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.

Eat This Podcast

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

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

Arts

History

Science

Food

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.

Cooking in Maximum Security

Eat This Podcast

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