Eat This Podcast
By Jeremy Cherfas
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Category: Food
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Subscribers: 32
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Episodes: 284
Description
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.
| Episode | Date |
|---|---|
|
Passover and Easter Revisited
|
Apr 15, 2024 |
|
Malta Besieged & Black-market Intrigues
|
Apr 01, 2024 |
|
The Case for Folic Acid Fortification
|
Mar 18, 2024 |
|
Anthony Mongiello, Inventor of the Stuffed Crust Pizza
|
Mar 04, 2024 |
|
Prehistoric cooking pots
|
Feb 19, 2024 |
|
The Invention of Baby Food
|
Feb 05, 2024 |
|
Black Stoneflower: A unique Indian spice
|
Dec 18, 2023 |
|
A New Story for Maize Domestication
|
Dec 04, 2023 |
|
Honey and Adulteration
|
Nov 13, 2023 |
|
Fat, Sugar, Salt
|
Oct 30, 2023 |
|
Jewish Food in Rome
|
Oct 16, 2023 |
|
Small Dairy
|
Oct 02, 2023 |
|
Food Riots in England
|
Sep 18, 2023 |
|
Milk is not a Superfood
|
Sep 04, 2023 |
|
Pomegranates & Artichokes
|
Jun 05, 2023 |
|
Why Did the Artist Cross the Chicken?
|
May 22, 2023 |
|
Feeding the People in Wartime Britain
|
May 08, 2023 |
|
What is Wrong with Biofortification
|
Apr 24, 2023 |
|
Making Mr Song’s Cheese
|
Apr 10, 2023 |
|
What Price Chicken Wings?
|
Mar 27, 2023 |
|
Patrik Johansson, the Butter Viking
|
Mar 13, 2023 |
|
Food Security in Egypt
|
Feb 06, 2023 |
|
Fully Tested Tuna
|
Jan 23, 2023 |
|
Biodiversity at Liberty
|
Jan 09, 2023 |
|
Feed Your Baby Like a Fascist
|
Dec 24, 2022 |
|
Some thoughts on markets and such
|
Dec 12, 2022 |
|
A Restaurant’s Reckoning
|
Nov 28, 2022 |
|
How to be a good host and a good guest
|
Nov 14, 2022 |
|
Feeding children well
|
Oct 31, 2022 |
|
In search of tomato gold
|
Oct 17, 2022 |
|
Mothers and Milk
|
Oct 03, 2022 |
|
Fad diets
|
Sep 20, 2022 |
|
Empire and grain
|
Jul 04, 2022 |
|
Grain and finance
|
Jun 27, 2022 |
|
Grain and transport
|
Jun 20, 2022 |
|
Persephone’s secret
|
Jun 13, 2022 |
|
Peanuts, Senegal and Slavery
|
May 16, 2022 |
|
Garum: Rome’s new library and museum of food
|
May 02, 2022 |
|
Tomatoes: domestication and diversity
|
Apr 18, 2022 |
|
Aaron Vallance — 1dish4theroad
|
Apr 04, 2022 |
|
Yes, we have no plantains
|
Mar 14, 2022 |
|
Food Philosophy
|
Feb 21, 2022 |
|
Unconditional cash to improve nutrition
|
Feb 07, 2022 |
|
Ten thousand years of yoghurt
|
Jan 24, 2022 |
|
High Art
|
Dec 20, 2021 |
|
A visit to an ancient Roman bakery
|
Dec 06, 2021 |
|
The true history of the potato in Europe
|
Nov 15, 2021 |
|
Rachel Roddy: An A–Z of Pasta
|
Oct 25, 2021 |
|
Midnight’s chicken: Indian food evolution
|
Oct 11, 2021 |
|
Sushi
|
Sep 27, 2021 |
|
Italian coffee: a temporary triangle
|
Sep 13, 2021 |
|
Food in post-independence India
|
Jun 21, 2021 |
|
The original global food system
|
Jun 07, 2021 |
|
Can Fixing Dinner Fix the Planet?
|
May 24, 2021 |
|
A very modern spice merchant
|
May 10, 2021 |
|
Coffea stenophylla tastes terrific
|
Apr 26, 2021 |
|
The Great Re-Think: What is agriculture for, really?
|
Apr 12, 2021 |
|
What is the value of functional foods?
|
Mar 29, 2021 |
|
Naomi Duguid: Exploring the World through Food
|
Mar 15, 2021 |
|
The cost is too damn high
|
Mar 01, 2021 |
|
Still ticking
|
Feb 15, 2021 |
|
The quest to conserve rare breeds
|
Feb 01, 2021 |
|
The International Year of Fruits and Vegetables
|
Jan 18, 2021 |
|
Oh, poop
|
Dec 14, 2020 |
|
How the Brits became a nation of tea drinkers
|
Nov 30, 2020 |
|
Where did the chicken cross the road?
|
Nov 16, 2020 |
|
A Blissful Feast
|
Nov 01, 2020 |
|
Whole grain labels sow confusion
|
Oct 19, 2020 |
|
Coffee leaf rust is bad news
|
Oct 05, 2020 |
|
Carême at home in New Zealand
|
Sep 21, 2020 |
|
How the chilli pepper conquered China
|
Sep 07, 2020 |
|
It’s coffee, but not as we know it
|
Jun 29, 2020 |
|
Alexis Soyer
|
Jun 15, 2020 |
|
Questions of Taste
|
Jun 01, 2020 |
|
You are what you drink
|
May 11, 2020 |
|
Disputations about taste
|
Apr 27, 2020 |
|
The Man Who Tried to Feed the World
|
Apr 13, 2020 |
|
Russian Food: Old and New
|
Mar 30, 2020 |
|
The book of the Book of Tasty and Healthy Food
|
Mar 16, 2020 |
|
Orange-fleshed sweet potato to feed hidden hunger
|
Mar 02, 2020 |
|
Another cup of coffee culture
|
Feb 17, 2020 |
|
Coffee culture in Italy and England
|
Feb 03, 2020 |
|
Why a spurtle makes a superior porridge stirrer
|
Jan 20, 2020 |
|
Cow sharing in the European Alps
|
Dec 23, 2019 |
|
Pasta Grannies
|
Dec 09, 2019 |
|
Cashews, the World Bank, and Mozambique
|
Nov 25, 2019 |
|
How capuchin monkeys learn about food
|
Nov 11, 2019 |
|
Fifty ways to cook a carrot
|
Oct 21, 2019 |
|
Porridge
|
Oct 07, 2019 |
|
Radish redux
|
Sep 23, 2019 |
|
When in Rome
|
Sep 09, 2019 |
|
A sweet sour story
|
Aug 26, 2019 |
|
Chronicle of a Death Foretold, or
|
Aug 12, 2019 |
|
Housekeeping
|
May 13, 2019 |
|
Eating Alone
|
Apr 29, 2019 |
|
Celebrating Passover and Easter
|
Apr 15, 2019 |
|
A historian of bread on the history of bread
|
Apr 01, 2019 |
|
Prehistoric food globalisation
|
Mar 18, 2019 |
|
We need to talk about meat
|
Mar 04, 2019 |
|
Better baking through chemistry
|
Feb 18, 2019 |
|
Moxie Bread, Louisville, CO
|
Feb 04, 2019 |
|
Food and diversity in Laos
|
Jan 21, 2019 |
|
Facts about Champagne: Part 2
|
Dec 31, 2018 |
|
Facts about Champagne: Part 1
|
Dec 24, 2018 |
|
Good things from Nürnberg
|
Dec 10, 2018 |
|
Is that a pickle …
|
Nov 26, 2018 |
|
What a bunch of turkeys
|
Nov 21, 2018 |
|
Just that which is deserved
|
Nov 12, 2018 |
|
A communal oven in Christchurch, New Zealand
|
Oct 29, 2018 |
|
Food, power, pubs and politics in Ireland
|
Oct 15, 2018 |
|
Making sense of modern recipes
|
Oct 01, 2018 |
|
Food in prison
|
Sep 17, 2018 |
|
Winding Down
|
Aug 31, 2018 |
|
A Perennial Dream
|
Aug 30, 2018 |
|
It’s a Hard Grain
|
Aug 29, 2018 |
|
Anything but Grim
|
Aug 28, 2018 |
|
Bread and Political Circuses
|
Aug 27, 2018 |
|
Wheats and Measures
|
Aug 26, 2018 |
|
Tradition!
|
Aug 25, 2018 |
|
Slow, but Exceedingly Fine
|
Aug 24, 2018 |
|
Brown v. White
|
Aug 23, 2018 |
|
Sourdough by Any Name
|
Aug 22, 2018 |
|
Breaking Bread
|
Aug 21, 2018 |
|
Back to Basics
|
Aug 20, 2018 |
|
The Bread that Ate the World
|
Aug 19, 2018 |
|
Allied forever
|
Aug 18, 2018 |
|
Rollin’ rollin’ rollin’
|
Aug 17, 2018 |
|
Water and Power
|
Aug 16, 2018 |
|
Risen
|
Aug 15, 2018 |
|
The daily grind
|
Aug 14, 2018 |
|
Bread from the Dead
|
Aug 13, 2018 |
|
The inside story
|
Aug 12, 2018 |
|
It’s not natural
|
Aug 11, 2018 |
|
Dwarf wheat: On the shoulders of a giant
|
Aug 10, 2018 |
|
Red Fife
|
Aug 09, 2018 |
|
Nikolay Ivanovich Vavilov
|
Aug 08, 2018 |
|
Bake like an Egyptian
|
Aug 07, 2018 |
|
Hulled wheats
|
Aug 06, 2018 |
|
At last: agriculture
|
Aug 05, 2018 |
|
What exactly is wheat?
|
Aug 04, 2018 |
|
Crumbs; the oldest bread
|
Aug 03, 2018 |
|
Boil in the Bag
|
Aug 02, 2018 |
|
The Abundance of Nature
|
Aug 01, 2018 |
|
Our Daily Bread 00
|
Jul 26, 2018 |
|
Food as Power
|
May 28, 2018 |
|
Food safety and industry concentration
|
May 14, 2018 |
|
Who owns whom in the food industry
|
Apr 30, 2018 |
|
Whatever happened to British veal?
|
Apr 16, 2018 |
|
Hoptopia
|
Apr 02, 2018 |
|
A visit to Hummustown
|
Mar 19, 2018 |
|
Barges and bread
|
Mar 05, 2018 |
|
The Hamlet Fire
|
Feb 19, 2018 |
|
From little seeds …
|
Feb 05, 2018 |
|
Bread as it ought to be
|
Jan 22, 2018 |
|
Little bits of 2017: Part IV
|
Jan 08, 2018 |
|
Little bits of 2017: Part III
|
Jan 01, 2018 |
|
Little bits of 2017: Part II
|
Dec 25, 2017 |
|
Little bits of 2017: Part I
|
Dec 18, 2017 |
|
Feeding people is easy
|
Dec 04, 2017 |
|
A cheese place
|
Nov 20, 2017 |
|
Rethinking the folk history of American agriculture
|
Nov 06, 2017 |
|
Ireland’s apple collection
|
Oct 23, 2017 |
|
Antibiotics and agriculture
|
Oct 09, 2017 |
|
1000 days of noodle soup
|
Sep 11, 2017 |
|
Pushing good coffee
|
Aug 30, 2017 |
|
It’s putrid, it’s paleo, and it’s good for you
|
Aug 14, 2017 |
|
Back to the future for the wheat of tomorrow
|
Jul 31, 2017 |
|
Getting to know the cinta senese on its home turf
|
Jul 17, 2017 |
|
A brief survey of the food of Corfu
|
Jul 03, 2017 |
|
Changing Global Diets: the website
|
Apr 24, 2017 |
|
Australia: where healthier diets are cheaper …
|
Apr 10, 2017 |
|
Mistaken about mayonnaise — and many other foods
|
Mar 27, 2017 |
|
A computer learns about ingredients and recipes
|
Mar 13, 2017 |
|
How much does a nutritious diet cost?
|
Feb 27, 2017 |
|
Food and status
|
Feb 13, 2017 |
|
In praise of meat, milk and eggs
|
Feb 01, 2017 |
|
India’s bread landscape and my plans here
|
Jan 16, 2017 |
|
Long live the Carolina African Runner
|
Jan 09, 2017 |
|
A deep dive into cucurbit names
|
Dec 31, 2016 |
|
The Great Epping Sausage Scandal
|
Dec 26, 2016 |
|
We need to talk about diets
|
Dec 13, 2016 |
|
The Culinary Breeding Network
|
Nov 28, 2016 |
|
Foie gras
|
Nov 14, 2016 |
|
Wine and cheese
|
Oct 31, 2016 |
|
English sausages
|
Oct 17, 2016 |
|
Whiskynomics
|
Oct 03, 2016 |
|
A far from dismal scientist
|
Sep 19, 2016 |
|
When is a zucchini not a zucchini?
|
Sep 05, 2016 |
|
Small-scale spirits
|
Aug 22, 2016 |
|
A visit to Elkstone Farm in Colorado
|
Aug 08, 2016 |
|
Xylella is here and it could be dangerous
|
Jul 25, 2016 |
|
How the Irish created the great wines of Bordeaux (and elsewhere)
|
Jul 11, 2016 |
|
Back to the mountains of Pamir
|
Jun 27, 2016 |
|
Sweetness and light
|
Jun 13, 2016 |
|
The True Father of the First Green Revolution
|
May 30, 2016 |
|
A brief history of Irish butter
|
May 16, 2016 |
|
Where’s the latest episode?
|
May 09, 2016 |
|
It is OK to eat quinoa
|
Apr 18, 2016 |
|
Welcome to the Wonderbag
|
Apr 04, 2016 |
|
The evolution of food culture in Mali
|
Mar 21, 2016 |
|
Crackers about Indonesian food
|
Mar 07, 2016 |
|
Chewing the fat about chewing the fat
|
Feb 22, 2016 |
|
The haybox through history
|
Feb 08, 2016 |
|
An English woman’s take on Italian cooking
|
Feb 01, 2016 |
|
Egyptian street food in London
|
Jan 25, 2016 |
|
Tulip bulb soup
|
Jan 05, 2016 |
|
An experiment in sound and taste
|
Dec 21, 2015 |
|
Aquae Urbis Romae
|
Dec 07, 2015 |
|
How to measure what farms produce
|
Nov 23, 2015 |
|
The Dark Ages were a time of prosperity
|
Nov 10, 2015 |
|
Going further than food miles
|
Oct 26, 2015 |
|
Fifth quarter: Rachel Roddy’s Rome
|
Oct 12, 2015 |
|
Just Mayo and justice
|
Sep 28, 2015 |
|
A year of cooking almost everything from scratch
|
Sep 14, 2015 |
|
The military-culinary complex
|
Aug 31, 2015 |
|
100% food insecure: poor people in a rich country
|
Aug 17, 2015 |
|
Larder inessentials
|
Jul 20, 2015 |
|
Culture and agriculture in the Pamirs
|
Jul 06, 2015 |
|
How to eat well in Italy
|
Jun 22, 2015 |
|
These aren’t the pests you’re looking for
|
Jun 08, 2015 |
|
Lead poisoning of hunters and game
|
May 18, 2015 |
|
Enjoying life on a rather restricted regimen
|
May 04, 2015 |
|
Grass-fed beef
|
Apr 20, 2015 |
|
A second helping of citrus in Italy
|
Apr 06, 2015 |
|
A visit to Koshari Street
|
Mar 23, 2015 |
|
An Italian wine education
|
Mar 09, 2015 |
|
A little about allotments
|
Feb 23, 2015 |
|
Food, hunger and conflict
|
Feb 09, 2015 |
|
Agricultural foundations
|
Jan 26, 2015 |
|
Future of agriculture
|
Jan 20, 2015 |
|
Pasta laid bare
|
Jan 12, 2015 |
|
Cheese in aspic
|
Jan 05, 2015 |
|
Bread remembered
|
Dec 29, 2014 |
|
Garibaldi and citrus in Italy
|
Dec 22, 2014 |
|
Another helping of turkey
|
Dec 15, 2014 |
|
A partial history of the turkey
|
Dec 01, 2014 |
|
Talking turkey
|
Nov 27, 2014 |
|
The festa dell’uva of the 1930s
|
Nov 17, 2014 |
|
Looking forward to the festa dell’uva
|
Nov 10, 2014 |
|
Exploring Kazakhstan’s apple forests
|
Nov 04, 2014 |
|
Bears and apples
|
Oct 27, 2014 |
|
A novel approach to food security
|
Oct 20, 2014 |
|
Citrus in Italy
|
Oct 06, 2014 |
|
What’s cooking in Tasmania?
|
Sep 22, 2014 |
|
Garum brought up to date
|
Sep 08, 2014 |
|
Rice from Randall’s Island, New York
|
Aug 25, 2014 |
|
Japanese food through Canadian eyes
|
Aug 11, 2014 |
|
Who invented dried pasta?
|
Jul 29, 2014 |
|
Vermont and the taste of place
|
Jul 14, 2014 |
|
What makes Parmigiano-Reggiano Parmigiano-Reggiano?
|
Jun 30, 2014 |
|
Bones and the Mongol diet
|
Jun 16, 2014 |
|
Edible aroids
|
May 26, 2014 |
|
Food tours and cooking classes
|
May 12, 2014 |
|
Rambling on my mind
|
Apr 28, 2014 |
|
Food prices and social unrest
|
Apr 14, 2014 |
|
The Global Standard Diet
|
Mar 31, 2014 |
|
Food and finance
|
Mar 17, 2014 |
|
Culture and Cuisine in Russia & Eastern Europe
|
Mar 03, 2014 |
|
Pasta
|
Feb 17, 2014 |
|
Food — and bombs — in Laos
|
Feb 03, 2014 |
|
Baking bread: getting big and getting out
|
Jan 20, 2014 |
|
A tasting menu
|
Jan 13, 2014 |
|
Fermentation revisited
|
Dec 18, 2013 |
|
Hunger and malnutrition
|
Dec 02, 2013 |
|
Jam tomorrow?
|
Nov 18, 2013 |
|
Backpackers and their food
|
Nov 04, 2013 |
|
Pecans and history
|
Oct 21, 2013 |
|
Why save seeds?
|
Oct 07, 2013 |
|
How to bake bread in a microwave oven
|
Sep 23, 2013 |
|
Crispy crunchy mega-munchy
|
Sep 09, 2013 |
|
Backyard vegetable breeding
|
Aug 26, 2013 |
|
Industrial strength craft beer
|
Aug 12, 2013 |
|
Knives: the new bling
|
Jul 29, 2013 |
|
What’s the beef with frozen meat?
|
Jul 15, 2013 |
|
Early agriculture in eastern North America
|
Jun 24, 2013 |
|
Sugar and salt: Industrial is best
|
Jun 10, 2013 |
|
Spam: a special edition
|
Jun 06, 2013 |
|
Seed Law
|
May 27, 2013 |
|
Potatoes are (almost) perfect
|
May 13, 2013 |
|
Neanderthal Diets
|
Apr 29, 2013 |
|
OZ97a — a great British hop
|
Apr 15, 2013 |
|
Do good chocolate
|
Apr 01, 2013 |
|
Air-cured sausages
|
Mar 18, 2013 |
|
Bog Butter
|
Mar 13, 2013 |