T12:00:51
Asking for a doctor’s note when your guest says they are allergic or intolerant is not an option
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Feeding children well from 2022-10-31T14:59:08
There’s a huge difference between neophobia and picky eating, just as there is between food and nutrition. How best to undertake the tricky business of helping children to eat well.
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In search of tomato gold from 2022-10-17T11:00
Organic growers and breeders in Europe are preparing to take advantage of their new freedom to sow biodiversity
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Mothers and Milk from 2022-10-03T11:05
How can the simple and vital connection between mother and baby possibly be considered shameful?
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Empire and grain from 2022-07-04T11:00:29
The ability to tax wheat moving through choke points gives empires their power, even today.
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Grain and finance from 2022-06-27T11:00:27
Wheat was money, when a store was no more than a store of goods to be exchanged for wheat.
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Grain and transport from 2022-06-20T11:00:51
Moving wheat from where it grows to where it is eaten shaped the world
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Persephone’s secret from 2022-06-13T17:19:03
Why did the participants in the Eleusinian Mysteries leave no trace of what it was about?
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Peanuts, Senegal and Slavery from 2022-05-16T11:15:40
France abolished slavery in 1815 but the practice continued long after that in its west African enclaves
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Garum: Rome’s new library and museum of food from 2022-05-02T11:24:52
On the slopes of the Palatine Hill, supposedly on the site where the she-wolf suckled Romulus and Remus, a new food museum.
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Tomatoes: domestication and diversity from 2022-04-18T11:00:35
New studies make sense of tomato’s transformation from teeny-fruited weed to diversity diva.
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Aaron Vallance — 1dish4theroad from 2022-04-04T11:00:14
A doctor in London chronicles his eating adventures through fact and fiction
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Yes, we have no plantains from 2022-03-14T11:55:55
What you call a plantain is probably anaccident of history
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Food Philosophy from 2022-02-21T11:48:06
Discussions about food often “bump up against philosophy” according to an actual philosopher, whose book helped me to think more clearly about food.
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Unconditional cash to improve nutrition from 2022-02-07T12:27:17
Giving people cash improves dietary diversity and child growth
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Ten thousand years of yoghurt from 2022-01-24T12:00:25
Yoghurt is good for you, no doubt about that, although it probably will not confer eternal life.
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A visit to an ancient Roman bakery from 2021-12-06T12:00:19
Farrell Monaco has studied, and brought back to life, the canonical bread of Ancient Rome. Now she brings an ancient bakery back to life.
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The true history of the potato in Europe from 2021-11-15T12:00:24
It may not contain wily aristocrats or superstitious peasants, but the true history of the potato is much more interesting.
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Rachel Roddy: An A–Z of Pasta from 2021-10-25T11:00:26
Rachel Roddy had no intention of producing an encyclopaedia of pasta. Her book is more informative than that, and more readable.
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Midnight’s chicken: Indian food evolution from 2021-10-11T11:00:06
A dish that is today an icon of Indian food dates back only to 1947, using an ingredient that became widespread only in the 1920s
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Italian coffee: a temporary triangle from 2021-09-13T11:18:02
"The cups might break, but the images recycle endlessly."
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Food in post-independence India from 2021-06-21T10:53:40
India gained independence in 1947 with nationalist politicians promising food for all and an end to the rapacious imperial administration. What happened next?
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The original global food system from 2021-06-07T11:00:20
Diet for a Large Planet shows how the world is still living with free trade policies from the 19th century
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Can Fixing Dinner Fix the Planet? from 2021-05-24T11:00:32
Jess Fanzo takes a close look at what’s wrong with global food systems and how it might be possible to change them.
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A very modern spice merchant from 2021-05-10T18:01:54
Green Saffron is a new kind of spice merchant, that cares as much about how its spices are grown as their taste.
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Coffea stenophylla tastes terrific from 2021-04-26T11:04:36
Coffee that tastes of light black tea — a good thing — and is able to cope with warmer climates.
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The Great Re-Think: What is agriculture for, really? from 2021-04-12T11:00:58
Skill and craft over automation, complexity over simplicity, and diversity over monoculture
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What is the value of functional foods? from 2021-03-29T11:00:17
There’s one group of people that functional foods and superfoods can definitely help: the people who grow them.
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Naomi Duguid: Exploring the World through Food from 2021-03-15T12:09:40
There may not be a recipe, but there’s always someone sitting behind your shoulder going tsk, tsk, tsk.
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The cost is too damn high from 2021-03-01T12:00
Three billion people couldn’t afford a healthy diet even if they wanted to.
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Still ticking from 2021-02-15T12:00:33
These days, population is barely considered as a factor in food security. That doesn’t mean the problem is solved.
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The quest to conserve rare breeds from 2021-02-01T12:00:59
Using land that could be used to feed people to feed animals is a terrible waste, but for today’s modern breeds it is absolutely essential.
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The International Year of Fruits and Vegetables from 2021-01-18T12:10:47
Emojipedia understands: 🍅is both a fruit and a vegetable
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How the Brits became a nation of tea drinkers from 2020-11-30T12:00:02
Persuading people to drink tea from the subcontinent more or less created the modern propaganda machine
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Where did the chicken cross the road? from 2020-11-16T12:00
The DNA of chickens, sheep and cattle tells slightly different stories about their domestication
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A Blissful Feast from 2020-11-01T16:24:46
Her aunt’s gnocchi were enough to set Teresa Lust on a long and roundabout journey to learn more about Italian and Italian food.
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Whole grain labels sow confusion from 2020-10-19T10:14:13
We know what whole grain means. Whole grain food? Not so much.
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Coffee leaf rust is bad news from 2020-10-05T11:10:19
Coffee leaf rust is bad, but at least in the short term it may not be the threat you think it is
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Carême at home in New Zealand from 2020-09-21T11:00:05
Food for settlers in New Zealand used to be mutton, mutton, mutton and potatoes or potatoes. Not any more.
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How the chilli pepper conquered China from 2020-09-07T14:00:24
Chilli peppers took a few years to reach China after their initial encounter with Westerners, but rapidly became a very hot item.
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It’s coffee, but not as we know it from 2020-06-29T18:58:27
In Sierra Leone, a hunt for long lost species of coffee succeeds
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Alexis Soyer from 2020-06-15T11:05:08
A brief look at the life of one of the first celebrity chefs
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Questions of Taste from 2020-06-01T11:07:56
Are there any universals about more complex kinds of gustatory taste? And how do we learn to talk about taste?
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You are what you drink from 2020-05-11T11:00:24
Robert Walpole — like all great politicians — understood how to use his tipple to send a signal
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Disputations about taste from 2020-04-27T11:00:33
I know taste is entirely subjective. But I’m also willing to think about good taste and bad taste and even to use that as part of a value judgement. How about you?
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The Man Who Tried to Feed the World from 2020-04-13T11:12:05
Norman Borlaug gave birth to the Green Revolution, with little thought for the unintended consequences of his work.
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Russian Food: Old and New from 2020-03-30T11:00:54
Beyond the North Wind, the true heart of Russian Food
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The book of the Book of Tasty and Healthy Food from 2020-03-16T12:09:58
A young Russian woman blogs her way through the only cookbook her grandmother knew -- and gets her own book out of it
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Orange-fleshed sweet potato to feed hidden hunger from 2020-03-02T12:00:50
A food people don't like, and don't even know they need, turns their lives around
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Another cup of coffee culture from 2020-02-17T12:00:06
It took more than a hundred years, but eventually the United States too developed a recognisable coffee culture.
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Coffee culture in Italy and England from 2020-02-03T12:00:28
Espresso is the canonical coffee of Italy, even though the original espresso was something entirely different. How did espresso happen? And what happened when it got to England?
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Why a spurtle makes a superior porridge stirrer from 2020-01-20T12:00:17
With a bag of porridge oats in my baggage, I set off for Georgetown University and a date with science
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Cow sharing in the European Alps from 2019-12-23T12:36:34
Unlike car sharing, when you buy a share in a cow, you are not free to drive her wherever you want. So what do you get?
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Pasta Grannies from 2019-12-09T12:05:48
Vicky Bennison set out to record Italian grannies making pasta and along the way created terrifically watchable videos
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Cashews, the World Bank, and Mozambique from 2019-11-25T12:00:37
Mozambique used to be the world's largest supplier of cashew nuts. Then along came the World Bank, to help.
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How capuchin monkeys learn about food from 2019-11-11T12:00:25
Capuchin monkeys are resourceful and smart, which helps them to select a good diet from all the potential food around them.
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Fifty ways to cook a carrot from 2019-10-21T14:44:03
You can't judge a book by its cover. 50 Ways to Cook a Carrot is not really about carrots.
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Radish redux from 2019-09-23T11:00:46
"All the intrigue of a murder mystery and all the painstaking, arduous pursuit of an archeological dig."For a radish.
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When in Rome from 2019-09-09T11:15:29
Alfredo sauce, made famous in the 1920s, dates back to at least 1390. That, and other surprises of food in the Eternal City.
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A sweet sour story from 2019-08-26T11:12:09
A downturn in the house-building business set Maurice Gilbert at Ballyhoura Artisan Food Park on the road to award-winning apple juices.
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Chronicle of a Death Foretold, or from 2019-08-12T11:15:30
Ignorance, paranoia and greed have damaged the olives of the Salento almost beyond recognition.
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Eating Alone from 2019-04-29T11:00:14
Some people hate eating alone, others love it, but we all have to do it at times.
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Celebrating Passover and Easter from 2019-04-15T10:54:08
From the first last supper to the resurrection roll.
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A historian of bread on the history of bread from 2019-04-01T11:00:49
William Rubel doesn't think there is good bread or bad bread, but he knows what he likes.
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Prehistoric food globalisation from 2019-03-18T12:15:41
The first farmers and their crops moved much further, much earlier, than previously thought. As they did so they grew the confidence, the resources and the knowledge to move up into the mountains a...
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We need to talk about meat from 2019-03-04T11:50:19
Meat exercises the imagination in a way no other food can match. Some people have always wanted to ban carnivory. For others it is an essential fuel. And now, meat is central to nutrition, sustaina...
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Better baking through chemistry from 2019-02-18T12:00:43
Fake news. A Senate bought and paid for. Newspapers printing press releases verbatim. And all more than 100 years ago.
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Moxie Bread, Louisville, CO from 2019-02-04T11:57:17
Insights into building and running a very successful small bakery, plus the"super colloidal suspension of fat and sugar"that is a specialty of the house.
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Food and diversity in Laos from 2019-01-21T11:58:28
The staggering agricultural biodiversity that is such an important aspect of Lao food is on display at a new website.
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Facts about Champagne: Part 2 from 2018-12-31T12:00:51
There's nothing new about persuading influencers to quaff your brand of bubbly
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Facts about Champagne: Part 1 from 2018-12-24T15:39
From the all-seeing Dom Pérignon to the young bucks of London’s high society, champagne’s true history is absolutely intoxicating.
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Good things from Nürnberg from 2018-12-10T12:00:20
What makes the lebkuchen from Nürnberg so special?
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Is that a pickle… from 2018-11-26T12:05:42
Jan Davison has written Pickles: A Global History, the perfect accompaniment to her previous book, English Sausages.
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What a bunch of turkeys from 2018-11-21T17:10:10
Spaghetti Carbonara Day, read by the author. (I didn’t steal it; I set it free.)
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Just that which is deserved from 2018-11-12T11:15:09
Is dessert a pointless overindulgence, or perhaps the most interesting and creative part of a good meal out? I know what I think.
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A communal oven in Christchurch, New Zealand from 2018-10-29T11:16:26
A communal oven helps a community to bake bread and rebuild after two massive earthquakes.
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Food, power, pubs and politics in Ireland from 2018-10-15T10:55:27
The law that protects pubs from the perceived challenge of restaurants was passed by a Parliament full of publicans
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Making sense of modern recipes from 2018-10-01T11:04:32
Unless you already know what you're doing, modern cook-books may be a recipe for disaster.
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Food in prison from 2018-09-17T10:27:17
"Food is essentially the sentence,"says Clair Woods-Brown.
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Winding Down from 2018-08-31T10:00:10
What more is there to say? Plenty, of course, but not this time. This is the final episode of this run of Our Daily Bread.
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A Perennial Dream from 2018-08-30T10:00:45
"If your life's work can be accomplished in your lifetime, you're not thinking big enough."Wes Jackson
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It’s a Hard Grain from 2018-08-29T10:00:08
The qualities that make durum wheat so attractive for pasta have nothing to do with the size of the semolina particles from which it is made.
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Anything but Grim from 2018-08-28T10:00:52
"I began to dream of a binding machine. I dreamed of it at night and I dreamed of it during the day."
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Bread and Political Circuses from 2018-08-27T10:00:41
Sometimes people want bread more than they want democracy. Some governments can't deliver either.
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Wheats and Measures from 2018-08-26T10:13:10
Eight wheat seeds of silver gets you 5 pounds 10 ounces of bread.
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Tradition! from 2018-08-25T10:09:27
Nathan Myhrvold is right:"The best bread the world has ever had is being made today.”
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Slow, but Exceedingly Fine from 2018-08-24T10:00:07
Bakers who grind their own grain are all utterly in love with the flour they get. I'm jealous.
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Brown v. White from 2018-08-23T10:00:48
If you are eating reasonably well, it probably doesn't matter which you choose. You can get great white bread, and you can get awful brown bread.
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Sourdough by Any Name from 2018-08-22T10:00:33
It needn't actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.
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Breaking Bread from 2018-08-21T10:00:06
All hail Adolf Ignaz Mautner von Markhof. And also Pope Leo IX, Michael Cerularius the Patriarch and assorted wise rabbis and scholars.
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Back to Basics from 2018-08-20T10:00:23
There's a fundamental tension between the time it takes to make a loaf of bread and the value of the final product.
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The Bread that Ate the World from 2018-08-19T08:00:31
Perhaps there's more to flour fermentation than the bubbles that lighten the loaf.
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Allied forever from 2018-08-18T10:00:37
A small bakery in Toronto, Canada, became a behemoth that bestrides global bread and beyond. Phew!
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Rollin’rollin’rollin’ from 2018-08-17T10:00:26
St Anthony Falls powered the sawmills that created the financial capital that laid the foundations for General Mills.
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Water and Power from 2018-08-16T10:00:53
A large slave-driven mill could grind seven kilograms of flour an hour. A watermill multiplied that twenty times or more.
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The daily grind from 2018-08-14T10:00:26
Bashing wheat with a hammer will not give you flour. What you need is a shearing force, which you get by grinding the grain between two stones.
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Bread from the Dead from 2018-08-13T10:00:43
How Delwen Samuel, an archaeologist, replicated the bread of Egyptian workers of 3000 years ago. This is the episode that should have been called Bake Like an Egyptian.
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The inside story from 2018-08-12T10:45:20
That kernel of wheat isn't actually a seed or a berry, at least not to a botanist. The rest of us can call it what we like.
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It’s not natural from 2018-08-11T10:15:01
Synthetic wheat; it isn't natural, but it is a very good thing.
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Dwarf wheat: On the shoulders of a giant from 2018-08-10T10:00:16
Credit where credit's due: The Father of the Green Revolution had an unacknowledged father himself.
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Nikolay Ivanovich Vavilov from 2018-08-08T10:00:22
"In order to improve cultivated plants it is necessary to have the'building material'required ... And to use their most valuable qualities for hybridisation."
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Bake like an Egyptian from 2018-08-07T10:00:04
In all probability, the original source of Kamut was a market stall or a small farmer in Egypt, where it had survived as an obscure grain grown by peasant farmers.
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Hulled wheats from 2018-08-06T10:00:34
Farro is not spelt. It isn't einkorn or emmer either. Farro"is an Italian ethnobotanical concept".
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At last: agriculture from 2018-08-05T10:00:22
Very quick or slightly slower, in just a few hundred years, domesticated wheat spreads all over the Fertile Crescent.
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What exactly is wheat? from 2018-08-04T10:00:54
How, and when, did modern wheat arise from its the wild ancestors?
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Crumbs; the oldest bread from 2018-08-03T10:00:08
Maybe you heard about the oldest crumbs of burnt toast in the world. But have you stopped to wonder how the archaeologists found those crumbs?
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Boil in the Bag from 2018-08-02T10:00:12
It's a trick scouts and survivalists know: you don't need a heat-proof container to boil water.
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The Abundance of Nature from 2018-08-01T10:00:59
Gathering enough wheat to eat probably wasn't all that difficult.
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Our Daily Bread 00 from 2018-07-26T13:30:01
It's magic, I know. First a pretty ordinary grass becomes the main source of sustenance for most of the people alive on Earth. Then they learn how to turn the seeds of that grass into the food of t...
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Food as Power from 2018-05-28T11:16:58
In 1946 Geoffrey Pyke, an eminently sane scientist, put forward the idea of using what little coal there was to refine sugar rather than feeding it to locomotives. Human muscles would make far bett...
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Food safety and industry concentration from 2018-05-14T11:05:08
How do farmers'markets and concentrated food industries that depend on long food chains stack up when it comes to food-borne illness? Truth is, nobody really knows.
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Who owns whom in the food industry from 2018-04-30T11:15:52
The number of firms that own the food brands you see is much smaller than you think. That's not good for consumers or suppliers.
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Whatever happened to British veal? from 2018-04-16T11:17:31
Time was when veal calves were kept in the dark. These days, it may be the shoppers who have helped to solve the problem of surplus male dairy calves.
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A visit to Hummustown from 2018-03-19T11:52:28
Eating is a political act, as Wendell Berry reminded us. Which is why I was very happy to sample the food on offer by Syrian refugees in Hummustown.
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Barges and bread from 2018-03-05T08:51:33
Even before the Romans, grain arrived in what was to become London by water, and it continues to do so today, although the mechanics of the trade have changed beyond recognition. One of the last pe...
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The Hamlet Fire from 2018-02-19T20:07:44
The Imperial Food Products fire wasn't really an accident; circumstances conspired to make it extremely likely If it hadn't happened in Hamlet, it would have happened somewhere else.
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From little seeds… from 2018-02-05T11:44:24
A second visit to Scariff in County Clare, Ireland, to hear from the people working hard to save Ireland's vegetable heritage and make seeds available to a new generation of gardeners.
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Bread as it ought to be from 2018-01-22T12:03:15
Jonathan Bethony is one of the leading artisanal bakers in America, but he goes further than most, milling his own flour and baking everything with a hundred percent of the whole grain. He’s also g...
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Little bits of 2017: Part IV from 2018-01-08T11:34:02
Tom Nealon on the plague-stopping power of lemonade.
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Little bits of 2017: Part III from 2018-01-01T13:46:01
Jaan Altosaar on his practical approach to food
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Little bits of 2017: Part II from 2017-12-25T12:05:29
Rachel Laudan on the rise and fall of white bread
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Feeding people is easy from 2017-12-04T12:06:23
First let's decide what kind of food supply system we want, then use that to bring about a renaissance in real farming.
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A cheese place from 2017-11-20T11:23:43
A trip to the Sheep's Head peninsula in West Cork and one of the pioneer cheesemakers there, Jeffa Gill.
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Rethinking the folk history of American agriculture from 2017-11-06T11:53:28
Many of the things you might believe about the history of agriculture in America just aren't true.
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Ireland’s apple collection from 2017-10-23T13:09:07
Apples picked to perfume a room. Undocumented apples and apples with false papers. Foundlings that could give a supermarket apple a run for its money. Others that don't taste too good but are catni...
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Antibiotics and agriculture from 2017-10-09T11:36:05
Antibiotic resistance is one consequence of feeding animals large amounts of antibiotics -- about three times the amount given to people in the US. Why is it so hard to regulate the use of antibiot...
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1000 days of noodle soup from 2017-09-11T11:04:59
How an empty kitchen in Boston triggered a breakfast obsession and a new book on noodle soup.
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Pushing good coffee from 2017-08-30T11:09:04
If you really want to do good by spending more on your coffee, you need to look beyond Fair Trade and other certification schemes.
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It’s putrid, it’s paleo, and it’s good for you from 2017-08-14T10:55:15
John Speth on how food we may consider disgusting is essential for survival in the Arctic, with added disgusting goodness from Paul Rozin.
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Back to the future for the wheat of tomorrow from 2017-07-31T11:38:11
Wheat growers are making use of hugely diverse evolutionary populations to give them the seeds they need.
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Getting to know the cinta senese on its home turf from 2017-07-17T11:01:21
A breed of pigs, well known as far back as 1338, almost vanished in the 1960s. Now it's back, and it's delicious.
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A brief survey of the food of Corfu from 2017-07-03T11:00:14
Signs of the Venetian occupation are everywhere, as are the imprints of French and British rule. But there are also unique aspects to food and culture on Corfu.
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Changing Global Diets: the website from 2017-04-24T11:40:46
A picture is worth way more than 1000 words when it reveals food trends over the past 50 years for more than 150 countries.
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Australia: where healthier diets are cheaper… from 2017-04-10T11:15:06
Australians devote almost 60 cents of every dollar they spend on food to unhealthy stuff. They could eat better for less money, but"affordable luxuries"get in the way.
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Mistaken about mayonnaise—and many other foods from 2017-03-27T11:19:02
Alternative food facts tramp across the landscape the hordes of the undead. Tom Nealon's new book Food Fights&Culture Wars aims to lay some of them to rest.
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A computer learns about ingredients and recipes from 2017-03-13T12:27:11
Perhaps you’ve heard about IBM’s giant Watson computer, which dispenses ingredient advice and novel recipes. Jaan Altosaar, a PhD candidate at Princeton University, is working on a recipe recommend...
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How much does a nutritious diet cost? from 2017-02-27T12:43:45
You can eat a perfectly nutritious diet for a lot less money than the US government says you need. But would you want to?
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Food and status from 2017-02-13T12:43:41
Food has always been a marker of social status, only today no elite eater worth their pink Himalayan salt would be seen dead with a slice of fluffy white bread, once the envy of the lower orders.
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In praise of meat, milk and eggs from 2017-02-01T20:12:09
Giving up on animals as a source of food is a luxury that many people cannot afford. For poor people in developing countries, a bit of animal source food can greatly improve their health and wellbe...
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India’s bread landscape and my plans here from 2017-01-16T12:26:59
I recommend a podcast and share some plans for Eat This Podcast in 2017.
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Long live the Carolina African Runner from 2017-01-09T15:41:11
Is the Carolina Runner No.4 peanut"the first peanut cultivated in North America"and does it matter anyway?
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A deep dive into cucurbit names from 2016-12-31T10:09
Continuing the short season of bits and pieces that didn't quite fit in the year's episodes by getting to grips with the origin of"gherkin"and other names we give cucurbits.
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The Great Epping Sausage Scandal from 2016-12-26T12:13:27
Starting a short season of bits and pieces that didn't quite fit in the year's episodes with a look at the Great Epping Sausage Scandal.
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We need to talk about diets from 2016-12-13T14:33:32
Bad diet is now the number one risk factor for disease. Is the world going to tackle the problem?
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The Culinary Breeding Network from 2016-11-28T12:07:47
If you going to breed vegetables for flavour -- perish the thought -- you need someone to help you decide what's good. Enter the Culinary Breeding Network.
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Wine and cheese from 2016-10-31T12:49:04
A new technique for asking how one taste affects another confirms a recent change of opinion. White wine is often a better choice than red to accompany cheese.
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English sausages from 2016-10-17T12:31:29
Who knows what evil lurks beneath the wrinkled skin of an"economy"English sausage? And what delights won for the Cumberland and the Newmarket their coveted status of Protected Geographical Indicati...
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Whiskynomics from 2016-10-03T12:29:36
Did you know that malt whisky owes its existence in the marketplace to the stock market crash of 1973-74? Neither did I, so when one of the people I interviewed for the craft distilling episode a ...
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A far from dismal scientist from 2016-09-19T14:24:01
Speculators are responsible for food price spikes? Food price spikes are responsible for riots in the streets? First-world hipsters are responsible for hungry quinoa farmers in Peru? Seeking answer...
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When is a zucchini not a zucchini? from 2016-09-05T11:25:33
A story of exploration, aristocracy and promiscuity, all in the service of better food. What more could you want?
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Small-scale spirits from 2016-08-22T17:49:24
Perhaps the most astonishing thing about craft distilleries is how fast they're spreading, at least where they're allowed. British Columbia has gone from 5 to 50 in about three years. The USA now h...
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A visit to Elkstone Farm in Colorado from 2016-08-08T11:21:19
It’s all very well trying to eat local in a place like Rome or San Francisco, where the climate is relatively benign all year round and you can grow a great deal of produce without too much difficu...
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Xylella is here and it could be dangerous from 2016-07-25T17:15:13
Climate change and global trade combine to make it ever more likely that new pests and diseases will threaten food supplies. A classic example is playing out now in Puglia, the region that includes...
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How the Irish created the great wines of Bordeaux (and elsewhere) from 2016-07-11T19:29:47
You can thank the Irish Wine Geese for many of the Grand Crus of France.
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Back to the mountains of Pamir from 2016-06-27T12:27:45
In 2007, Frederik van Oudenhoven travelled to the Pamir mountains in Central Asia to document what remained of the region’s rich agricultural biodiversity. Almost 100 years before, the great Russia...
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Sweetness and light from 2016-06-13T19:53:03
Before I read Christopher Emsden’s book Sweetness and Light: Why the demonization of sugar does not make sense I had no idea that the statistical correlation of air pollution and the epidemic of “d...
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The True Father of the First Green Revolution from 2016-05-30T08:30:45
Today’s show is something of a departure; I’m talking about someone who is crucial to global food security and yet who is almost unknown. It’s true, as Jean-Henri Fabre, the French naturalist wro...
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A brief history of Irish butter from 2016-05-16T13:32:33
The Butter Museum in Cork, Ireland, features on some lists of the world’s quirky etc. food museums but not others. It ought to be on all of them. This is a seriously interesting museum for anyone w...
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Where’s the latest episode? from 2016-05-09T10:53:51
By rights, there should have been an episode last week, but there wasn't because I was just back from New York and the James Beard Awards, and I just didn't have time to put something together. Als...
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It is OK to eat quinoa from 2016-04-18T13:19:45
Quinoa -- that darling of the health-conscious western consumer -- came in for a lot of flack a few years ago. Skyrocketing prices caused some food activists to claim that the poor quinoa farmers o...
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Welcome to the Wonderbag from 2016-04-04T12:30:56
At this year’s Amsterdam Symposium on the History of Food I talked to Jon Verriet, who’s been researching the history of the haybox. That’s an insulated container, into which you put hot food, whic...
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The evolution of food culture in Mali from 2016-03-21T13:30:37
When it comes to cradles of agriculture, West Africa does not often get a look in. The Sahel is better known as a place of famine than of feasting, but it wasn’t always so, and even today the Baman...
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Crackers about Indonesian food from 2016-03-07T16:19:01
I'm on what the real professionals call a mission, or, failing that, duty travel. And once again I've bitten off more than I can chew. So, rather than admit defeat and just leave well enough alone,...
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Chewing the fat about chewing the fat from 2016-02-22T13:02:33
Karima Moyer-Nocchi is an American woman who teaches at the University of Siena. When she had been here almost 25 years she developed something of an obsession. On the one hand, she watched “a bewi...
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The haybox through history from 2016-02-08T11:33:12
Huffduff it This year’s Amsterdam Symposium on the History of Food was dedicated to The material culture of cooking tools and techniques and was full of fascinating stuff. I especially enjoyed ...
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An English woman’s take on Italian cooking from 2016-02-01T17:11:19
Rachel Roddy, after about 10 years of hard slog, is an overnight sensation.She's just scooped the André Simon award for best food book in 2015, a very big deal indeed for a first book. I'd been war...
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Egyptian street food in London from 2016-01-25T12:57:41
As promised, another second helping from one of 2015's episodes, before we get to the new stuff. This time, I'm remembering my trip to the little place in St Martin's Lane in London that serves a c...
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Tulip bulb soup from 2016-01-05T09:54:06
As ever, I’m taking a little break and bringing you some repeats from 2015. This one is prompted by an episode of NPR’s Planet Money that I’ve just listened to. They decided to cook a peacock for r...
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An experiment in sound and taste from 2015-12-21T17:56:08
Irish music and its influence on the taste of Irish beer
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Aquae Urbis Romae from 2015-12-07T17:38:58
Following the ancient aqueducts to trace the history of the waters of Rome
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How to measure what farms produce from 2015-11-23T13:21:51
How should we measure what farms produce? The answer drives some pretty important trends. For the past 60 years and more, the key metric has been yield – tonnes per hectare or equivalent. And it ha...
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The Dark Ages were a time of prosperity from 2015-11-10T16:29:49
The Dark Ages ran for about 400 years, from around the fall of the Roman Empire, in the middle of the 6th century, to around the 10th or 11th centuries. It was dark because the light of Rome had be...
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Going further than food miles from 2015-10-26T11:45:58
“Forget organic. Eat local.” Nice, simple advice, from the cover of Time magazine. But more or less pointless. There’s so much more to food systems than just the distance the food travels. Tim Lang...
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Fifth quarter: Rachel Roddy’s Rome from 2015-10-12T11:06:45
That sink is where Rachel Roddy, an English woman in Rome, prepares meals to share with her partner Vincenzo, their young son Luca, and a horde of appreciative readers of her website and, now, her ...
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Just Mayo and justice from 2015-09-28T11:08:07
It’s hard to know what this episode is really about. Government bullying private enterprise? An evil conspiracy to crush a competitor? Confused consumers unable to read a label? All of the above? I...
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A year of cooking almost everything from scratch from 2015-09-14T11:24:31
Megan Kimble -- that's her on the left -- is a young journalist in Tucson, Arizona. Back in 2012, she set out to stick it to the processed food man, by eating only unprocessed food for a year. Her ...
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The military-culinary complex from 2015-08-31T11:24:34
Have you ever stopped to wonder what drives the incessant innovation in processed food? Who thought that an energy bar would be a good thing to exist? What was the logic that drove the development ...
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100% food insecure: poor people in a rich country from 2015-08-17T11:19:37
The O-Pipin-Na-Piwin Cree Nation have suffered generations of maltreatment at the hands of various official entities. Moved from their homelands further south, they now occupy small scattered settl...
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Larder inessentials from 2015-07-20T11:45:30
The heat here in Rome has been something the past couple of weeks. Not up to 2003 of blessed memory, but hot nevertheless. The last thing I needed was for the fridge to start playing up, but it did...
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Culture and agriculture in the Pamirs from 2015-07-06T11:58:23
The Pamir Mountains of Central Asia hold a fascinating diversity of food crops. Exploring the area in the early years of the 20th century the great Russian botanist Nikolai Vavilov became convinced...
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How to eat well in Italy from 2015-06-22T12:00:07
People looking for a good place to eat in Rome can choose from almost as many opinions as there are restaurants. Truth be told, though, a lot of those opinions have been shared by ninnies. Seriousl...
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These aren’t the pests you’re looking for from 2015-06-08T18:36:37
Day after day, week after week, special agents keep a look out for invaders that they really don’t want to find. And we, the ordinary public, give them barely a second thought. Worse, we sometimes ...
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Lead poisoning of hunters and game from 2015-05-18T10:00:56
This episode of Eat This Podcast is only tangentially about what people eat. At its heart, though, it is about how what people leave behind affects the other animals that eat it. Hunters routinel...
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Enjoying life on a rather restricted regimen from 2015-05-04T15:02:13
By great good fortune, there is nothing I cannot eat. There are a couple of things I'd prefer not to eat, but nothing, at least as far as I know, that would make me ill. As a result, I am fascinate...
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Grass-fed beef from 2015-04-20T12:00:51
What kind of business wants customers to buy less? The beef business, or at least, one tiny corner of the beef business. Mark Shelley is an environmental film-maker turned cattleman who raises gra...
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A second helping of citrus in Italy from 2015-04-06T10:33:09
This episode is a repeat of one first published in October 2014, and the reason is that it has been nominated for a James Beard Foundation Award. I'm utterly thrilled by the news, and gratified tha...
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A visit to Koshari Street from 2015-03-23T11:00:19
Street food is big. Not just in places where eating on the street is the only place many people can afford, but in happening neighbourhoods around the rich world too. Burrito trucks, Korean barbecu...
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An Italian wine education from 2015-03-09T11:55:39
Drinking Italian wine anywhere -- even in Italy -- can be fraught with complications. Is that wine from the area in Piedmont known as the Langhe? Better not say so on the label, unless you have exp...
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A little about allotments from 2015-02-23T21:15:11
Allotments seem to be a peculiarly British phenomenon. Small parcels of land, divided into smaller still plots, furnished often with a shed and make-shift cold frames, greenhouses and what have you...
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Food, hunger and conflict from 2015-02-09T17:01:58
A couple of weeks ago I was at the 2nd annual Amsterdam Symposium on the History of Food, and a very interesting meeting it was too. The topic was Food, Hunger and Conflict, a reminder that food an...
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Agricultural foundations from 2015-01-26T18:35:26
One of the things I find most frustrating in agricultural research is that, despite the subject matter, it often bears little relationship to the fundamental facts of life. Too often, we hear all s...
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Future of agriculture from 2015-01-20T07:51:50
Will biotechnology feed the world? Can organic agriculture? Ford Denison is a research scientist who has thought clearly about the future of agriculture and what, if anything, it can learn from nat...
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Pasta laid bare from 2015-01-12T12:15:39
Why is arrabbiata sauce always served on penne pasta? What's wrong with my spaghetti cacio e pepe? Maureen Fant, co-author of Sauces&Shapes: Pasta the Italian Way first explained all back in Februa...
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Cheese in aspic from 2015-01-05T09:02:31
There's a thin line between protecting the authenticity of a fine traditional food and preventing the kinds of living changes that allowed it to survive long enough to become traditional. Zack Nowa...
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Bread remembered from 2014-12-29T12:27:05
Back in January I talked to Suzanne Dunaway about Buona Forchetta, the bakery she and her husband Don started and eventually sold. An early socialmarketing campaign and the perils of being driven b...
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Garibaldi and citrus in Italy from 2014-12-22T12:30:37
One of my treats this year was sitting down with Helena Attlee to talk about her book The Land Where Lemons Grow. Part of that interview didn't make it into the final podcast, so here it is now. An...
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Another helping of turkey from 2014-12-15T12:09:26
The conservation of the wild turkey was triumph, but it left ornithologists scratching their heads. How many species were there? And where did they live?
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A partial history of the turkey from 2014-12-01T19:43:47
For a nomenclature nerd, the turkey is wonderful. Why would a bird from America be named after a country on the edge of Asia?
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Talking turkey from 2014-11-27T05:51:57
As people in North America prepare to give thanks and devour unimaginable quantities of food, we go to the heart of the matter. Why are turkeys called turkeys? In next week's show, more about the...
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The festa dell’uva of the 1930s from 2014-11-17T13:49:45
These days, every little town and village in Italy has its sagra or festa, a weekend, or longer, in celebration of a particular local food. Although they have a whiff of tradition about them, most ...
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Looking forward to the festa dell’uva from 2014-11-10T07:16:58
In the 1930s the Italian fascists decided that floats laden with giant grapes would be the vehicle to drive forward Italian nationalism. Hear how in next week's Eat This Podcast.
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Exploring Kazakhstan’s apple forests from 2014-11-04T12:35:04
Kazakhstan stretches across Central Asia from the Caspian Sea in the east to China in the west. The country is famous for many things – it is the largest landlocked country in the world, says Wikip...
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Bears and apples from 2014-10-27T11:12
Ben Reade recently got back from a trip to Kazakhstan, in search of the original wild apples. Last time we spoke, he was sharing bog butter. This time, bears, and how they may have helped to domest...
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A novel approach to food security from 2014-10-20T11:08:19
It is so easy to forget that very few people know anything about plant breeding and how vital it is to having enough to eat. The time it takes, and the resources it needs -- financial, genetic, hum...
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Citrus in Italy from 2014-10-06T11:06:25
Citrus, thanks to what writer Helena Attlee calls their great “suggestibility,” confound the botanist and the shopper alike. What is the difference between a clementine and a mandarin? That was one...
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What’s cooking in Tasmania? from 2014-09-22T11:38:37
What better to do with a surplus rooster than turn him into a delicious meal. And share the process. Stir-fries, curries, Ethiopian wats, loaves of bread: John Grosvenor, a software developer, post...
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Garum brought up to date from 2014-09-08T17:32:31
Garum is one of those ancient foods that everyone seems to have heard of. It is usually described as “fermented fish guts,” or something equally unappealing, and people often call it the Roman ketc...
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Rice from Randall’s Island, New York from 2014-08-25T11:44:11
Randall’s Island is a small piece of land just east of 125th Street in New York’s East River. It is also around 2 degrees further south than the northern limit of rice growing on Hokkaido in Japan....
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Japanese food through Canadian eyes from 2014-08-11T11:15:47
I’m fascinated by Japanese food, but from a position of profound ignorance. I’ve never been there and I’ve never having eaten anything I could definitely say was “genuine,” aside from a wasabi choc...
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Who invented dried pasta? from 2014-07-29T14:53:03
The history of pasta, ancient and modern, is littered with myths about the origins of manufacturing techniques, of cooking, of recipes, of names, of antecedents. Supporting most of these is a sort ...
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Vermont and the taste of place from 2014-07-14T16:00:32
What do artisanal cheese and maple syrup have in common? In North America, and elsewhere too, they’re likely to bring to mind the state of Vermont, which produces more of both than anywhere else. T...
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What makes Parmigiano-Reggiano Parmigiano-Reggiano? from 2014-06-30T11:27:37
Great wheels of parmesan cheese, stamped all about with codes and official-looking markings, loudly shout that they are the real thing: Parmigiano-Reggiano DOP. They’re backed by a long list of rul...
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Bones and the Mongol diet from 2014-06-16T10:52:18
The growing popularity of “Mongolian” restaurants owes less to Mongolian food and more to, er, how shall we say, marketing. To whit:"It’s actually not a cuisine, but an INTERACTIVE style of exhibit...
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Edible aroids from 2014-05-26T12:15:07
A Dutch food writer tries to discover the origins of pom, the national dish of Suriname. Is it Creole, based on the foodways of Africans enslaved to work the sugar plantations of Surinam? Or is it ...
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Food tours and cooking classes from 2014-05-12T11:00:05
It is quite amazing how popular food tours and cooking classes are in Italy. When in Rome, many people seem to want to eat, and cook, like a Roman. Well, not entirely, and not like some Romans. I s...
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Rambling on my mind from 2014-04-28T10:41:25
This episode of Eat This Podcast is something of a departure. With nothing in the pantry, so to speak, I had to make something with what I had: myself. So I hooked myself up to the audio recorder a...
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Food prices and social unrest from 2014-04-14T11:00:08
“If you can tell your story with a graph or picture, do so,” says Marc Bellemare, my first guest in this episode. The picture on the left is one of his: “a graph that essentially tells you the whol...
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The Global Standard Diet from 2014-03-31T12:52:04
We’ll have what they’re having has taken on a whole new meaning In a world in which you can get pizza in Tokyo and sushi in Rome, diets have become truly global in reach. You could argue that this...
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Food and finance from 2014-03-17T14:41:08
Sure, you've seen Trading Places. But do you know about the history of futures contracts, or why some things are traded on commodities markets and others aren't? I didn't, not really. So I spoke to...
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Culture and Cuisine in Russia&Eastern Europe from 2014-03-03T15:00:45
About a month ago I got wind of a conference called Food for Thought: Culture and Cuisine in Russia&Eastern Europe, 1800-present, at the University of Texas at Austin. In some dream world, I would ...
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Food—and bombs—in Laos from 2014-02-03T12:00:11
A bombie cluster munition on a farm in Khammouane Province, Laos.©2010/Jerry Redfern Karen Coates is a freelance American journalist who writes about food – among other things. She emailed to ask...
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Baking bread: getting big and getting out from 2014-01-20T12:00:32
Ah, the self-indulgent joy of making a podcast on one of my own passions. “They” say that turning cooking from an enjoyable hobby into a business is a recipe for disaster, and while I’m flattere...
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A tasting menu from 2014-01-13T12:00:41
The first episode of 2014 is a look back to some of the topics I covered in 2013, and for what I hope is a good reason. With a podcast, unlike a piece of writing or an image, it is very hard to dec...
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Fermentation revisited from 2013-12-18T12:37:40
Apologies for the delay in publishing this podcast. One of the joys of not being tied to"proper"radio is the freedom to give a story the length it deserves. The downside is that nobody is cracking ...
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Hunger and malnutrition from 2013-12-02T11:30:49
One week jam, the next global hunger and malnutrition. That’s the joy of Eat This Podcast; I get to present what interests me, in the hope that it interests you too. It also means I sometimes get t...
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Jam tomorrow? from 2013-11-18T11:26:53
Vivien Lloyd about to add warm sugar to her simmered fruit. What is jam? “A preserve made from whole fruit boiled to a pulp with sugar.” Lots of opportunities to quibble with that, most especially...
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Backpackers and their food from 2013-11-04T11:00:09
When you’re on holiday, or just away from home, do you seek out the “authentic” local food, or look for a reassuringly familar logo? Backpackers, keen to distinguish themselves from the vulgar hord...
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Pecans and history from 2013-10-21T10:54:20
The Guadalupe River that flows through Texas used to be known as The River of Nuts, a fact that Wikipedia does not confirm. The nut in question is the pecan, Carya illinoinensis, and the pecan tree...
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Why save seeds? from 2013-10-07T10:28:59
What, really, is the point of conserving agricultural biodiversity? The formal sector, genebanks and the like, will say it is about genetic resources and having on hand the traits to breed varietie...
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How to bake bread in a microwave oven from 2013-09-23T10:26:15
Say you wanted to bake bread in a microwave – I can’t think why, but say you did – you could go online and search the internets for a recipe. And you would come up with a few. Just reading them ove...
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Crispy crunchy mega-munchy from 2013-09-09T10:02:49
I am reliably informed that the taste of a soggy potato crisp – or chip, if you prefer – is identical to that of a crispy one. But the experience falls far short of enjoyable. A crisp needs to be, ...
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Backyard vegetable breeding from 2013-08-26T10:05:52
Carol Deppe was a guest here a few months ago, talking about how most people misunderstand the potato, which is about as nutritious a vegetable as you could hope for. I found out about that because...
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Industrial strength craft beer from 2013-08-12T10:01:28
What matters is not how little beer you make, but how carefully you make your beer.
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Knives: the new bling from 2013-07-29T10:01:10
Bling, the Urban Dictionary tells me, is an onomatopoeic representation of light bouncing off a diamond. Or a Bob Kramer original hand-made chef’s knife, which goes for $2000 and up. Of course some...
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What’s the beef with frozen meat? from 2013-07-15T10:01:44
Good beef frozen is better than bad beef fresh.
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Early agriculture in eastern North America from 2013-06-24T10:01:09
This history of domestication and agriculture encompasses North America too.
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Sugar and salt: Industrial is best from 2013-06-10T10:00:58
Not all progress is bad. Rachel Laudan makes a powerful case that modern methods of making sugar and salt are far superior.
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Spam: a special edition from 2013-06-06T07:50:57
I did not know that that the famous Monty Python spam sketch was recorded on 6 June 1970. At least, that's the claim of a Tumblr obsessed with Minnesota in the 1970s. (Wikipedia says only that"[i]t...
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Potatoes are (almost) perfect from 2013-05-13T10:01:33
Most of what you think you know about potatoes and nutrition is wrong.
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Neanderthal Diets from 2013-04-29T10:50:13
From a wilderness survival trick to a new theory on Neanderthal cooking.
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Do good chocolate from 2013-04-01T11:01:11
The world of fine chocolate has seen some major change in the past few years, much of it focused on the rise of so-called “bean to bar” chocolate made by smallish producers with an eye on the disti...
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Air-cured sausages from 2013-03-18T11:00
Among the more miraculous edible transformations is the one that turns raw meat, salt and a few basic spices into some of the most delicious foods around. Time was when curing meat, especially stu...
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Bog Butter from 2013-03-13T11:00:21
Peat diggers in Ireland and elsewhere have occasionally unearthed objects, usually made of wood, that contained some kind of greasy, fatty material with a"distinctive, pungent and slightly offensiv...
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