Getting Figgy With It

FromSavor

Start listening View podcast show

Getting Figgy With It

FromSavor

ratings:

Length:

40 minutes

Released:

Mar 9, 2018

Format:

Podcast episode

Description

Figs aren't actually a fruit -- they're an inside-out cluster of flowers -- but they're one of humanity's oldest food sources. Anney and Lauren dig into the long history and bizarre reproduction cycle of the fig. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Released:

Mar 9, 2018

Format:

Podcast episode

Titles in the series (100)

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?

Skip carousel

Much Ado About Brunch: Brunch has always been a meal of excess and leisure, and it's therefore associated with some ugly classist, racist, and sexist ideals. But waffles are nice! We break down the problematic yet delicious history of brunch. by Savor
39 min listen
How Did French Cuisine Become King?: French cuisine has a reputation as the best the culinary world has to offer, but why is that? Anney and Lauren trace the history of haute cuisine (and get to talk about celebrity chefs, lawyers, and tires along the way). by Savor
39 min listen
Pumpkin: Jack-of-all-Foods: You knew we had to do a pumpkin episode. This squash and its pie spice blend have a rep for being basic, but we go behind the gourd to explore pumpkin's history as food, decor, and phenomenon. by Savor
46 min listen
You Butter Believe It’s a Two-Parter: Part 1: Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter. by Savor
30 min listen
You Butter Believe It’s a Two-Parter: Part 2: What the heck is margarine, and how does it play in butter's history? Is it healthier to eat one versus the other? We wrap up our butterganza with these questions, plus cultural notes and cooking tips. by Savor
31 min listen
Sweetbreads: Neither Sweet nor Bread: Not exactly sweet and definitely not a bread, sweetbreads are a type of offal with a pedigree among gastronomes. We explore how people treated this odd, tasty gland in the past, and how it made a comeback. by Savor
39 min listen
The Troubled, Tasty Story of Fried Chicken: Physics makes fried chicken delicious, and human prejudice makes its connotations problematic. We delve into the history and science behind (specifically southern-American-style) fried chicken. by Savor
42 min listen
FoodStuff: Episode Zero by Savor
3 min listen
The Unsweetened History and Technology of Sugar: The demand for sugar has driven over a thousand years of greed, tragedy, political power shifts, and technological innovation. We won't sugarcoat it. by Savor
39 min listen
A Starter Guide to Sourdough: Beyond San Francisco, beyond Paris, sourdough bread has a long, rich history closely connected to beer and one of our old friends, fermentation. Anney and Lauren mine into the science, culture and history of sourdough bread, and have fun with the names of by Savor
44 min listen
The (Non)Science Behind Juice Cleanses: Do juice cleanses actually deliver on their promises? How did commercial juices become a thing anyway? Anney and Lauren extract the truth from the myths about juicing. by Savor
42 min listen
Leggo Eleven's Eggo: A Tale of Frozen Waffles: Waffles have been around in more or less their modern form since the 1400s, but we have three 20th-century brothers to thank for the technology behind tasty, convenient frozen waffles. Here's their story. by Savor
25 min listen
Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential. by Savor
51 min listen
$Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.$
A Spork by Any Other Name: How has the spork captured so much attention? Who designed such a questionably useful utensil? Anney and Lauren explore the surprisingly rich history of the spork. by Savor
29 min listen
Honey, a History: Join Anney Reese and Lauren Vogelbaum as they dive into the history of honey in this two part series. by Savor
39 min listen
FoodStuff Is Moving to Fridays: This is not a full episode, but a quick notice: FoodStuff will be publishing on Fridays from now on! Yes. See you Friday! by Savor
1 min listen
The World Is Your Oyster: Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. We dive into the biology, culinary history, and bloody piracy behind oysters. by Savor
44 min listen
Cranberries from Bog to Table: This North American winter staple has sprouted crazes, battles, and bitter scares. Let's linger just a little on the cranberry. by Savor
34 min listen
Cocktail Hour: Mai Tai: For a rum punch designed with escapism in mind, the mai tai has a lot of controversy swirling around it. Anney and Lauren explore. (Plus, cocktail umbrellas!) by Savor
27 min listen
You Say Tomato, I Say Wolfpeach: Once considered deadly, the tomato has a fascinating history as a tax evader, protest device, and potential hallucinogen! GASP. There's also a lot of great science and nicknames involved in the tomato's story. by Savor
34 min listen
Could Honey Save Us All?: Humans have been eating honey since before recorded history -- and it may be the oldest medicine known to humankind, too. From ancient remedies to cutting-edge cures to rare dangers, we explore the amazing medical properties of honey. by Savor
36 min listen
A Graham Cracker A Day to Keep Sin Away: Graham crackers, one-third of delightful campfire s'mores, originated as a bland health food peddled by a temperance preacher. We explore how they became the treats they are today. by Savor
31 min listen
Sugar and Your Health by Savor
56 min listen
Aspirational Aspics: The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Tune in to learn about history's fanciest aspics, plus the science of gelatin. by Savor
36 min listen
The Jumbled Story of Jambalaya: Jambalaya really is a melting pot of a dish, influenced by all of the native populations, settlers, and enslaved peoples of the American South. Anney and Lauren dish on the history of jambalaya. by Savor
21 min listen
Flavor Tripping with the Miracle Berry: The miracle berry is a fruit that can make sour foods taste incredibly sweet. We explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States. by Savor
28 min listen
The Julia Child Episode: Although she didn't even start cooking until her late 30s, Julia Child is known for bringing the art of French cuisine into American home kitchens. We trace the biography behind this TV icon by Savor
34 min listen
Fictional Foods: Butterbeer, from Book to Mug: Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss the real-world history of a fictional food and its transition into reality. by Savor
28 min listen
Stick a Fork in It: This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper). by Savor
28 min listen
Turkey Talk: The turkey is a study in contradictions: majestic yet ridiculous, ridiculous yet aggressive, prized for feasts yet often poorly cooked, and definitely NOT from Turkey. We cover everything turkey, from cooking tips to snood science. by Savor
46 min listen

More Episodes from Savor

Skip carousel

Ramps: Raising a Stink by Savor
39 min listen
Mooning Over Macaroons by Savor
41 min listen
Savor Classic: Pickles by Savor
37 min listen
Atlantic Halibut: Bombastic Side Eye by Savor
32 min listen
Inside ‘Your Mama’s Kitchen’ with Michele Norris by Savor
61 min listen
A Tour of Thousand Island Dressing by Savor
29 min listen
Savor Sips: Total Eclipse of the Pod by Savor
20 min listen
The X-TREME Mountain Dew Episode by Savor
41 min listen
Down the Rabbit Hole with Carrot Cake by Savor
31 min listen
A Fresh Pair of Eyes on Emmental by Savor
39 min listen
Savor Classics: Basil by Savor
31 min listen
Savor Turns Seven! by Savor
56 min listen
Churros: No Small Fry by Savor
45 min listen
Got Orgeat? by Savor
27 min listen
The Goat Episode: The GOAT?? by Savor
39 min listen
All That and a Jar of Chili Crisp by Savor
31 min listen
In a Jam with Lingonberries by Savor
30 min listen
Listener Mail XIX: Adventures of the Inbox by Savor
40 min listen
Rewriting History: The Malinda Russell Episode by Savor
23 min listen
Savor Classics: The Mai Tai Cocktail by Savor
26 min listen
Friday Fish Fry (Oh, Tartar Sauce) by Savor
39 min listen
The Many-Layered Baklava Episode by Savor
33 min listen
The Demogorgonzola by Savor
31 min listen
Turmeric: It Was All Yellow by Savor
32 min listen
Apple Butter: Spread the Word by Savor
29 min listen
Savor Marinates on Bulgogi by Savor
39 min listen
The Bubbly Tepache Episode by Savor
36 min listen
The Light Golden Syrup Episode by Savor
30 min listen
Savor Classics: Kale by Savor
30 min listen
Hats Off to Sea Urchins by Savor
37 min listen

Related podcast episodes

Skip carousel

Savor Classics: Figs by Savor
38 min listen
A Plum Episode: Plums have played a major role in cultures' arts and diets for millennia, all around the world. Anney and Lauren plumb the science and history of this seriously multipurpose fruit. by Savor
35 min listen
Turning a New Leaf with Collards: These leafy greens -- another traditional New Year’s food in the American South – have been sustaining humans pretty much ever since humans existed. Anney and Lauren explore the history and culture of collard greens. by Savor
30 min listen
The Popular Poppy Seed: These crunchy, oily seeds compliment many baked goods and other dishes – but they have a dangerous reputation. Anney and Lauren explore the history and science of poppy seeds and opium poppies. by Savor
43 min listen
The Face-Hugging Blue Crab Episode: These crustaceans are the most-consumed type of crab in the U.S., which is the top crab-consuming country in the world. Anney and Lauren explore the history and, honestly, just very strange science of blue crabs. by Savor
65 min listen
Case Cloves: This warm and strongly aromatic spice, made from the flower buds of a tropical tree, has long been a prized part of food and medicine everywhere that people could get it. Anney and Lauren dig into the history and science of cloves. by Savor
39 min listen
Stop and (Don't) Smell the Durian: The durian fruit is famous for its rich custardlike flavor and infamous for its staunch corpselike scent. Anney and Lauren dig into the history and science behind this stinky delicacy. by Savor
30 min listen
The Seedy Chia Episode: This plant and its nutritious, gel-producing seeds have been used as a staple crop, in nanotech, and as an indoor pet. Anney and Lauren dig into the science and history of chia. by Savor
32 min listen
Savor Classics: Vanilla: The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and to what lengths researchers go to replicate the flavor. by Savor
35 min listen
The Appealing Apple Episode: This popular tree fruit has been the subject of myths and legends throughout the ages – possibly due to linguistic confusion. Anney and Lauren explore the juicy history and snaking science of the apple. by Savor
55 min listen
Garlic: A Stinking Rose By Any Other Name: Garlic has millennia of history with cultures all over the world -- but mostly as a medicine and vampire deterrent, not a food. Anney and Lauren explore how we came to eat garlic, plus whether there's any hard evidence of its supposed health benefits. by Savor
44 min listen
Saffron: As Good As Gold: This spice is the most expensive in the world because it’s made from one small part of flowers that bloom only once a year. Anney and Lauren follow the threads of the science and history of saffron. by Savor
49 min listen
Turn Up for Turnips: This root vegetable and its greens have been both reviled and celebrated for their bitter, pungent flavors. Anney and Lauren explore the storied history and spicy science of the turnip. by Savor
43 min listen
This Episode is Your Lobster: These crustaceans haven’t always been a luxury food, but they have always reminded people of bugs. Anney and Lauren explore the lobster’s economic (and entomologic) history plus some of the weirdest points of their amazing biology. by Savor
55 min listen
Maraschinos: The Cherry on Top: The neon-red cherries of our childhood bear little resemblance to the original maraschino cherries. Anney and Lauren take a pitiless look at the science and history, including how the classic type is making a comeback. by Savor
33 min listen
Raise a Glass to Toasting: Toasting can be an art, an honor, or an excuse to drink a lot. Anney and Lauren explore, from ancient toasting traditions to how people do it around the world today. Hear hear! by Savor
38 min listen
Don't Kale Us, We'll Kale You: Don't Kale Us, We'll Kale You by Savor
27 min listen
Soaking in the Sunflowers: These large, lovely flowers each bear hundreds of seeds, prized for snacking and oil production alike. Anney and Lauren stick by ya -- and by the history and science of the sunflower. by Savor
39 min listen
S3.10 Out of Africa: uncovering history and diversity in the human genome: Uncovering history and diversity in the human genome by Genetics Unzipped
36 min listen
The Odd Duck Episode: This waterfowl is raised for its eggs, and the whole animal is used in different ways in cuisines around the world. Anney and Lauren flock to the science and history behind ducks. by Savor
42 min listen
The Cool Mint Episode: This wide category of herbs shares a cooling effect that’s made it prized in cuisine and medicine alike around the world. Anney and Lauren explore the refreshing history and freshest science behind mint. by Savor
32 min listen
The Killer Breakfast Cereal Episode: These often sugary, heavily advertised products all root from an ascetic health food movement in the 1800s. Anney and Lauren explore the strange history and gun-puffed science of breakfast cereals. by Savor
58 min listen
A Granular Look at Wild Rice: This North American grain is technically neither rice nor truly wild, but has been cared for and harvested by indigenous peoples for thousands of years. Anney and Lauren dip into the history and science behind wild rice. by Savor
32 min listen
Spinach: Isn't It Ironic?: This leafy green provides soft structure, bright color, and a punch of nutrients to some of the world’s favorite comfort foods. Anney and Lauren dig into the science and history of spinach. by Savor
39 min listen
Savor Classics: The Miracle Berry: The miracle berry is a fruit that can make sour foods taste incredibly sweet. In this classic episode, Anney and Lauren explore the science behind flavor tripping, plus the strange, conspiracy-ridden history of the miracle berry's legality in the United States. by Savor
29 min listen
Great garden friends: The Hummingbird Monitoring Network, Dr. Susan Wethington BEST OF: Hummingbirds are a beloved and charismatic creatu… by Cultivating Place
53 min listen
Ep. 141: Wild Creativity - Chocolate Ears, Mushroom Paper, Stinkhorn Juice & Amanita Ice Cream (feat. Fergus Drennan) by The Mushroom Hour Podcast
107 min listen
096 Magic of Mushrooms- The Modern Use of Mycilial Medicinals • Robert Hoffman by Qiological Podcast
88 min listen
36 | Hawthorn Monograph with Heather Irvine: On today's episode Heather Irvine teaches us all about the hawthorn tree. She wrote an excellent monograph on hawthorn, which you can find . "Hawthorn is one of those country herbs whose leading quality one might at first describe as... by HerbRally
48 min listen
Savor Classics: Oysters: Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. In this classic episode, Anney and Lauren dive into the biology and bloody history (piracy! murder!) behind oysters. by Savor
50 min listen

Discover this podcast and so much more

Getting Figgy With It

Getting Figgy With It

Description

Titles in the series (100)

More Episodes from Savor

Related podcast episodes