Eat This Podcast
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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 rec...
Episodis Recents
304 episodis
Revolutions are Born in Breadlines
Anti-communists sent food and medical assistance. Communist sympathisers sent tractors. And both countries had much to learn from the other.
Revisiting Historical Recipes
In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.
The Miracle of Salt
A new book shares more information about salt and ways to use it than you can imagine
New Light on Neanderthal Diets
“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 mout...
Pellagra
“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.”
Quinoa in the Po Valley
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
Eat This Gets Advice
Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice
Puglia
In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition
The Paradox of Plenty
For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?
Farming’s Overlords
Size and market concentration lock farmers onto a technological treadmill that does nobody any good, excpet for the giant corporations and their share...
Quinoa’s rise and fall
A new book looks beyond the hype to chronicle the effect of an unsustainable boom on the entire quinoa trade in Peru
Forbidden: Jews and the Pig
“The more that the pig comes to signify Jewish identity, the more it comes to signify Christian identity, and vice versa.”
Food facts are not the answer to fear of foods
“What kind of food system do we want for the future? What kind of questions should we be asking? Whose questions matter? What kind of questions matter...
Food, folklore and St Brigid
“On the eve of a quarter day, the time is liminal, so there’s kind of a thinning of the space between the real world and the other world.”
Sensual, Salty, and a Little Bit Spicy
Gilda; how Rita Hayworth might have inspired the original anchovy-on-a-toothpick
Better Diets for All
“In a way, the multinational food industry is providing solutions for women.”
Bennett’s Law
What foods do poor people buy when they have a bit more money? What you might expect, but not as much of it as you might expect.
The Cost of a Healthy Diet
“Is it because of high prices? Is it because of low incomes? Or is it because ... you can’t see, taste, or smell the nutritional composition of food?”
Anchovies Part 2
”You know, anchovies are in our blood. My family’s been eating them for 500 years.” Er, no. Not really.
Anchovies Part I
To some, they’re stinky little fish in a tin can. To others, they’re a deep hit of umami delight that honour the work of women.
Crunch Time: Insects Are Not Going to Save Us
”Insect farming mostly adds an inefficient and expensive layer to the food system we already have.”
Olives Reborn in the Salento
The diease that has already killed 11 million olive trees in the south of Puglia might be a blessing in disguise
Avocado Anxiety: how to choose what to eat
Louise Gray’s new book dives deep into the trade-offs that accompany every food choice we make, where nothing is as simple as it seems.
Palatable is not Potable
Why are some people tap-water hesitant and what do we expect water to taste like anyway?
Women Butchers
“I thought, okay, I’m eating meat, but am I supposed to be eating meat? Would I ever kill an animal myself? Would I ever butcher an animal?”
Leftovers Through History
Throughout history, people repurposed food leftovers and surplus and animal byproducts, challenging the modern perception of them as waste.
What is Chametz?
In the end, the meaning of chametz rests on history and tradition, and new traditions are possible.
Passover and Easter Revisited
God’s original instructions for Passover did not include one of the crucial items on the Seder plate.
Malta Besieged & Black-market Intrigues
Ordinarily, evading food rationing in times of war is considered a crime. There are times when it must be accepted as a necessity.
The Case for Folic Acid Fortification
The European Union has failed to implement one of the most effective public health interventions, one that the United Kingdom is now able to contempla...
Anthony Mongiello, Inventor of the Stuffed Crust Pizza
Pizza Hut says it invented the stuffed crust pizza. A judge agreed. But Anthony Mongiello has US patent 4,661,361, no matter what the law says.
Prehistoric cooking pots
In many respects the diets of farmers and hunter-gatherers were more alike than different
The Invention of Baby Food
Commercial baby food was perhaps the original industrial food product, with all that that entails
Black Stoneflower: A unique Indian spice
A lichen, which has no taste of its own, contributes hugely to the flavour of many Indian dishes
A New Story for Maize Domestication
A close look at more than 1000 varieties of maize solves a mystery about how the crop evolved from its wild relatives.
Honey and Adulteration
Why is honey the world’s third most-adulterated food? Because adulteration delivers profits.
Fat, Sugar, Salt
Before he uncovered "Nutrition Science's Most Preposterous Result," David Johns had already dug into reports on salt and sugar.
Jewish Food in Rome
The Jewish Community of Rome arrived before the Christian Era and has never left. Its cuisine was created by hardship and ingenuity.
Small Dairy
If you’re lucky enough to live in the right place, you may be able to experience real, fresh, whole milk.