There have been all sorts of explanations for why tomatoes took so long to be accepted in England, most of them calling on superstition and stupidity. The truth is more down to earth.

Eat This Podcast

The Tomato in England

Using microbes to ferment food is probably the oldest technique to make fresh food last longer, taste better and be better for us.

The World of Fermentation

Sweden offers some lessons on meals better for the health of pupils and the planet

More Sustainable School Meals

The hipster barista and the Chinese-owned bar both shed light on the changing nature of Italian coffee culture.

Hipster Baristas and Chinese Espresso

Abderrahim Ouarghidi was born and raised in Morocco, but until the day he and his wife Bronwen Powell found them during fieldwork, he had never seen collard greens there.

Collards: A Moroccan Mystery

“Food has long served as an instrument of statecraft. Yet agricultural economics typically ... neglects security externalities.”

Geopolitics, Food, and Agriculture

A six-year journey to learn about, document and share artisanal cheese-making around the world.

In Search of the Real Cheeses

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

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

Arte

Ciência

Gastronomia

História

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.

The Tomato in England

Eat This Podcast

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The World of Fermentation