There is nothing special about Italians and making food. Seemingly Unrelated season 2 premier!

We're back from hiatus and for season 2 we are starting things off with our first ever theme month! This month, every episode is about that most basic of needs and builder of cultures: food.To get things started we have to ask a basic question: What is authentic parmesan cheese? The answer to that question is going to surprise you but it's only the beginning as we chart the unexpected waters of European national food history from disappointment of the continental breakfast to the bloody defense of Budapest against the Ottomans we are back in top form.If this is your first time hearing of the show, welcome and make sure to hit that subscribe button because we do exactly this, all the time.Subscribe to the audio only version on: https://shows.acast.com/seemingly-unrelatedFind the videos on Youtube: https://www.youtube.com/@SeeminglyUnrelatedPodWant even more Seemingly Unrelated content? Get bonus episodes for as little as $2/month as well as the list of sources for this episode (free) on our Patreon:  https://www.patreon.com/SeeminglyUnrelatedBibliography:Bartoletto, Silvana, and M.d.Mar Rubio. ‘Energy Transition and CO₂ Emissions in Southern Europe: Italy and Spain (1861-2000)’. Global Environment 1, no. 2 (2008): 46–81.‘Belle Époque, n. & Adj. Meanings, Etymology and More | Oxford English Dictionary’. Accessed 12 May 2025. https://www.oed.com/dictionary/belle-epoque_n.Chevallier, Jim. August Zang and the French Croissant: How Viennoiserie Came to France. Chez Jim, 2009.Guy, Kolleen M. ‘“Oiling the Wheels of Social Life”: Myths and Marketing in Champagne during the Belle Epoque’. French Historical Studies 22, no. 2 (1999): 211–39. https://doi.org/10.2307/286747.Gvion, Liora, and Naomi Trostler. ‘From Spaghetti and Meatballs through Hawaiian Pizza to Sushi: The Changing Nature of Ethnicity in American Restaurants’. The Journal of Popular Culture 41, no. 6 (2008): 950–74. https://doi.org/10.1111/j.1540-5931.2008.00559.x.Halliday, David. The Bloody History of the Croissant. Arcadia, 2010.Hopkin, Rachel. ‘The Way of the Croissant: Traditional Perspectives On A Traditional Pastry’. Digest: A Journal of Foodways and Culture 5, no. 2 (1 November 2016). https://scholarworks.iu.edu/journals/index.php/digest/article/view/27808.Humanities Cookbook. ‘Danish Pastry (Weinerbrod) Story’. Accessed 12 May 2025. https://humcookbook.byu.edu/danish-pastry-weinerbrod-story.O’Connor, Kaori. ‘Cuisine, Nationality and the Making of a National Meal: The English Breakfast’. In Nations and Their Histories: Constructions and Representations, edited by Susana Carvalho and François Gemenne, 157–71. London: Palgrave Macmillan UK, 2009. https://doi.org/10.1057/9780230245273_10.Olsen, Jan M. ‘Danish Pastry: A Mistake That Conquered the World : Food: The Treat Originated 350 Years Ago When a French Baker Forgot the Butter, Folding It in Later to Try to Cover up His Mistake. He Ended up with a Light Dough That Traveled the Globe.’ Los Angeles Times, 19 September 1993. https://www.latimes.com/archives/la-xpm-1993-09-19-mn-36976-story.html.Profile Books. ‘A Brief History of Pasta’. Accessed 12 May 2025. https://profilebooks.com/work/a-brief-history-of-pasta/.The United States of Pizza, Mapsplained, 2025. https://www.youtube.com/watch?v=Dbhy8CLgfOE.