Dr. Scoff and the Prof: Food, History and Mirth

Absinthe: It Makes The Heart Grow Fonder. It also makes you drunk, as various intellectuals and artists will attest. Everyone's heard of its bad reputation, but we get beneath the Belle Époque glamour and scandalising of the famous green ripple, unleashing the Green Fairy of truth and historical accuracy upon the much-maligned alcoholic drink. Along the way, we hear from an absinthe bar proprietor and proponent and an art detective. Salut!

Christmas Podding This special festive edition of the food studies podcast sees our favourite gastronauts discuss Christmas food traditions and the newest seasonal food fads. Warm yourself over advocaat and buttered rum and bask in the glow of the fairy lights as Christmas cuisine is given the Dr Scoff and the Prof treatment.

Fast food has been blamed for a health crisis in the developed world, but what are the origins of so-called convenience food? Podcast gastronauts Dr Scoff and the Prof discuss the history and significance of fast food and sample the pin-up foodstuff of this type of cuisine: the burger.

Hyphenated Foods Join your two favourite academic gastronauts for an exploration of dishes with a hyphen! From Tex-Mex to Chinese-Peruvian, the emergence of hyphenated food is a symptom of globalisation, migration and cultural exchange. This episode features Katrina Kokolari, a scholar of Polish-American cuisine. Following Katrina's recommendation, the Prof prepares a gastronomic vision in pink. Follow us on @DrScoffProf

There are some exciting things happening around Food History in the United States right now. To find out about some of these, the team chat to Dr Ashley Rose Young, a food history guru who works with a team of curators and historians as part of the American Food History Project at the National Museum of American History (part of the Smithsonian). Plus Dr Scoff cooks up a delightful twist on Chef Ed Lee’s Korean donuts. A few points to clarify just in case: Ashley is not the head of the American Food History Project. That would be curator Paula Johnson. Ashley has written a dissertation on New Orleans cuisine and is currently working on the book manuscript project. So, the book isn’t finished yet. Hoedduck recipe: https://americanhistory.si.edu/sites/default/files/file-uploader/CUH%20June%206%202018%20Hoedduck.pdf Check out 'Buttermilk Graffiti': https://chefedwardlee.com/books-tv/buttermilk-graffiti/ 'Cooking up History' website: http://americanhistory.si.edu/topics/food/pages/cooking-history#Friday,%20June%208:%20Exploring%20the%20South Link to Smithsonian Food History Weekend website: http://americanhistory.si.edu/events/food-history-weekend Link to Ashley's website: http://ashleyroseyoung.com/