The Good, The Bad, The Cilantro

Gastropod

Cynthia Graber and Nicola Twilley

Science, Food, History, Arts

4.7 • 3.5K Ratings

🗓️ 6 October 2015

⏱️ 33 minutes

🔗️ Recording | iTunes | RSS

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Summary

On the surface, it’s just a leafy green herb. Its feathery fronds add a decorative note and a distinctive flavor to dishes across Latin America and Asia, from guacamole to phở. And yet cilantro is the most divisive herb in the kitchen, inspiring both deep dislike and equally deep devotion. What’s the history and science behind these strong reactions—and can cilantro disgust ever be overcome? Learn more about your ad choices. Visit podcastchoices.com/adchoices

Transcript

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0:00.0	The cinematic experience of the summer is finally here.
0:05.8	Written and directed by Christopher Nolan, Oppenheimer is an epic thriller about the man who
0:10.4	risked destroying the world for the one chance to save it, featuring an incredible cast
0:14.7	including Robert Downey Jr. Emily Bluntz, Oscar winners Matt Damon and Kenneth Brenna,
0:19.5	Oscar nominee Florence Pew and Killian Murphy as Jay Robert Oppenheimer.
0:25.1	See it in theaters now, rated R.
0:55.1	Com.
0:56.1	Design up for your trial today.
1:25.1	And it certainly doesn't compare to a handicapped that would get in the way of a productive
1:31.9	life.
1:32.9	But on the other hand, Mexican food, gone, Thai food, gone, waiters staring at you just
1:37.9	because you were born in a culture at a time where there wasn't a lot of cilantro.
1:42.9	It's not my fault.
1:43.9	I just hate cilantro.
1:46.2	And I just love it, although I call it coriander because that's what we do in England.
1:51.1	That by the way is Seth Goden.
1:52.7	He's a marketing guru, type person you may well have heard of him.
1:56.6	He is also a best-selling author, and I am with Seth.
2:00.0	I absolutely despise cilantro.
2:02.7	Like the rest of my fellow Americans, I call the leave cilantro and the seeds coriander.
2:06.8	I do actually really like the seeds.
2:09.2	You are listening to Gastropod, the podcast that looks at food through the lens of science
	...

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