Savor Classics: Space Food

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Savor Classics: Space Food

FromSavor

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Length:

43 minutes

Released:

Apr 7, 2021

Format:

Podcast episode

Description

We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. In this classic episode, Anney and Lauren launch into the history (and sometimes questionable menus) of space food.
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Released:

Apr 7, 2021

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?

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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

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Ramps: Raising a Stink by Savor
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Mooning Over Macaroons by Savor
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Savor Classic: Pickles by Savor
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Atlantic Halibut: Bombastic Side Eye by Savor
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Inside ‘Your Mama’s Kitchen’ with Michele Norris by Savor
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Savor Sips: Total Eclipse of the Pod by Savor
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Down the Rabbit Hole with Carrot Cake by Savor
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A Fresh Pair of Eyes on Emmental by Savor
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Savor Classics: Basil by Savor
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Savor Turns Seven! by Savor
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Churros: No Small Fry by Savor
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Got Orgeat? by Savor
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The Goat Episode: The GOAT?? by Savor
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All That and a Jar of Chili Crisp by Savor
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In a Jam with Lingonberries by Savor
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Listener Mail XIX: Adventures of the Inbox by Savor
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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
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The Demogorgonzola by Savor
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Savor Marinates on Bulgogi by Savor
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Savor Classics: Kale by Savor
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Hats Off to Sea Urchins by Savor
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Space Food: Ground Control to Major Nom: We owe so many innovations in food safety and technology to the simple fact that astronauts need to eat. We dig into the history (and sometimes questionable menus) of space food. by Savor
41 min listen
FoodStuff's Spin on Cotton Candy: Dentists originally created this fairground favorite, and the science behind it is fascinating. Anney and Lauren explore the history, chemistry, and physics of cotton candy. by Savor
31 min listen
Savor Classics: Sourdough: In your own kitchen, you can tame wild microbes and use them to bake tasty, slightly tart sourdough bread. In this classic (yet timely) episode, Anney and Lauren explore the twisting history and practical science of making sourdough. by Savor
46 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
Fugu: Savor and the Blowfish: Many pufferfish contain a deadly neurotoxin – and that’s part of why they’re a delicacy in some cuisines. Anney and Lauren dip into the swell science and strange history of eating pufferfish. by Savor
46 min listen
Savor Drinks Your Milkshake: This hypothetically drinkable dessert has been the impetus for great inventions and the means of (attempted) assassination. Anney and Lauren dip into the history and science of milkshakes. by Savor
51 min listen
The Hardboiled Deviled Eggs Episode: People have been stuffing hardboiled eggs with mixtures of their own yolks plus various flavorings for millennia. Anney and Lauren explore the long history and exacting science behind deviled eggs. by Savor
38 min listen
Mad About Madeleines: These small, simple, shell-shaped cakes are the result (and subject) of a lot of complex work. Anney and Lauren explore the science and history behind the madeleine and its perfect hump. by Savor
38 min listen
Cheese Curls: What the Puff?!: Cheetos and other cheesy puffed-corn snacks are miracles of modern science and marketing. Anney and Lauren dig into the fortuitously fab history (and making of) cheese puffs. by Savor
39 min listen
Savor Classics: What the Fork?: 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
33 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
Breaking Down Molecular Gastronomy: This branch of food science studies the physics, chemistry, and creative art of making food. Anney and Lauren explore the difficult definitions and delightful nerdery behind molecular gastronomy. by Savor
48 min listen
Savor Classics: Aspics: The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Anney and Lauren dip into the history of humanity's most aspirational aspics, plus the science of gelatin. by Savor
37 min listen
The Power of Sauerkraut: This simple dish of fermented cabbage adds depth of flavor to meals as an ingredient, side dish, or condiment. Anney and Lauren explore the bacterial science and bubbling history behind sauerkraut. by Savor
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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
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The Take-Away History of Food Delivery: The concept of having food delivered to your home is centuries old, but technology and culture are constantly changing what -- and how -- we order. Anney and Lauren explore the history and tech that drive delivery. by Savor
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Tempting Tempeh: Tempting Tempeh by Savor
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The Bon Macaron Episode: These pretty, meringue-based cookies are a delightful treat – but can be a disaster to attempt making. Anney and Lauren explore the convoluted history and complex structural science of macarons. by Savor
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Savor Classics: Why Do We Eat Three Meals a Day? by Savor
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The Can-Do Story of the Can Opener: Canned food existed for almost 50 years before the can opener, and even then it took us centuries to come up with a really good one. Anney and Lauren explore the history and physics of this finger-saving device. by Savor
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Zucchini: Hot Squash Summer: This prolific summer squash turns up as everything from a side dish staple to a baked good booster to a noodle substitute. Anney and Lauren dig into the science and history of the zucchini (and its blossoms). by Savor
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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
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 Chaotic Tater Tot Episode: These beloved, nostalgic shredded potato nuggets started simply as a way to save french fry scraps from going to waste. Anney and Lauren explore the science, history, and culture of tots. by Savor
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Savor Classics: Toasting: Toasting can be an art, an honor, or an excuse to drink a lot. In this classic episode, Anney and Lauren explore the culture of clinking glasses (or not!), from ancient toasting traditions to how people do it around the world today. Hear hear! by Savor
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Our Daily Cornbread: This bread is definitely made from cornmeal, but what else goes in (or definitely doesn’t go in) is a matter of some opinion. Anney and Lauren dig into the history and culture of cornbread. by Savor
43 min listen
Escargot: The Original Slow Food: Humans have been cooking and eating snails as sustenance for at least 30,000 years, but it’s often considered a delicacy today. Anney and Lauren explore the history and slimy science of escargot. by Savor
36 min listen
Get Schooled on the Anchovy: This small, silvery fish may have a bad reputation in the U.S., but it’s a tasty (and integral!) part of cuisines all over the world. Anney and Lauren dive into the history and science of anchovies. by Savor
34 min listen
Savor Classics: Popcorn: America's favorite movie theater snack involves 7,000 years of history and fascinating physics. In this corny but classic episode, Anney and Lauren explore how popcorn pops -- and how it basically got the theater industry through the Great Depression. by Savor
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Cephalopods: They Ink, Therefore We Eat: The rich inks that squid and cuttlefish produce for self-defense make striking food colorings and flavorings. Anney and Lauren dive into the deep, slightly obscured history and science of cephalopod ink. by Savor
30 min listen

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Savor Classics: Space Food

Savor Classics: Space Food

Description

Titles in the series (100)

More Episodes from Savor

Related podcast episodes