Eat This Podcast

Using food to explore all manner of topics, from agriculture to zoology. In Eat This Podcast, Jeremy Cherfas tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion -- you get the picture. We don't do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics. Twice nominated for a James Beard Award.

300 episodes

2mo ago latest

fortnightly cadence

English language

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Episodes 300

The Tomato in England
2mo ago · 25:18
There have been all sorts of explanations for why tomatoes took so long to be accepted in England, most of them calling on superstition and stupidity. The truth is more down to earth.
More Sustainable School Meals
3mo ago · 20:14
Sweden offers some lessons on meals better for the health of pupils and the planet
Hipster Baristas and Chinese Espresso
3mo ago · 31:15
The hipster barista and the Chinese-owned bar both shed light on the changing nature of Italian coffee culture.
Collards: A Moroccan Mystery
3mo ago · 24:43
Abderrahim Ouarghidi was born and raised in Morocco, but until the day he and his wife Bronwen Powell found them during fieldwork, he had never seen collard greens there.
Geopolitics, Food, and Agriculture
4mo ago · 22:45
“Food has long served as an instrument of statecraft. Yet agricultural economics typically ... neglects security externalities.”
In Search of the Real Cheeses
4mo ago · 25:49
A six-year journey to learn about, document and share artisanal cheese-making around the world.
Old Modern Olive Oil in Provence
5mo ago · 14:03
Old-fashioned oils rely on up-to-date equipment and the skill of the miller
The unstoppable rise of extra virgin olive oil
5mo ago · 28:49
Today, a bigger problem than fraud is transportation and storage.
The Food System Is Not Broken
6mo ago · 34:28
“You are more likely to find the raw ingredients for a better future for the food system at the Waffle House than you are at your local farmers’ market.”
Food Notes from an American Prison
6mo ago · 28:48
The freedom Italian prisoners enjoy around food came as a shock
Cooking in Maximum Security
8mo ago · 23:59
This is a way also to say “I’m a subject” in a place that tries to transform me into an object. I’m a subject. As a subject, I want to eat what I want today.
Cash remains a most effective gift
8mo ago · 19:22
Poor people need money and they know what to spend it on
A Berliner Speaks
9mo ago
In 2005, Luisa Weiss launched The Wednesday Chef, an early food blog. Today she has three books to her credit and continues to write about food.
A Fresh Look at Domestication
9mo ago · 31:05
Selection had nothing to do with transforming grass into wheat, or any other aspect of domestication.
Revolutions are Born in Breadlines
9mo ago · 27:09
Anti-communists sent food and medical assistance. Communist sympathisers sent tractors. And both countries had much to learn from the other.
The Spice Bag
10mo ago · 14:54
The after-hours dish that conquered Ireland and the Irish everywhere.
Revisiting Historical Recipes
10mo ago · 19:51
In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.
The Miracle of Salt
11mo ago · 28:53
A new book shares more information about salt and ways to use it than you can imagine
New Light on Neanderthal Diets
11mo ago · 23:20
“You yourself like caribou meat, and what are these maggots but live caribou meat? They taste just the same as the meat and are refreshing to the mouth.”
Pellagra
1y ago · 40:25
“There was no treatment for pellagra, aside from an improved diet, and ... we can’t improve the peasants’ diet. That’s not our job. We’re doctors.”
Quinoa in the Po Valley
1y ago · 17:15
I didn’t realise, when I booked a brief holiday in the Po Delta, that I would be staying at the heart of the Italian quinoa supply chain
Eat This Gets Advice
1y ago · 28:19
Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice
Puglia
1y ago · 26:26
In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition
The Paradox of Plenty
1y ago · 24:41
For much of the world, food has never been as abundant or as inexpensive as it is now, but at what cost?
Farming’s Overlords
1y ago · 31:30
Size and market concentration lock farmers onto a technological treadmill that does nobody any good, excpet for the giant corporations and their shareholders

Episodes

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Eat This Podcast

Episodes 300

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

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Episodes 300

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