Eating the Rainbow: Or, the Mystery of the Orange Oranges, the Red M&Ms, and the Blue Raspberry

Gastropod

Cynthia Graber and Nicola Twilley

Science, Arts, History, Food

4.7 • 3.7K Ratings

🗓️ 21 April 2020

⏱️ 45 minutes

🔗️ Recording | iTunes | RSS

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Summary

From stripy fuchsia beets to unicorn doughnuts, the foods available today on grocery store shelves and in cafe displays are more brightly colored than ever. But this hasn't always been the case. This episode of Gastropod, we offer three stories that explore the colors of our cuisine: How did a food fight between Florida and California turn oranges (the fruit) that perfect bright orange (the color)? Why did US consumers freak out about the food dye Red #2, and what was the impact on our M&Ms? And finally, who invented the blue raspberry? All that, plus one very sexy indigo-hued blossom. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:34.1	Must be 21 to drink. Please drink responsibly.
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1:09.8	I mean, now I think we can all sort of picture what a blue raspberry flavored faint taste like.
1:15.9	I think that it kind of has more of an acid, acidic kick than regular raspberry flavors.
1:21.7	Or at least the standard blue raspberry, but really there's no.
1:24.8	As long as it has a sort of basic fruitiness and maybe some of the kind of characterizing
1:30.3	raspberry components, you know, it doesn't have to fool.
	...

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