124 episodes

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

    • Food

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.

    Move Over Gin, We’ve Got Tonic Fever

    Move Over Gin, We’ve Got Tonic Fever

    Just a few decades ago, gin & tonics were considered rather stodgy and boring, the drink of suburbanites at the golf club. Today, the century-old drink is hot again. In part, that’s due to a boom in craft gin distilling—a ginaissance! But there’s also been a new wave of experimentation with gin’s life partner, tonic …More →

    • 43 min
    The United States of McDonald’s

    The United States of McDonald’s

    McDonald’s is mind-boggling. According to Adam Chandler, author of the recent book, Drive-Thru Dreams, it sells roughly 75 burgers every second and serves 68 million people every day—equivalent to 1 percent of the entire world’s population. “The golden arches are thought to be, according to an independent survey, more recognizable as a symbol than the …More →

    • 52 min
    Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!

    Dinner Plate Invasion: Lionfish, Tiger Shrimp, and Feral Pigs, Oh My!

    Across America, feral pigs are on the rampage, wrecking fields of crops, hunting local wildlife to extinction, and even attacking humans. In the United Kingdom, Japanese knotweed is taking over the landscape: banks deny mortgages to infested properties, and the government regulates its disposal with the same precautions it takes for low-level nuclear waste. Humans …More →

    • 43 min
    Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America’s Produce Aisle

    Meet the Queen of Kiwi: The 96-Year-Old Woman Who Transformed America’s Produce Aisle

    The produce section of most American supermarkets in the 1950s was minimal to a fault, with only a few dozen fruits and vegetables to choose from: perhaps one kind of apple, one kind of lettuce, a yellow onion, a pile of bananas. Today, grocery stores routinely offer hundreds of different fruits and vegetables, many of …More →

    • 44 min
    Are Insect Guts the Secret to the Most Delicious Kimchi?

    Are Insect Guts the Secret to the Most Delicious Kimchi?

    This side dish of spicy, bubbly, funky pickled vegetables is such a staple in Korea that no meal is considered complete without it—but, recently, kimchi has found its way into burgers, pasta, grilled cheese, and even tacos. This episode, we trace the behind-the-scenes story of the “kimchi diplomacy” that turned Korea’s favorite fermented cabbage into …More →

    • 41 min
    Menu Mind Control

    Menu Mind Control

    At its most basic, a menu is simply a way for a restaurant to communicate its offerings and their prices to its customers. But, perhaps even more importantly, says Alison Pearlman, author of a new book on menus called May We Suggest, a menu has to persuade diners that they want what the restaurant is …More →

    • 51 min

Customer Reviews

thejones912 ,

Food and history and science!

Food, science, and history is a winning combination. You learn a ton and listening makes me want to find some good food afterwards.

lfh2020 ,

Amazing podcast

Fantastic podcast - the episodes are a delight to listen to, and always leave me thinking.

lindsayj26 ,

History of food!?

I would have never thought to make this podcast let alone go searching for it. It kind of fell into my lap. I liked to an episode on whiskey and was hooked. I forget that most everything has a history and learning about foods makes me want to try new meals.

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