Why are some people tap-water hesitant and what do we expect water to taste like anyway?

Eat This Podcast

Palatable is not Potable

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

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

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

Sztuka

Historia

Nauka

Jedzenie

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.