Food History
53 videos • 288,741 views • by Adam Ragusea
1
Why Americans don't use metric
Adam Ragusea
Download
2
What's the point of cooking at home anymore?
Adam Ragusea
Download
3
Corn vs flour tortillas
Adam Ragusea
Download
4
How history changed kitchen design in the American South
Adam Ragusea
Download
5
Why raw, paleo and keto diets are stupid
Adam Ragusea
Download
6
How to pronounce tricky food names
Adam Ragusea
Download
7
How the South tried to redefine itself with peaches
Adam Ragusea
Download
8
What is baking powder, and how is it different from baking soda?
Adam Ragusea
Download
9
George Washington Carver: Bigger than peanuts
Adam Ragusea
Download
10
How people kept stuff cold before refrigerators
Adam Ragusea
Download
11
Why Hershey bars taste like vomit (and I love them)
Adam Ragusea
Download
12
Do we still need iodized salt? (wtf even is it?)
Adam Ragusea
Download
13
How refrigerators work, and how we all ended up with one
Adam Ragusea
Download
14
What is panko, and why is it so much better than other breadcrumbs?
Adam Ragusea
Download
15
WTF is vinegar? And what is its MOTHER?
Adam Ragusea
Download
16
Homemade makgeolli and the Korean alcohol comeback
Adam Ragusea
Download
17
Why billions of people won't eat pork (or why we don't know)
Adam Ragusea
Download
18
The history, science and taste of Wagyu beef
Adam Ragusea
Download
19
What is Thanksgiving stuffing, and why is it also 'dressing'?
Adam Ragusea
Download
20
Why the turkey is named after Turkey (and India)
Adam Ragusea
Download
21
Why French macarons and coconut macaroons have the same name
Adam Ragusea
Download
22
The argument for cooking with volume measurements, rather than weight
Adam Ragusea
Download
23
Breakfast cereals were invented to curb sex drive
Adam Ragusea
Download
24
How modern breakfast cereal was invented
Adam Ragusea
Download
25
The argument for eating bison (buffalo) meat
Adam Ragusea
Download
26
Why some people eat 'dirt' — white kaolin clay
Adam Ragusea
Download
27
Why palm oil is in everything, and why that's bad
Adam Ragusea
Download
28
Growing Bread I: Planting to harvest
Adam Ragusea
Download
29
Growing Bread II: Harvest to oven
Adam Ragusea
Download
30
How people first boiled food
Adam Ragusea
Download
31
The history and virtues of eating pigeon meat (squab)
Adam Ragusea
Download
32
Changing traditional recipes for the era of tiny households
Adam Ragusea
Download
33
Eggplant vs. Aubergine vs. Brinjal — Why so many names?
Adam Ragusea
Download
34
The case for eating alligators (or not)
Adam Ragusea
Download
35
Gumbo is named after plant snot
Adam Ragusea
Download
36
Why Americans and Brits say 'cider' to mean very different things
Adam Ragusea
Download
37
Why Americans don't pronounce the H in herbs
Adam Ragusea
Download
38
Why a tire company is the judge of fine dining
Adam Ragusea
Download
39
Where modern restaurants came from
Adam Ragusea
Download
40
Why sheep (lamb, mutton) tastes sheepy
Adam Ragusea
Download
41
Why (fancy) restaurant menus shrank
Adam Ragusea
Download
42
Tongues, brain sauce, and other delights from 19th- and early-20th century menus
Adam Ragusea
Download
43
Why 'seasoning' means so many different things
Adam Ragusea
Download
44
Why people cook with caustic alkali
Adam Ragusea
Download
45
Industry + immigrants = Detroit-style pizza
Adam Ragusea
Download
46
Why 'pudding' refers to sausages and desserts
Adam Ragusea
Download
47
The original liquid smoke controversy (it's fine, btw)
Adam Ragusea
Download
48
Buttermilk is not (necessarily) butter milk
Adam Ragusea
Download
49
Real space food vs fake space food
Adam Ragusea
Download
50
How the potato made the world
Adam Ragusea
Download
51
Why it's called gluten, glutamate, gelatin, gelato, etc
Adam Ragusea
Download
52
Why many cultures cook baby sheep in the spring
Adam Ragusea
Download
53
The town aluminum comes from
Adam Ragusea
Download