Claim OwnershipEat This Podcast
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Using food to explore all manner of topics, from agriculture to zoology. In Eat This Podcast, Jeremy Cherfas 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. Twice nominated for a James Beard Award.
309 Episodes
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A new book shares more information about salt and ways to use it than you can imagine
“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.”
“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.”
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
Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice
In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition
For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?
Size and market concentration lock farmers onto a technological treadmill that does nobody any good, excpet for the giant corporations and their shareholders
A new book looks beyond the hype to chronicle the effect of an unsustainable boom on the entire quinoa trade in Peru
“The more that the pig comes to signify Jewish identity, the more it comes to signify Christian identity, and vice versa.”
“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 and what kind of expertise is considered relevant to the question of what the future of food should be like?”
1“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.”
Gilda; how Rita Hayworth might have inspired the original anchovy-on-a-toothpick
“In a way, the multinational food industry is providing solutions for women.”
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.
“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?”
”You know, anchovies are in our blood. My family’s been eating them for 500 years.” Er, no. Not really.
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.
”Insect farming mostly adds an inefficient and expensive layer to the food system we already have.”
The diease that has already killed 11 million olive trees in the south of Puglia might be a blessing in disguise
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