Why does grape candy taste so fake? What on earth is blue raspberry, anyway? And what is the difference between natural and artificial, at least when it comes to flavor?
Join us as we taste the rainbow on this episode of Gastropod, from artificial flavoring's public debut at the 1851 Crystal Palace exhibition, to the vanilla-burping yeasts of the future. We'll experiment with Skittles, discover how invented flavors first appeared in our daily diets, and visit a synthetic biology lab, all in our quest to understand what artificial flavor is, was, and might be. Along the way, we'll learn what exactly goes into designing the perfect pineapple from one of America's top flavorists, investigate beaver butts, and discover the taste of an extinct banana. Listen now!
DNA: it's the genetic information that makes plants and animals what we are. Most of the time when you hear about it in the context of food, it's to do with breeding. But in this short episode, we bring you two DNA detective stories that show how genetic analysis can rewrite the history of agriculture and fight food fraud—at least some of the time.
Listen now to hear how preserved DNA from an underwater site off the coast of Britain is helping paint a picture of how hunter gatherers in Northern Europe might first have experienced the wonders of agriculture, by trading kernels of exotic, domesticated Near Eastern wheat over long distances. We'll also explore DNA's role in some controversial accusations of food fraud and introduce you to the mysterious publication that defines the official standards of identity for food ingredients. And, finally, we squeeze in a short trip to Dublin's Science Gallery, to talk to chef Clare Anne O'Keefe about a dish that was entirely inspired by Gastropod!