Podcasts about social gastronomy

This was out October live show, so we talk about Halloween and Daylight savings. I didn't edit it out because why not celebrate spooky halloweeen all year. Slimy otherworldly organism that thrive on death or delicious forest floor specimans that contribute to a vibrant ecosystem? No need to debate -- for our Halloween MSG, we'll explore all sides of your favorite fungi! We'll explore the darker side of mushrooms and their presence in historical folklore and fiction. You'll learn why Toad from Mario Kart is one of the most deadly mushrooms on the planet, what causes a "fairy ring," and when "toadstool" became an insult. Then, if you aren't scared off just yet: basic lessons for mushroom foraging! Culinary historian Sarah Lohman and resident food scientist Jonathan Soma are the Masters of Social Gastronomy. Each month, they fearlessly take on a curious food topic, breaking down the history and science behind what we eat. This month's show: The Oldest and the Newest Foods! Tickets: https://brooklynbrainery.com/courses/the-masters-of-social-gastronomy-present-the-oldest-and-newest-foods MSG on Facebook: https://www.facebook.com/hellomsg Cat Adoptions: https://catrepublic.com/

This episode we stack up our multi-colored scrunchies and sip on some Triple Berry Wine Coolers in honor of Tux’s 80’s scandal. This classic retro cocktail is a fruity refreshing treat that is very easy to make (hint hint)! Treat yourselves!

This episode we imbibe on the Brandy Smash (https://www.beyondreproachpod.com/the-cocktails/2020/3/3/episode-19-the-brandy-smash) , a pre-civil war cocktail that is as refreshing as it is classic. Cheers y’all, to smashing good times! For more info on the Master of Social Gastronomy podcast, the cocktail book Imbibe and the Tubman stamp: 

Each month, the Masters of Social Gastronomy take on a curious food topic and break down the history, science, and stories behind it. This month, that all-American institution: THE DINER. Together, we'll uncover the history of the original definition of a diner and trace how it evolved to a requisite thousand-page menu. We'll learn about Greek diners and of two iconic NYC diners close to Sarah's heart: B&H Dairy and Nom Wah Tea Parlor. But don't worry, non-native New Yorkers - we'll be decoding the secret Waffle House language and stopping by Denny's, too! And don't forget to join us the last Monday of everyone month for our live show at Caveat NYC.

Welcome to our special Valentine's podcast! And don't forget to catch Masters of Social Gastronomy live at Caveat NYC the last Monday of every month. Every culture has a long history of aphrodisiacs – love-inducing and libido-promoting foods, ranging from the commonplace to the esoteric. Is chocolate the rightful king of Valentines Day, or could we do better with a tiger’s unmentionables? Let’s trace the history of these foxy foods and see what science has to say about their amorous assertions. Bonus! Soma and Sarah eat a cow penis. First comes love, then comes marriage, then comes a little bit of rat poison in their coffee cup. When love goes wrong, out comes the Victorian obsession with female poisoners: delicate and seductive, these ladies made headlines in the age of yellow journalism for offing their lovers with poisoned food. Come hear their stories and... hey, does this taste like almonds to you? Warning: this episode contain adult themes. We talk about sex body parts a lot and swear.

Masters of Social Gastronomy fearlessly takes on food topics, breaking down the history, science, and stories behind hiding behind them. Up this month: sushi! Sarah will present a history of sushi in the United States, a bizarre story bathed in celebrity. It took a smash-hit TV mini-series to turn sushi into an everyday “American” food, and now American-style sushi is making splash overseas. Learn why we eat out sushi inside out, and the origins of perennial favorites the California and Philadelphia rolls. Afterward, Soma will explore the science of sushi. Why is it okay to eat raw fish, and how does that stuff sitting in supermarket displays not send us all right to the emergency room? We’ll also take a peek at sushi rice, from crafting the perfect grain to the carbohydrate secrets that make it so delightfully sticky. http://omgmsg.com/ https://www.caveat.nyc/ https://brooklynbrainery.com/ Hasaki Sushi: https://www.hasakinyc.com/ Takesush: http://www.takesushi.us/> Fuji Sushi: http://www.fujisushinyc.com/ Favor Taste: https://www.99favortaste.com/99 Sunrise Mart: http://sunrisemart-ny.com/default_eng/ The Story of Sushi by Trevor Corson: https://www.amazon.com/Story-Sushi-Unlikely-Saga-Fish-ebook/dp/B001FA0TVE Sukiyaki: https://www.youtube.com/watch?v=C35DrtPlUbc

Masters of Social Gastronomy fearlessly takes on food topics, breaking down the history, science, and stories behind hiding behind them. Up this month: ice cream! Sarah will unearth the stories behind our favorite ice cream treats and share some of history’s wildest bygone flavors – that may be due for a revival. By the end of the night, you’ll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen? Meanwhile, Soma will show you the science behind making the perfect batch at home, and Big Ice Cream’s tricks for plumping up their profit margins. We’ll also track frozen desserts across the globe, from Italian gelato to dondurma, the magically stretchy ice cream from Turkey.

The Masters of Social Gastronomy podcast is back! The third Monday on every month, we bring you our LIVE show, taped at Caveat NYC! This month, Sarah and Soma tackle BODEGAS. Explore the history of bodegas and their connection to the origins of New York City itself. Hear how wave after wave of immigrants – Germans, Dominicans, Koreans, and more – each left their mark upon this New York institution. We also stories some of your favorite bodega products. What exactly is hiding in that Boar’s Head deli meat, and why is it the undisputed king of New York sandwiches? And bodega cats. Lots of bodega cats. Photo by Flickr user Matt MacGillivray

On this week’s Masters of Social Gastronomy podcast, we’ll look at the culinary world’s experiments with illicit substances. Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we’ll look at all the forms of socially acceptable substance abuse during the 19th century. This is a duplicate upload to correct a problem with the Itunes podcast sync.

This time on the Masters of Social Gastronomy podcast, we’re talking about **sugar and artificial sweeteners** If you’ve ever crossed the Williamsburg Bridge, then you’ve surely noticed the towering structures of the defunct Domino’s Sugar factory. In this month’s MSG we’ll explore Brooklyn in an era when sugar was king, as well as take a behind-the-scenes peek at its modern day inheritor Sweet n’ Low. But is giving in to our sweet tooth digging our own graves? Let’s break down the science behind the fear of sugar, from carcinogenic artificial sweeteners to the possible perils of that ubiquitous high fructose corn syrup.

On this week’s Masters of Social Gastronomy podcast, we’ll look at the culinary world’s experiments with illicit substances. Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we’ll look at all the forms of socially acceptable substance abuse during the 19th century. Later, we’ll fast-forward to modern-day America, and explore the little known true history of the pot brownie. We’ll survey the range of altered-state culinary concoctions and see what both science and chefs have to say about creating the most effective epicurean euphoria.

This month on the Masters of Social Gastronomy podcast, we break into the secret world of hot peppers to pull back the curtain on everyone’s favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food. Follow Sriracha from its humble baby-food-jar beginnings to its current status as a Tabasco-challenging juggernaut. We’ll take a behind-the-scenes look at its California factory and see how sriracha just might be as American as apple pie. Once you escape the potatoes-and-cream tyranny of European cuisine, a culinary dedication to heat can be found everywhere. We’ll examine what makes Thai food tick and where Indian vindaloo gets its muscle. From mild jalapeños to record-holders like the Ghost Pepper and Trinidad Moruga Scorpion, find out what makes a veggie pack such a powerful punch!

A special Masters of Social Gastronomy podcast short--all about RAW MILK! Sarah explores the history of the milk industry and why we pasteurize milk; Soma analyzes the scientific reasons to drink (or not to drink) raw milk. From swill milk to yellow milk to creamy milk to the lactose intolerant, we'll answer the question: should you drink raw milk?