130 episódios

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 through food.


Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.

Gastropod Cynthia Graber and Nicola Twilley

    • Gastronomia
    • 5.0 • 3 classificações

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 through food.


Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.

    Snack Attack!

    Snack Attack!

    To snack or not to snack? And what counts as a snack, anyhow? Plus the great meal vs. snack smackdown: is grazing good, or does eating between meals lead to waistline expansion? We’re asking deep questions about not-so-substantial foods in this crispy, crunchy, and highly craveable episode. Along the way, we uncover snacking’s early connections to pirate’s booty, reveal which of your favorite snacks started their lives as cattle feed, and tell the shocking, true story of the woman who never snacks.

    See omnystudio.com/listener for privacy information.

    • 47 min
    This Spud's For You

    This Spud's For You

    Fried, roasted, mashed, steamed: it's hard to imagine life without the crispy, fluffy comfort blanket of potatoes. But until the late 1500s, no one outside the Americas had ever encountered this terrific tuber, and initially Europeans, particularly peasant farmers, didn't trust it at all. Or did they? This episode, we tell the story of the potato's rise to global dominance once it set sail from its native Andean home—and the stories behind that story! From tax evasion and population explosions to soup kitchens and potato bling, listen in now as Rebecca Earle, author of the new book, Feeding the People, helps us uncover the delightful myths and even more incredible true history of the spud.

    See omnystudio.com/listener for privacy information.

    • 38 min
    Moo-Dunnit: How Beef Replaced Bison on the American Plains—and Plate

    Moo-Dunnit: How Beef Replaced Bison on the American Plains—and Plate

    Saddle up, folks: Today’s episode involves the cowboys' lullabies and meat riots that helped make beef an American birthright. With the help of Joshua Specht, author of Red Meat Republic, we tell the story of how and why the 30 million bison that roamed the Plains were replaced with 30 million cows. You'll never look at a Porterhouse steak—the first cut of beef invented in America—the same way again.

    See omnystudio.com/listener for privacy information.

    • 41 min
    What the Shell? Cracking the Lobster's Mysteries

    What the Shell? Cracking the Lobster's Mysteries

    Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll… Have we caught your attention yet? Lobster is a summertime staple in New England, a fixture on casino and cruise ship buffets, and a steady partner for steak in the classic surf 'n' turf. Today, the American lobster industry is the single most valuable fishery in the country—but it wasn’t always so. This episode, we're cracking the lobster's many mysteries, including how it went from prison fare to fancy food. There's also the question of what lobster eyes have to do with both the International Space Station and the belief in Intelligent Design, plus the rollicking tale of why it took scientists so long to locate the lobster penis—and what makes lobster sex so, well, steamy? Listen in now for the lobster lore you never knew you needed to know!

    See omnystudio.com/listener for privacy information.

    • 41 min
    Guest Episode: Rocky Road with Science Diction

    Guest Episode: Rocky Road with Science Diction

    This episode, Gastropod is bringing you a guest: Science Diction, a bite-sized podcast about words, and the science stories behind them. They answer questions like: what does the word “meme” have to do with evolutionary biology? And why do we call it the Spanish flu when it wasn’t from Spain? Science Diction is doing a series on food words, and this episode is all about Rocky Road. Grab a spoon and enjoy! We’ll be back in just one week with our regularly scheduled Gastropod episode.

    See omnystudio.com/listener for privacy information.

    • 18 min
    Shatter-Proof: How Glass Took Over the Kitchen—and Ended Child Labor

    Shatter-Proof: How Glass Took Over the Kitchen—and Ended Child Labor

    Cheers! The lively clink of glass on glass is a must for any festive gathering, whether you’re sipping champagne in a flute or lemonade in a tumbler. We rely on glass in the kitchen—for baking perfectly browned pies, preserving jams and pickles, and so much more. But glass wasn’t always so cheap and ubiquitous: to ancient Egyptians and Romans, this was precious stuff—it was high fashion to own a clear wine goblet in ancient Rome. Later, Venetians so prized their glass know-how that they imprisoned their glassmakers on an island. So how did glass go from fragile and precious tabletop ornament to an oven-ready kitchen workhorse? How did the inventions of a glassmaker in Toledo, Ohio, transform the peanut butter and ketchup industries, as well as put an end to child labor? And are we running out of sand to make glass?

    See omnystudio.com/listener for privacy information.

    • 46 min

Críticas de clientes

5.0 de 5
3 classificações

3 classificações

Romanimani ,

An instant favourite.

I heard about Gastropod at 99% invisible, I think, and it sounded so interesting I had to check it out. And I'm so glad I did! This is one of the coolest, most interesting podcasts out there. Made by real people - who talk like people, about likes and dislikes, passionately, as it always should be. Each episode is a trip of discovery: it's educational, funny and compelling.
I've recommended this to so many people and will carry on spreading the word - Gastropod rules!
Thank you Nicola and Cynthia, you are part of my happy days!

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