- The Cost of a Healthy Diet
- Anchovies Part 2
- Insects will not make pet food more sustainable either
- Anchovies Part I
- Crunch Time: Insects Are Not Going to Save Us
- Olives Reborn in the Salento
- Avocado Anxiety: how to choose what to eat
- Palatable is not Potable
- Women Butchers
- Leftovers Through History
- What is Chametz?
- Passover and Easter Revisited
- Malta Besieged & Black-market Intrigues
- The Case for Folic Acid Fortification
- Anthony Mongiello, Inventor of the Stuffed Crust Pizza
- Formula Recall Boosts Breastfeeding
- Prehistoric cooking pots
- The Invention of Baby Food
- Eat This Podcast Xmas Quiz
- Black Stoneflower: A unique Indian spice
- A New Story for Maize Domestication
- Adulterated Honey: Not Pure, and Not Simple Either
- Honey and Adulteration
- Fat, Sugar, Salt
- The Original Energy Bar
- Jewish Food in Rome
- Small Dairy
- Food Riots in England
- Milk is not a Superfood
- Pomegranates & Artichokes
- Are rare breeds important for the conservation of genetic diversity?
- Why Did the Artist Cross the Chicken?
- Feeding the People in Wartime Britain
- Iron-rich beans are not iron-rich
- Unintended Disaster
- What is Wrong with Biofortification
- Making Mr Song’s Cheese
- What Price Chicken Wings?
- Patrik Johansson, the Butter Viking
- Food Security in Egypt
- Fully Tested Tuna
- Biodiversity at Liberty
- Feed Your Baby Like a Fascist
- Some thoughts on markets and such
- A Restaurant’s Reckoning
- How to be a good host and a good guest
- Feeding children well
- In search of tomato gold
- The Queen of Elfan’s Nourice
- Mothers and Milk
- Fad diets
- Empire and grain
- Grain and finance
- Grain and transport
- Persephone’s secret
- Peanuts, Senegal and Slavery
- Garum: Rome’s new library and museum of food
- A diet for the future
- Tomatoes: domestication and diversity
- Aaron Vallance — 1dish4theroad
- Yes, we have no plantains
- Food Philosophy
- A real Roman bread for Fornacalia
- Unconditional cash to improve nutrition
- Ten thousand years of yoghurt
- Black Diamond Feedyard, Herington Kansas
- A test post
- High Art
- A visit to an ancient Roman bakery
- The true history of the potato in Europe
- Rachel Roddy: An A–Z of Pasta
- Midnight’s chicken: Indian food evolution
- Sushi
- Italian coffee: a temporary triangle
- Food in post-independence India
- The original global food system
- Can Fixing Dinner Fix the Planet?
- Digging into contaminated cumin
- A very modern spice merchant
- Coffea stenophylla tastes terrific
- Prisoners and farmers: it’s close
- The Great Re-Think: What is agriculture for, really?
- What is the value of functional foods?
- Naomi Duguid: Exploring the World through Food
- The cost is too damn high
- Still ticking
- The quest to conserve rare breeds
- The International Year of Fruits and Vegetables
- Oh, poop
- How the Brits became a nation of tea drinkers
- Where did the chicken cross the road?
- A Blissful Feast
- Whole grain labels sow confusion
- Coffee leaf rust is bad news
- Carême at home in New Zealand
- A Chinese chilli mystery
- How the chilli pepper conquered China
- It’s coffee, but not as we know it
- Alexis Soyer
- Questions of Taste
- Eat This Newsletter 124
- You are what you drink
- Eat This Newsletter 123
- Disputations about taste
- Eat This Newsletter 122
- The Man Who Tried to Feed the World
- Eat This Newsletter 121
- Russian Food: Old and New
- Eat This Newsletter 120
- The book of the Book of Tasty and Healthy Food
- Eat This Newsletter 119
- Orange-fleshed sweet potato to feed hidden hunger
- Eat This Newsletter 118
- Squandering antibiotic efficacy
- Another cup of coffee culture
- Eat This Newsletter 117
- Coffee culture in Italy and England
- What to do with unwanted offspring
- Eat This Newsletter 116
- Why a spurtle makes a superior porridge stirrer
- Eat This Newsletter 115
- A tale of two coffee stories
- Cow sharing in the European Alps
- Eat This Newsletter 114
- Pasta Grannies
- Eat This Newsletter 113
- Turkey hash
- Cashews, the World Bank, and Mozambique
- Eat This Newsletter 112
- How capuchin monkeys learn about food
- Eat This Newsletter 111: Foodstuffs
- Fifty ways to cook a carrot
- Eat This Newsletter 110: Porridge (and other) news
- Porridge
- Eat This Newsletter 109
- Radish redux
- Antibiotic resistance in livestock: high and growing
- Eat This Newsletter 108
- When in Rome
- Eat This Newsletter 107
- A sweet sour story
- Eat This Newsletter 106
- A fastidious follow-up
- Chronicle of a Death Foretold, or
- Eat This Newsletter 105
- Nutrition news
- Others eating alone
- Eat This Newsletter 104
- Eat This Newsletter 103
- Three gazillion coins in the fountain
- Eat This Newsletter 102
- Ultra-processed food: a round-up
- Eat This Newsletter 101
- Eat This Newsletter 100
- Housekeeping
- Ram lamb ding-dong
- Help wanted; tomato soup edition
- Eat This Newsletter 099
- Eating Alone
- Big beer may not be beautiful
- Eat This Newsletter 098
- A Roman haroset
- Charoses, haroset … what’s the difference?
- Celebrating Passover and Easter
- Kernza crop failure could speed success
- Eat This Newsletter 097
- A historian of bread on the history of bread
- Eat This Newsletter 096
- Prehistoric food globalisation
- Eat This Newsletter 095
- We need to talk about meat
- A tragedy foretold
- Eat This Newsletter 094
- Ancient Greek food porn
- Better baking through chemistry
- Eat This Newsletter 093
- Moxie Bread, Louisville, CO
- Eat This Newsletter 092
- Food and diversity in Laos
- Eat This Newsletter 091
- New Year in the New World
- Facts about Champagne: Part 2
- Facts about Champagne: Part 1
- Eat This Newsletter 090
- Good things from Nürnberg
- Eat This Newsletter 089
- Is that a pickle …
- What a bunch of turkeys
- Not so plain vanilla
- What to use when you can’t afford vanilla
- Eat This Newsletter 088
- Just that which is deserved
- Dead, dead, and never called me mother
- Eat This Newsletter 087
- A communal oven in Christchurch, New Zealand
- Eat This Newsletter 086
- Food, power, pubs and politics in Ireland
- Eat This Newsletter 085
- Making sense of modern recipes
- Eat This Newsletter 084
- Food to die for
- Food in prison
- Why I don’t like the Chorleywood Bread Process
- Eat This Newsletter 083
- Heritage cereals anyone?
- Winding Down
- A Perennial Dream
- It’s a Hard Grain
- Anything but Grim
- Bread and Political Circuses
- Wheats and Measures
- Tradition!
- Slow, but Exceedingly Fine
- Brown v. White
- Sourdough by Any Name
- Breaking Bread
- Back to Basics
- The Bread that Ate the World
- Allied forever
- Rollin’ rollin’ rollin’
- What’s wrong with this picture?
- Water and Power
- Risen
- The daily grind
- Bread from the Dead
- The inside story
- It’s not natural
- Dwarf wheat: On the shoulders of a giant
- Red Fife
- Nikolay Ivanovich Vavilov
- Bake like an Egyptian
- Hulled wheats
- At last: agriculture
- What exactly is wheat?
- Crumbs; the oldest bread
- Boil in the Bag
- The Abundance of Nature
- Our Daily Bread 00
- Eat This Newsletter 082
- Eat This Newsletter 081
- Eat This Newsletter 080
- Eight Degrees of assimilation
- Stores promote soda on SNAP days
- Eat This Newsletter 079
- Food as Power
- 2281
- Eat This Newsletter 078
- Food safety and industry concentration
- Eat This Newsletter 077
- Beverage skullduggery
- Who owns whom in the food industry
- Farm operators are not farmers
- Farmers as swing voters
- Eat This Newsletter 076
- Whatever happened to British veal?
- Guinness and the value of statistics
- Eat This Newsletter 075
- Hoptopia
- Eat This Newsletter 074
- Crafty beer marketing
- How great Canadian wheat ruined industrial bread
- Safer smoke through chemistry
- A visit to Hummustown
- Eat This Newsletter 073
- Food insecurity in the US
- A new food standard! Yay?
- Barges and bread
- Genetic engineering is dead
- Eat This Newsletter 072
- You can’t use what you don’t know about
- The Hamlet Fire
- Follow-up Friday
- Eat This Newsletter 071
- From little seeds …
- Eat This Newsletter 070
- Bread as it ought to be
- Eat This Newsletter 069
- Little bits of 2017: Part IV
- Little bits of 2017: Part III
- Little bits of 2017: Part II
- Two antibiotic surprises
- Little bits of 2017: Part I
- Eat This Newsletter 068
- Antibiotics in US agriculture going down
- Those farmer suicides …
- Feeding people is easy
- Evidence on agriculture and antibiotics
- Eat This Newsletter 067
- A cheese place
- Eat This Newsletter 066
- Cooking is hard. Make it easier.
- Rethinking the folk history of American agriculture
- Organic hydroponic non-shock
- Eat This Newsletter 065
- Ireland’s apple collection
- Eat This Newsletter 64
- Resistance is fudgeable
- Antibiotics and agriculture
- Mouldy salt
- Eat This Newsletter 63
- Crime and nourishment
- Eat This Newsletter 062
- Millet matters
- Breeding tomorrow’s heirlooms
- 1000 days of noodle soup
- Eat This Newsletter 061
- Pushing good coffee
- Calvin Lamborn, plant breeder
- Navajo people too know what’s good for them
- Eat This Newsletter 060
- Insectivore clickbait
- That Chicken From Whole Foods Isn’t So Special Any More
- It’s putrid, it’s paleo, and it’s good for you
- Fact checking the Dead Zone
- Eat This Newsletter 059
- Michael Thebaker on Twitter
- Backyard Larder on Twitter
- Small people or tall wheat?
- Pig food
- Mayonews
- Back to the future for the wheat of tomorrow
- Eat This Newsletter 058
- Getting to know the cinta senese on its home turf
- Eat This Newsletter 057
- More on Greek Pasticcio
- A brief survey of the food of Corfu
- Eat This Newsletter 056
- Eat This Newsletter 055
- Citrus breeding is bananas
- Frozen hash browns may contain bits of golf ball
- Potatoes: delicious and nutritious
- Eat This Newsletter 054
- What’s up with Belgian coffee exports?
- Changing Global Diets: the website
- Eat This Newsletter 053
- Australia: where healthier diets are cheaper …
- Eat This Newsletter 052
- Mistaken about mayonnaise — and many other foods
- But there were people starving in China …
- Eat This Newsletter 051
- Food safety in Vietnam
- A computer learns about ingredients and recipes
- Good industrial food
- Eat This Newsletter 050
- Fat taxes and thin subsidies
- How much does a nutritious diet cost?
- Eat This Newsletter 049
- Too hot to handle?
- Food and status
- Let them eat kale
- Eat This Newsletter 048
- Worst food diagram ever?
- In praise of meat, milk and eggs
- Eat This Newsletter 047
- India’s bread landscape and my plans here
- Long live the Carolina African Runner
- A deep dive into cucurbit names
- The Great Epping Sausage Scandal
- Eat This Newsletter 046
- We need to talk about diets
- Eat This Newsletter 045
- The Culinary Breeding Network
- Reconsider the turkey
- Eat This Newsletter 044
- More foie gras. Please.
- Foie gras
- Eat This Newsletter 043
- Wine and cheese
- Eat This Newsletter 042
- English sausages
- Eat This Newsletter 041
- Whiskynomics
- Eat This Newsletter 040
- Pea protein on his face
- A far from dismal scientist
- Culinary appropriation
- Eat This Newsletter 039
- Can you patent a wart?
- When is a zucchini not a zucchini?
- Eat This Newsletter 038
- Small-scale spirits
- Eat This Newsletter 037
- A visit to Elkstone Farm in Colorado
- Eat This Newsletter 036
- Xylella is here and it could be dangerous
- Eat This Newsletter 035
- Microgreens
- How the Irish created the great wines of Bordeaux (and elsewhere)
- Eat This Newsletter 034
- Back to the mountains of Pamir
- Eat This Newsletter 033
- Sweetness and light
- Eat This Newsletter 032
- The True Father of the First Green Revolution
- Eat This Newsletter 031
- A brief history of Irish butter
- A promise kept
- More eggless mayonnaise
- Where’s the latest episode?
- Eat This Newsletter 030
- Eat This Newsletter 029
- It is OK to eat quinoa
- Eat This Newsletter 028
- Welcome to the Wonderbag
- Eat This Newsletter 027
- The evolution of food culture in Mali
- Nominated. Again
- Eat This Newsletter 026
- All about that Indonesian cracker
- Crackers about Indonesian food
- Eat This Newsletter 025
- Chewing the fat about chewing the fat
- Eat This Newsletter 024
- The haybox through history
- Eat This Newsletter 023
- An English woman’s take on Italian cooking
- Eat This Newsletter 022
- Egyptian street food in London
- Eat This Newsletter 021
- The kit in kitchens
- Just Mayo lives
- Tulip bulb soup
- Eat This Newsletter 020
- An experiment in sound and taste
- Eat This Newsletter 019
- Aquae Urbis Romae
- Eat This Newsletter 018
- How to measure what farms produce
- Eat This Newsletter 017
- More on emulsifiers
- The Dark Ages were a time of prosperity
- Eat This Newsletter 016
- Agriculture and nutrition
- Going further than food miles
- Hummus: for better or worse
- Eat This Newsletter 015
- Fifth quarter: Rachel Roddy’s Rome
- Eat This Newsletter 014
- Just Mayo and justice
- Artisan is dead
- Eat This Newsletter 013
- A year of cooking almost everything from scratch
- Eat This Newsletter 012
- How to lose a Michelin star
- The military-culinary complex
- Eat This Newsletter 011
- Sensitive gender sushi
- 100% food insecure: poor people in a rich country
- Eat This Newsletter 010
- Eat This Newsletter 009
- Other people’s larders
- Eat This Newsletter 008
- Larder inessentials
- Eat This Newsletter 007
- Culture and agriculture in the Pamirs
- Eat This Newsletter 006
- Who to trust?
- How to eat well in Italy
- These aren’t the pests you’re looking for
- Tasty Morsels 004
- Lead poisoning of hunters and game
- Tasty morsels 003
- Spam in history
- Enjoying life on a rather restricted regimen
- Grass-fed beef
- While you wait
- A second helping of citrus in Italy
- Nominated
- A visit to Koshari Street
- An Italian wine education
- A little about allotments
- Food, hunger and conflict
- Agricultural foundations
- Future of agriculture
- Pasta laid bare
- Cheese in aspic
- A selection of trifles
- Turkeys and globalisation
- Bread remembered
- Garibaldi and citrus in Italy
- Another helping of turkey
- A partial history of the turkey
- Talking turkey
- The festa dell’uva of the 1930s
- Looking forward to the festa dell’uva
- Taro leaves as you’ve never seen them
- Exploring Kazakhstan’s apple forests
- Bears and apples
- An explanation
- A novel approach to food security
- Ch ch ch changes
- Citrus in Italy
- What’s cooking in Tasmania?
- Garum brought up to date
- Rice from Randall’s Island, New York
- Japanese food through Canadian eyes
- Who invented dried pasta?
- Vermont and the taste of place
- What makes Parmigiano-Reggiano Parmigiano-Reggiano?
- Bones and the Mongol diet
- Edible aroids
- Food tours and cooking classes
- Rambling on my mind
- Food prices and social unrest
- The Global Standard Diet
- Food and finance
- Culture and Cuisine in Russia & Eastern Europe
- Pasta
- Food — and bombs — in Laos
- Baking bread: getting big and getting out
- A tasting menu
- Fermentation revisited
- Hunger and malnutrition
- Jam tomorrow?
- Backpackers and their food
- Pecans and history
- Why save seeds?
- How to bake bread in a microwave oven
- Crispy crunchy mega-munchy
- Backyard vegetable breeding
- Industrial strength craft beer
- Knives: the new bling
- What’s the beef with frozen meat?
- Early agriculture in eastern North America
- Sugar and salt: Industrial is best
- Spam: a special edition
- Seed Law
- Potatoes are (almost) perfect
- Neanderthal Diets
- OZ97a — a great British hop
- Do good chocolate
- Air-cured sausages
- Bog Butter