Cover image of Savor
(1109)
Arts
Society & Culture

Savor

Updated 9 days ago

Arts
Society & Culture
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Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Read more

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

iTunes Ratings

1109 Ratings
Average Ratings
717
170
78
82
62

Too much giggling

By Northeast listener - Aug 11 2019
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The hosts are clearly enjoying themselves- but giggle about things that are not funny.

You should’ve kept Foodstuff.

By ⚽️hi - May 28 2019
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I am sad you changed to savor, but also happy in a way. (P.S. the ghost stories are AWESOME!

iTunes Ratings

1109 Ratings
Average Ratings
717
170
78
82
62

Too much giggling

By Northeast listener - Aug 11 2019
Read more
The hosts are clearly enjoying themselves- but giggle about things that are not funny.

You should’ve kept Foodstuff.

By ⚽️hi - May 28 2019
Read more
I am sad you changed to savor, but also happy in a way. (P.S. the ghost stories are AWESOME!
Cover image of Savor

Savor

Updated 9 days ago

Read more

Savor digs into how people live and how they eat – and why. Hosts Anney Reese and Lauren Vogelbaum interview the culinary creators and consumers of the world, exploring the science, history, and culture of food and drink, all with a key question in mind: Why do we like what we like, and how can we find more of those things?

Rank #1: Say Kimchi!

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This versatile category of Korean pickled vegetables is gaining a global presence. Anney and Lauren dive into the long history and delicious fermentation science behind kimchi.

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Aug 10 2019
29 mins
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Rank #2: This Episode Is a Picnic

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Picnics haven’t always been casual affairs – they haven’t even always been held outdoors. Anney and Lauren explore the twisting history of picnicking and picnic baskets (aka hampers).

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Aug 07 2019
37 mins
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Rank #3: Champagne (and Sparkling Wine)

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In just 400 years, sparkling wines have gone from a dangerous mistake (the famous Dom Perignon was hired to get RID of bubbles in wine) to a symbol of wealth and celebration. We trace the history and explain the science behind champagne.

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Mar 01 2017
51 mins
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Rank #4: Sugar and Your Health

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Mar 15 2017
59 mins
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Rank #5: Why Do We Eat Three Meals a Day?

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Many cultures, especially Western ones, eat three meals a day -- by why? Have we always done that? We explore the history (and etymology) of breakfast, lunch, and dinner -- plus some science behind whether breakfast is really the most important meal.

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Apr 26 2018
36 mins
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Rank #6: Cauliflower: Fractaliscious and Nutritious

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This seemingly humble member of the cabbage family has been prized for thousands of years by chefs, nutritionists, and mathematicians alike. Learn about cauliflower's long history, fascinating fractal shape, health benefits, and culinary potential.

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Mar 08 2017
53 mins
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Rank #7: You Butter Believe It’s a Two-Parter: Part 1

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Since before written history, humans have been mad about butter. (Er, sometimes literally angry.) We explore the slippery physics and surprising strife behind butter.

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Aug 18 2017
32 mins
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Rank #8: Wasabi: Not Horsin' Around

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This spicy-hot Japanese plant is known as a condiment for sushi around the world, but most humans have never had the real thing. Anney and Lauren dig into the history and science of wasabi -- both the original and imitations.

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Dec 12 2018
28 mins
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Rank #9: Interview: Where Barbecue Meets Rocket Science

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Some serious engineering is required to bring us to space -- and to bring us really good barbecue. We chat with Dr. Howard Conyers about how he applies his knowledge of each to the other as a rocket scientist and barbecue pitmaster.

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Aug 03 2019
40 mins
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Rank #10: Tofu: The Cheese of the Bean World

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Tofu's multi-millennia history may or may not include an attempt at making an immortality elixir. Anney and Lauren take on the history, science, health, and environmental impact of tofu.

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Jul 28 2017
43 mins
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Rank #11: A Hard Look at Soft Drinks

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Soda, pop, coke, or plain ol' carbonated water: We dive into the sometimes explosive science and history of all agua that sparkles, from natural mineral springs to soda fountains to Big Gulps.

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Dec 15 2017
49 mins
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Rank #12: Mayonnaise and Mayo-Nays

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Mayonnaise may be the spread that binds sandwiches together, but it seriously divides opinion: Which brand is best? Does it deserve to be there at all? Anney & Lauren get into the thick of the history and science behind mayo.

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Oct 26 2018
51 mins
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Rank #13: Marshmallows: A Cure for Your Ills

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Marshmallows in one form or another (hearts, stars, and horseshoes included) have been enjoyed for thousands of years and involve some serious science. This is no fluff piece, is what we're saying.

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Jul 07 2017
43 mins
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Rank #14: The Not-So-Vanilla Vanilla Episode

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The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and what lengths researchers go to to replicate the flavor.

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Nov 22 2017
36 mins
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Rank #15: Fictional Foods: Butterbeer, from Book to Mug

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Once a mere fantasy from the pages of "Harry Potter," butterbeer is now very real, very popular, and very delicious. In this new segment, we discuss the real-world history of a fictional food and its transition into reality.

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Aug 04 2017
31 mins
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Rank #16: The Spread of Peanut Butter

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Although peanuts have been feeding us for basically ever, peanut butter is a pretty new invention. Anney and Lauren explore how peanut butter came to be, plus the science of how it stays fresh for so long.

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Jun 13 2018
57 mins
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Rank #17: You Want Fries With That?

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Fried potatoes in their many forms are one of the world’s most popular side dishes. (Or main dishes, we’re not judging.) Anney and Lauren explore the uncertain history and intense science of French fries.

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Feb 15 2019
38 mins
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Rank #18: Popcorn: Insert Corny Episode Title

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America's favorite movie theater snack involves at least 7,000 years of history and fascinating physics. We explore everything from how popcorn pops to how it basically got the theater industry through the Great Depression.

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Nov 24 2017
43 mins
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Rank #19: Food TV: For Your Consumption

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Food and cooking television shows have changed the way we approach food – both at home and in the restaurant industry. Anney and Lauren surf the history of food TV, from its radio roots through YouTube.

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Mar 15 2019
51 mins
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Rank #20: Pumpkin: Jack-of-all-Foods

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You knew we had to do a pumpkin episode. This squash and its pie spice blend have a rep for being basic, but we go behind the gourd to explore pumpkin's history as food, decor, and phenomenon.

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Sep 27 2017
49 mins
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