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Description
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
720 Episodes
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Don’t call it a comeback quite yet, but this seafloor-dwelling fish is doing well in some places across the North Atlantic. Anney and Lauren dip into the biology and history of the Atlantic halibut.See omnystudio.com/listener for privacy information.
We kinda like food, but talking about the kitchens we grew up in involves a lot more than that. Anney and Lauren chat with journalist Michele Norris about how this became the prompt for her new interview-based podcast, ‘Your Mama’s Kitchen,’ and why those early experiences are both so evocative and instructive to us today.See omnystudio.com/listener for privacy information.
This creamy condiment adds a pop of color and flavor to salads and sandwiches alike – but its origin story isn’t so magnanimous. Anney and Lauren dip into the many competing histories and recipes for Thousand Island dressing.See omnystudio.com/listener for privacy information.
We love astronomical events and we love weird food & beverage industry marketing tactics. Today, the two join forces! In this mini episode, Anney and Lauren talk through the offerings of the 2024 solar eclipse.See omnystudio.com/listener for privacy information.
This brand of soft drinks has always gone hard in its marketing concepts. Anney and Lauren x-plore the science and history of Mountain Dew.See omnystudio.com/listener for privacy information.
This special-occasion cake comes from a long line of vegetal desserts. Anney and Lauren dig into the science and history of carrot cake.See omnystudio.com/listener for privacy information.
This is a cheese of many holes and many imitators. Anney and Lauren dig in to the science and history of Emmental, the original Swiss cheese.See omnystudio.com/listener for privacy information.
This popular and ancient herb is associated with a strange range of myths and legends, from scorpions and basilisks to star-crossed lovers. In this classic episode, Anney and Lauren explore the many stories of basil.See omnystudio.com/listener for privacy information.
It's the seven-year anniversary of our first episode!?!? In celebration, our excellent producers, Andrew and Dylan, joined us to chat about how we all came together to create the show, and about some of our favorite memories (and meals) from along the way.See omnystudio.com/listener for privacy information.
This iteration of tasty deep-fried dough bedevils historians as much as it delights fans. Anney and Lauren think the science and history of churros really shaped up in the end.See omnystudio.com/listener for privacy information.
This sweet syrup adds smooth, fruity flavors to cocktails, coffee, and beyond thanks to the ‘milk’ of almonds (or other nuts/seeds). Anney and Lauren contend with what they’ve wrought in the science and history of orgeat.See omnystudio.com/listener for privacy information.
These mid-sized, milk-producing mammals have been part of human cuisine and culture for millennia. Anney and Lauren are not kidding around about the biology and history of goats.See omnystudio.com/listener for privacy information.
This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of chili crisp.See omnystudio.com/listener for privacy information.
These small, tart fruits love the cold but are extra useful when they’re heated up. Anney and Lauren dig into the science and history of lingonberries.See omnystudio.com/listener for privacy information.
Once again we return to our version of rule by the people: Messages from you, good listeners! In this original script, we’ve got everything from fairy bread to salad fries and capybaras to apple butters.See omnystudio.com/listener for privacy information.
Though her story was almost lost, this accomplished Black American cook and cookbook writer from the 1800s is teaching us new things about the cuisine and culture of her time. Anney and Lauren dig into the rediscovery of Malinda Russell and her recipes.See omnystudio.com/listener for privacy information.
For a rum punch designed with escapism in mind, this cocktail has a lot of controversy swirling around it. In our classic episode, Anney and Lauren dip into the history of the mai tai (plus, the science and history of cocktail umbrellas).See omnystudio.com/listener for privacy information.
This social meal is a tradition in communities across the United States for a couple of dovetailing (fishtailing?) reasons. Anney and Lauren dig into the history and cultures behind the Friday fish fry.See omnystudio.com/listener for privacy information.
This buttery pastry has as many iterations as it (often) has thin, flaky layers. Anney and Lauren dig into the history and cultures behind baklava.See omnystudio.com/listener for privacy information.
This slightly aged, green-blue veined cheese is prized for its heckishly piquant flavor. Anney and Lauren dig into the science and history of gorgonzola.See omnystudio.com/listener for privacy information.
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In my early twenties, I worked with a man from Mexico and every single day he brought tortillas with him for lunch. The mention of workmen doing that reminded me haha. Pretty tasty stuff.
castbox ... wth? inserting an ad midsentence?? knock it off ...
thank you guests....? c'mon, you know their names!
oh that "listener mail" thing is nails on a chalkboard. I forget about it EVERYTIME I listen to an episode. could ya knick it off now and again?? I know you'll never see this as it's not Apple/iTunes but .... *sigh*
This makes me want to download 76 again, I met some decent people and they have made some fun updates since its release a few years ago.
Closest I've been to fondue was a chocolate fountain at Golden Corral like 7 years ago.
Cilantro smells of stink bugs to me. 🤔
I'm so ready for all of this!
-omumum.
I'd love to see a bit of your guys DnD session. I love those kinda things even though I'm not great at playing it.
I really really want mac and cheese now. also, Princesses are cool as heck.
I think I read about the Saffron war, this little spice/flower tendril is worth so much. if it could be grown as well as bananas it would be sold pennies on the stem lol.
need hunger hammer for vr helmets
Aww, I was born in South Lake Tahoe.
I want to like this podcast so much because of the topics, but unfortunately the hosts make it feel like a second-rate, obnoxious version of Gastropod.
Dear God, it's "lee-chee".
Why did they have to let it linger?
Tomatoes are my favorite fruit 😉
Y'all should do an episode on sausages and cold cuts 👍🏽
I was wondering what happened to Foodstuff. I'm going to binge Savor now, thanks lol.