Christmas Podding

This special festive edition of the food studies podcast sees our favourite gastronauts discuss Christmas food traditions and the newest seasonal food fads. Warm yourself over advocaat and buttered rum and bask in the glow of the fairy lights as Christmas cuisine is given the Dr Scoff and the Prof treatment.

Fast food has been blamed for a health crisis in the developed world, but what are the origins of so-called convenience food? Podcast gastronauts Dr Scoff and the Prof discuss the history and significance of fast food and sample the pin-up foodstuff of this type of cuisine: the burger.

Food Riots

Join Dr Scoff and the Prof for a chat about violent protest around food. From 18th-century bread riots to price-based agitation today, the food riot is a fascinating phenomenon. Also - as Marie Antoinette would have wished - the dynamic duo of the food podcast world are finally let to eat cake

Hyphenated Foods

Join your two favourite academic gastronauts for an exploration of dishes with a hyphen! From Tex-Mex to Chinese-Peruvian, the emergence of hyphenated food is a symptom of globalisation, migration and cultural exchange. This episode features Katrina Kokolari, a scholar of Polish-American cuisine. Following Katrina's recommendation, the Prof prepares a gastronomic vision in pink.

Follow us on @DrScoffProf

There are some exciting things happening around Food History in the United States right now.

To find out about some of these, the team chat to Dr Ashley Rose Young, a food history guru who works with a team of curators and historians as part of the American Food History Project at the National Museum of American History (part of the Smithsonian).

Plus Dr Scoff cooks up a delightful twist on Chef Ed Lee’s Korean donuts.

A few points to clarify just in case:

Ashley is not the head of the American Food History Project. That would be curator Paula Johnson.

Ashley has written a dissertation on New Orleans cuisine and is currently working on the book manuscript project. So, the book isn’t finished yet.

Hoedduck recipe: https://americanhistory.si.edu/sites/default/files/file-uploader/CUH%20June%206%202018%20Hoedduck.pdf

Check out 'Buttermilk Graffiti': https://chefedwardlee.com/books-tv/buttermilk-graffiti/

'Cooking up History' website: http://americanhistory.si.edu/topics/food/pages/cooking-history#Friday,%20June%208:%20Exploring%20the%20South

Link to Smithsonian Food History Weekend website: http://americanhistory.si.edu/events/food-history-weekend

Link to Ashley's website: http://ashleyroseyoung.com/

Flavour. Our enjoyment of food is determined by it. But while dependent on flavour molecules in food, our appreciation of flavour rests on our sense of taste and smell and - importantly - on psychological influences as well. And in the modern food system there’s a largely hidden factor: the work of the chemical flavourist. Join Dr Scoff and the Prof as they chat with Dr Nadia Berenstein, historian, journalist & expert on the history of flavour.

Follow Nadia on Twitter and check her website out:

@thebirdisgone

www.Nadiaberenstein.com

Social Eating! Breaking bread with others is a basic human custom but one which delivers personal and social well-being. In the latest podcast from Dr Scoff and the Prof, food gets communal with chat about the history of eating together and dining out. There's also jam - and who doesn't like jam? - and a daredevil chilli challenge. As always, to get in touch either email [email protected] or through twitter @drbryceevans.

Airline food is terrible, right? Well, it wasn't always so. Come fly with Dr Scoff and the Prof as they take you on a gastronomic journey back to the golden age of airline food and the ambience of the Parisian bistro. Caviar! Wine! Ice cream bombs! This is airline food as you've never experienced it before.

Get in touch via Twitter @drbryceevans - especially if you have a suggestion for the name of the show.

Curious Foods

Foods and recipes which appear quaint, or revolting, or absurd or curious today. As discussed within the social and economic context of their creation.

We eat a Century Egg......

Check out the 'Curious Cookbook' by Peter Ross

As always, get in touch via twitter @drbryceevans

A discussion of the global history of sugar (not as boring as you might think). This is our first episode so we are still experimenting on a few things, let us know what you think, get in touch via twitter @drbryceevans.