A Brief History of Foreign Food in the U...

This 2021 episode covers Eunice Newton Foote, who became the first person to make a connection between the Earth’s temperature and the concentration of carbon dioxide gas in the atmosphere in 1856. See omnystudio.com/listener for privacy information. 

Tracy discusses the concept of race as it has and hasn't existed in European history. Both Tracy and Holly share their frustration and fury about the Buck v. Bell story. See omnystudio.com/listener for privacy information. 

Buck v. Bell is the 1927 SCOTUS decision that upheld the constitutionality of laws allowing involuntary sterilization of people deemed to be “unfit.” Most of these laws have been repealed, but Buck v. Bell has never been directly overturned. Research: "Buck v. Bell." Gale Encyclo ... Show More

Today Chinese restaurants serve some of the most popular cuisine in the United States, with more than 41,000 restaurants scattered around the country. Yet in the 1900s these restaurants were so controversial that labor unions, hate groups and even politicians joined forces in an ... Show More

Food is one of the few things that unites the human species -- so it's no surprise the world of food is chock-full of conspiracies. In today's episode, the guys return to the world of conspiracy and cuisine, fielding some of the strangest, most disturbing urban legends and rumors ... Show More

In the latest episode in our series on history’s biggest topics, Annie Gray tackles listener questions on culinary history, from Tudor breakfast and the oldest recipe books to long-forgotten foods and the surprisingly long history of vegetarianism. Hosted on Acast. See acast.com/ ... Show More

A priori la pastèque est un fruit tout ce qu'il y a de plus anodin. Pourtant, aux États-Unis, elle peut avoir une signification quelque peu fâcheuse. En effet, dans ce pays, et pendant des décennies, elle a été associée péjorativement à la communauté afro-américaine...   Voir Aca ... Show More

Nutrition is a big deal -- across the United States, tons of kids learned the basics of nutrition through a handy infographic called the 'Food Pyramid,' which laid out how much of a given food group the average person should consume. But there's much, much more to the story than ... Show More

Drawing on Slow Food's Ark of Taste, a list of endangered foods throughout the world, culinary historian Sarah Lohman decided to look closer at the American local culinary traditions and rare, cherished foods that are in peril of becoming lost. She shares the stories of her trave ... Show More

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 'The Delicious Legacy' Thomas Ntinas to di ... Show More

There was a brief period in America’s history – after people left the farm to work in the city and before the government started regulating it – when there was a total, lawless free-for-all in the food industry. Things were bad. Really, really bad.See omnystudio.com/listener for ... Show More

Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each city in the country, stemming from the bio diversity of their agriculture. Robert Bradley, author of Eating Peru, talks about the ... Show More

Two seasons after its investigation of the decline of McDonalds french fries, Revisionist History returns to fast-food’s high-tech test kitchens. This time the subject is cultural appropriation. The case study is Taco Bell. Oh, and Pat Boone is involved. Learn more about your ad- ... Show More