I recently appeared on the The Science Enthusiast podcast, talking FOOD SCIENCE, natch. Tune in to hear me chat MSG, GMOs and much more. But don’t listen if you don’t like cussing, we do that a lot.
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Popular Posts
- The History Dish: Seven Hour Eggs
- Origin of a Dish: Sweet Potato Casserole with Marshmallows (with a greatly improved recipe!)
- Tomorrow: Living Life as a 19th Century Servant
- The History Dish: Pearlash, The First Chemical Leavening
- The History Dish: Moose Face
- The History Dish: Pepper Cakes, Aged Six Months
- Beaver Bonanza Part III: Beaver Three Ways
- The History Dish: I Made Ambergris Ice Cream!
- Origin of a Dish: Chocolate Ice Cream
- History Dish Mondays: Protose
Recent Posts
- This Blog has been Retired…
- Eight Flavors: Punjabi-Mexican Cuisine and the Roti-Quesadilla
- Beaver Butt, Chili Powder, and MSG
- Eight Flavors Book Club Discussion Questions!
- Podcast: The Science Enthusiast
- The History Dish: “Barida,” A Medieval Arab Recipe with Ancient Roman Roots
- The History of Garlic: From Medicine to Marinara
- Mental Floss: Why Early America was Obsessed with Nutmegs
- Origin of a Dish: Steak au Poivre
- Lapham’s Quarterly: Mild, Medium or Hot?
So glad to find your blog!
I wanted to hear about “Barida”. I am considering getting the audiobook, Eight flavors and listened to a sample. The narration is pleasing ( easy to listen to ). So coming upon this podcast, I happily began to listen to it. Climate change is an important issue and President Trump’s stand on it is worthy of criticism, but I was ready to listen to an interesting history of the Recipe. You guys kept talking about Trump and the climate. I gave up, turned off the podcast and went back to the book I am reading. Please stay on topic.
This podcast wasn’t about Barida, it was about food science, trump and climate change.