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Each month, Masters of Social Gastronomy takes on a curious food topic and breaks down the history, science, and stories behind it. MSG is brought to you by Sarah Lohman and Jonathan Soma and hosted at Caveat NYC. From strange meat to fake meat; from candy to artificial flavors; MSG takes on food's most fun, engaging, and controversial issues. New shows the third Monday of every month!
 
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This was out October live show, so we talk about Halloween and Daylight savings. I didn't edit it out because why not celebrate spooky halloweeen all year.Slimy otherworldly organism that thrive on death or delicious forest floor specimans that contribute to a vibrant ecosystem? No need to debate -- for our Halloween MSG, we'll explore all sides of…
 
Has the Coronavirus Pandemic changed the restaurant industry forever? From carry-out drinks to take-out fine dining, Sarah and Soma will explain the strange new word we live in.Sarah will unveil all of the most adorable facts about the history of takeout. Did you that if you carried a tin pail around the streets of 19th-century New York, you could …
 
Sarah Lohman will give you a run-down of vegetarianism in the west. From Benjamin Franklin’s ”Tow-fu” to Dr. Kellogg’s commercial “Protose,” we’ll explore just how long we’ve been eating things that masquerade as meat.At storytime, Soma makes tofu and jackfruit, and Sarah previews here new book. Follow along with her research travels on Instagram @…
 
Each month, the Masters of Social Gastronomy take on a curious food topic and break down the history, science, and stories behind it. This month, that all-American institution: THE DINER. Together, we'll uncover the history of the original definition of a diner and trace how it evolved to a requisite thousand-page menu. We'll learn about Greek dine…
 
Diana Kuan is the author of the new book Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them. She joined us on stage to define Asian hot sauces, why they're delicious, and why you should make them at home. Learn all about Yuzu Kosho, Sichuan chili oil, XO sauce and more! Then, try making these sauces at h…
 
What's the story with your microbiome, all those little microbes living in your gut? Soma takes apart the science behind the ecology of our insides, including laying down the law about pro- and anti-biotics.Sarah reveals what studying the mouth and teeth of our earliest human ancestors reveals about evolution, and what the discovery of the World's …
 
Tea! What is it? What does it mean to be a "milk in first kind of girl"? Why did Americans throw it in to Boston harbor? Why do most Americans drink coffee, but guzzle iced tea in the south? And where did bubble tea and kombucha come from? Sarah will reveal all the answers to your caffeinated queries.Coffee! Is it going to kill you? Make you strong…
 
Welcome to our special Valentine's podcast! And don't forget to catch Masters of Social Gastronomy live at Caveat NYC the last Monday of every month.Every culture has a long history of aphrodisiacs – love-inducing and libido-promoting foods, ranging from the commonplace to the esoteric. Is chocolate the rightful king of Valentines Day, or could we …
 
Masters of Social Gastronomy fearlessly takes on food topics, breaking down the history, science, and stories behind hiding behind them. Up this month: ice cream!Sarah will unearth the stories behind our favorite ice cream treats and share some of history’s wildest bygone flavors – that may be due for a revival. By the end of the night, you’ll be a…
 
The Masters of Social Gastronomy podcast is back! The third Monday on every month, we bring you our LIVE show, taped at Caveat NYC!This month, Sarah and Soma tackle BODEGAS. Explore the history of bodegas and their connection to the origins of New York City itself. Hear how wave after wave of immigrants – Germans, Dominicans, Koreans, and more – ea…
 
Sarah covers the history of Chinese take out, whisking you away on a tour of Chinatown a century ago, where chop suey houses served entrees considered exotic by droves of hungry New Yorkers. Soma reveals the stories behind our modern American Chinese food experience, from the man behind General Tso’s to who put the magic in your fortune cookie.…
 
We’ll track the history of chocolate from its roots as an ancient Mesoamerican beverage to its current world-championship status. You’ll learn how a yellow, football-shaped tropical fruit transforms into high-end dark chocolate and what “Mexican Hot Chocolate” actually has in common with what Montezuma drank. Burning questions of modern confectione…
 
What's a timber doodle? How do you make a gin sling? Where did the cocktail straw come from? The cocktail is credited as one of America’s greatest inventions. Sarah and Soma will examine the dawn of the cocktail and trace the origins of some of our country’s most beloved imbibements. You’ll learn how to make the drinks that got your ancestors drunk…
 
On this week’s Masters of Social Gastronomy podcast, we’ll look at the culinary world’s experiments with illicit substances. Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we’ll look at all the forms of socially acceptable substance abuse during the 19th century.This is a duplicate upload to correc…
 
This time on the Masters of Social Gastronomy podcast, we’re talking about **sugar and artificial sweeteners**If you’ve ever crossed the Williamsburg Bridge, then you’ve surely noticed the towering structures of the defunct Domino’s Sugar factory. In this month’s MSG we’ll explore Brooklyn in an era when sugar was king, as well as take a behind-the…
 
This month on the Masters of Social Gastronomy podcast, we break into the secret world of hot peppers to pull back the curtain on everyone’s favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food.Follow Sriracha from its humble baby-food-jar beginnings to its current status as a Tabasco-challenging juggernaut. We’ll ta…
 
The history of sandwiches is laced with vice, ingenuity, and industry.Sarah will relate this sordid tale via the PB&J, perhaps the sandwich Americans feel the most passionate about. But jelly wasn’t always thought to be peanut butter’s natural companion and at MSG you’ll get to experience long-forgotten peanut butter sandwiches of the past.Later, S…
 
To celebrate its one year anniversary, this month’s Masters of Social Gastronomy Podcast takes on its namesake: monosodium glutamate (MSG)! Savory spice or fatal flavor?Sarah Lohman of Four Pounds Flour will track MSG back to its source in traditional Japanese food, showing how time and money can turned an innocuous plant into the darling of mass p…
 
MSG is our FREE monthly food science and history lecture, and this podcast is all about convenience food!It’s evil, right?Well, you may change your tune after Sarah’s Ode to Convenience Food in Three Parts: How Convenience Food Won the Civil War; How Convenience Food Almost Killed Us at the Turn of the Century; and How Convenience Food Liberated th…
 
Each month, MSG takes on a curious food topic and breaks down the history, science, and stories behind it. In this podcast, Sarah Lohman of Four Pounds Flour will give you a run-down of vegetarianism in the west. From Benjamin Franklin’s ”Tow-fu” to Dr. Kellogg’s commercial “Protose,” we’ll explore just how long we’ve been eating things that masque…
 
Sarah Lohman of Four Pounds Flour will unearth the stories behind our favorite ice cream treats and share some of history’s wildest bygone flavors–that may be due for a revival. You’ll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen?Then, Soma will…
 
Sarah will discuss the origins of gelatinous desserts, starting long ago when jiggly delights were made with drippings from beef stew or extracts from the swimbladders of sturgeon. Then she’ll take on that modern wonder: Jell-O! She'll explore the greatest atrocities and wildest successes of the 20th century Jell-O mold. From 19th-century “Punch Je…
 
A special Masters of Social Gastronomy podcast short--all about RAW MILK! Sarah explores the history of the milk industry and why we pasteurize milk; Soma analyzes the scientific reasons to drink (or not to drink) raw milk. From swill milk to yellow milk to creamy milk to the lactose intolerant, we'll answer the question: should you drink raw milk?…
 
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