Eat This Podcast: Black Stoneflower: A unique Indian spice
In 1997, Priya Mani fished something strange out of the cauliflower soup she was served at a wedding banquet in India. She didn’t know what it was, she knew...
Eat This Newsletter 225: The World Turns
Hello I cannot tell you how happy I am that we are rapidly approaching the turn of the year. Only a week or so to wait. There’s something soul-crushing about...
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Eat This Podcast: A New Story for Maize Domestication
Hello Modern maize has long been a puzzle. Unlike other domesticated grasses, there didn’t seem to be any wild species that looked like the modern cereal and...
Eat This Newsletter 224: Life Happens
Hello This should have been a podcast episode week, and yet here we are with another newsletter. Life got in the way, as it will occasionally. I do beat...
Eat This Newsletter 223: Enough to Go Around
Hello Some strange truths season this collection of food and nutrition stories. War and Chickpeas I’m thankful that I am not teaching a class on “food,...
Eat This Podcast: Honey and Adulteration
Hello Honey is the world’s third most-adulterated food. Survey after survey uncovers evidence that manufacturers — not necessarily beekeepers — are adding...
Eat This Podcast: Fat, Salt, Sugar
Hello Could Ice Cream Possibly be Good for You? In a word, yes. So why weren't we told? Before he uncovered "Nutrition Science's Most Preposterous Result,"...
Eat This Newsletter 222: Blimey
Hello Experts offer odds of food riots in Britain, and this Limey wants to know what to do with his. In between, diverse views on agricultural biodiversity....
Eat This Podcast: Jewish Food in Rome
Hello Today is the 80th anniversary of the roundup and deportation to Auschwitz of the Jews of Rome. That much I knew as I was planning this episode. More...
Eat This Newsletter 221: Linked
Hello Every item in today’s issue seems to link up with at least one other thing, which I suppose reflects the reality of the food system. Food Fight Back in...
Eat This Podcast: Small Dairy
Every aspect of large, industrial food creates a niche for people who want a less standardised alternative, and if the stars align you may have producers...
Eat This Newsletter 220: Mischief
Hello Sometimes a big story seems to have been everywhere I look, and I wonder whether it is worth including here. So I ask people not quite as nerdy as me,...
Eat This Podcast: Food Riots in England
In her latest book English Food: A People’s History, Diane Purkiss offers just that, an entrancing survey of what and how the English ate, with due...
Eat This Newsletter 219: Renewal
Hello Back on the usual timetable, alternating podcast episodes with newsletters, and finding that being more selective produces what I hope is a more...
Apologies
Hello Apologies for cluttering your inbox twice in as many days. Apologies too for being an idiot. In yesterday’s email I said that fresh milk was always a...
Eat This Podcast: Milk is not a Superfood
Hello Anne Mendelson's new book Spoiled is subtitled The Myth of Milk as Superfood, and at its core argues that while there's nothing wrong with fresh milk,...
Eat This Newsletter 218: Unravelled
Hello A few stories here that demonstrate how illuminating it can be to pull on a thread until it has little more left to give. Not Sweet, Bitter A couple of...
ETN 217: Melted
Hello We are in the middle of another very hot spell here, but I’ve been keeping cool reading long reports in a darkened room … so you don’t have to. Far-...
ETN 216: Wot Me, Allergic?
Hello Sat up late last night looking for inspiration from the Perseid meteor showers, but local light pollution thwarted that plan. Nothing daunted, here are...
ETN 215: Unadulterated goodies
Hello Is the world ready to pay the true cost of food? Probably not. Too Costly? It is quite obvious that much of the food you buy, especially in a...
