Bite: What America Could Taste Like

We promised we'd serve a bite-sized snack in between our full-length episodes, and here it is—a short and snappy update, in which we share two of the most interesting food history and science stories we've come across recently.

This week is all about the ignored, overlooked, and (maybe) future foods and flavors of America. We'll introduce you to the scientists using DNA sequencing to help them perform the very ancient human activity of crop domestication, and to a writer fighting to save Alaska's most abundant and sustainable fishery. By the end of our conversation, we expect you'll want to swap that all-American burger and fries for some wild salmon and mashed potato beans. (Don't worry, you can still have a chocolate-chip cookie for dessert—in fact, it will be the ur-chocolate-chip cookie.)

More

Episode 1: The Golden Spoon

Chances are, you've spent more time thinking about the specs on your smartphone than about the gadgets that you use to put food in your mouth.

But the shape and material properties of forks, spoons, and knives turn out to matter—a lot. Changes in the design of cutlery have not only affected how and what we eat, but also what our food tastes like. There's even evidence that the adoption of the table knife transformed the shape of European faces.

To explore the hidden history and emerging science of cutlery for our brand new podcast, Gastropod spoke to Bee Wilson, food historian and author of Consider the Fork, and Zoe Laughlin, co-founder of the Institute of Making at University College London. Below are some of our favorite stories from those conversations.

More