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.
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.
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.
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.
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.
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.
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.
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)