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More Sustainable School Meals
Eating habits are formed young and can last a lifetime, which suggests that school meals could be an excellent place to address nutrition and sustainability. Sweden, with universal free school meals…
Hipster Baristas and Chinese Espresso
The hipster barista has been around for a while, not quite serving but definitely enabling people to enjoy a wide variety of caffeinated beverages. And he was clearly part of the zeitgeist in 2019,…
Collards: A Moroccan Mystery
Collard greens are a kind of cabbage that grows as loose leaves rather than forming a tight head. They’re eaten widely in parts of Europe and in East Africa, but perhaps most strongly associated with…
Geopolitics, Food, and Agriculture
“Food has long served as an instrument of statecraft,” write the authors of a new paper, and it isn’t hard to find examples of food weaponised in international relations and between factions in a…
In Search of the Real Cheeses
Trevor Warmedahl worked in commercial cheese operations large and small in the USA for about 10 years, becoming increasingly disenchanted with the uniformity of the final products and their…
Old Modern Olive Oil in Provence
In the previous episode, Carl Ipsen explained how the EU regulations for extra-virgin olive oil include tasting notes, and that if an oil has any of the forbidden flavours, it cannot be classified as…
The unstoppable rise of extra virgin olive oil
Carl IpsenExtra virgin olive oil, as a formal classification, owes its existence to the disastrous state of Italian olive oil in the 1950s. At that time, esterification, a chemical process designed…
The Food System Is Not Broken
Jan Dutkiewicz (left) and Gabriel Rosenberg A lot of people who care about these things will tell you that the food system is broken. Jan Dutkiewicz and Gabriel Rosenberg insist that it is not. Bits…
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…
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Eat This Podcast has published 300 episodes since February 2014, covering topics in Arts, Food.
Eat This Podcast is currently highly active with new episodes every 2 weeks. Average episode length is 20m.
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