Eponymous Foods – Sandwiches Edition

<p>The second installment of our episode on Charles Sumner picks up in the wake of his controversial antiwar speech. He next argued a school integration case before the Massachusetts supreme judicial court.</p> <p><strong>Research:</strong></p> <ul> <li>"Sumner, Charles (1811-187 ... Show More

<p>The first installment of the deeper examination of Charles Sumner's life begins with his early years, including his close relationships with Henry Wadsworth Longfellow and Samuel Gridley Howe.</p> <p><strong>Research:</strong></p> <ul> <li>"Sumner, Charles (1811-1874)." Encycl ... Show More

<p>This 2019 episode covers Thomas Cook, a pioneer of the idea of a travel agency to manage tourist holidays. But Cook was initially motivated by his support of the temperance movement and his deeply held religious beliefs.&nbsp;</p><p>See <a href="https://omnystudio.com/listener ... Show More

It's tangy. It's salty. It's sweet. It's unctuous... but what exactly is Worcestershire sauce? Join Ben, Noel and Max on their continuing condiment journey as they explore the bizarre origin story of one of the world's most famous (and, arguably, strangest) sauces in today's epis ... Show More

This week, Nick makes empanadas de pino horneados, or baked beef empanadas, from Isabel Allende's wonderful novel Daughter of Fortune. This episode has a bit of everything: fun facts about empanadas and pastry hacks that will give you flakier and crisper pastry.If you would like ... Show More

Ketchup is in almost 97% of US homes today -- and, while this statistic may sound surprising, it turns out there's a long story behind this humble condiment. In today's episode, Ben, Noel and Max trace the origin of ketchup from its ancient predecessors in Southern China and the ... Show More

<p>When we think of the modern Mediterranean, delicious and vibrant food is one of the first things that come to mind. But how much has the regional food changed over the last two millennia? In this episode, Tristan is joined by the host of&nbsp;<em>'The Delicious Legacy'</em>&nb ... Show More

<p><strong>Pour être beau ou belle, il faudrait être mince, nous dit-on. </strong>Nous avons été biberonné·e·s à une vision de la beauté qui rime avec régime. Nous avons grandi avec l’idée qu’il est possible de contrôler son poids, et que, quelque soit son corps, il suffirait de ... Show More

What took blue food so long to catch on? Today it’s all over the freezer aisle, in candies for kids, in tortilla chips, and novelty foods, but it wasn’t very long ago that food experts agreed: blue food was an impossible sell. Their best evidence was a study from the 1970’s in wh ... Show More

Mustard! Whether you like it, love it, or hate it, you've almost definitely tried it in one of many varieties. In this installment of their continuing series on the ridiculous history of condiments, Ben, Noel and Max explore mustard's ancient origins all the way up the modern day ... Show More