Turmeric: It Was All Yellow

This ruby-red liqueur gets its color and flavor from the fruit of a plant most often grown as a hedgerow. Anney and Lauren dip into the science and history of sloe gin.See omnystudio.com/listener for privacy information. 

This leavened flatbread is traditionally cooked up quick, stuck right to the inside of a blistering-hot tandoor oven. Anney and Lauren dig into the science and history behind naan.See omnystudio.com/listener for privacy information. 

Pigments color the world all around us, but where do those colors come from? Historically, they’ve come from crushed sea snails, beetles, and even ground-up mummies. But new pigments are still being discovered in unexpected places, and for researcher Mas Subramanian, a new color ...  عرض المزيد

How the women of America, exactly 100 years ago, scrimped and saved and sacrificed to secure a vital gram of radium for their scientific hero, Marie Curie...

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for inf ...

On this week’s episode of A Taste of the Past, host Linda Pelaccio takes listeners on a vivid and far-ranging journey across time and space on the ancient spice trades with Dr. Gary Nabhan. Talking about his new book, “Cumin, Camels, and Caravans, A Spice Odyssey,” Gary draws on ...  عرض المزيد

It’s the poshest spice of all, often worth its weight in gold. But saffron also has a hidden history as a dye, a luxury self-tanner, and even a serotonin stimulant. That’s right, this episode we’re all about those fragile red threads plucked from the center of a purple crocus flo ...  عرض المزيد