Getting a Grip on Chopsticks

FromSavor

Start listening View podcast show

Getting a Grip on Chopsticks

FromSavor

ratings:

Length:

43 minutes

Released:

Sep 22, 2021

Format:

Podcast episode

Description

These utensils come in all sorts of shapes, sizes, and materials specialized to the type of eating, cooking, and serving they’re intended for. Anney and Lauren dig into the history and cultures behind chopsticks.
Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Released:

Sep 22, 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?

Skip carousel

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
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
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
$Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.$
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
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
Cinnamon: The Tastiest of Tree Barks: Cinnamon's heat drove hundreds of years of intrigue before becoming the kitchen staple it is today. We dig into spicy history and culture of this delicious bark. by Savor
33 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
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
Chuck E. Cheese's: Pizza, Intrigue, and Entertainment: A pizza-loving rat, a live band of animatronic animals, and beer on tap: We explore how a scheme to make more money off of arcade games became an international cultural phenomenon. by Savor
40 min listen
Sugar and Your Health by Savor
56 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
New Year’s Food Traditions: Eating for Luck and Money: All around the world, people ring in the New Year with foods said to bring good fortune. Anney and Lauren talk through traditions from their own homes and beyond. by Savor
40 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
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
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
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
FoodStuff: Episode Zero by Savor
3 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
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
Life of (Apple) Pie: The saying goes, "as American as apple pie," but why? Anney and Lauren dig into the historical events that made apple pie a cultural icon. And talk pie science. Yes. by Savor
41 min listen
A Hard Look at Soft Drinks: Soda, pop, coke, or plain ol' carbonated water: We dive into the sometimes explosive science and history of all agua that sparkles, from natural mineral springs to soda fountains to Big Gulps. by Savor
47 min listen
The Quiche of Death: Quiche, the simple baked custard that took the '70s by storm, has a winding history involving some weird gender issues. We serve forth the ins and outs of quiche. by Savor
26 min listen
Expiration Dates: Best If Listened By: Expiration dates cause confusion and food waste -- Lauren and Anney do some demystifying (and talk about how a notorious gangster may have been involved with their inception). by Savor
29 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
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
Rice Rice Baby: It's just a staple food for over half the population of the planet, and has been for long enough that it shaped our languages, religions, and maybe even social psychology. This will probably be a short episode. by Savor
40 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
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
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

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

Mustard: Going Against the Grain: This spice and the condiments made from it bring heat (and color, and structural cohesion) to dishes around the world. Anney and Lauren dip into spicy science and history of mustard. by Savor
37 min listen
Getting to the Meat of Meat Pies: Every culture that eats both pastry and meat has figured out a tasty way to combine them. In honor of Pi Day, Anney and Lauren explore the long history (and bizarre revenge-cannibalism trope) of meat pies. by Savor
52 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
Oregano and Marjoram: Herbs by Any Other Name: This family of herbs lends warm, woody flavors to all kinds of dishes, and has been used medicinally for millennia. Anney and Lauren explore the science and history of oregano and marjoram. by Savor
38 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
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
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
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
Don't Kale Us, We'll Kale You: Don't Kale Us, We'll Kale You by Savor
27 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
The Call of Couscous: This grain-based staple is the basis of both sweet and savory dishes throughout Northern Africa and the cultures they've touched around the world. Anney and Lauren explore the many uses and conflicting histories of couscous. by Savor
28 min listen
The Extra-Saucy Louisiana-Style Hot Sauce Episode: This wide category of hot sauces spices up dishes all over the South – and beyond. Anney and Lauren explore the history and culture of these cayenne- and tabasco-based condiments. by Savor
39 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
36 min listen
What’s Shaking with Salt and Pepper Shakers?: When you need just a sprinkle of seasoning, salt and pepper shakers are a practical solution – but the designs people create for these everyday objects can be spectacular. Anney and Lauren explore the opulent history and kitschy culture of condiment casters. by Savor
37 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
The Fully Baked Betty Crocker Story: This brand of recipes and food products that help out home cooks is based around a woman who never existed. Anney and Lauren explore the fictional history and very real science behind Betty Crocker. by Savor
38 min listen
FoodStuff Gets Frank About Hot Dogs: For better or wurst, the hot dog is an icon of American eating. Anney and Lauren dig into this sausage sandwich's history, explain how they're made, and discuss the many styles of hot doggery. by Savor
46 min listen
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
41 min listen
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
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
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
In for a Treat With Rice-A-Roni: This brand of easily prepared rice pilaf and noodle dishes was born from a marriage of cultures during America’s era of convenience food. Anney and Lauren dig into the story behind Rice-A-Roni. by Savor
38 min listen
The Towering Tupperware Episode: This brand of kitchenware began with a burping bowl – and a party planner – but became a cultural phenomenon. Anney and Lauren break the seal on the science and history of Tupperware. by Savor
50 min listen
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
34 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 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
31 min listen
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
29 min listen
Habaneros: Over 9000: These small but fiery chili peppers became so widely popular that they’ve caused historical confusion. Anney and Lauren give some hot takes on the history and science of habaneros. by Savor
43 min listen
The Bleeding Edge of Meat Alternatives: A new class of burgers is aiming to save the planet by converting beef eaters to plant-based alternatives that look, feel, and even bleed like meat. Anney and Lauren explore the history and science behind Impossible Foods, Beyond Meat, and other brands. by Savor
44 min listen
Savor Chews on Toothpicks: These small utensils, most often made of disposable wood, bamboo, or plastic, find use across all kinds of hygienic and structural applications. Anney and Lauren take a stab at the history and science behind toothpicks. by Savor
45 min listen

Discover this podcast and so much more

Getting a Grip on Chopsticks

Getting a Grip on Chopsticks

Description

Titles in the series (100)

More Episodes from Savor

Related podcast episodes