Food History
53 videos • 285,512 views • by Adam Ragusea
1
Why Americans don't use metric
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2
What's the point of cooking at home anymore?
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3
Corn vs flour tortillas
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4
How history changed kitchen design in the American South
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5
Why raw, paleo and keto diets are stupid
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6
How to pronounce tricky food names
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7
How the South tried to redefine itself with peaches
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8
What is baking powder, and how is it different from baking soda?
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9
George Washington Carver: Bigger than peanuts
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10
How people kept stuff cold before refrigerators
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11
Why Hershey bars taste like vomit (and I love them)
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12
Do we still need iodized salt? (wtf even is it?)
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13
How refrigerators work, and how we all ended up with one
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14
What is panko, and why is it so much better than other breadcrumbs?
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15
WTF is vinegar? And what is its MOTHER?
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16
Homemade makgeolli and the Korean alcohol comeback
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17
Why billions of people won't eat pork (or why we don't know)
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18
The history, science and taste of Wagyu beef
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19
What is Thanksgiving stuffing, and why is it also 'dressing'?
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20
Why the turkey is named after Turkey (and India)
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21
Why French macarons and coconut macaroons have the same name
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22
The argument for cooking with volume measurements, rather than weight
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23
Breakfast cereals were invented to curb sex drive
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24
How modern breakfast cereal was invented
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25
The argument for eating bison (buffalo) meat
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26
Why some people eat 'dirt' — white kaolin clay
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27
Why palm oil is in everything, and why that's bad
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28
Growing Bread I: Planting to harvest
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29
Growing Bread II: Harvest to oven
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30
How people first boiled food
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31
The history and virtues of eating pigeon meat (squab)
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32
Changing traditional recipes for the era of tiny households
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33
Eggplant vs. Aubergine vs. Brinjal — Why so many names?
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34
The case for eating alligators (or not)
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35
Gumbo is named after plant snot
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36
Why Americans and Brits say 'cider' to mean very different things
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37
Why Americans don't pronounce the H in herbs
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38
Why a tire company is the judge of fine dining
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39
Where modern restaurants came from
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40
Why sheep (lamb, mutton) tastes sheepy
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41
Why (fancy) restaurant menus shrank
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42
Tongues, brain sauce, and other delights from 19th- and early-20th century menus
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43
Why 'seasoning' means so many different things
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44
Why people cook with caustic alkali
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45
Industry + immigrants = Detroit-style pizza
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46
Why 'pudding' refers to sausages and desserts
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47
The original liquid smoke controversy (it's fine, btw)
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48
Buttermilk is not (necessarily) butter milk
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49
Real space food vs fake space food
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50
How the potato made the world
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51
Why it's called gluten, glutamate, gelatin, gelato, etc
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52
Why many cultures cook baby sheep in the spring
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53
The town aluminum comes from
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