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Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the...
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Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
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Transcribed
27 SEP 2024 · In this type of restaurant, you select your entire meal from walls of elaborate vending machines. Anney and Lauren peek into the history and retro-futurist culture of Horn & Hardart automats.See https://omnystudio.com/listener for privacy information.
Transcribed
25 SEP 2024 · This hearty winter squash soup is more than the sum of its ingredients -- it's the symbol of a revolution. Anney and Lauren dig into the history and culture behind soup joumou.See https://omnystudio.com/listener for privacy information.
Transcribed
21 SEP 2024 · Southern biscuits are the fluffly, flaky stuff of dreams, but they're a fairly new invention. Anney and Lauren explore how these biscuits came to be, how to make them at home, and why ‘biscuit’ in British English is a different baked good entirely.See https://omnystudio.com/listener for privacy information.
Transcribed
18 SEP 2024 · Tangy goat milk gives this caramel a revolutionary depth of flavor. Anney and Lauren dig into the science and history of cajeta.See https://omnystudio.com/listener for privacy information.
Transcribed
17 SEP 2024 · This tart, fragrant citrus fruit brings depth to everything from condiments to cocktails to capybara baths. Anney and Lauren dip into the botany and history of yuzu.See https://omnystudio.com/listener for privacy information.
Transcribed
11 SEP 2024 · Whether in liquid or powder format, these long-lasting products add cream-like properties to coffee drinks and beyond without technically containing dairy. Anney and Lauren explore the science, history, and technicalities of non-dairy creamers.See https://omnystudio.com/listener for privacy information.
Transcribed
6 SEP 2024 · These small peppers, and the sauces made from them, pack an outsized punch. Anney and Lauren dig into the spicy science and colonial history of piri piri/peri-peri chiles, sauces, and chicken.See https://omnystudio.com/listener for privacy information.
Transcribed
3 SEP 2024 · This brand of brightly colored liqueurs is made, to this day, by monks who live mainly in solitude and silence. Anney and Lauren dip into the rocky history of Chartruese. See https://omnystudio.com/listener for privacy information.
Transcribed
28 AUG 2024 · These long-legged crustaceans are the largest on the commercial market. Anney and Lauren fathom the science, history, and politics of red king crabs.See https://omnystudio.com/listener for privacy information.
Transcribed
23 AUG 2024 · The worlds of food and perfume have always overlapped, but there's been a recent spate of fragrances meant to evoke branded food products, from soft pretzels to burgers to mayo. In this short, Anney and Lauren explore a strange sampling of food fragrance stunt marketing.See https://omnystudio.com/listener for privacy information.
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the...
show more
Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?
show less
Information
Author | How Stuff Works |
Organization | iHeart Podcasts |
Categories | Food |
Website | - |
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