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In the latest of our Coronavirus specials, we explore some themes relating to diet. We look at the supposed resurgence of the National Loaf during this crisis and debunk Coronavirus fad diets by examining some bad dietary advice of the past.
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Episode two of our emergency Coronavirus broadcasts. At ScoffProf Towers we are committed to getting you through this crisis by churning out episodes with the alacrity of a butter manufacturer. This time we are discussing food rationing measures and which foodstuffs are doing well from the upsurge in demand.
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Saknas det avsnitt?
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The global Coronavirus Crisis has brought with it many unforeseen consequences. And one of them is the return of the world's favourite food studies / food history podcast. From the ScoffProf survivalist bunker deep beneath the earth we bring you this emergency broadcast to make sure our listenership is getting through the struggle.
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Chop, chop! Your favourite food history/food studies podcast is back! In this special episode featuring the legendary Simpson’s chop house of London, we explore the history of the chophouse: an English culinary institution. Hear all about an 18th-century dining phenomenon that may be making a quiet comeback and talk to some of the staff of Simpson’s, the City of London’s most historic and famous chophouse, a place steeped in history and beloved of city traders to this day.
Apologies for the sound quality on this one - I have been suitably flogged. -
Absinthe: It Makes The Heart Grow Fonder. It also makes you drunk, as various intellectuals and artists will attest. Everyone's heard of its bad reputation, but we get beneath the Belle Époque glamour and scandalising of the famous green ripple, unleashing the Green Fairy of truth and historical accuracy upon the much-maligned alcoholic drink. Along the way, we hear from an absinthe bar proprietor and proponent and an art detective. Salut!
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Feeding History: Farming has changed the course of history, from civilisational growth in the ancient ‘Fertile Crescent’ to intensive GM agribusiness today. In this episode we discuss the British Museum’s exhibition ‘Feeding History: the Politics of Food’ and how global trade has impacted consumption.
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Easter: a time of blessed renewal and new life. And gluttonous chocolate eating. This episode of the food studies / food history podcast takes a light hearted look at the different culinary traditions attached to this time of the year. In this especially sweet edition Ruby - the newest addition to the chocolate family - is sampled, and there's a bittersweet musical exploration of the links between Nazism and famous food brands.
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Gin! From the bacchanal of Hogarth's 18th-century depictions of gin drinking to its current revival, this tipple has an interesting story. We discuss its popular association with the Protestantism of King William III and its various incarnations today. All while sipping a delicious gin martini.
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In this episode we examine the topic of food and conspiracy. Conspiracy theories around food abound, many centring on the role of multinational companies. Some hold weight and others have more holes than a Swiss cheese. There's a revolutionary Cuban twist to proceedings as we look at coups, poisonings and plots around food. Featuring banana sundae.
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US Presidential Foods
Donald Trump's preferred diet of fast food and Diet Coke has, like every other aspect of the current US President's life, been heavily scrutinised. But what of the favourite foods of the American Commanders in Chief of the past? In the latest edition of the food studies podcast, our intrepid gastronauts examine Presidential diets of yesteryear. Featuring contributions from expert scholars and even a couple of the office holders themselves. -
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.
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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.
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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.
