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In this episode of Eat My Globe, our host, Simon Majumdar, has an engaging chat with Rossi Anastopoulo, an award-winning writer and authorof the book “Sweet Land of Liberty: A History of America in 11 Pies.” They touch on how apple pie, haupia pie, chiffon pie, navy bean pie, and many more, not only represent tasty treats but how they also reveal fascinating stories about race, class and gender in American society throughout history. You don't want to miss it. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage ------------------ Produced by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, shares the fascinating history of chicken, which arguably has increased humans' meat consumption in recent memory. It is an animal that originated in Asia, has links to the Tyrannosaurus Rex, and initially spread around the world through cockfighting. The evolution of the chicken –and its egg –from a highly prized ingredient in ancient timesto what we now find as something commonly found in our supermarketsis amazing. Tune in now because you don't want to miss this episode. So,make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/ Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---- Produced by: Producergirl Productions    

In this episode of Eat My Globe, our host, Simon Majumdar, speaks with journalist and award-winning writer, Melissa Thompson, about the delectable cuisine of Jamaica as well as the impact various groups – from the Taino, the Africans, the Chinese, the Indians, the Spanish and more – and historical events – from slavery to colonialism – have had on Jamaica's wide-ranging cuisine. From Bammy to Escovitch Fried Fish to Patties to Jerk Pork and Chicken and so many more mouth-watering dishes, this conversation will leave you hungry for more. So, tune in now. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage Patreon: www.Patreon.com/EatMyGlobe LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ----------------- Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, has a chill conversation with cool historian and filmmaker, Fred Hogge, about the history of ice from the prehistoric era through the early days of civilization and through the modern era. Along the way, they talk about how humans harvested, transported and stored ice through the ages; how well-known historical figures – like Saladin, the Medicis and George Washington, amongst others – used ice; and how ice cream and gelato developed. And, that's just the tip of the iceberg. So, tune in now. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------------- Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, has a lively discussion with award-winning TV Host and Author, Andrew Zimmern, about Andrew's five favourite restaurants that have a place in history. It's a conversation that will take them to places where Ernest Hemingway frequented, where parents bought dry-aged salamis to send to their kids fighting overseas during World War II, where the chef steamed chicken in pig's bladder, and so much more. It's a conversation that will leave you drooling while learning about these historical restaurants. You don't want to miss it. So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------------- Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, speaks with award-winning cookbook author and activist, Mimi Aye, about the delicious and varied cuisine from Myanmar/Burma as well as the use of food as an act of political protest. It is an engaging conversation that highlights how food not only nourishes the body but also expands the ways people can communicate their dissatisfaction with the government. You don't want to miss it.   So, make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, shares the stories of two of the most important discoveries in food history – that of microwaves and of pasteurization. Both changed the way we eat and the safety of the ingredients that we buy. And, both have really fascinating histories that go back further than you might think. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, enjoys one of the most fascinating conversations he has ever had with a culinary figure. Michael W. Twitty's knowledge of the food world and its history is astonishing, and his way of sharing is inclusive and fun. Here, they talk more about the history of rice, but about so many other things as well. You don't want to miss it. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, shares a really fun conversation with one of the most knowledgeable and energetic people in the current culinary field, Adam Richman. As well as discussing his stellar career to date, they also chat about his love of sport, and his new endeavors. It's a great conversation. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------- Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar, looks at the history of the food that has become so beloved of our Christmas season. If you want to know why we celebrate Christmas on the 25th of December, where mince pies or Christmas pudding originated, or the gargantuan meals of medieval royalty, then this is the episode for you. And, if you ever get into an argument about why turkeys bear that name, or if the first American colonists made Christmas illegal, listening to this episode will give you the upper hand. Merry Christmas, everyone. So make sure to follow along every week and follow us on: Website: www.EatMyGlobe.com/season-7/christmas Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced by: Producergirl Productions

The term "microplastics" was originally described in 2004 for plastic particles that are less than 5 millimeters in diameter, originally being seen on beaches. But everywhere scientists have looked on planet earth, they have been found. From fruit, vegetables, nuts, beer, baby bottles, in the air, in our water. Some have estimated that we ingest 100,000 microplastic particles per day or the equivalent of a credit card of microplastic in a year. That number will only increase, as we are producing over 400 million tons of plastics a year, and we have over 5 billion tons of plastics in landfills. Plastic degrades over time, from sunlight, from ocean water, from wind. Some of those plastics become so small they cross the blood-brain barrier in humans. These plastics come in all shapes and sizes. As they are exposed to the environment and degrade, they become smaller and smaller. They come with different types of plastics with different reactions, but mostly we don't know. The problem is we don't know what these plastics are doing to us. We don't know what the toxic levels of microplastics are. We don't know what, if any, physiological systems that microplastics would interfere with. We don't know if they increase cancer, heart disease, auto-immune disease, dementia, liver cirrhosis - we just don't know. We don't know if they inhibit the growth of children if they cause the loss of fetuses in women who are pregnant. We do know on larger levels; plastics cause issues with marine mammals. Shopping bags in the water look like the turtle's favorite feast, a jellyfish, and they will consume those, and those plastics become stuck in the turtle's digestive system clogging up their intestines and leading to their death. Most have seen the turtle whose nose was stuffed with a plastic straw. What we don't know is what happens when the small microplastics enter into cells, or cross the blood-brain barrier, or land in our lungs. Those finds led to the laws to decrease plastic one-use bags and plastic straws, but that is just the tip of what might be a more serious problem. We know that mice fed microplastics had lower sperm counts, smaller offspring, but again, mice are not men. We also don't know what the different types of microplastics will do - one type might be harmful, another type might be benign. Some plastics might pass through us like fiber, indigestible matter that has no consequence other than moving stool along. What can you do if you are worried? If you feed your child formula, use bottles instead of plastic. If you use your microwave, don't reheat food in plastic containers. Try not to use plastic containers for storage, and don't dispose of them so quickly. Water bottles - well, time to use reusable water bottles made of metal or glass. For now, we can do a small part, but it isn't the entire part. It is a problem that may be a larger problem or less of a problem. But it probably is an issue. We already know that some plastics do cause endocrine disruption, and those products have been outlawed. But it isn't just a marine problem; whether you are a vegan, pescatarian, vegetarian, omnivore, or carnivore, there will be plastics in everything you eat. ----- http://forku.com (Fork U) is part of the https://your-doctors-orders.captivate.fm (Your Doctors Orders network of podcasts) and is hosted by the noted physician and surgeon Dr. Terry Simpson. https://www.tiktok.com/@drterrysimpson? (Follow Dr. Terry Simpson on TikTok) for bite-sized content on  healthy eating Visit https://terrysimpson.com/ (TerrySimpson.com) for additional details on Dr. Simpson https://twitter.com/drterrysimpson?lang=en (Follow @DrTerrySimpson on Twitter) for skepticism, travel, and much more. Fork U is produced by http://simpler.media (Simpler Media) and is recorded in the studios of https://myproducergirl.wixsite.com/producergirl (ProducerGirl Productions).

In this episode of Eat My Globe, our host, Simon Majumdar, looks at the fabulous life stories of four of the extraordinary men who helped create the world of food television we love so much today. Some names such as, James Beard, will be very familiar to you. But others, such as Britain's irrepressible Keith Floyd may not. If you know them or not, find out some fascinating facts about them all on this very special episode. So make sure to follow along every week and follow us on: Website: www.EatMyGlobe.com/season-7/tv-men Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook:@SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simonmajumdar-276015 Produced by: Producergirl Productions  

In this episode of Eat My Globe, our host, Simon Majumdar looks at the history of food in art from the earliest days of ritual paintings on cave walls, right up to the modern works of artistic greats such as Picasso and Van Gogh. It's an amazing journey that shows just howintertwined food, its preparation and its presentation have been throughout human history. So make sure to follow along every week and follow us on: Website: www.EatMyGlobe.com/season-7/art Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-276015 ---------------------------------------------- Produced & Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar looks at the history of food in cinemafrom the early days of the very first moving pictures, through the days of the silent megastars such as Charlie Chaplin, all the way to the modern movie obsession with “food films” such as “Like Water For Chocolate” and “Big Night.” Oh, and if you want to know why popcorn is so popular, in movie theaters, listen right to the end of the show. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook:@SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 Produced & Distributed by: Producergirl Productions

The Carnivore diet is the most extreme of the low-carbohydrate diets, with its expressed point that humans did great on a diet of flesh and evolved to eat a diet high in fats. While we cannot make up what people ate in the past, we can see about the diet of the Yupik's of Alaska.  These people have been studied extensively by the https://canhr.uaf.edu/ (Center for Alaska Native Health Research) (CANHR) at the University of Alaska in Fairbanks who partnered with https://www.ahajournals.org/doi/full/10.1161/circresaha.115.306566 (Genetics of Coronary Artery Disease) in Alaska Native people. First the CANHR found that Alaska Natives who ate processed meats (hot dogs, lunch meat, fried chicken) had higher triglycerides. Those Yupik's who consumed lots of omega-3 fatty acids and ate lots of meats with saturated fats developed coronary artery disease. As much as we like to get our omega-3 fatty acids from the sources, and few in the world eat as many as the Yupik's, that cannot protect you from coronary artery disease in the presence of the over-consumption of saturated and trans fatty acids. It further showed that, at least for the Yupik's, consuming processed meats, and meats high in saturated fats like beef, pork, lamb and chicken with skin was not healthy for the Alaska Natives. The Carnivore diet excludes greens and berries, however sea greens and berries are a large part of the traditional Yupik diet. The diet that they have is high in marine mammals, fish, game animals, greens and berries that provide high levels of fat soluble vitamins (A,D,E, and K) as well as iron. The Biotruth of the Carnivore Diet:A biotruth is a logical fallacy, usually found to be a misunderstanding of evolution. In this case the idea that early human ancestors were meat eaters and that the adaptation of cultivation of crops led to chronic disease. When CT scans were looked at from 137 mummified remains from four geographical regions, ancient Egypt, Peru, the Pueblo, and Unangan from the Aleutian Islands were examined they found atherosclerosis in all of them.  “Interpretation: Atherosclerosis was common in four preindustrial populations including preagricultural hunter-gatherers. Although commonly assumed to be a modern disease, the presence of atherosclerosis in premodern human beings raises the possibility of a more basic predisposition to the disease.” It should be noted that those were diverse diets from those who ate primarily marine mammals and fish to those whose diet was composed primarily of vegetation with little meat. The Myths of LDLThe low carbohydrate community propose that LDL isn't an issue with heart disease. This flies in the face of the recent article in JAMA looking at 34 clinical trials and finding that lowering LDL-C not only decreased the risk of heart disease, but all causes of mortality. While the low-carb crowd likes to point out how sugar indeed has a role in development of heart disease, they quietly forget to point out that diets rich in meats are overwhelmingly an issue. ----- http://forku.com/ (Fork U) is part of the https://your-doctors-orders.captivate.fm/ (Your Doctors Orders network of podcasts) and is hosted by noted physician and surgeon Dr. Terry Simpson. https://www.tiktok.com/@drterrysimpson? (Follow Dr. Terry Simpson on TikTok) for bite-sized content on  healthy eating Visit https://terrysimpson.com/ (TerrySimpson.com) for additional details on Dr. Simpson https://twitter.com/drterrysimpson?lang=en (Follow @DrTerrySimpson on Twitter) for skepticism, travel, and much more. Fork U is produced by http://simpler.media/ (Simpler Media) and is recorded in the studios of https://myproducergirl.wixsite.com/producergirl (ProducerGirl Productions).   ----- REFERENCESBrand-Miller JC, Griffin HJ, Colagiuri S. The carnivore connection hypothesis: revisited. J Obes. 2012;2012:258624. doi: 10.1155/2012/258624. Epub 2011 Dec 22. PMID: 22235369; PMCID: PMC3253466. Bersamin A, Luick...

In this next episode of Eat My Globe, our host, Simon Majumdar, challenges his Food Network colleague, and revered chef, Marcus Samuelsson, to select 5 people that should join the Eat My Globe Culinary Pantheon. The fascinating selection is made from Marcus' journeys around the world and in search of the roots of African American food.   Make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.EatMyGlobe.com/marcus-samuelsson Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 -------------- Producergirl Productions

In this next episode of Eat My Globe, our host, Simon Majumdar, examines the ways that countries and rulers have filled the stomach of their armies over the ages. From the galley ships of Alexander the Great to the modern combat rations of the modern American forces. Without a regular supply of food, battles can and have been won and lost, and empires have risen and fallen.   So, make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: www.EatMyGlobe.com/military-rations Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------------- Producergirl Productions

In this next episode of Eat My Globe, our host, Simon Majumdar, challenges one of his Food Network pals and legendary baker, Duff Goldman, to name 5 people from baking history who deserved to be raised to the Eat My Globe Culinary pantheon. Inevitably, Duff being Duff and Simon being Simon, they head off on some fun tangents.   Make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: www.EatMyGlobe.com/duff-goldman Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------------- Producergirl Productions  

In this next episode of Eat My Globe, our host, Simon Majumdar, looks at the history of hot sauce and their key component, chili. It is a journey that takes us around the world from the Americas, Europe, West Africa, South and Southeast Asia, and back to the Americas. All as people search for something spicy to add to their diets. It's an ingredient that tells us as much about cultural identity as taste. Make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: www.EatMyGlobe.com/chili Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 --------------------- Produced & Distributed by: Producergirl Productions

In this next episode of Eat My Globe, our host, Simon Majumdar, discusses the notion formulated by Alfred. W. Crosby, that of “The Columbian Exchange,” with Dr. Carla Pestana, the Department Chair of the UCLA Department of History. This movement of goods, people, technology and disease between Europe and the colonized world helped create the world we live in today. Make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: EatMyGlobe.com/carla-pestana  Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------ Producergirl Productions

On this Shut Up Tabbouleh episode - former stand up comedian turned CIA operative Emily Brandwin (@ciaspygirl)  joins Danny (@dannyderaney) and Jo (@jojofromjerz) to talk about her career and some of the worst food crimes ever, including why she made birthday hummus. Support us on www.patreon.com/dannyjopodcastSo make sure to follow along every week and follow us on:Twitter: @ShutUpTabboulehInstagram: Shut_Up_Tabbouleh ---------------Produced & Distributed by: Producergirl Productions 

In this next episode of Eat My Globe, our host, Simon Majumdar, looks at the history of not one but two inventions that we very much take for granted today: Silverware and Refrigeration. It would be hard to imagine eating being the same without either of these inventions, but the arrival of both is relatively recent and both provide a fascinating history. Make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: EatMyGlobe.com/silverware-refrigerator   Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 --------------------- Producergirl Productions

In this next episode of Eat My Globe, our host, Simon Majumdar, examines the remarkable history of an ingredient that is now a staple in almost every household. Olive oil has long been revered, but often as a fuel and for religious purposes as much as for food. This is a fun episode that will show where olives and olive oil first originated and how olive oil has become part of our everyday life. Make sure to tune in, and follow and support us on: Patreon: https://www.patreon.com/EatMyGlobe Website: https://www.eatmyglobe.com/olives  Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ************* Distributed by: Producergirl Productions  

In this episode our host, Simon Majumdar, shares things you didn’t know you didn’t know about that most polarising of ingredients, garlic. It is an ingredient that fuelled the building of the pyramids and was later believed to help ward off the plague. And yet, it was also an ingredient whose smell could have you refused entry to ancient temples and received withering words from the great bard, William Shakespeare himself. So come with us and find out the true history of garlic. Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156  ------------------------ Produced & Distributed by: Producergirl Productions    

Sherry is one of our host, Simon Majumdar’s, favorite drinks, but it is often misunderstood. In this very special interview episode, Simon shares his passion for these unique wines from Derek Brown, famed bartender and author of the excellent Spirit, Sugar, Waters, Bitters. Derek explains the history and styles of sherry and how you should best pair them with food and incorporate them in cocktails. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------ Produced & Distributed by: Producergirl Productions  

In this episode our host, Simon Majumdar, shares things you didn’t know you didn’t know about one of the world’s most truly luxurious indulgences, Champagne. This finest of fine wines has a remarkable history from its humble roots in the monasteries of France, to its present day representation of all that is joyous about eating and drinking. But, not all of the tales you hear about its creation are true. So come with us and find out the true history of Champagne.   Make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ----------------- Produced & Distributed by: Producergirl Productions

The late historian Stephen Ambrose said that “more historians get their history from Ken Burns than any other source.” So, you just know that he is going to have an interesting perspective on food history. In this episode, our host Simon Majumdar, adds a big tick to his bucket list and goes to visit Ken Burns in his own restaurant in New Hampshire. There they talk about film making, food history and how the two relate. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 --------------------- Produced & Distributed by: Producergirl Productions

Truffles are truly one of the great ingredients on any fine dining menu. In this episode, our host, Simon Majumdar shares “five things you didn’t know you didn’t know about” truffles. This episode includes a look at how this fungus become such a prized ingredient, how it is harvested, and why every food critic loathes truffle oil.   So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------- Produced & Distributed by: Producergirl Productions

In this very special episode of Eat My Globe, we are very fortunate to be joined by one of the truly great artists of the Philippines. Claude Tayag is not only a respected artist and architect, but is also recognized as a one of the country's great gourmands. His famed restaurant, the "Bale Dutung" is a must visit on any trip to the country, and his knowledge of the history of this underrated cuisine is hard to beat. (Disclosure: our meal was complimentary.) So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: Simon Majumdar --------------------- Produced and Distributed by: Producergirl Productions

In this episode of Eat My Globe, our host, Simon Majumdar delves back into the often dark history of sugar, from the first cultivation of sugar canes to the current development of natural sugar alternatives. It is an history that is in great part responsible for the rapid development of the international slave trade, and one that takes in Indian Kings, Crusaders, a Pope, and a Moravian housewife who cut her finger while chopping sugar.  So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------------ Produced & Distributed by: Producergirl Productions

The Plimoth Plantation Living Museum is one of New England’s most popular tourist attractions, and there is no better place to find out about the living conditions of the early colonists and the Wampanoag tribes they co-habited with. In this episode, our host Simon Majumdar revisits the museum to speak with their culinary historians and members of the Wampanoag community. (FYI - The recording isn't up to our usual standards, thanks for understanding.) So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 _________________________________________ Produced & Distributed by: Producergirl Productions  

In this very special episode of Eat My Globe, our host challenges his good friend and culinary legend, Alton Brown (Good Eats the Return) to propose five forgotten food heroes. It’s a very lively discussion with no quarter given. But, as always it will probably end with a martini or three. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------ Produced & Distributed by: Producergirl Productions

From an ingredient that was once dismissed as “the cockroach of the sea,” lobster has now become part of what our host, Simon Majumdar describes as the “lexicon of luxury.” But how did this now prized seafood go from being so disparaged to so sought after? How was it used in historical recipes, and how true is it that servants complained that they were forced to eat it too often? Tune in now to find out. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------------- Produced & Distributed by: Producergirl Productions

Listeners might be surprised to know that the thought that “breakfast is the most important meal of the day” is a very recent one. In fact, in history the earliest meal was often seen as a minor one and even a sinful one. In this episode, our host, Simon Majumdar follows the history of breakfast and discovers the origins of breakfast cereals.  So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------------- Produced & Distributed by: Producergirl Productions

Our host, Simon Majumdar, may not be able to drink the stuff, but he knows that he is in a minority and that it is one of the most popular beverages in the world. It also has a history as dark, rich and sometimes as bitter as the liquid the ground coffee beans make when mixed with hot water. In this episode, Simon will follow the history of coffee from its origins in Ethiopia to the ubiquitous gourmet coffee stores of today. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 --------------------- Produced & Distributed by: Producergirl Productions  

Very few individuals can claim to have had as much impact on the way we eat today (in the West, at least) as George Auguste Escoffier. During his life he redefined the way kitchens worked and the style in which food was presented to diners. He also created thousands of dishes and wrote books that are still considered culinary bibles today. Behind the scenes however, he led a life that was often much darker than his public persona. This episode of Eat My Globe will look at the life and works of the greatest chef of them all. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 __________________ Produced & Distributed by: Producergirl Productions __________________

The world of food is filled with many examples that show how cultures can combine to created new dishes, and indeed whole new cuisines. A recent trip to Vietnam proved to confirm that while this splendid country has retained a passion for its own traditional cuisine, the influence of French imperialists has also had a profound impact. One example is the increasingly popular noodle soup, Pho. In this episode, we look at how this soup came to be and how it went from being a local specialty in the north of the country to being one of the most popular soups in the world. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------ Produced & Distributed by: Producergirl Productions  

Apart from water, beer is arguably the oldest beverage in the world. Its glorious history dates back at least 18,000 years ago and continues through Ancient Egypt, medieval Europe, the American revolution and points in between. In this very special episode of Eat My Globe, our host, Simon Majumdar, interviews the Smithsonian’s National Museum of American History Brewing History Curator Theresa McCulla. Simon and Theresa will discuss the fascinating history of beer. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------------------ Produced & Distributed by: Producergirl Productions  

In this episode of Eat My Globe, our host, Simon Majumdar, explores the glorious history of, arguably, the world’s oldest beverage apart from water: beer. The journey starts 18,000 years ago and continues through Ancient Egypt, medieval Europe, the American revolution, and points in between. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------ Produced & Distributed by: Producergirl Productions

In part 2 of this episode of Eat My Globe, our host, Simon Majumdar, continues his exploration of the origins of a main ingredient seen in most restaurants around the world: beef. His journey of tracing the history of beef continues to the New World and how cattle inspired technological inventions not just in the food industry but also in other industries, such as in transportation. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ----------------------- Produced & Distributed by: Producergirl Productions

In part I of this episode of Eat My Globe, our host, Simon Majumdar, traces the history of beef, a main ingredient seen in most restaurants around the world. It will take him on a journey starting with how cattle first became domesticated and how it started to appear on dining tables of early civilizations.  So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ------------- Produced & Distributed by: Producergirl Productions

In this latest episode of Eat My Globe, our host, Simon Majumdar, discusses the History of Cheese. He will trace the journey of how this fermented milk product became one of the world’s favorite dining staples – from the Neolithic era, to Classical Greece, to the Roman Empire, to the Pilgrims on the Mayflower and to your table. So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156 ---------------------- Produced & Distributed by: Producergirl Productions  

A very special interview of UCLA Department of History Professor Stephen Aron. The interview covers, among others, the UCLA Convivium dinners, the importance of food history, and how the Eat My Globe and UCLA collaboration came about.   So make sure to follow along every week and follow us on: Twitter: @EatMyGlobePcast Instagram: @EatMyGlobe Facebook: @EatMyGlobeOfficial   Twitter: @SimonMajumdar Instagram: @SimonMajumdar Facebook: @SimonMajumdarPage LinkedIn: https://www.linkedin.com/in/simon-majumdar-2760156   Produced by: Producergirl Productions 

Key Links Purchase Vineyards, Rocks, and Soils: The Wine Lover's Guide to Geology by Alex Maltman ----- Look at wine labels and it might say that the wine was grown in Volcanic rock, or granite soil, or chalky fields. Sommeliers at any restaurant will describe the “earthy” tastes of wines, sometimes even describing the geology of the ground in which the wine is grown. Terroir is the entire environment in which wine is grown, not just soil. But the question, do we taste the soil - we don’t. Today’s guest is a professor emeritus of geology, who grows wine and will tell you the factors that make wine. More details on this episode: https://www.yourdoctorsorders.com/2018/09/wine-terroir-fables/ ----- Produced by Simpler Media and recorded in the studios of ProducerGirl Productions.   Follow on Twitter @drterrysimpson. New episodes release on Sunday.