Savor

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?... Show More

Episodes

Organizations that help fight food insecurity are more important than ever in times of crisis. Anney and Lauren explore the history and modern workings of food banks, food pantries, and soup kitchens.

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This Vietnamese sandwich combines multiple textures, flavors, and cultural influences to create a universally delicious experience. We dig into the history and culture of banh mi.”

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March 27, 2020 56 min

This hypothetically drinkable dessert has been the impetus for great inventions and the means of (attempted) assassination. Anney and Lauren dip into the history and science of milkshakes.

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March 25, 2020 42 min

This fruit is used as a vegetable and was once believed to cause insanity. Anney and Lauren dig into the odd history and science of the eggplant.

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March 20, 2020 42 min

The concept of savory, broth-based gelatin molds may sound strange to the modern palate, but they were posh for centuries. Anney and Lauren dip into the history of humanity's most aspirational aspics, plus the science of gelatin.

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Hawaii State Senator Donovan Dela Cruz built a significant part of his platform on helping Oahu’s agriculture adjust to its citizens’ changing needs. We chat with Senator Dela Cruz about his personal history with and sustainable hopes for Oahu’s farms.

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March 14, 2020 57 min

Every culture that eats both pastry and meat has figured out a tasty way to combine them. In honor of Pi Day, Anney and Lauren explore the long history (and bizarre revenge-cannibalism trope) of meat pies.

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Driven by cultural curiosity, celebrity chef Hugh Acheson (Bravo TV's Top Chef, Iron Chef Canada) is a globetrotter who travels the world for his acclaimed cooking and his television appearances, and he knows the best way to understand a destination starts with a good meal. This new travel podcast takes listeners off the beaten path with Hugh’s opinionated anecdotes and insights on where to go, what to eat, who to meet, what to...

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March 12, 2020 40 min

The history and science behind vanilla is anything but bland. Anney and Lauren explore how the fruit of a rare orchid captured the world's fancy, and to what lengths researchers go to replicate the flavor.

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March 6, 2020 34 min

This Jewish festival holiday celebrates the story of Queen Esther with thematic food and drink -- and lots of it. Anney and Lauren dip into the history and traditions of Purim.

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March 4, 2020 43 min

This macrofungus is so expensive because it only grows underground, and only under particular conditions. Anney and Lauren dig into the long history and uncertain science of truffles.

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February 29, 2020 47 min

Medieval Times Dinner and Tournament, a medieval-themed dinner theater chain, has been hosting feasts and tournaments since the 1980s. Anney and Lauren dig into how it works – and how medieval it really is.

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February 27, 2020 50 min

As an American breakfast food, pancakes are a specifically fluffy, sweet dish that wasn’t possible until the Industrial Revolution. Anney and Lauren explore the predecessors to and science behind the breakfast pancake.

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New Orleans isn’t just a collection of influences – it’s a community in ways that many places aren’t. On our first night there, we interviewed SOFAB Museum founder Liz Williams, Chef Isaac Toups, and Beverage Manager Bryson Downham to get a foundational concept of the city – but in the true spirit of that community, they gave us a lot more.

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February 19, 2020 43 min

As strawberries have gotten sturdier, they’ve lost some of the fragrant qualities they were originally prized for. Anney and Lauren explore the (hopefully not tasteless) history and science of the strawberry.

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February 14, 2020 40 min

New Orleans’ cuisines developed over centuries as new peoples made the city their home. We chat with Louisianan chef Amy Sins about growing up with Cajun and Creole foods, preserving the traditions of the past, and creating new traditions for the future.

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February 12, 2020 28 min

These Polish dumplings are often filled with mashed potatoes and cheese, but there are as many varieties of pierogi as there are people who love them. Anney and Lauren dig into the history and culture of the pierogi.

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February 10, 2020 51 min

The porter/stout family of beers has risen, and fallen, and risen again. Anney and Lauren dive into the winding history of stouts and porters – and the roasty, toasty science behind them.

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February 5, 2020 38 min

This everyday utensil is a relative newcomer to the table -- eating with a fork was considered scandalous and even sinful for centuries. Anney and Lauren trace the history and potential future of the fork (aka the dinglehopper).

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February 1, 2020 39 min

The allure of the nacho cannot be argued, but everything else about this dish has been debated. Anney and Lauren dip into the history of the phenomenon that is nachos, from the melty-cheese-and-crispy-corn-chips varieties to the wildest nacho dreams.

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