Podcasts about fork a history

From bad teeth to appendix surgeries, it seems like our bodies are breaking down in modern times. So how has society and evolution changed how our bodies work?Alex Bezzerides is a professor of biology at Lewis-Clark State College in Idaho, where he teaches a wide range of biology classes, from human anatomy and physiology to entomology. He is also the author of “Evolution Gone Wrong: The Curious Reasons Why Our Bodies Work (Or Don't).”In this episode, Greg and Alex cover bipedalism and its baggage, sore feet and back pain, snoring and sleep apnea and other bodily quirks. Episode Quotes:Evolution and the rise of C-sections First, you have the bipedal issue, which did change the shape of the birth canal. That's the first piece of the difficulty of birth puzzle. And then the brain gets, triples in size, in that period of time from 5 million years to a couple of millionyears ago. And then with modern nutrition, you're able to feed that fetus in a way that it's never been fed before. So the women can develop and grow this child that is bigger than it's ever been. You put all that in the stew and mix it together and you've got a problem. Timeline of human speechSomewhere around 50,000 years ago is when the modern head and neck comes into place. That means for most of the time humans have been humans, they weren't capable of the type of speech that they are now.Why are feet are sore all the timeIt used to make sense for our feet, right? When they needed to be nimble and grabbing branches, doing all these things. But now it's just a mess. You got all these bones down there that are just pounding the earth, which is not what they were made to do. And they slip and slide and sprain.Show Links:Recommended Resources:Optima for Animals by R. McNeill Alexander Consider the Fork: A History of How We Cook and Eat by Bee WilsonBecoming Dr. Q: My Journey from Migrant Farm Worker to Brain Surgeon Paperback by Alfredo Quiñones-Hinojosa  Jeremy DeSilva | Department of AnthropologyFastest 100 m running on all fours - Guinness World RecordsHolly Dunsworth – Department of Sociology and AnthropologyGuest Profile:Faculty Profile at Lewis Clark State CollegeAlex Bezzerides' WebsiteAlex Bezzerides on TwitterHis Work:Evolution Gone Wrong: The Curious Reasons Why Our Bodies Work (Or Don't)

In today's video, I'll be revealing 7 reasons why modern faces are shrinking, and what this means for your health and well-being. ______________________________________________________________ Energize Your Day Starter Guide: 5 simple steps to wake up refreshed and ready to go http://energizeyourdaytoday.com Sleep Interrupted: A physician reveals the #1 reason why so many of us are sick and tired. https://amzn.to/3ssXebE Consider the Fork: A History of How We Cook And Eat https://amzn.to/3Fl4g5J A History of Infant Feeding https://www.ncbi.nlm.nih.gov/pmc/arti... Fluorosilicic Acid Material Safety Data Sheet https://www.dudesandbeer.com/KNOWLEDG... The effects of pregnancy and fluoride on orthodontic tooth movements in rats https://academic.oup.com/ejo/article-... Effect of sodium fluoride and sodium pyruvate on palatal development in vitro https://onlinelibrary.wiley.com/doi/a... The Grand Rapids Fluoride Study https://hartkeisonline.com/2011/01/12... Modulation of estrogen causes disruption of craniofacial chondrogenesis in Danio rerio https://www.sciencedirect.com/science... Short exposure to glyphosate induces locomotor, craniofacial, and bone disorders in zebrafish (Danio rerio) embryos https://www.sciencedirect.com/science... Developmental alterations, teratogenic effects, and oxidative disruption induced by ibuprofen, aluminum, and their binary mixture on Danio rerio https://www.sciencedirect.com/science...

The long awaited and final episode in our three-part food series is served: Consider the Fork: A History of How We Cook and Eat by Bee Wilson (2012) vs An Edible History of Humanity by Tom Standage (2009).

Hello! Welcome to another episode of our podcast!The structure you see on the image, is a "yakhchal" an ingenious Ancient Persian structure that creates really cold storage larders, in the middle of the baking hot desert! What could call itself the first ice cream cup was found in Egypt in a tomb from the Second Dynasty (2700 BC). This was a kind of mould, consisting of two silver cups, one of which contained snow (or crushed ice) and the other cooked fruit. “Icehouses”, where snow was stored and ice deliberately formed, were undoubtedly an extremely ancient invention. Around AD300 in India they found a way to manufacture cheap ice: Porous clay pots containing boiled, cooled water were laid out on top of straw in shallow trenches; under favourable circumstances, thin ice would form on the surface during winter nights which could be harvested and combined for sale.Of course ancient Persians by 400BC have mastered the art and technique of creating ice in the deserts of Iran for their needs ie storing food and for pleasure in form of iced drinks! This practice requires an ingenious structure called a yakhchālThe emperor Nero had snow and ice transported from mountains or volcanoes such as Mount Etna, these natural ice being stored in ice-boxes and buried in wells to be preserved. Nero also feasted his guests with crushed fruit with honey and snow, practices that Seneca found very expensive.How long have these sorbets and frozen fruits been eaten ? Historians remain silent on the subject. It seems that these icy preparations lasted in the Middle East but not in the West.In China in the 16th century B.C.E under the Shang Dynasty we are told that the emperor revelled in granites made of snow, milk and spices. Chinese had developed a process where they managed to freeze ice cream by using salt and salpeter (nitre) to lower the freezing point of ice. King Tang (c. 1675 – 1646 BC), had 94 ice men who helped to make a dish of buffalo milk, flour and camphor. During the Tang Dynasty an elegant drink was recorded which consisted of goat, cow of buffalo milk cooked with flour and camphor and then placed in iron containers and buried in snow or ice.The legend said that Kublai Khan founder of the Yuan dynasty, loved to drink milk, and would add ice to the milk to make it last longer during the summer. He also added preserves and jam to his favourite icy drink, creating the first "prototype of ice cream let's say. Kublai Khan issues a decree that anybody except the royal family can make ice cream in order to keep production process private.the famous Italian traveller of the middle ages, Marco Polo met Kublai Khan and had the honour of enjoying the royal treat. After leaving China, Marco Polo brought the technique of making ice cream back to Italia. Marco Polo is often recognized for bringing knowledge of Chinese ice cream techniques to Italy where it was perfected, but it seems clear that news about ice cream has travelled to Europe from the Arab world, also via a number other sources.The Arabs called it "Chinese snow". It was called "Chinese salt" by the Iranians/Persians. Ancient Greeks and the ancient Romans, of the upper classes, used this white powder, dissolved in water, to cool their wines. It was an expensive commodity, fairly rare and difficult to find, and its use appears to have been limited only to the cooling of bottles of wine at important dinners. Yes we are talking about saltpetre or potassium nitrate!Saltpetre cools water by producing an endothermic reaction. This is a chemical reaction whereby, as it dissolves, the saltpetre literally pulls the heat out of the water as part of that process, thus lowering the temperature of the water. For this reason, there is a limit to how cool the water can become.From the Greeks and the Romans this method was passed on, or perhaps rediscovered and improved by Persians and Arab physicians. Visitors from Europe to the East were struck by the wonderful sherbets and chilled syrups. Pierre Belon was a Frenchman ,traveller, naturalist and writer who visited the Middle East in the 16th century, at the height of the Ottoman Empire (and their emperors or sultans that had a very sweet tooth!) He marvelled at the sweet cold drinks: 'Some are made of figs, others of plums, and of pears and peaches, others again of apricots and grapes, yet others of honey, and the sherbert-maker mixes snow or ice with them to cool them;In Persia, sherbets were made from lemon, orange or pomegranate juice. First the fruit is squeezed through a silver strainer; then sugar was added, and water to dilute; finally, ice was piled in.This technique was later captured in the Persian text Ain I Akbari (“Institutes of Akbar”, c. 1600) by Abul Fazl 'Allami. Reading from its translation: Saltpetre, which in gunpowder produces the explosive heat, is used by his Majesty[Akbar] as a means for cooling water, and is thus a source of joy for great and small. Saltpetre is a saline earth. They fill with it a perforated vessel, and pour some water over it, and collecting what drops through, they boil it, clean it, and let it crystallize. One sér of water is then put into a goglet of pewter, or silver, or any other such metal, and th emouth closed. Then two and a half sérs of saltpetre are thrown into a vessel, together with five sérs of water, and in this mixture the goglet is stirred about for a quarter of an hour, when the water in the goglet will become cold. The price of saltpetre varies from ¾ to 4 mans per rupee.The first “ice cream” on the American continent was the Paila, a tradition in Pre-Columbian Ecuador. The Caranquis (or Caras), before being conquered by the Incas, sent expeditions to bring blocks of ice and snow down from the top of the volcano Imbabura, wrapped in thick layers of straw and frailejòn leaves, for thermal insulation. The ice cream was then made by filling a large cauldron (called a “paila”) with ice, snow and fruit juice (and sometimes milk), and mixing vigorously until the juices and ice froze together. Using this ancestral technique, gradually perfected over centuries, helados de paila are still prepared traditionally today in some places in Ecuador, especially in the modern town of Imbabura.In 1689, the Sicilian Francesco Procopio del Coltelli opened the first café in Paris, Le Procope. He not only served coffee there, but also over a hundred different sorbets and ice creams. All the good Parisian society is rushing into it, including the “quality ladies”, which was not done until then. And if they dare not leave their carriage, a valet brings them. In 1720, he invented frozen mousses by adding whipped cream to his ice creams: these “Chantilly ice creams” immediately became fashionable. In the 18th century, glaciers multiplied in Paris and consumption now spreads throughout the year. Ice creams are served in cups or in bricks, molded in fruit, egg cups, glasses.The French Revolution will not kill the ice cream. On the contrary, it democratizes them. Glacier then became a profession in its own right and ice cream makers invaded French homes.By the mid-1700's, sweet ices were a common food. Sorbetto sellers walked through Naples, selling ice cream in all sorts of flavours, including sweet orange, bitter cherry, muscat pear and jasmine. It was made & carried in a sorbettiera – a tall container with a metal lid, inside a bucket of ice & salt. The salesman would spin the sorbettiera around inside the bucket every few minutes, to keep it creamy as it froze. Every so often, they'd stir the ice with a wooden spatula. Sorbetto was the catch-all Italian word for ice cream back then, rather than gelato.All this and much more on the episode today!Resources and further reading:"Consider the Fork: A History of How We Cook and Eat" by Bee WilsonISBN: 9780141049083How Ice Cream Got Its Conehttps://www.seriouseats.com/2019/06/ice-cream-cone-history.html The Delicious History of Ice Cream:https://medium.com/@andersoncuellar/the-delicious-history-of-ice-cream-6a75938630f0 Martini Fisher Ancient History of Ice Cream: https://martinifisher.com/2020/10/30/the-ancient-history-of-ice-cream/ Saltpetre: Regency Refrigeration:https://regencyredingote.wordpress.com/2013/08/09/saltpetre-regency-refrigeration/ Support this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

We use them everyday, but most of us never stop to really consider the contributions of the knife, fork, and spoon. But we should, because they marked a hallmark change not just in the tools available for feeding ourselves, but also the way we fed ourselves and how we behaved while doing it. You can find Bee Wilson’s book “Consider the Fork: A History of How We Cook and Eat” at our affiliate link on Amazon: https://amzn.to/2V2BP6Q You can offer you support for No Shave November at https://no-shave.org/team/GM_WotW_Podcast

This year, as part of our annual Thanksgiving tradition, we’re looking at the things that make the food on our tables possible. We started with ovens in the last episode. So naturally it’s time to look at the pots and pans that go on that oven and help make the foods we like so much happen. From the earliest days we follow right along to the modern times and learn some surprising things along the way about how cooking pots not only changed the way we cooked, but also the things we could cook. And that changed everything. You can get Consider the Fork: A History of How We Cook and Eat by Bee Wilson at our Amazon link: https://amzn.to/2K91HvI Help support Cancer Research and Prevention at our No Shave November page: https://no-shave.org/team/GM_WotW_Podcast

The power of food, and the intensely personal relationship we have with it, has come to define more than just our waistlines. Today, it is an extension of our identities; a sense-fuelled tool we can utilise to nourish and nurture, empower and please. Joining Tom Parker Bowles for this deep dive into the psychology of food is award-winning journalist, author and historian Bee Wilson, who, having written four critically acclaimed books – including Consider the Fork: A History of How We Cook and Eat (Fortnum & Mason’s Food Book of the Year, 2016) and First Bite: The Way We Eat Now – offers fascinating insight into the culture of consumption.Here, they debate how to positively tackle the modern obesity crisis; reflect on the transformative, joyful nature of cooking; and discuss how the post-lockdown landscape is shaping a positive future for British produce. See acast.com/privacy for privacy and opt-out information.

Amy chats with Bee Wilson and learns surprising facts from her book, Consider the Fork: a history of how we cook and eat.

In this episode, Kathy and I will talk about a disaster more urgent than global warming. It’s not going to happen in the next few decades or hundreds of years. It’s happening now: Due to modern Western diets and other various lifestyles and habits, our facial bones (and airways) are shrinking.  In this captivating discussion, I will reveal: What’s causing our faces to shrink Why it’s worse for our children The consequences of smaller faces and airways How crooked teeth may be the first sign of shrinking faces What we can do to prevent it And what we can do to reverse the consequences. Shownotes: Our Skulls Are Out-Evolving Us on onezero.medium.com Sleep Interrupted: A physician reveals the #1 reason why so many of us are sick and tired  Nutrition and Physical Degeneration by Dr. Weston Price  Consider the Fork: A History of How We Cook and Eat by Bee Wilson Tooth loss and obstructive sleep apnea signs and symptoms in the US population CDC: Obesity in children 3x since 1970s CDC data: 1/5 school aged children are obese Dr. Brian Palmer on Evolution of OSA podcast Vitamin D podcast Fluoride podcast  Glyphosate podcast Tongue Tied book interview with Dr. Richard Baxter Harvard health article on poor oral health higher rates of heart disease  Nasal congestion and facial growth Gastroesophageal Reflux Disease and Tooth Erosion Myths & Fact About Your Sleep Position podcast  https://doctorstevenpark.com/narrowface

On this episode of Be the Serpent, we're talking about some creepy stuff! Guest star Ryan Boyd, of the horror podcast Rank and Vile, joins us to discuss Clive Barker's "Jacqueline Ess: Her Will and Testament", both the book and movie versions of Annihilation by Jeff Vandermeer, and the Hannibal fanfic "Where All Ladders Start" by emungere.    What We’re Reading Black Sails fanficSilver in the Wood by Emily Tesh Consider the Fork: A History of How We Cook and Eat by Bee WilsonThe Henchmen of Zenda by K.J. CharlesSpectred Isle by K.J. CharlesDragon Age: Inquisition fanfic (again)Lost Country by William GaySpace Opera by Catherynne Valente   Stuff We Mentioned Ryan Boyd’s podcast, Rank and VileDune by Frank HerbertHalloween Horror NightsThe Skeleton Key (2005)“Mr. Try-Again.” by A. Merc RustadThe Vampire Chronicles by Anne RiceThe Addams FamilyGet OutFrankenstein by Mary Wollstonecraft ShelleyDracula by Bram Stoker“A Cradle of Vines” by Jennifer MaceManiacA Nightmare on Elm StreetCarrie by Stephen KingThe Green Mile, Part 1: Two Dead Girls by Stephen KingSalem’s Lot by Stephen KingEpisode 14 of Be The Serpent: Once Upon A SomethingSaw, the movieGlitter and Gold, a fanvid by voordeelHannibal Lecter series by Thomas HarrisThe Hannibal Lecter moviesThe tv show Pushing DaisiesThe tv show Dead Like MeM*A*S*HNightmare on Elm Street 3   For Next Time: Kushiel’s Dart by Jacqueline Carey Transcription: The transcript for this episode is available here. Thanks to our amazing scribes, Magali, Sara, and Neharika!

Whoever came up with the idea to attach an eraser to a pencil was a genius, when you think about it. Before that, they were two separate objects, but you usually didn't want to have one without the other. Sometimes combinations like this work out perfectly, like when makeup companies began adding sunscreen to foundations. But other times, combinations might not work out as well, like the year my mom sent me to summer camp with a new product that combined sunscreen and bug spray, which caused an allergic reaction and really wasn't good at protecting me from bugs or the sun. Today's episode focuses on one of these hybrids that sometimes works great for foods like mashed potatoes, chili, and casseroles, but sometimes doesn't work as well for foods like broth or spaghetti. I'm your host, Emily Prokop, and this is The Story Behind Sporks. The role of Bill Clinton was played by Wes from The Via VHS Podcast. Follow The Story Behind: Twitter | Facebook | Instagram | Website Check out #PodernFamily on Twitter to find other great indie podcasts like this one. If you enjoy podcasts about history, literature, archeology, and the arts, check out the hashtag #HumanitiesPodcasts on Twitter to find more podcasts like this one. Looking for more female-hosted podcasts? Find them by searching #LadyPodSquad on Twitter. Click here to support this podcast on Patreon. Media: Music for Makers Sources: http://www.salon.com/2012/10/06/consider_the_spork/ http://mentalfloss.com/article/65500/man-who-invented-spork https://www.vox.com/2015/6/23/8826591/spork-inventor https://www.wired.com/2015/08/tritensil-spork/ http://io9.gizmodo.com/this-hybrid-knork-utensil-was-also-an-important-medic-1700498082 http://www.presidency.ucsb.edu/ws/?pid=51104 http://careysuevega.com/manner-monday-sporks-saltcellars-and-knife-rests-oh-my/ “Consider the Fork: A History of How We Cook and Eat” by Bee Wilson

Ken Liu is a science-fiction writer, translator, computer programmer, and lawyer. He has written two novels and more than 100 short stories. His short story “The Paper Menagerie” is the first work of fiction, of any length, to win all three of the Hugo, Nebula, and World Fantasy Awards. Among his translations are two of the three parts of the Chinese science-fiction hit The Three-Body Problem, by Liu Cixin. In this episode of the Sinica Podcast, Ken talks to Kaiser and Jeremy about his own work, the significance of The Three-Body Problem in the Chinese literary world, and the current state of Chinese science fiction. Recommendations: Jeremy: Understanding China Through Comics series, by Liu Jing: Foundations of Chinese Civilization: The Yellow Emperor to the Han Dynasty, Division to Unification in Imperial China: The Three Kingdoms to the Tang Dynasty, and Barbarians and the Birth of Chinese Identity: The Five Dynasties and Ten Kingdoms to the Yuan Dynasty. Ken: Consider the Fork: A History of How We Cook and Eat, by Bee Wilson. Kaiser: Deadwood TV series. References: The Three-Body trilogy, by Liu Cixin: The Three-Body Problem, translated by Ken Liu, The Dark Forest, translated by Joel Martinsen, and Death’s End, translated by Ken Liu. Invisible Planets: An anthology of contemporary Chinese science fiction, translated by Ken Liu. Fiction by Ken Liu: The Grace of Kings, The Wall of Storms (read an excerpt on SupChina here), and The Paper Menagerie and Other Stories.  

We are back at the Bryant Corner Cafe with a tough task from Nancy Pearl. What has been the best book of 2015. Some of us chose books published this year- which is what Nancy was aiming for, in fiction and non-fiction. Others just mentioned their best read so far. In addition, we offer an excerpt from Steve's interview with Patrick Kennedy about his book "A Common Struggle." We will post the entire interview in a That Stack of Books extra soon.   Here is the list of The Best Book(s) We Have Read (So Far This Year) Nancy was aiming towards best books of the year so far in fiction. Non-FictionChristian Appy, American Reckoning: The Vietnam War and Our National Identity.  (Nancy’s Pick) Other books we liked this year. The Autobiography of Benjamin Franklin ( Katy’s Pick)Nathaniel Philbrick, The Last Stand: Custer Sitting Bull and The Battle of the Little Big Horn (Tom Bird’s Pick)William Maxwell, FB Eye’s: How J. Edgar Hoover's Ghostreaders Framed African American Literature (Robin’s Pick)Denise Kieman, The Girl’s of Atomic City (Ros’s Pick)Claude Steele, Whistling Vivialdi ( Steve’s Pick)Randy Spelling, Unlimited You: Step Out of Your Past and Into Your Purpose (Jenny’s Pick)Bee Wilson, Consider the Fork: A History of How We Cook and Eat ( Keith’s Pick)Patrick Kennedy, A Common Struggle ( Steve’s choice for getting on more lists soon.) Fiction Viet Thanh Nguyen, The Sympathizer ( Nancy’s Pick) Other books we liked reading this year. Jonas Jonasson, The 100 Year Old Man Who Climbed Out the Window And Disappeared (Becky’ s Pick)Black Hills, Dan SimmonsLou Berney, The Long and Faraway Gone ( Katy’s Pick)Lucia Berlin, A Manual For Cleaning Women: Selected Stories Betsey’s Pick) 

Checkout RailsClips and Angular Remote Conf!   01:03 - Panelist Experiences With Hiring 03:00 - Hiring Virtual Assistants (VAs) Mandy = @therubyrep / DevReps Virtual Staff Finder 10:02 - Hiring For Design Work / One-Off Projects Wet Frog Studios (Aaron Mahnke) Podcast Motor Elance Fiverr Odesk => Upwork 16:23 - Hiring Subcontractors Infinum 27:58 - Hiring Employees Picks Uber (Reuven) Consider the Fork: A History of How We Cook and Eat by Bee Wilson (Reuven) Morgan’s Paradox for Freelancers (Eric) Marcus Blankenship (Jonathan) The Mortified Podcast (Jonathan) Developer On Fire Episode 017 - Charles Max Wood - Get Involved and Try New Things (Chuck) Elevator Saga (Chuck)

Checkout RailsClips and Angular Remote Conf!   01:03 - Panelist Experiences With Hiring 03:00 - Hiring Virtual Assistants (VAs) Mandy = @therubyrep / DevReps Virtual Staff Finder 10:02 - Hiring For Design Work / One-Off Projects Wet Frog Studios (Aaron Mahnke) Podcast Motor Elance Fiverr Odesk => Upwork 16:23 - Hiring Subcontractors Infinum 27:58 - Hiring Employees Picks Uber (Reuven) Consider the Fork: A History of How We Cook and Eat by Bee Wilson (Reuven) Morgan’s Paradox for Freelancers (Eric) Marcus Blankenship (Jonathan) The Mortified Podcast (Jonathan) Developer On Fire Episode 017 - Charles Max Wood - Get Involved and Try New Things (Chuck) Elevator Saga (Chuck)

In this episode of the Find Dining Podcast, we speak with Richard J.S. Gutman, the Director and Curator of the Johnson & Wales Culinary Museum in Providence, Rhode Island. We talk about the museum and the history of food trucks and diners. Visit the Johnson & Wales Culinary Museum's website Get one of Richard's books, American Diner Then and Now Read Consider the Fork: A History of How We Cook and Eat by Bee Wilson The first diner was created by Walter Scott in Providence, Rhode Island in 1872 John Baeder paints and photographs food trucks Kenny Lao runs the Rickshaw Dumpling Bar in New York City Clover Food Lab in Cambridge has an awesome food truck Check out our 2011 Food Truck Mystery Meet Dinner on the Rose F. Kennedy Greenway Food for Thought: Q: Patrick J. "Pop" Tierney was an early diner-building pioneer at the turn of the 20th century in New Rochelle, New York. What innovation in the industry is he credited with? A: Moving toilets inside the diner. Out of the Frying Pan Picks: Favorite Diner: Seaplane Diner Favorite Food Truck: Little Billy's Restaurant You go to Most Often: Al Forno Favorite Chef: Derek Wagner of Nick's on Broadway Favorite Brew Up: Trinity Brewhouse Favorite Place for a Cocktail : The Dorrance