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Cynthia Graber and Nicola Twilley
Gastropod
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...
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Ratings & Reviews
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4.8 stars from 2,947 ratings
Wonderful
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“This is such a great podcast. I was introduced to it via The Listener newsletter (also excellent) and have since subscribed and am working my through their past episodes. It’s so well researched and presented; no rambling on tangents, it has a clear narrative and I find the subjects really...”Read full review »
Scmizzle via Apple Podcasts ·
Great Britain ·
05/16/20
The perfect podcast
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“Simply my favorite podcast out there (and I listen to a lot of podcasts). I’ve listened to every episode and look forward to every 2nd Tuesday. The hosts provide interesting and exciting reporting and all the cool facts about the food topics they cover. Huge fan and highly highly highly recommend!”
Jr1029384 via Apple Podcasts ·
United States of America ·
05/06/20
Best Show EVER!!!
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“Seriously. Why aren’t you already listening to this? These wonderful women have answered so many questions I’ve had about food and introduced me to so much more. I cannot thank them enough for all the random food information that I amaze/annoy everyone around me with. They are truly a treasure....”Read full review »
Ash Luster via Apple Podcasts ·
United States of America ·
05/05/20
Recent Episodes
At last, an episode on pizza! But that raises a tricky question: what exactly is pizza? As it turns out, the original pizzas from eighteenth-century Naples looked nothing like a standard slice—they were more like a focaccia, topped with oil, herbs, anchovies, or whatever else was on hand. Even...
Published 05/19/20
It's a safe bet that your recent media diet has included the words "wet market," "zoonotic disease," and "pangolin," as experts take a pause from discussing COVID-19's spread and impact to speculate on the virus's origins. This episode, we're digging into the larger story behind those words, that...
Published 05/05/20
Published 05/05/20
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