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Gastropod

Gastropod

Auteur(s): Cynthia Graber and Nicola Twilley
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 Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and generally have lots of fun while discovering new ways to think about and understand the world through food. Find us online at gastropod.com, follow us on Twitter @gastropodcast, and like us on Facebook at facebook.com/gastropodcast.2021 Cynthia Graber and Nicola Twilley Art Monde Nourriture et vin Science
Épisodes
  • Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!

    Is Your Cinnamon Fake? Where Does Kefir Come From? Plus: Why Is Citric Acid In Everything? Ask Gastropod!
    Dec 16 2025
    The season for holiday baking is upon us, and before you spice up your cookies and pies, you’ll probably want to know: is most of the cinnamon on grocery store shelves actually fake? That’s one question we’re investigating this week on behalf of you, dear listeners, in the latest installment of our popular Ask Gastropod series! This episode, we've got the scoop on what's real when it comes to cinnamon—because your buns deserve the truth. We're also putting our detective hats on to figure out where in the world kefir comes from, in an epic tale that involves mummies, a prince, and a potential kidnapping. Finally, if you look at almost any label, from jam to ice cream to soda to sausage, you'll find one shared ingredient: citric acid. What on Earth is this additive doing in everything, how is its spread connected to a technology that has saved millions of lives—and is it safe to eat? Listen in for a festive feast of listener curiosity, and keep your awesome questions coming our way! Learn more about your ad choices. Visit podcastchoices.com/adchoices
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  • Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again

    Forget Plain Vanilla: You'll Never See The World's Favorite Flavor the Same Way Again
    Dec 2 2025
    Today, 'vanilla' often means boring, and yet the edible seedpod of this Central American orchid is one of the most expensive spices in the world, not to mention one of the most popular flavors globally. So how did this coveted bean get such a ho-hum reputation? Listen in this episode as Gastropod travels to vanilla's homeland in the highlands of Veracruz, Mexico, to investigate. It's a tale of botanical piracy, beaver butts, and ice-cream barges, in which an ingenious enslaved tween and the product of pulp paper waste combine to transform vanilla from a complex and sophisticated elite treat into the single-note synonym for dull. Plus, we meet the thrilling alternative vanillas we're all missing out on, and serve up the recipe for a vanilla tasting party that's guaranteed to make you fall back in love with the world's favorite flavor. You'll never see vanilla as plain again! Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    51 min
  • From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America

    From Fountain of Youth to Fruit on the Bottom: How Yoghurt Finally Made it Big in America
    Nov 18 2025
    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, until about 50 years ago, most Americans had no idea what it was. This episode, we've got the story of the microbial miracle (and ants?) that gave us yoghurt, as well as the secret connection between those heat-loving bacteria and the evolution of lactose tolerance. Plus, for most of history, yoghurt was wildly popular in large parts of the world—the Middle East, the Balkans, Caucasus, much of Asia, and the Indian subcontinent—and totally unknown elsewhere. Even the promise that yoghurt would cure old age, made by a Nobel prize-winning scientist, couldn't persuade Americans to eat it. So how did yoghurt finally capture the hearts of Americans? Listen in now for the little-known story of our curious relationship with this creamy concoction. Learn more about your ad choices. Visit podcastchoices.com/adchoices
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    51 min
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