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Gastropod: Gastropod - Food with a Side of Science & History
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Yoghurt is the most diverse section of the dairy case: from Icelandic skyr to creamy Australian, and fruity French Yoplait to full-fat Greek. With something to suit every palate, plus a dose of microbes to support healthy digestion, yoghurt is a staple food in the US, hero of a million smoothies, berry bowls, and snack breaks every day. Which is why it's pretty weird that, un...
Every second of every day, plants on earth do something miraculous: they take the carbon dioxide from air and turn it into food. With very few exceptions, everything we eat starts out that way. But what if we wanted to cut out the middlemen, re-wild all those fields full of wheat and corn, and manufacture dinner directly from the atmosphere ourselves? Scientists began dreamin...
At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even after these first pizzas met the tomato, the dish was a local peculiarity—most Ital...
If you’ve heard of metabolism, you’ve probably heard endless tips and tricks to boost it, from working out to drinking green tea. The idea is that a slow metabolism leads to weight gain, and speeding it up makes it easier to shed pounds. But what if we told you that metabolic rate doesn't really have anything to do with why so many of us in the developed world are heavy? This...
This week on Gastropod, a feast of fruits! Specifically, feijoa and durian—and, if you haven’t heard of either, you’re not alone. Unlike the ubiquitous strawberry or banana, durian and feijoa are only popular in a handful of countries and almost unknown in the US, and we wanted to know why—especially because the people who love them really love them. For Ne...
