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PODCAST

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 — you get the picture. We don’t do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics.

arts food

All Episodes

21:03

Porridge

Eat This Podcast ·

2019/10/07

How did porridge go from a fine breakfast food, albeit one that's easily abused, to the stuff of foodie dreams?

en-GB

16:49

Radish redux

Eat This Podcast ·

2019/09/23

"All the intrigue of a murder mystery and all the painstaking, arduous pursuit of an archeological dig." For a radish.

en-GB

24:49

When in Rome

Eat This Podcast ·

2019/09/09

Alfredo sauce, made famous in the 1920s, dates back to at least 1390. That, and other surprises of food in the Eternal City.

en-GB

16:06

A sweet sour story

Eat This Podcast ·

2019/08/26

A downturn in the house-building business set Maurice Gilbert at Ballyhoura Artisan Food Park on the road to award-winning apple juices.

en-GB

24:26

Chronicle of a Death Foretold, or

Eat This Podcast ·

2019/08/12

Ignorance, paranoia and greed have damaged the olives of the Salento almost beyond recognition.

en-GB

3:29

Housekeeping

Eat This Podcast ·

2019/05/13

We all deserve a break from time to time.

en-GB

18:15

Eating Alone

Eat This Podcast ·

2019/04/29

Some people hate eating alone, others love it, but we all have to do it at times.

en-GB

34:40

Celebrating Passover and Easter

Eat This Podcast ·

2019/04/15

From the first last supper to the resurrection roll.

en-GB

25:32

A historian of bread on the history of bread

Eat This Podcast ·

2019/04/01

William Rubel doesn't think there is good bread or bad bread, but he knows what he likes.

en-GB

20:58

Prehistoric food globalisation

Eat This Podcast ·

2019/03/18

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 and down into the river basins.

en-GB

27:08

We need to talk about meat

Eat This Podcast ·

2019/03/04

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, sustainability, health and capitalism. What does meat mean?

en-GB

27:09

Better baking through chemistry

Eat This Podcast ·

2019/02/18

Fake news. A Senate bought and paid for. Newspapers printing press releases verbatim. And all more than 100 years ago.

en-GB

27:46

Moxie Bread, Louisville, CO

Eat This Podcast ·

2019/02/04

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.

en-GB

19:43

Food and diversity in Laos

Eat This Podcast ·

2019/01/21

The staggering agricultural biodiversity that is such an important aspect of Lao food is on display at a new website.

en-GB

17:05

Facts about Champagne: Part 2

Eat This Podcast ·

2018/12/31

There's nothing new about persuading influencers to quaff your brand of bubbly

en-GB

27:47

Facts about Champagne: Part 1

Eat This Podcast ·

2018/12/24

From the all-seeing Dom Pérignon to the young bucks of London’s high society, champagne’s true history is absolutely intoxicating.

en-GB

20:52

Good things from Nürnberg

Eat This Podcast ·

2018/12/10

What makes the lebkuchen from Nürnberg so special?

en-GB

23:47

Is that a pickle …

Eat This Podcast ·

2018/11/26

Jan Davison has written Pickles: A Global History, the perfect accompaniment to her previous book, English Sausages.

en-GB

3:43

What a bunch of turkeys

Eat This Podcast ·

2018/11/21

Spaghetti Carbonara Day, read by the author. (I didn’t steal it; I set it free.)

en-GB

21:58

Just that which is deserved

Eat This Podcast ·

2018/11/12

Is dessert a pointless overindulgence, or perhaps the most interesting and creative part of a good meal out? I know what I think.

en-GB

316 results

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