Eat This Podcastinactive
Publisher |
Jeremy Cherfas
Media Type |
audio
Talking about anything around food
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.
People |
Premiere Date |
2013-03-04
Related Hashtags |
#dgs2020
#indieweb
#jbfa
#sourdough
Frequency |
Biweekly
Explicit |
No

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267 Available Episodes (267 Total)Average duration: 00:18:13
Apr 24 | 00:23:46
What is Wrong with Biofortification
Apr 10 | 00:25:42
Making Mr Song’s Cheese
Mar 27 | 00:22:27
What Price Chicken Wings?
Mar 13 | 00:23:05
Patrik Johansson, the Butter Viking
Feb 06 | 00:29:02
Food Security in Egypt
Jan 23 | 00:20:25
Fully Tested Tuna
Jan 09 | 00:25:28
Biodiversity at Liberty
Dec 24 | 00:16:03
Feed Your Baby Like a Fascist
Dec 12 | 00:23:44
Some thoughts on markets and such
Nov 28 | 00:34:41
A Restaurant’s Reckoning
Nov 14 | 00:23:35
How to be a good host and a good guest
Oct 31 | 00:25:07
Feeding children well
Oct 17 | 00:20:20
In search of tomato gold
Oct 03 | 00:33:22
Mothers and Milk
Sep 20 | 00:27:19
Fad diets
Jul 04 | 00:31:30
Empire and grain
Jun 27 | 00:29:10
Grain and finance
Jun 20 | 00:30:25
Grain and transport
Jun 13 | 00:08:19
Persephone’s secret
May 16 | 00:19:06
Peanuts, Senegal and Slavery
May 02 | 00:22:44
Garum: Rome’s new library and museum of food
Apr 18 | 00:18:17
Tomatoes: domestication and diversity
Apr 04 | 00:26:18
Aaron Vallance — 1dish4theroad
Mar 14 | 00:16:02
Yes, we have no plantains
Feb 21 | 00:31:00
Food Philosophy
Feb 07 | 00:18:11
Unconditional cash to improve nutrition
Jan 24 | 00:23:56
Ten thousand years of yoghurt
Dec 20 | 00:16:07
High Art
Dec 06 | 00:26:39
A visit to an ancient Roman bakery
Nov 15 | 00:24:26
The true history of the potato in Europe
Oct 25 | 00:23:46
Rachel Roddy: An A–Z of Pasta
Oct 11 | 00:21:04
Midnight’s chicken: Indian food evolution
Sep 27 | 00:25:29
Sushi
Sep 13 | 00:22:09
Italian coffee: a temporary triangle
Jun 21 | 00:30:48
Food in post-independence India
Jun 07 | 00:28:27
The original global food system
May 24 | 00:28:31
Can Fixing Dinner Fix the Planet?
May 10 | 00:25:56
A very modern spice merchant
Apr 26 | 00:18:58
Coffea stenophylla tastes terrific
Apr 12 | 00:27:36
The Great Re-Think: What is agriculture for, really?
Mar 29 | 00:24:55
What is the value of functional foods?
Mar 15 | 00:32:51
Naomi Duguid: Exploring the World through Food
Mar 01 | 00:20:32
The cost is too damn high
Feb 15 | 00:22:50
Still ticking
Feb 01 | 00:26:07
The quest to conserve rare breeds
Jan 18 | 00:14:59
The International Year of Fruits and Vegetables
Dec 14 | 00:24:03
Oh, poop
Nov 30 | 00:28:57
How the Brits became a nation of tea drinkers
Nov 16 | 00:22:41
Where did the chicken cross the road?
Nov 01 | 00:22:24
A Blissful Feast
Oct 19 | 00:23:29
Whole grain labels sow confusion
Oct 05 | 00:28:28
Coffee leaf rust is bad news
Sep 21 | 00:18:02
Carême at home in New Zealand
Sep 07 | 00:30:02
How the chilli pepper conquered China
Jun 29 | 00:20:57
It’s coffee, but not as we know it
Jun 15 | 00:18:04
Alexis Soyer
Jun 01 | 00:20:35
Questions of Taste
May 11 | 00:21:10
You are what you drink
Apr 27 | 00:16:06
Disputations about taste
Apr 13 | 00:29:38
The Man Who Tried to Feed the World
Mar 30 | 00:27:34
Russian Food: Old and New
Mar 16 | 00:20:16
The book of the Book of Tasty and Healthy Food
Mar 02 | 00:27:33
Orange-fleshed sweet potato to feed hidden hunger
Feb 17 | 00:16:22
Another cup of coffee culture
Feb 03 | 00:29:15
Coffee culture in Italy and England
Jan 20 | 00:09:39
Why a spurtle makes a superior porridge stirrer
Dec 23 | 00:18:42
Cow sharing in the European Alps
Dec 09 | 00:24:50
Pasta Grannies
Nov 25 | 00:18:21
Cashews, the World Bank, and Mozambique
Nov 11 | 00:31:14
How capuchin monkeys learn about food
Oct 21 | 00:20:05
Fifty ways to cook a carrot
Oct 07 | 00:21:03
Porridge
Sep 23 | 00:16:49
Radish redux
Sep 09 | 00:24:49
When in Rome
Aug 26 | 00:16:06
A sweet sour story
Aug 12 | 00:24:26
Chronicle of a Death Foretold, or
May 13 | 00:03:29
Housekeeping
Apr 29 | 00:18:15
Eating Alone
Apr 15 | 00:34:40
Celebrating Passover and Easter
Apr 01 | 00:25:32
A historian of bread on the history of bread
Mar 18 | 00:20:58
Prehistoric food globalisation
Mar 04 | 00:27:08
We need to talk about meat
Feb 18 | 00:27:09
Better baking through chemistry
Feb 04 | 00:27:46
Moxie Bread, Louisville, CO
Jan 21 | 00:19:43
Food and diversity in Laos
Dec 31 | 00:17:05
Facts about Champagne: Part 2
Dec 24 | 00:27:47
Facts about Champagne: Part 1
Dec 10 | 00:20:52
Good things from Nürnberg
Nov 26 | 00:23:47
Is that a pickle …
Nov 21 | 00:03:43
What a bunch of turkeys
Nov 12 | 00:21:58
Just that which is deserved
Oct 29 | 00:16:14
A communal oven in Christchurch, New Zealand
Oct 15 | 00:21:01
Food, power, pubs and politics in Ireland
Oct 01 | 00:23:16
Making sense of modern recipes
Sep 17 | 00:18:06
Food in prison
Aug 31 | 00:04:09
Winding Down
Aug 30 | 00:08:04
A Perennial Dream
Aug 29 | 00:06:48
It’s a Hard Grain
Aug 28 | 00:07:09
Anything but Grim
Aug 27 | 00:07:10
Bread and Political Circuses
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