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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

22:45

Geopolitics, Food, and Agriculture

Eat This Podcast ·

2026/04/20

“Food has long served as an instrument of statecraft. Yet agricultural economics typically ... neglects security externalities.”

en-GB

25:49

In Search of the Real Cheeses

Eat This Podcast ·

2026/04/06

A six-year journey to learn about, document and share artisanal cheese-making around the world.

en-GB

14:03

Old Modern Olive Oil in Provence

Eat This Podcast ·

2026/03/23

Old-fashioned oils rely on up-to-date equipment and the skill of the miller

en-GB

28:49

The unstoppable rise of extra virgin olive oil

Eat This Podcast ·

2026/03/09

Today, a bigger problem than fraud is transportation and storage.

en-GB

34:28

The Food System Is Not Broken

Eat This Podcast ·

2026/02/23

“You are more likely to find the raw ingredients for a better future for the food system at the Waffle House than you are at your local farmers’ market.”

en-GB

28:48

Food Notes from an American Prison

Eat This Podcast ·

2026/02/09

The freedom Italian prisoners enjoy around food came as a shock

en-GB

23:59

Cooking in Maximum Security

Eat This Podcast ·

2025/12/29

This is a way also to say “I’m a subject” in a place that tries to transform me into an object. I’m a subject. As a subject, I want to eat what I want today.

en-GB

19:22

Cash remains a most effective gift

Eat This Podcast ·

2025/12/15

Poor people need money and they know what to spend it on

en-GB

25:18

A Berliner Speaks

Eat This Podcast ·

2025/12/01

In 2005, Luisa Weiss launched The Wednesday Chef, an early food blog. Today she has three books to her credit and continues to write about food.

en-GB

31:05

A Fresh Look at Domestication

Eat This Podcast ·

2025/11/17

Selection had nothing to do with transforming grass into wheat, or any other aspect of domestication.

en-GB

27:09

Revolutions are Born in Breadlines

Eat This Podcast ·

2025/11/04

Anti-communists sent food and medical assistance. Communist sympathisers sent tractors. And both countries had much to learn from the other.

en-GB

14:54

The Spice Bag

Eat This Podcast ·

2025/10/20

The after-hours dish that conquered Ireland and the Irish everywhere.

en-GB

19:51

Revisiting Historical Recipes

Eat This Podcast ·

2025/10/05

In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.

en-GB

28:53

The Miracle of Salt

Eat This Podcast ·

2025/09/22

A new book shares more information about salt and ways to use it than you can imagine

en-GB

23:20

New Light on Neanderthal Diets

Eat This Podcast ·

2025/09/08

“You yourself like caribou meat, and what are these maggots but live caribou meat? They taste just the same as the meat and are refreshing to the mouth.”

en-GB

40:25

Pellagra

Eat This Podcast ·

2025/06/23

“There was no treatment for pellagra, aside from an improved diet, and ... we can’t improve the peasants’ diet. That’s not our job. We’re doctors.”

en-GB

17:15

Quinoa in the Po Valley

Eat This Podcast ·

2025/06/09

I didn’t realise, when I booked a brief holiday in the Po Delta, that I would be staying at the heart of the Italian quinoa supply chain

en-GB

28:19

Eat This Gets Advice

Eat This Podcast ·

2025/05/26

Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice

en-GB

26:26

Puglia

Eat This Podcast ·

2025/05/12

In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition

en-GB

24:41

The Paradox of Plenty

Eat This Podcast ·

2025/04/28

For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?

en-GB

322 results

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