Show overview
Eat This Podcast has been publishing since 2013, and across the 13 years since has built a catalogue of 302 episodes. That works out to roughly 100 hours of audio in total. Releases follow a fortnightly cadence.
Episodes typically run twenty to thirty-five minutes — most land between 16 min and 26 min — though episode length varies meaningfully from one episode to the next. None of the episodes are flagged explicit by the publisher. It is catalogued as a EN-GB-language Arts show.
The show is actively publishing — the most recent episode landed 1 weeks ago, with 7 episodes already out so far this year. The busiest year was 2018, with 54 episodes published. Published by Jeremy Cherfas.
From the publisher
Using food to explore all manner of topics, from agriculture to zoology. Eat This Podcast tries to go beyond the obvious to see how the food we eat influences and is influenced by history, archaeology, trade, chemistry, economics, geography, evolution, religion — you get the picture. We don’t do recipes, except when we do, or restaurant reviews, ditto. We do offer an eclectic smorgasbord of tasty topics.
Latest Episodes
View all 302 episodesCollards: A Moroccan Mystery
Geopolitics, Food, and Agriculture
In Search of the Real Cheeses
A six-year journey to learn about, document and share artisanal cheese-making around the world.
Old Modern Olive Oil in Provence
Old-fashioned oils rely on up-to-date equipment and the skill of the miller
The unstoppable rise of extra virgin olive oil
Today, a bigger problem than fraud is transportation and storage.
The Food System Is Not Broken
“You are more likely to find the raw ingredients for a better future for the food system at the Waffle House than you are at your local farmers’ market.”
Food Notes from an American Prison
The freedom Italian prisoners enjoy around food came as a shock
Cooking in Maximum Security
This is a way also to say “I’m a subject” in a place that tries to transform me into an object. I’m a subject. As a subject, I want to eat what I want today.
Cash remains a most effective gift
Poor people need money and they know what to spend it on
A Berliner Speaks
In 2005, Luisa Weiss launched The Wednesday Chef, an early food blog. Today she has three books to her credit and continues to write about food.
A Fresh Look at Domestication
Selection had nothing to do with transforming grass into wheat, or any other aspect of domestication.
Revolutions are Born in Breadlines
Anti-communists sent food and medical assistance. Communist sympathisers sent tractors. And both countries had much to learn from the other.
The Spice Bag
The after-hours dish that conquered Ireland and the Irish everywhere.
Revisiting Historical Recipes
In the end we can never know what people in the past tasted in their food, but a new method aims to come closer.
The Miracle of Salt
A new book shares more information about salt and ways to use it than you can imagine
New Light on Neanderthal Diets
“You yourself like caribou meat, and what are these maggots but live caribou meat? They taste just the same as the meat and are refreshing to the mouth.”
Pellagra
“There was no treatment for pellagra, aside from an improved diet, and ... we can’t improve the peasants’ diet. That’s not our job. We’re doctors.”
Quinoa in the Po Valley
I didn’t realise, when I booked a brief holiday in the Po Delta, that I would be staying at the heart of the Italian quinoa supply chain
Eat This Gets Advice
Tara Schmidt, lead dietitian for the Mayo Clinic Diet, shares her thoughts on diet, diets and dietary advice
Puglia
In the past few decades Puglia has improved its food, wine and olive oil almost beyond recognition