Claim OwnershipEat This Podcast
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Description
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.
284 Episodes
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God’s original instructions for Passover did not include one of the crucial items on the Seder plate.
Ordinarily, evading food rationing in times of war is considered a crime. There are times when it must be accepted as a necessity.
The European Union has failed to implement one of the most effective public health interventions, one that the United Kingdom is now able to contemplate.
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.
In many respects the diets of farmers and hunter-gatherers were more alike than different
Commercial baby food was perhaps the original industrial food product, with all that that entails
A lichen, which has no taste of its own, contributes hugely to the flavour of many Indian dishes
A close look at more than 1000 varieties of maize solves a mystery about how the crop evolved from its wild relatives.
Why is honey the world’s third most-adulterated food? Because adulteration delivers profits.
Before he uncovered "Nutrition Science's Most Preposterous Result," David Johns had already dug into reports on salt and sugar.
The Jewish Community of Rome arrived before the Christian Era and has never left. Its cuisine was created by hardship and ingenuity.
If you’re lucky enough to live in the right place, you may be able to experience real, fresh, whole milk.
When you’ve got nothing, you’ve got nothing to lose ... except your life
The first celebrity doctor's fad diet is still going strong today, 300 years later, and it has a lot to answer for.
“It is about migrations: of ingredients, of recipes, of stories — but most importantly of the people who make them.”
Accumulating the genetic diversity of birds around the world in a population of truly cosmopolitan chickens
Once upon a time, government made it possible for people to get a good meal at a reasonable price.
Yields are generally lower than those of unfortified varieties and there’s little evidence it works. Biofortification is a waste of land and money.
The standard story is that ethnic Chinese don’t eat cheese or drink milk because they are lactose intolerant. They do, but it’s complicated
A chicken has two wings, two legs, two breasts; how does the market cope when all people want is wings?
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