Gastropod

Cynthia Graber and Nicola Twilley

+72 FANS
Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture...Show More

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44:27 | Aug 1st, 2017

This week, Gastropod tells the story of two countries and their shared obsession with a plant: Camellia sinensis, otherwise known as the tea bush. The Chinese domesticated tea over thousands of years,...Show More
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Tea history for tea fans! I was gasping the whole way hearing how the British stole tea from China and why Brits only drink black tea today....Show More

52:37 | Dec 5th, 2017

Olive oil is not what you think it is. According to Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, an olive is a stone fruit like a plum or cherry—meaning that ...Show More
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Did you know that the extra virgin olive oil we consume is probably rancid oil? 🤢 Also that part where they giggle themselves silly with th...Show More

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46:46 | Jun 20th, 2017

Despite their diminutive scale, peanuts play an outsized role in American culture. Peanut butter has long been a mainstay of the American lunchbox, with its sticky, slightly sweet nuttiness flavoring ...Show More
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Really great background of peanuts and origins of peanut butter. I liked how they also looked at other origins and usage in cultures outside...Show More

47:42 | Sep 10th, 2019

In the United States, Cinco de Mayo is an excuse for margarita-fueled partying. But in Mexico, that date—the anniversary of a military triumph over Napoleon on May 5, 1862—is marked by a parade and no...Show More
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Great episode about one of the most time consuming and delicious dishes in Mexican cuisine.

48:19 | May 8th, 2018

Avocados are on a roll. More precisely, they’re on toast—a lot of toast. Last summer, British Vogue reported that more than three million new photos of avocado toast are uploaded to Instagram every da...Show More
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