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Climate Change
Agriculture
Food Security
Rice
Klamath River
Shrimp
Dentistry
Corn
Vanilla
David Fairchild
Interstitium
Bagels
Salmon
French Fries
Pizza
Yogurt
Avocado
Food Culture
Jewish Cuisine
Yurok Tribe

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 monthlyEpisodes294Founded12 years ago
Number of ListenersCategories
FoodArtsScience

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Artwork for Gastropod

Latest Episodes

Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting, digestion-enhancing, and adrenaline-triggering powe... more

If leafy greens and a little vinaigrette is salad, and chicken with mayo is salad, and vegetables in Jello-O are ALSO salad… What exactly is salad?! That's the big question we're tackling this episode—and it takes us down some unexpected rabbit holes... more

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

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Recent Guests

Maricel Precias
Chef and culinary historian, author of Peppers of the Americas
Self/Author
Episode: So Hot Right Now: Why We Love the Chile Pepper
Denise Kuhn
Chili pepper researcher
New Mexico State University, Chili Pepper Institute
Episode: So Hot Right Now: Why We Love the Chile Pepper
Harold McGee
Food scientist and author
Author of Nosedive and food science expert
Episode: So Hot Right Now: Why We Love the Chile Pepper
Pam Dalton
Scientist studying capsaicin
Monell Center, Philadelphia
Episode: So Hot Right Now: Why We Love the Chile Pepper
Edward Wang
Head of Asian Studies Program
Rowan University
Episode: So Hot Right Now: Why We Love the Chile Pepper
Emily Nunn
Author of The Department of Salad, culinary historian
No affiliation stated
Episode: Salad Days: A Story of Science, Sexism, and Jell-O
Jim Lugg
Author/researcher featured in refrigeration and packaging history
Transit/TransFresh (interview subject)
Episode: Salad Days: A Story of Science, Sexism, and Jell-O
Laura Shapiro
Culinary historian and author of Perfection Salad
Author
Episode: Salad Days: A Story of Science, Sexism, and Jell-O
Matt Bauman
Founder, Boston Smoked Fish
Boston Smoked Fish
Episode: Where There's Smoke, There's...Whiskey, Fish, and Barbecue!

Hosts

Cynthia Graber
Host of Gastropod and co-host with a focus on historical and scientific context around food topics.
Nicola Twilley
Co-host and co-creator, known for interdisciplinary exploration of food history, science, and culture.

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
    Australia3 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 States3 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 Kingdom4 months ago

Listeners Say

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

Listeners praise wide-ranging topics and accessibility of complex ideas.
A few comments note audio style or ad pacing as irritants.
Guests bring depth; production is polished and professional.
Some listeners critique political insertions or accents; content quality remains strong.
High-quality research and engaging storytelling across topics.

Chart Rankings

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

Spotify
#36
United States/Arts
Apple Podcasts
#4
United States/Arts/Food
Apple Podcasts
#17
United States/Arts
Apple Podcasts
#3
Canada/Arts/Food
Apple Podcasts
#12
United Kingdom/Arts/Food
Apple Podcasts
#17
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?

Listeners consistently encounter a thoughtful blend of food history, science, and cultural analysis, with episodes ranging from the gendered origins of salad and the science of smoke to the social politics of dietary guidelines and iconic foods like bacon, lobster, and avocado. The show tends to ground conversations in historical context, interviews with scholars and practitioners, and accessible experiments or demonstrations, making complex topics approachable for a curious, educated audience. A notable strength is the range of guests—from culinary historians and nutrition scientists to farmers and industry insiders—paired with a steady, narrative-driven style that keeps history and science engaging for listeners who enjoy deep dives into ... more

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How many listeners does Gastropod get?

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How many subscribers and views does Gastropod have?

To see how many followers or subscribers Gastropod has on Spotify and other platforms such as Castbox and Podcast Addict, simply upgrade your account. You'll also find viewership figures for their YouTube channel if they have one.

Which podcasts are similar to Gastropod?

These podcasts share a similar audience with Gastropod:

1. The Sporkful
2. Christopher Kimball’s Milk Street Radio
3. Radiolab
4. Good Food
5. Unexplainable

How many episodes of Gastropod are there?

Gastropod launched 12 years ago and published 294 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?

Our systems regularly scour the web to find email addresses and social media links for this podcast. We scanned the web and collated all of the contact information that we could find in our podcast database. But in the unlikely event that you can't find what you're looking for, our concierge service lets you request our research team to source better contacts for you.

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What guests have appeared on Gastropod?

Recent guests on Gastropod include:

1. Maricel Precias
2. Denise Kuhn
3. Harold McGee
4. Pam Dalton
5. Edward Wang
6. Emily Nunn
7. Jim Lugg
8. Laura Shapiro

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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