Old-fashioned oils rely on up-to-date equipment and the skill of the miller

Eat This Podcast

Old Modern Olive Oil in Provence

Today, a bigger problem than fraud is transportation and storage.

The unstoppable rise of extra virgin olive oil

“You are more likely to find the raw ingredients for a better future for the food system at the Waffle House than you are at your local farmers’ market.”

The Food System Is Not Broken

The freedom Italian prisoners enjoy around food came as a shock

Food Notes from an American Prison

This is a way also to say “I’m a subject” in a place that tries to transform me into an object. I’m a subject. As a subject, I want to eat what I want today.

Cooking in Maximum Security

Poor people need money and they know what to spend it on

Cash remains a most effective gift

In 2005, Luisa Weiss launched The Wednesday Chef, an early food blog. Today she has three books to her credit and continues to write about food.

A Berliner Speaks

Selection had nothing to do with transforming grass into wheat, or any other aspect of domestication.

A Fresh Look at Domestication

Anti-communists sent food and medical assistance. Communist sympathisers sent tractors. And both countries had much to learn from the other.

Revolutions are Born in Breadlines

The after-hours dish that conquered Ireland and the Irish everywhere.

The Spice Bag

Historie

Kunst

Videnskab

Using food to explore all manner of topics, from agriculture to zoology. Eat This Podcast 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.

Old Modern Olive Oil in Provence

Eat This Podcast

Flere episoder fra "Eat This Podcast"