Savor
1,387 FOLLOWERS
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?
Savor
1w ago
This type of animal fat, housed inside bones, lends silky richness to soups, stews, and simple toast -- and eating it may be how humans evolved in the first place. Anney and Lauren celebrate the science and history of bone marrow.
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Savor
2w ago
This bottle cap’s simple, effective design – and its inventor’s business savvy – shaped the beverage industry as we know it. Anney and Lauren pry open the history and science of the crown cap (or crown cork).
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Savor
2w ago
This starchy side dish can inspire some strong opinions -- and side-eye. Anney and Lauren peel back the history behind the many, many iterations of potato salad.
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Savor
3w ago
This preparation of soybeans employs a fermentation process to bring a funky flavor and stringy texture to the mix. Anney and Lauren spill the beans on the science and history of natto.
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Savor
3w ago
We return once again with missives from you, dear listeners! Included in this motley crew are some strong opinions about regular cannoli and regular opinions about strong vindaloo (which we hope we haven't re-butchered the pronunciation of). As always, our greatest strength will be each other!
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Savor
1M ago
Dentists originally created this fairground favorite, and the physics behind it is fascinating. In this classic episode, Anney and Lauren put their spin on the history and science of cotton candy.
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Savor
1M ago
This brand of savory sauces has as many origin stories as it has uses. Anney and Lauren dip into the history and phenomenon of HP Sauce.
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Savor
1M ago
This botanical liquor can be made with many things, but often brings flavors like caraway or dill seed to the party. Anney and Lauren dip into the science and history of aquavit.
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Savor
1M ago
These small cephalopods are a huge part of California’s fishing industry. Anney and Lauren dip into the biology and history of California market squid.
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Savor
1M ago
These ricotta-filled, deep-fried pastries are the stuffed stuff of slightly bawdy legends. Anney and Lauren shell out the science and history of cannoli.
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