Sour Grapes: The History and Science of Vinegar

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 29 August 2017

⏱️ 43 minutes

🔗️ Recording | iTunes | RSS

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Summary

It’s found in almost every home, whether it’s destined to dress salads or clean surfaces and kill fruit flies. But, effective as it is at those tasks, most of us struggle to get excited about vinegar. Today, however, a handful of enthusiasts and entrepreneurs are trying to launch a vinegar renaissance—one in which we appreciate vinegar (nearly) as much as the alcohol from which it’s made. This episode, we visit vinegar attics in Italy, conduct an epic tasting in a backyard vinegar shed in west London, and chat with our in-house microbiologist, Ben Wolfe of Tufts University, in order to explore vinegar’s long, frequently accidental history, its rumored health benefits, and its culinary potential. Plus: is the balsamic vinegar on your shelf the real thing? Listen now for all this and more! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	I'm Lisa Ling, a journalist and host.
0:07.2	And I'm Hoon Lee, but you may know me as Chao on the Max original series War Year, based
0:11.7	on the writings of Bruce Lee.
0:13.4	After every new episode, join us here Hoon and I, and a series of special guests are
0:18.6	going to discuss how the show is made.
0:21.0	So, stream War Year season 3, starting June 29 only on Max, and join us here or wherever
0:26.6	you listen to podcast.
0:31.0	On July 21, the cinematic experience of the summer arrives.
0:37.0	Written and directed by Christopher Nolan, Oppenheimer is an epic thriller about the
0:40.8	man who risked destroying the world for the one chance to save it.
0:45.0	Featuring an incredible cast, including Robert Downey Jr., Emily Bluntz, Oscar Winner's
0:48.9	Matt Damon and Kenneth Brandock, Oscar nominee Florence Pugh, and Killing Murphy at J.
0:54.0	Robert Oppenheimer.
0:56.0	The theaters to the Y 21st, rated R.
1:03.0	I mean, it's still got the characteristics of the wine.
1:08.5	That's the thing, the better the wine, the more, you know, things that you can do with
1:12.4	it, the more flavours.
1:13.4	Want to taste like a reason?
1:15.4	Yes, delicious.
1:16.4	But non-reflevers on that.
1:19.4	And this I use with marinating herrings and things.
1:23.5	Very good with seafood.
	...

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