SYMHC Classics: Waffles

<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

<p>Tracy and Holly talk about the proclivity for destruction that was part of the balloon craze. They also discuss cat trees and how hard it is to find one that's cute.&nbsp;</p><p>See <a href="https://omnystudio.com/listener">omnystudio.com/listener</a> for privacy information.< ... Show More

Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent fla ... Show More

Chopsticks are such an intuitive and precise eating utensil, it’s easy to assume they’ve been with us. But as Robert Lamb and Joe McCormick explore, this neolithic invention didn’t really leave the kitchen for the dinner table in a major way till the fifth century CE. Prepare to ... Show More

What we learn when an anthropologist and a historian talk about food. From the origins of agriculture to contemporary debates over culinary authenticity, Ways of Eating: Exploring Food Through History and Culture (U California Press, 2023) introduces readers to world food history ... Show More

Progress versus preservation: It's one of the eternal dilemmas found throughout every instance of human civilization. Should we embrace disruptive thoughts and science that challenges our beliefs, or should we cling to the comfort of the status quo? Join Ben and Noel in this week ... Show More

Why are our lives filled with so much stuff? In Crap: A History of Cheap Stuff in America (U Chicago Press, 2023), Wendy Woloson, Professor and Chair in the Department of History at Rutgers University, tells the history of these objects and things, from the early years of peddler ... Show More

<p>Feeding kids a healthy lunch every school day is a feat of science and logistics. Molded into shape by nutrition scientists who wanted to optimize children's health, the school lunch has endured war, economic depression, and even a global pandemic. Some might say it's all the ... Show More

In this episode, the 2Gs, our Gourmands and Geeks Sadaf and Archit explore centuries-old traditions and modern interpretation of food with Rahul Punjabi, the executive chef of fine dining Indian restaurant Masala Library. Together, they discuss: Why did Rahul shift from Google to ... Show More

<p>Barry Enderwick got kicked out of college. Then, in the early aughts, he became the first graphic designer for a little start-up media company you <em>may</em> have heard of: Netflix. But today, the Internet knows Barry as the guy behind the beloved and wildly popular "Sandwic ... Show More

Elyse talks to Hari Kondabolu about frozen pizzas and waffles. Plus, Tig Notaro discusses meeting Anne Hathaway and explains what it's like to live under a rock.See omnystudio.com/listener for privacy information. 

<p>This podcast episode is about a Danish holiday tradition called påskefrokost. </p><p>A get-together with family and/or friends during Easter where we eat traditional food and drinks. </p><p>And I will tell you about the last påskefrokost I attended.</p><hr><p style='color:grey ... Show More