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    Arts

    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?

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    Latest Episodes:
    Spring into Fall with Märzen Sep 23, 2020
    Show notes

    This traditional lager was the most popular beer at Munich’s Oktoberfest for a century. Anney and Lauren dip into the bottom-fermenting science and barmy history of märzen and other Oktoberfest beers.

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    Krab: Imitation Is a Form of Crab Sep 18, 2020
    Show notes

    The ‘crab’ in your California roll and seafood salad is almost certainly an imitation made up of other seafood that’s been shaped and flavored to resemble crab legs. Anney and Lauren crack open the science of surimi and the history of krab sticks.

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    Cashing in on Cashews Sep 17, 2020
    Show notes

    This buttery-sweet tree nut makes a tasty snack, milk, or ingredient – but its fruit is poisonous. But but: Its apple is not! Anney and Lauren break down the science and history of the cashew tree, nut, and apple.

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    Gochujang: Awesome Sauce Sep 12, 2020
    Show notes

    This spicy-savory-salty-funky-sweet sauce is the product of thousands of years of fermentation tradition. Anney and Lauren dip into the science and history of gochujang.

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    The Bon Macaron Episode Sep 10, 2020
    Show notes

    These pretty, meringue-based cookies are a delightful treat – but can be a disaster to attempt making. Anney and Lauren explore the convoluted history and complex structural science of macarons.

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    Unboxing Boxed Wine Sep 04, 2020
    Show notes

    This often inexpensive, sometimes maligned method of packaging wine has a history steeped in intrigue. Anney and Lauren dip into the environmental science and crime-ridden history of boxed wine.

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    The Fennel Countdown Sep 03, 2020
    Show notes

    This lightly anise-flavored vegetable is used for its bulb, stalks, fronds, and seeds alike. Anney and Lauren dig into the science and history of fennel.

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    The Killer Breakfast Cereal Episode Aug 31, 2020
    Show notes

    These often sugary, heavily advertised products all root from an ascetic health food movement in the 1800s. Anney and Lauren explore the strange history and gun-puffed science of breakfast cereals.

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    Savor Classics: Oysters Aug 26, 2020
    Show notes

    Oysters were one of humanity's first foods, and they've remained ragingly popular ever since. In this classic episode, Anney and Lauren dive into the biology and bloody history (piracy! murder!) behind oysters.

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    Breaking Down Molecular Gastronomy Aug 24, 2020
    Show notes

    This branch of food science studies the physics, chemistry, and creative art of making food. Anney and Lauren explore the difficult definitions and delightful nerdery behind molecular gastronomy.

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