Savor
Savor
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?Social links:
Follow the podcast:
The Original Pilsner Episode
This style of beer – the most popular in the world today – represents the cutting edge of brewing technology from the 1840s. Anney and Lauren hop into the science and history of pilsners.
44:29
Savor Snacks: Corporate Candy Drama
If you haven’t heard about the KitKat heist and the Reese’s family controversy, you’re in for a treat. In this fun-sized episode, Anney and Lauren cover some developing candy news.
21:03
Savor Classics: Pretzels
Pretzels have morphed from a religious symbol to a bar snack to a metaphor for principles of quantum physics. In this classic episode, Anney and Lauren explore the twists of pretzel history, culture, and science.
33:56
A Taste of the Silver Palate Cookbook(s)
This cookbook, stirred up by two women in Manhattan in the early 1980s, helped change how America cooks and eats for the fresher (including a lot of vinaigrette), but their success was hampered by the era. Anney and Lauren explore how Sheila Lukins and Julee Rosso created The Silver Palate cookbook…
1:06:34
Going Strong with Mahi Mahi
These large game fish, prized for their mild, firm meat, can travel thousands of miles a year through the world’s warm oceans. Anney and Lauren dip into the biology and history of mahi mahi.
36:41
Gummy Candy: A Mixed Bag
This wide category of chewy candies comes in all kinds of flavors and shapes, and can get their bounce from a bunch of different ingredients. Anney and Lauren dig into the history and science behind gummy candies, from baby to bear to bean and beyond.
52:08
Interview: Preserving the Past and the Future
The practice of preserving foods can come from necessity, but it can also be a creative release, a community resource, and even a revolutionary act. In this interview, we chat with Dr. Julia Skinner about the making of her new book, ‘Essential Food Preserving: The Comprehensive Guide’. You can fin…
1:00:19
School Lunches: Food for Thought
In the U.S., the National School Lunch Program helps feed over half of the nation’s students, creating a baseline for how (and what) millions of kids eat. Anney and Lauren serve up the history socialized school lunch programs.
53:00
The Herbaceous Parsley Episode
This herb brings pizzaz to all kinds of dishes – and not just as a garnish. Anney and Lauren dig into the science and history of parsley.
39:01
Hedging on Sloe Gin
This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.
38:23