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Food Notes from an American Prison
Bird’s Eye View of United States Penitentiary Lewisburg, PA One of the things I found most interesting about the previous episode, Cooking in Maximum Security was that prisoners in Italy not only…
Cooking in Maximum Security
Matteo GuidiAn extremely unlikely source (see note 3) tipped me off to the existence of Cooking in Maximum Security. In some respects, it is completely ordinary; a book of recipes — Starters, First…
Cash remains a most effective gift
Miriam Laker Oketta, left, and Esnatt Gondwe Matekesa I’m proud to revisit an episode from 2022, in which two country directors of the charity Give Directly told me how cash transfers in Rwanda and…
A Berliner Speaks
Luisa WeissIt can be hard to remember the food blogs of yesteryear, when everyone knew everyone and the actual recipes were usually easy to find, unencumbered by endless cruft. Luisa Weiss discovered…
A Fresh Look at Domestication
Robert Spengler IIISettled agriculture produced the food surpluses that enabled the development of civilisations. No wonder, then, that scholars have been keen to understand the origins of…
Revolutions are Born in Breadlines
The famine in the Volga Region in the early 1920s was a humanitarian disaster, but it kick started about a decade of agricultural cooperation between the Soviet Union and the United States.…
The Spice Bag
In 2008, the legend goes, staff at a Chinese takeaway in Dublin cooked themselves up a special treat after hours. Nothing too fancy, but tasty enough that soon their friends wanted the same. One…
Revisiting Historical Recipes
After you’ve found an historic recipe, sourced appropriate ingredients, figured out the maddeningly imprecise quantities, and grappled with instructions that are often little more than a reminder for…
The Miracle of Salt
Naomi Duguid is a writer, home cook and photographer based in Toronto, Canada. She is also a world traveller and has converted her experiences into a series of glorious books, part cookbook, part…
New Light on Neanderthal Diets
The human remains at Neumark Nord, a Neanderthal site in Germany, are around 125,000 years old. Those at the Anthropology Research Facility (ARF) – aka the Body Farm – in Tennessee, a lot less. What…
Pellagra
Dr Joseph GoldbergerPellagra — a terrible disease characterised by the four Ds: dermatitis, diarrhoea, dementia and death — was first noticed in northern Spain in 1735 and in Italy soon afterwards.…
Quinoa in the Po Valley
Alessandro Biavati, chef. Quite by chance, I booked a brief cycling holiday at an agriturismo based on a farm that is home to Quin Italia, an enterprise that aims to be the first supply chain for…
Eat This Gets Advice
Many countries have strict rules about who is allowed to give advice on diet and nutrition, but that doesn’t stop even qualified people from selling all kinds of snake oil. In this episode, I chatted…
Puglia
Flavia Giordano and Carla the Italian greyhound Puglia is massive. I mean that quite literally, not as youthspeak, though that too. Its northernmost point is actually north of my home in Rome, though…
The Paradox of Plenty
For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost? The Food and Agriculture Organization estimates that the cost of diet-related ill health is…
Farming’s Overlords
Jennifer ClappThe top four companies globally control more than 60% of the inputs modern farmers need: machinery, fertilisers, seeds, and pesticides. That kind of concentration, coupled with their…
Quinoa’s rise and fall
Emma McDonnellFor most of the 2000s, farmers in Peru earned a little more than one sol per kilogram of unprocessed quinoa they sold. Starting around 2007, the price began to climb as quinoa exports…
Forbidden: Jews and the Pig
Jordan RosenblumPerhaps the only thing most people know about Jewish dietary laws is that pork is forbidden. A new book asks why the pig — rather than any of the other animals banned by the Hebrew…
Food facts are not the answer to fear of foods
Charlotte Biltekoff A new book takes a close look at people’s concerns about processed foods and how the processed food industry has failed to respond to them. The author, Charlotte Biltekoff, says…
Food, folklore and St Brigid
St Brigid of Kildare is one of the three patron saints of Ireland and has a strong connection with food and farming. St Brigid’s day falls on 1 February and traditionally marks the beginning of…
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Eat This Podcast has published 300 episodes since October 2013, covering topics in Arts, Food.
Eat This Podcast is currently highly active with new episodes every 2 weeks. Average episode length is 19m.
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