In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.

Eat This Podcast

Revisiting Historical Recipes

A new book shares more information about salt and ways to use it than you can imagine

The Miracle of Salt

“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.”

New Light on Neanderthal Diets

“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.”

Pellagra

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

Quinoa in the Po Valley

Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice

Eat This Gets Advice

In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition

Puglia

For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?

The Paradox of Plenty

Size and market concentration lock farmers onto a technological treadmill that does nobody any good, excpet for the giant corporations and their shareholders

Farming’s Overlords

A new book looks beyond the hype to chronicle the effect of an unsustainable boom on the entire quinoa trade in Peru

Quinoa’s rise and fall

Arte

Storia

Scienze

Gastronomia

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.

Revisiting Historical Recipes

Eat This Podcast

Altri episodi di "Eat This Podcast"