Rephonic
Artwork for Gastropod
Climate Change
Agriculture
Food Security
Rice
Klamath River
Shrimp
Dentistry
Corn
Vanilla
Interstitium
David Fairchild
Bagels
Salmon
French Fries
Pizza
Yogurt
Avocado
Jewish Cuisine
Food Culture
Sustainability

Food with a side of science and history. Every other week, co-hosts Cynthia Graber and Nicola Twilley serve up a brand new episode exploring the hidden history and surprising science behind a different food- or farming-related topic, from aquaculture to ancient feasts, from cutlery to chile peppers, and from microbes to Malbec. We interview experts, visit labs, fields, and archaeological digs, and... more

PublishesTwice monthlyEpisodes292Founded12 years ago
Number of ListenersCategories
FoodScienceArts

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Artwork for Gastropod

Latest Episodes

As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can’t hold it. It’s fantastic in... more

Fan favorite Ask Gastropod is back, and we’re celebrating the season by solving a pair of trans-Atlantic mysteries! First up: if you have a purple candy in Europe, it’s nearly guaranteed to be flavored with a tart little berry called blackcurrant—whi... more

For many Americans, bacon is an essential element of the perfect breakfast—not to mention a welcome addition to everything from cheeseburgers to doughnuts. But bacon hasn't always been beloved. Ancient Egyptians elites looked down on pork, Judaism an... more

Consider the lobster roll: tender chunks of lobster bathed in butter or mayo, sandwiched between two slices of a squishy bread roll… Have we caught your attention yet? Lobster is a summertime staple in New England, a fixture on casino and cruise ship... more

Key Facts

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Recent Guests

Harold McGee
Author and science of cooking expert
Author, Nosedive; Gastropod frequent guest
Episode: Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
Matt Bauman
Founder, Boston Smoked Fish
Boston Smoked Fish
Episode: Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
Adrian Miller
Author of Black Smoke; barbecue historian
Barbecue historian and author
Episode: Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
Tom Guilford
Cocktail expert (Great British Bake Off alum)
Celebrity chef and mixologist
Episode: Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
Mark Essig
Author of Lesser Beasts, bacon expert
University of Tennessee
Episode: Bringing Home the Bacon: From Shakespeare to the Baconator
Mark Johnson
Author and bacon expert
Author—American Bacon
Episode: Bringing Home the Bacon: From Shakespeare to the Baconator
Trevor Corson
Author of The Secret Life of Lobsters
Author
Episode: What the Shell? Cracking the Lobster's Mysteries
Rick Walley
Lobster scientist
University of Maine, Lobster Institute
Episode: What the Shell? Cracking the Lobster's Mysteries
Raouf Kalada
Marine scientist
University of New Brunswick and Suez Canal University
Episode: What the Shell? Cracking the Lobster's Mysteries

Hosts

Cynthia Graber
Co-host delivering historical and scientific storytelling around food, with a focus on rigorous context and engaging narration.
Nicola Twilley
Co-host known for exploring food culture through history and science with a clear, curious inquiry style.

Reviews

4.7 out of 5 stars from 6.6k ratings
  • Best podcast ever!

    I’ve listened to every episode in the backlog, and finally get to listen to them as they come out!!! This podcast has kept me company on long car trips and commutes for years. I know I eat healthier because of it, and I know so much more about the world, now!

    Thank you so much for making fantastic episode after fantastic episode!

    Apple Podcasts
    5
    TechyTrickster
    United States2 months ago
  • Well-researched and written

    I really enjoy Gastropod’s thoughtful blend of history, science, and social issues (such as including class, race, and colonialism in their discussions); I always learn a lot. I also appreciate how professional and polished each episode is. Many podcast hosts are unfortunately rather careless in their work. I wish others would take a cue from Gastropod.

    Apple Podcasts
    5
    LadyGrady
    United States2 months ago
  • Listener questioning ethics of endorsing certain ads

    I will start off by saying that I see no issue with podcasts endorsing brands as a way to financially support the show and its makers, we all live in capitalism and we all buy things. Listeners like to be recommended products by podcasters that they trust. I do take issue with this podcast recording bespoke brand endorsements and failing to share with its listeners any ethical framework for whose money they will or won’t take. Many listener supported shows do this. It builds trust and shows that... more

    Apple Podcasts
    1
    mjmmzz
    Australia2 months ago
  • I love gastropod!

    Gastropod is an always interesting, engagingly presented podcast about the science and history of food and its role in human culture. Highly recommended.

    Apple Podcasts
    5
    Baby Bella Twinkie-Butt
    United States2 months ago
  • Eating noises

    I just discovered this show and in general really like it. Was very interested in the seed oil episode except that when it got to the tasting I had to switch it off. I don’t need or want to hear the presenters’ eating noises. It’s unbearable. It gives me such an ick I just dive for the off-switch. Please. Just don’t.

    Apple Podcasts
    3
    Ray de Oprow
    United Kingdom3 months ago

Listeners Say

Key themes from listener reviews, highlighting what works and what could be improved about the show.

Fans highlight engaging storytelling and high production quality across diverse topics.
Some critics mention political commentary; others appreciate the depth and guests.
Listeners praise the show's well-researched mix of history, science, and culture around food.

Chart Rankings

How this podcast ranks in the Apple Podcasts, Spotify and YouTube charts.

Spotify
#42
United States/Arts
Apple Podcasts
#9
United States/Arts/Food
Apple Podcasts
#51
United States/Arts
Apple Podcasts
#5
Canada/Arts/Food
Apple Podcasts
#13
United Kingdom/Arts/Food
Apple Podcasts
#37
Canada/Arts

Talking Points

Recent interactions between the hosts and their guests.

Where There's Smoke, There's...Whiskey, Fish, and Barbecue!
Q: What is barbecue, exactly, and where did it come from?
Barbecue originated from a fusion of indigenous, European, and African culinary practices rather than a single origin. Virginia and broader American barbecue developed through enslaved Indigenous peoples and African Americans, with regional adaptations over time becoming a central cultural and social practice.
Feel the Beet: The Most Fascinating Woman You've Never Heard Of
Q: What sparked the push to develop beet sugar in Europe?
A mid-1700s scientist purified sucrose from beets, launching a competition to establish a domestic sugar source, which accelerated breeding for higher sugar content and eventually made beets a major economic crop in Europe.
Feel the Beet: The Most Fascinating Woman You've Never Heard Of
Q: How did beets transition from a foliage crop to a major root crop used for sugar?
The episode explains that ancient sea beet leaves were valued, but over centuries breeders selected for larger, fleshier roots and higher sucrose content, with a turning point in the late 1500s and onward that set the stage for modern beet sugar.
Sushi's Extraordinary Evolution: From Pickle to Primetime
Q: Why did sushi become a cultural phenomenon in the United States in the 1980s?
A combination of global economic growth, increased interest in Japanese culture due to media and entertainment like Shogun, celebrities embracing sushi, and a rising disposable income that allowed dining out and trying new foods.
Sushi's Extraordinary Evolution: From Pickle to Primetime
Q: But how did sushi evolve from a year-long fermentation to something made with vinegar-seasoned rice?
It evolved through successive transformations in Japan, especially in Edo, where vinegar was added to rice and quicker, more convenient forms like nigiri were developed, making sushi faster to prepare and eat.

Audience Metrics

Listeners, social reach, demographics and more for this podcast.

Listeners per Episode
Gender Skew
Location
Interests
Professions
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Frequently Asked Questions About Gastropod

What is Gastropod about and what kind of topics does it cover?

A historically rich exploration of food, science, and culture, with episodes spanning bread's white-versus-whole-wheat collision, government dietary guidance, sushi's global rise, SNAP policy, and what counts as a pancake. The show threads together industrial innovation, nutrition science, culinary history, and policy debates, often featuring expert guests, archival research, and fieldwork that reveal how food shapes society, identity, and everyday choices. Noteworthy is the breadth of topics—from kitchen accessibility to global culinary phenomena—delivered by two hosts who anchor each episode in clear storytelling, rigorous context, and a playful, inquisitive tone. Listeners who enjoy well-sourced history, science, and culture around what ... more

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Which podcasts are similar to Gastropod?

These podcasts share a similar audience with Gastropod:

1. The Sporkful
2. The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
3. Christopher Kimball’s Milk Street Radio
4. Good Food
5. Radiolab

How many episodes of Gastropod are there?

Gastropod launched 12 years ago and published 292 episodes to date. You can find more information about this podcast including rankings, audience demographics and engagement in our podcast database.

How do I contact Gastropod?

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What guests have appeared on Gastropod?

Recent guests on Gastropod include:

1. Harold McGee
2. Matt Bauman
3. Adrian Miller
4. Tom Guilford
5. Mark Essig
6. Mark Johnson
7. Trevor Corson
8. Rick Walley

To view more recent guests and their details, simply upgrade your Rephonic account. You'll also get access to a typical guest profile to help you decide if the show is worth pitching.

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