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.
This week, we have four sweet vignettes about candy, society, and history. We discuss how the military ended up with a large shipment of tootsie rolls, the origin story of jelly beans, why British kids liked cockroach candies, and how capitalism did not capitalize on Halloween for candy sales. We provide a literary analysis of Turkish delight, and finally, Ria accidentally drags St. Patrick.
To kick off February, we’ve got an episode on an overlooked story of a woman who helped feed countless activists during the Civil Rights Movement. We explore how food creates spaces for activism, the connection between a small restaurant and the Freedom Riders, and why Georgia Gilmore is an unsung hero of a pivotal time in American history. Finally, we remind listeners to avoid overthrowing governments in coffee shops.
As the title of this week’s episode suggests, we’re diving into the fish trade and the immigrant story that gave rise to cod-related black markets. We discuss why Portuguese immigrants came to Massachusetts, how they became the backbone of the American cod industry, and how this lucrative market developed fishy practices. Finally, we make fun of Herman Melville.
It’s a new year so we’ve got a new episode. This week, we cover one of the great food tragedies of the Gilded Age and its effects on how to make cities safe from industrial accidents. Of course, that means we’re covering one of our favorite topics: the moral failures of capitalism. We also discuss what molasses is, why it was being stored at a distillery and the best places to get cannolis in Boston.
It’s our wonderful, Holiday special! But we’re not talking about Christmas this year. We’ve got a whole episode on Hanukkah, and more importantly, why people eat latkes at Hanukkah. Join us as we discuss the different kinds of cooking fats, why you have to eat fried foods at Hanukkah, and whether or not latkes are even traditional. Finally, we answer the age-old question: what are cheese pancakes?
This week, we’re changing it up with a book review! We review The Culinary Crescent: A History of Middle Eastern Cuisine by Peter Heine, which gives readers a lovely overview of the long and storied history of food in the Middle East and among Muslim societies stretching from Turkey to India. We discuss recipes, Faye gives a rundown of her favorite anecdotes, and we discover some interesting overlaps in storytelling.
Special thanks to Clare Roberts of Gingko Press Publishing for sending us the book and to Peter Heine for writing a delightful book. If you would like to purchase the book, you can find it here: https://www.gingko.org.uk/title/the-culinary-crescent/
Get ready with your favorite Victor Hugo novel, because we’ve got Francophone revolutions on our mind this week. But we’re not talking about any revolutions in France. Instead, we dive into the complex history of the Haitian revolution and the ties between the French sugar trade and the first country for black folks in the New World. Also, Faye casts Denzel Washington and Chadwick Boseman in her upcoming Hollywood Oscar-bait film dramatizing the Haitian revolution.
This week, chocolate does a reverse Columbus by leaving the New World and landing in Europe. From the ships of unbathed merchants to the courts of royalty become the next big thing, and from there, the whirlwind romance between Europe and chocolate began. We discuss how the Industrial Revolution, H.H. Holmes, and condensed milk are all connected through this beloved dessert. Finally, we have an important message for you about democratic responsibility (VOTE)
We’re back in pre-Columbian Mesoamerica, but we’re not talking about corn this week. Nope. We’re talking about something even better – cocoa. This week, we discuss one man’s very famous cocoa-on-the-go pot, why Moctezuma drank gallons of chocolate every day, and why cocoa drinks in Mesoamerica were way stronger than any hot cocoa we have today. We also explore the connections between cocoa and religion in Mesoamerica. Finally, we assess our drink-pouring skills (or the lack thereof).