All Episodes
Eat This Podcast — 306 episodes
The Truth About Picky Eaters
The World of Fermentation
The Tomato in England
More Sustainable School Meals
Hipster Baristas and Chinese Espresso
Collards: A Moroccan Mystery
Geopolitics, Food, and Agriculture
In Search of the Real Cheeses
Old Modern Olive Oil in Provence
The unstoppable rise of extra virgin olive oil
The Food System Is Not Broken
Food Notes from an American Prison
Cooking in Maximum Security
Cash remains a most effective gift
A Berliner Speaks
A Fresh Look at Domestication
Revolutions are Born in Breadlines
The Spice Bag
Revisiting Historical Recipes
The Miracle of Salt
New Light on Neanderthal Diets
Pellagra
Quinoa in the Po Valley
Eat This Gets Advice
Puglia
The Paradox of Plenty
Farming’s Overlords
Quinoa’s rise and fall
Forbidden: Jews and the Pig
Food facts are not the answer to fear of foods
Food, folklore and St Brigid
Sensual, Salty, and a Little Bit Spicy
Better Diets for All
Bennett’s Law
The Cost of a Healthy Diet
Anchovies Part 2
Anchovies Part I
Crunch Time: Insects Are Not Going to Save Us
Olives Reborn in the Salento
Avocado Anxiety: how to choose what to eat
Palatable is not Potable
Women Butchers
Leftovers Through History
What is Chametz?
Passover and Easter Revisited
Malta Besieged & Black-market Intrigues
The Case for Folic Acid Fortification
Anthony Mongiello, Inventor of the Stuffed Crust Pizza
Prehistoric cooking pots
The Invention of Baby Food
Black Stoneflower: A unique Indian spice
A New Story for Maize Domestication
Honey and Adulteration
Fat, Sugar, Salt
Jewish Food in Rome
Small Dairy
Food Riots in England
Milk is not a Superfood
Pomegranates & Artichokes
Why Did the Artist Cross the Chicken?
Feeding the People in Wartime Britain
What is Wrong with Biofortification
Making Mr Song’s Cheese
What Price Chicken Wings?
Patrik Johansson, the Butter Viking
Food Security in Egypt
Fully Tested Tuna
Biodiversity at Liberty
Feed Your Baby Like a Fascist
Some thoughts on markets and such
A Restaurant’s Reckoning
How to be a good host and a good guest
Feeding children well
In search of tomato gold
Mothers and Milk
Fad diets
Empire and grain
Grain and finance
Grain and transport
Persephone’s secret
Peanuts, Senegal and Slavery
Garum: Rome’s new library and museum of food
Tomatoes: domestication and diversity
Aaron Vallance — 1dish4theroad
Yes, we have no plantains
Food Philosophy
Unconditional cash to improve nutrition
Ten thousand years of yoghurt
High Art
A visit to an ancient Roman bakery
The true history of the potato in Europe
Rachel Roddy: An A–Z of Pasta
Midnight’s chicken: Indian food evolution
Sushi
Italian coffee: a temporary triangle
Food in post-independence India
The original global food system
Can Fixing Dinner Fix the Planet?
A very modern spice merchant
Coffea stenophylla tastes terrific
The Great Re-Think: What is agriculture for, really?
What is the value of functional foods?
Naomi Duguid: Exploring the World through Food
The cost is too damn high
Still ticking
The quest to conserve rare breeds
The International Year of Fruits and Vegetables
Oh, poop
How the Brits became a nation of tea drinkers
Where did the chicken cross the road?
A Blissful Feast
Whole grain labels sow confusion
Coffee leaf rust is bad news
Carême at home in New Zealand
How the chilli pepper conquered China
It’s coffee, but not as we know it
Alexis Soyer
Questions of Taste
You are what you drink
Disputations about taste
The Man Who Tried to Feed the World
Russian Food: Old and New
The book of the Book of Tasty and Healthy Food
Orange-fleshed sweet potato to feed hidden hunger
Another cup of coffee culture
Coffee culture in Italy and England
Why a spurtle makes a superior porridge stirrer
Cow sharing in the European Alps
Pasta Grannies
Cashews, the World Bank, and Mozambique
How capuchin monkeys learn about food
Fifty ways to cook a carrot
Porridge
Radish redux
When in Rome
A sweet sour story
Chronicle of a Death Foretold, or
Housekeeping
Eating Alone
Celebrating Passover and Easter
A historian of bread on the history of bread
Prehistoric food globalisation
We need to talk about meat
Better baking through chemistry
Moxie Bread, Louisville, CO
Food and diversity in Laos
Facts about Champagne: Part 2
Facts about Champagne: Part 1
Good things from Nürnberg
Is that a pickle …
What a bunch of turkeys
Just that which is deserved
A communal oven in Christchurch, New Zealand
Food, power, pubs and politics in Ireland
Making sense of modern recipes
Food in prison
Winding Down
A Perennial Dream
It’s a Hard Grain
Anything but Grim
Bread and Political Circuses
Wheats and Measures
Tradition!
Slow, but Exceedingly Fine
Brown v. White
Sourdough by Any Name
Breaking Bread
Back to Basics
The Bread that Ate the World
Allied forever
Rollin’ rollin’ rollin’
Water and Power
Risen
The daily grind
Bread from the Dead
The inside story
It’s not natural
Dwarf wheat: On the shoulders of a giant
Red Fife
Nikolay Ivanovich Vavilov
Bake like an Egyptian
Hulled wheats
At last: agriculture
What exactly is wheat?
Crumbs; the oldest bread
Boil in the Bag
The Abundance of Nature
Our Daily Bread 00
Food as Power
Food safety and industry concentration
Who owns whom in the food industry
Whatever happened to British veal?
Hoptopia
A visit to Hummustown
Barges and bread
The Hamlet Fire
From little seeds …
Bread as it ought to be
Little bits of 2017: Part IV
Little bits of 2017: Part III
Little bits of 2017: Part II
Little bits of 2017: Part I
Feeding people is easy
A cheese place
Rethinking the folk history of American agriculture
Ireland’s apple collection
Antibiotics and agriculture
1000 days of noodle soup
Pushing good coffee
It’s putrid, it’s paleo, and it’s good for you
Back to the future for the wheat of tomorrow
Getting to know the cinta senese on its home turf
A brief survey of the food of Corfu
Changing Global Diets: the website
Australia: where healthier diets are cheaper …
Mistaken about mayonnaise — and many other foods
A computer learns about ingredients and recipes
How much does a nutritious diet cost?
Food and status
In praise of meat, milk and eggs
India’s bread landscape and my plans here
Long live the Carolina African Runner
A deep dive into cucurbit names
The Great Epping Sausage Scandal
We need to talk about diets
The Culinary Breeding Network
Foie gras
Wine and cheese
English sausages
Whiskynomics
A far from dismal scientist
When is a zucchini not a zucchini?
Small-scale spirits
A visit to Elkstone Farm in Colorado
Xylella is here and it could be dangerous
How the Irish created the great wines of Bordeaux (and elsewhere)
Back to the mountains of Pamir
Sweetness and light
The True Father of the First Green Revolution
A brief history of Irish butter
Where’s the latest episode?
It is OK to eat quinoa
Welcome to the Wonderbag
The evolution of food culture in Mali
Crackers about Indonesian food
Chewing the fat about chewing the fat
The haybox through history
An English woman’s take on Italian cooking
Egyptian street food in London
Tulip bulb soup
An experiment in sound and taste
Aquae Urbis Romae
How to measure what farms produce
The Dark Ages were a time of prosperity
Going further than food miles
Fifth quarter: Rachel Roddy’s Rome
Just Mayo and justice
A year of cooking almost everything from scratch
The military-culinary complex
100% food insecure: poor people in a rich country
Larder inessentials
Culture and agriculture in the Pamirs
How to eat well in Italy
These aren’t the pests you’re looking for
Lead poisoning of hunters and game
Enjoying life on a rather restricted regimen
Grass-fed beef
A second helping of citrus in Italy
A visit to Koshari Street
An Italian wine education
A little about allotments
Food, hunger and conflict
Agricultural foundations
Future of agriculture
Pasta laid bare
Cheese in aspic
Bread remembered
Garibaldi and citrus in Italy
Another helping of turkey
A partial history of the turkey
Talking turkey
The festa dell’uva of the 1930s
Looking forward to the festa dell’uva
Exploring Kazakhstan’s apple forests
Bears and apples
A novel approach to food security
Citrus in Italy
What’s cooking in Tasmania?
Garum brought up to date
Rice from Randall’s Island, New York
Japanese food through Canadian eyes
Who invented dried pasta?
Vermont and the taste of place
What makes Parmigiano-Reggiano Parmigiano-Reggiano?
Bones and the Mongol diet
Edible aroids
Food tours and cooking classes
Rambling on my mind
Food prices and social unrest
The Global Standard Diet
Food and finance
Culture and Cuisine in Russia & Eastern Europe
Pasta
Food — and bombs — in Laos
Baking bread: getting big and getting out
A tasting menu