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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?
773 Episodes
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This condiment is traditionally made with extra-fancy ingredients, from expensive seafood to aged ham. Anney and Lauren dig into the history and culture behind XO sauce.See omnystudio.com/listener for privacy information.
This savory, creamy, starchy dish can be made in all sorts of ways, and it has a tangle of historical ties to match. Anney and Lauren dig into the history and cultures behind stroganoff.See omnystudio.com/listener for privacy information.
This grain is eaten as a vegetable, right off the cob or in all kinds of dishes both savory and sweet. Anney and Lauren talk your ears off about the a-maize-ing botany and history of sweet corn.See omnystudio.com/listener for privacy information.
These small business ventures bring the public and its produce closer together – but they started as a way to save crops from going to waste. Anney and Lauren explore the history of u-pick farms.See omnystudio.com/listener for privacy information.
Sure, we bake them into pies and carve them into jack-o’-lanterns, but there is a wide world of pumpkin growing, rowing, and destruction. In this mini-episode, Anney and Lauren give you pumpkin to talk about. Gourd vibes only.See omnystudio.com/listener for privacy information.
These coconut-based candy bars have supported soldiers overseas, jobs during the Depression, and even anti-Nazi espionage. Anney and Lauren dip into the bountiful history of Mounds and Almond Joy.See omnystudio.com/listener for privacy information.
The venison and other products from these large, quick mammals has been an important (if sometimes controversial) part of North American cultures for millennia. Anney and Lauren explore the science and history surrounding white-tailed deer. Including, yes, ‘Bambi’, with an aside into the Poohniverse.See omnystudio.com/listener for privacy information.
This useful culinary nut has a surprising structure and a plethora of names. Anney and Lauren shell out the science and history behind English walnuts.See omnystudio.com/listener for privacy information.
We’ve talked before about food in horror – and now Anney has a treat for you. In this special episode, we present a short story from the horror anthology podcast ‘Aaron Mahnke’s 13 Days of Halloween’ and discuss how the sausage was made. (You can find the full series at https://www.grimandmild.com/13days, or wherever you get your podcasts.)See omnystudio.com/listener for privacy information.
This chewy, tender cheese gets its stretch from the production process and its richness from the buffalos themselves. Anney and Lauren dig into the science and history behind buffalo mozzarella.See omnystudio.com/listener for privacy information.
Candy corn is the second most popular Halloween candy in the U.S. -- and probably the most divisive. In this classic episode, Anney and Lauren dig into the history of how candy corn rose to fame (or infamy), plus explore the science of how it's made.See omnystudio.com/listener for privacy information.
This black lager belies its heavy look with a light, crisp feel. Anney and Lauren dip into the science and history of Schwarzbier.See omnystudio.com/listener for privacy information.
1In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.See omnystudio.com/listener for privacy information.
This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.See omnystudio.com/listener for privacy information.
Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.See omnystudio.com/listener for privacy information.
Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.See omnystudio.com/listener for privacy information.
This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.See omnystudio.com/listener for privacy information.
Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing dairy. Anney and Lauren explore the science, history, and technicalities of non-dairy creamers.See omnystudio.com/listener for privacy information.
These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.See omnystudio.com/listener for privacy information.
This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese. 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.