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Eat This Podcast - deep links to episodes

These are magic links to individual episodes for Eat This Podcast, provided to help you share episode links for this podcast that work on any device.

These links work on everything - they open the episode on Apple Podcasts on an iOS device like an iPhone; will open the episode on the Google Podcasts player on an Android device; and will open a web player on any other device. We’re currently linking to Google Podcasts on the web, since it displays episode notes in full. Right-click a link to copy the link address.

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Jun 29 2020:It’s coffee, but not as we know it
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Jun 15 2020:Alexis Soyer
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Jun 1 2020:Questions of Taste
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May 11 2020:You are what you drink
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Apr 27 2020:Disputations about taste
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Apr 13 2020:The Man Who Tried to Feed the World
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Mar 30 2020:Russian Food: Old and New
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Mar 16 2020:The book of the Book of Tasty and Healthy Food
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Mar 2 2020:Orange-fleshed sweet potato to feed hidden hunger
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Feb 17 2020:Another cup of coffee culture
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Feb 3 2020:Coffee culture in Italy and England
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Jan 20 2020:Why a spurtle makes a superior porridge stirrer
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Dec 23 2019:Cow sharing in the European Alps
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Dec 9 2019:Pasta Grannies
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Nov 25 2019:Cashews, the World Bank, and Mozambique
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Nov 11 2019:How capuchin monkeys learn about food
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Oct 21 2019:Fifty ways to cook a carrot
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Oct 7 2019:Porridge
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Sep 23 2019:Radish redux
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Sep 9 2019:When in Rome
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Aug 26 2019:A sweet sour story
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Aug 12 2019:Chronicle of a Death Foretold, or
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May 13 2019:Housekeeping
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Apr 29 2019:Eating Alone
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Apr 15 2019:Celebrating Passover and Easter
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Apr 1 2019:A historian of bread on the history of bread
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Mar 18 2019:Prehistoric food globalisation
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Mar 4 2019:We need to talk about meat
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Feb 18 2019:Better baking through chemistry
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Feb 4 2019:Moxie Bread, Louisville, CO
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Jan 21 2019:Food and diversity in Laos
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Dec 31 2018:Facts about Champagne: Part 2
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Dec 24 2018:Facts about Champagne: Part 1
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Dec 10 2018:Good things from Nürnberg
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Nov 26 2018:Is that a pickle …
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Nov 21 2018:What a bunch of turkeys
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Nov 12 2018:Just that which is deserved
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Oct 29 2018:A communal oven in Christchurch, New Zealand
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Oct 15 2018:Food, power, pubs and politics in Ireland
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Oct 1 2018:Making sense of modern recipes
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Sep 17 2018:Food in prison
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Aug 31 2018:Winding Down
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Aug 30 2018:A Perennial Dream
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Aug 29 2018:It’s a Hard Grain
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Aug 28 2018:Anything but Grim
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Aug 27 2018:Bread and Political Circuses
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Aug 26 2018:Wheats and Measures
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Aug 25 2018:Tradition!
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Aug 24 2018:Slow, but Exceedingly Fine
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Aug 23 2018:Brown v. White
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Aug 22 2018:Sourdough by Any Name
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Aug 21 2018:Breaking Bread
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Aug 20 2018:Back to Basics
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Aug 19 2018:The Bread that Ate the World
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Aug 18 2018:Allied forever
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Aug 17 2018:Rollin’ rollin’ rollin’
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Aug 16 2018:Water and Power
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Aug 15 2018:Risen
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Aug 14 2018:The daily grind
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Aug 13 2018:Bread from the Dead
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Aug 12 2018:The inside story
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Aug 11 2018:It’s not natural
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Aug 10 2018:Dwarf wheat: On the shoulders of a giant
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Aug 9 2018:Red Fife
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Aug 8 2018:Nikolay Ivanovich Vavilov
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Aug 7 2018:Bake like an Egyptian
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Aug 6 2018:Hulled wheats
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Aug 5 2018:At last: agriculture
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Aug 4 2018:What exactly is wheat?
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Aug 3 2018:Crumbs; the oldest bread
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Aug 2 2018:Boil in the Bag
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Aug 1 2018:The Abundance of Nature
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Jul 26 2018:Our Daily Bread 00
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May 28 2018:Food as Power
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May 14 2018:Food safety and industry concentration
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Apr 30 2018:Who owns whom in the food industry
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Apr 16 2018:Whatever happened to British veal?
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Apr 2 2018:Hoptopia
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Mar 19 2018:A visit to Hummustown
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Mar 5 2018:Barges and bread
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Feb 19 2018:The Hamlet Fire
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Feb 5 2018:From little seeds …
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Jan 22 2018:Bread as it ought to be
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Jan 8 2018:Little bits of 2017: Part IV
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Jan 1 2018:Little bits of 2017: Part III
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Dec 25 2017:Little bits of 2017: Part II
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Dec 18 2017:Little bits of 2017: Part I
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Dec 4 2017:Feeding people is easy
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Nov 20 2017:A cheese place
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Nov 6 2017:Rethinking the folk history of American agriculture
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Oct 23 2017:Ireland’s apple collection
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Oct 9 2017:Antibiotics and agriculture
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Sep 11 2017:1000 days of noodle soup
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Aug 30 2017:Pushing good coffee
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Aug 14 2017:It’s putrid, it’s paleo, and it’s good for you
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Jul 31 2017:Back to the future for the wheat of tomorrow
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Jul 17 2017:Getting to know the cinta senese on its home turf
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Jul 3 2017:A brief survey of the food of Corfu
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Apr 24 2017:Changing Global Diets: the website
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Apr 10 2017:Australia: where healthier diets are cheaper …
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Mar 27 2017:Mistaken about mayonnaise — and many other foods
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Mar 13 2017:A computer learns about ingredients and recipes
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Feb 27 2017:How much does a nutritious diet cost?
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Feb 13 2017:Food and status
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Feb 1 2017:In praise of meat, milk and eggs
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Jan 16 2017:India’s bread landscape and my plans here
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Jan 9 2017:Long live the Carolina African Runner
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Dec 31 2016:A deep dive into cucurbit names
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Dec 26 2016:The Great Epping Sausage Scandal
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Dec 13 2016:We need to talk about diets
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Nov 28 2016:The Culinary Breeding Network
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Nov 14 2016:Foie gras
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Oct 31 2016:Wine and cheese
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Oct 17 2016:English sausages
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Oct 3 2016:Whiskynomics
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Sep 19 2016:A far from dismal scientist
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Sep 5 2016:When is a zucchini not a zucchini?
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Aug 22 2016:Small-scale spirits
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Aug 8 2016:A visit to Elkstone Farm in Colorado
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Jul 25 2016:Xylella is here and it could be dangerous
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Jul 11 2016:How the Irish created the great wines of Bordeaux (and elsewhere)
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Jun 27 2016:Back to the mountains of Pamir
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Jun 13 2016:Sweetness and light
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May 30 2016:The True Father of the First Green Revolution
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May 16 2016:A brief history of Irish butter
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May 9 2016:Where’s the latest episode?
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Apr 18 2016:It is OK to eat quinoa
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Apr 4 2016:Welcome to the Wonderbag
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Mar 21 2016:The evolution of food culture in Mali
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Mar 7 2016:Crackers about Indonesian food
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Feb 22 2016:Chewing the fat about chewing the fat
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Feb 8 2016:The haybox through history
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Feb 1 2016:An English woman’s take on Italian cooking
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Jan 25 2016:Egyptian street food in London
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Jan 5 2016:Tulip bulb soup
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Dec 21 2015:An experiment in sound and taste
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Dec 7 2015:Aquae Urbis Romae
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Nov 23 2015:How to measure what farms produce
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Nov 10 2015:The Dark Ages were a time of prosperity
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Oct 26 2015:Going further than food miles
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Oct 12 2015:Fifth quarter: Rachel Roddy’s Rome
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Sep 28 2015:Just Mayo and justice
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Sep 14 2015:A year of cooking almost everything from scratch
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Aug 31 2015:The military-culinary complex
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Aug 17 2015:100% food insecure: poor people in a rich country
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Jul 20 2015:Larder inessentials
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Jul 6 2015:Culture and agriculture in the Pamirs
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Jun 22 2015:How to eat well in Italy
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Jun 8 2015:These aren’t the pests you’re looking for
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May 18 2015:Lead poisoning of hunters and game
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May 4 2015:Enjoying life on a rather restricted regimen
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Apr 20 2015:Grass-fed beef
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Apr 6 2015:A second helping of citrus in Italy
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Mar 23 2015:A visit to Koshari Street
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Mar 9 2015:An Italian wine education
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Feb 23 2015:A little about allotments
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Feb 9 2015:Food, hunger and conflict
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Jan 26 2015:Agricultural foundations
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Jan 20 2015:Future of agriculture
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Jan 12 2015:Pasta laid bare
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Jan 5 2015:Cheese in aspic
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Dec 29 2014:Bread remembered
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Dec 22 2014:Garibaldi and citrus in Italy
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Dec 15 2014:Another helping of turkey
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Dec 1 2014:A partial history of the turkey
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Nov 27 2014:Talking turkey
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Nov 17 2014:The festa dell’uva of the 1930s
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Nov 10 2014:Looking forward to the festa dell’uva
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Nov 4 2014:Exploring Kazakhstan’s apple forests
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Oct 27 2014:Bears and apples
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Oct 20 2014:A novel approach to food security
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Oct 6 2014:Citrus in Italy
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Sep 22 2014:What’s cooking in Tasmania?
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Sep 8 2014:Garum brought up to date
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Aug 25 2014:Rice from Randall’s Island, New York
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Aug 11 2014:Japanese food through Canadian eyes
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Jul 29 2014:Who invented dried pasta?
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Jul 14 2014:Vermont and the taste of place
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Jun 30 2014:What makes Parmigiano-Reggiano Parmigiano-Reggiano?
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Jun 16 2014:Bones and the Mongol diet
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May 26 2014:Edible aroids
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May 12 2014:Food tours and cooking classes
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Apr 28 2014:Rambling on my mind
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Apr 14 2014:Food prices and social unrest
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Mar 31 2014:The Global Standard Diet
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Mar 17 2014:Food and finance
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Mar 3 2014:Culture and Cuisine in Russia & Eastern Europe
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Feb 17 2014:Pasta
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Feb 3 2014:Food — and bombs — in Laos
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Jan 20 2014:Baking bread: getting big and getting out
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Jan 13 2014:A tasting menu
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Dec 18 2013:Fermentation revisited
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Dec 2 2013:Hunger and malnutrition
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Nov 18 2013:Jam tomorrow?
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Nov 4 2013:Backpackers and their food
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Oct 21 2013:Pecans and history
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Oct 7 2013:Why save seeds?
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Sep 23 2013:How to bake bread in a microwave oven
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Sep 9 2013:Crispy crunchy mega-munchy
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Aug 26 2013:Backyard vegetable breeding
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