Borscht: You’re Hot and You’re Cold

FromSavor

Start listening View podcast show

Borscht: You’re Hot and You’re Cold

FromSavor

ratings:

Length:

36 minutes

Released:

Sep 24, 2021

Format:

Podcast episode

Description

This soup comes in many styles and variations, incorporating broth with beets and beyond to create a satisfying (and often slightly sour) dish. Anney and Lauren dip into the history and cultures behind borscht.
Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

Released:

Sep 24, 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

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
FoodStuff: Episode Zero by Savor
3 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
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
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 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
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
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
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 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
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
Spam Uncanned: The story of Spam is one of war and peace, nostalgia and necessity, all-American innovation and greed. Anney and Lauren explore the history and science behind Spam. by Savor
41 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
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
$Cauliflower: Fractaliscious and Nutritious: This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.$
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 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 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
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
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
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
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
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
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
Sugar and Your Health by Savor
56 min listen
Marshmallows: A Cure for Your Ills: Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying. by Savor
41 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
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
Popcorn: Insert Corny Episode Title: America's favorite movie theater snack involves at least 7,000 years of history and fascinating physics. We explore everything from how popcorn pops to how it basically got the theater industry through the Great Depression. by Savor
41 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
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

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

Gazpacho: Straight Chilling: This soup is made and served so fresh that it's sometimes called a salad. Anney and Lauren dip into the many varieties (and histories) of gazpacho, plus the science of making a perfect bowl. by Savor
29 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
Dipping into Shacha Sauce by Savor
29 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
The Basics of Bouillabaisse: This fish/seafood soup/stew, made famous by Marseille, sees a lot of iterations throughout the city and beyond. Anney and Lauren dip into the history and culture behind bouillabaisse (and rouille). by Savor
31 min listen
Holy Pierogi!: These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them. Anney and Lauren dig into the history and culture of the pierogi. by Savor
23 min listen
That Risotto, Though: This saucy rice dish seems deceptively simple for the potency of the opinions it can inspire. Anney and Lauren dig into the history (fascism??) and science (no stirring necessary?!?) of risotto. by Savor
33 min listen
The Souped Up Bouillon Episode: This shelf-stable concentrate of broth or stock is a mainstay of modern home cooking, but similarly portable soups go back hundreds of years. Anney and Lauren take stock of the science and history of bouillon. by Savor
40 min listen
Baked Beans: Yer Darn Tootin': This hearty dish of beans in tangy sauce conjures nostalgia whether served as a cookout side or a breakfast staple, from a can or made fresh. Anney and Lauren spill the science and history behind baked beans (and their, er, musical properties). by Savor
44 min listen
Filipino Adobo: Choose Your Own Adventure: This method of cooking is endlessly adaptable, and the various dishes it creates represent the history of the Philippines on a plate. Anney and Lauren dig into the history and culture of Filipino adobo. by Savor
31 min listen
Fictional Foods: 'Bob's Burgers': This animated sitcom relays the (mis)adventures of the Belchers as they live and work around the titular family restaurant. Anney and Lauren explore the history, culture, and many puns of ‘Bob’s Burgers’. by Savor
41 min listen
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
Savor Classics: 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! In this classic episode, Anney and Lauren break down the problematic yet delicious history of brunch. by Savor
42 min listen
Dim Sum: More Than the Sum of Its Parts by Savor
42 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
We Are Gruit: These ancient botanical blends gave beers a depth of flavor and antimicrobial punch (plus other properties, maybe) before hops came to dominate the scene. Anney and Lauren get mixed up in the history and pronunciation of gruit. by Savor
32 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
Dipping into Queso: This melty, seasoned cheese dip is best known for having physical properties that do not belong to cheese. Anney and Lauren flow with the science and history of chile con queso. by Savor
47 min listen
Poutine: Good Gravy: This hearty dish of fries topped with cheese curds and brown gravy, though once looked down upon, has earned its place as a global trend. Anney and Lauren dig into the history and culture behind poutine. by Savor
41 min listen
#4 - The 5 Most Expensive (And Yet The Cheapest) Foods by Ancestral Kitchen
84 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
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
The Masterful Pimento Cheese Episode: This cheese spread/dip is so popular in the American South that its recipe – and Northern origins – garner controversy. Anney and Lauren explore the history and culture of pimento cheese. by Savor
43 min listen
The Souped Up Campbell's Episode: This brand of shelf-stable soups (and other foods) is an American staple, replete with nostalgia, sodium, and labor disputes. Anney and Lauren tap into the history and culture behind the Campbell Soup Company and their products. by Savor
58 min listen
Savor Classics: Worcestershire Sauce by Savor
25 min listen
#10 - Exploring Sexual Variety in Polyamorous Triads by Throuple Talk Podcast
43 min listen
The Saga of Salad: How did salads with a base of raw leafy greens go from being a mere course to a full meal to an aspirational lifestyle? Anney and Lauren explore the nutritional science and long sexist history of salad. by Savor
43 min listen
50. Body Shame and the Culture Around It by Her Sacred Sexuality
70 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 Cuban Sandwich: A Tale of Two Cities: This classic Cuban/Floridian sandwich includes various pork products, cheese, mustard, and pickles – but its exact makeup is as contested as its exact birthplace. Anney and Lauren get to the meat of the story behind the Cubano. by Savor
36 min listen

Discover this podcast and so much more

Borscht: You’re Hot and You’re Cold

Borscht: You’re Hot and You’re Cold

Description

Titles in the series (100)

More Episodes from Savor

Related podcast episodes