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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

16:14

A communal oven in Christchurch, New Zealand

Eat This Podcast ·

2018/10/29

A communal oven helps a community to bake bread and rebuild after two massive earthquakes.

en-GB

21:01

Food, power, pubs and politics in Ireland

Eat This Podcast ·

2018/10/15

The law that protects pubs from the perceived challenge of restaurants was passed by a Parliament full of publicans

en-GB

23:16

Making sense of modern recipes

Eat This Podcast ·

2018/10/01

Unless you already know what you're doing, modern cook-books may be a recipe for disaster.

en-GB

18:06

Food in prison

Eat This Podcast ·

2018/09/17

"Food is essentially the sentence," says Clair Woods-Brown.

en-GB

4:09

Winding Down

Eat This Podcast ·

2018/08/31

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.

en-GB

8:04

A Perennial Dream

Eat This Podcast ·

2018/08/30

"If your life's work can be accomplished in your lifetime, you're not thinking big enough." Wes Jackson

en-GB

6:48

It’s a Hard Grain

Eat This Podcast ·

2018/08/29

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.

en-GB

7:09

Anything but Grim

Eat This Podcast ·

2018/08/28

"I began to dream of a binding machine. I dreamed of it at night and I dreamed of it during the day."

en-GB

7:10

Bread and Political Circuses

Eat This Podcast ·

2018/08/27

Sometimes people want bread more than they want democracy. Some governments can't deliver either.

en-GB

4:58

Wheats and Measures

Eat This Podcast ·

2018/08/26

Eight wheat seeds of silver gets you 5 pounds 10 ounces of bread.

en-GB

7:37

Tradition!

Eat This Podcast ·

2018/08/25

Nathan Myhrvold is right: "The best bread the world has ever had is being made today.”

en-GB

6:15

Slow, but Exceedingly Fine

Eat This Podcast ·

2018/08/24

Bakers who grind their own grain are all utterly in love with the flour they get. I'm jealous.

en-GB

7:21

Brown v. White

Eat This Podcast ·

2018/08/23

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.

en-GB

6:17

Sourdough by Any Name

Eat This Podcast ·

2018/08/22

It needn't actually taste sour. In fact, except in a few countries, it need not even make use of a natural leaven.

en-GB

7:59

Breaking Bread

Eat This Podcast ·

2018/08/21

All hail Adolf Ignaz Mautner von Markhof. And also Pope Leo IX, Michael Cerularius the Patriarch and assorted wise rabbis and scholars.

en-GB

5:47

Back to Basics

Eat This Podcast ·

2018/08/20

There's a fundamental tension between the time it takes to make a loaf of bread and the value of the final product.

en-GB

7:18

The Bread that Ate the World

Eat This Podcast ·

2018/08/19

Perhaps there's more to flour fermentation than the bubbles that lighten the loaf.

en-GB

5:58

Allied forever

Eat This Podcast ·

2018/08/18

A small bakery in Toronto, Canada, became a behemoth that bestrides global bread and beyond. Phew!

en-GB

7:34

Rollin’ rollin’ rollin’

Eat This Podcast ·

2018/08/17

St Anthony Falls powered the sawmills that created the financial capital that laid the foundations for General Mills.

en-GB

6:34

Water and Power

Eat This Podcast ·

2018/08/16

A large slave-driven mill could grind seven kilograms of flour an hour. A watermill multiplied that twenty times or more.

en-GB

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