We’re finishing our potato series the way we always end vegetable series: by going back to the beginning. This time, we discuss how the Incans built the largest empire in South America without a wheel, the religious importance of Axomamma, and the cost-benefits of fried potatoes. Finally, we revisit our dear friend Johnny Appleseed.
A Modest Potato
We’re back with another episode in our potato series, which comes off schedule (this time thanks to technical difficulties). This week, we take a look at the dynamics that led to the Great Irish Potato Famine, discuss Jonathan Swift’s biting satire, and formation of the United Kingdom. Finally, we talk stabbing plots and the end of Roman democracy.
Romeo and Juliet: A Potato Pasta Party
We’re revisiting a common theme of ours this week: how did New World foods become so important to Italian food? In the first installment of our potato series, we’re discussing how Romeo and Juliet may have broken the law, how old gnocchi recipes might be (hint: they predate the introduction of potatoes to Italy), and why Carnival is gnocchi season in Verona. Finally, we debate the merits of various gnocchi recipes.
One Pierog, Two Pierogi, Red Pierog, Blue Pierogi
We’re back with another episode this week (again, we messed up the math!). In this episode, we discussing 12th century food storage systems, how Marco Polo cultured Europe, and one Dominican priest’s many miracles. Also, we discuss the logistics of enormous pierogi. Finally, Faye tries to uncover what exactly St. Hyacinth did to those women’s convents.
Jollof Rice Wars 101
We missed a few weeks because we messed up the math and something about Labor Day, but we’re going to be back on track. In this episode, we’re discussing a beloved West African rice dish, the Wolof Empire’s rise and importance, and how the ingredients that make jollof rice came to Africa. Finally, we discuss the intensity of the culture wars around which jollof rice is the best.
Shawarma al Pastor
We’re back in Mexico! This week, we dive into the very non-Mexican roots of the beloved taco al pastor. We discuss the collapse of the silk industry in Lebanon, the Ottoman Empire’s consulate program, and how tacos al pastor represent the classic immigration to America story. Finally, we learn about Spain’s jamon obsession.
Scream for Ice Cream
We’re back! And we’re starting season 3 off on a far more cheerful note than we ended season 2. In honor of July, heat waves, climate change, and sweating, we’re starting off this new season with an ode to ice cream and how a snack for the 1% became the people’s dairy confection. We discuss Roman shaved ice, Marco Polo and Catherine de Medici revolutionizing European food (yet again), and the mechanics of refrigeration. Finally, we hypothesize why sundaes got their name.
Frybread: A Story of Tragedy and Resilience
On our season finale, we decide to dig into the story of one of the most iconic modern Native American foods – frybread. We talk about the events surrounding the Long Walk, how frybread emerged, and the enduring cultural significance and importance of this humble yet delicious food for the Navajo community. Finally, we discuss powwows and frybread competitions.
An Arabian Tale: Biryani Goes West
This week, we return to one of our favorite dishes, but we’re not talking about it in India. Instead, we delve into why and how this flavorful mix of rice, spices, oil, and meat became so popular in the United Arab Emirates. We discuss the historical ties between the Arab world and South Asia, the prevalence of South Asians in the UAE, and the history of pearl diving and how these pieces fit into our biryani mystery. Finally, Faye reviews a play.
The Best Pies in Hanoi
This week, we’re going to a part of the world we haven’t really talked about yet: southeast Asia. And, of course, we have to talk about colonialism. We discuss the basic tenets of Vietnamese cuisine, the fabled origin story of puff pastry, and how pate chaud traveled from the streets of revolutionary France to kitchens all across Vietnam. Finally, we discuss the universality of meat in wrappers.