OUR FINAL EPISODE IS HERE! And we're going out with a bang! In our final ever episode of What the Food?, we explore the strange, symbolic, and sometimes darkly funny world of famous last meals.
From the elaborate feasts of Roman emperors to the fast-food cravings of modern serial killers, the final meal is a fascinating window into the human psyche. We'll uncover the superstitious origins of the tradition (it involves warding off ghosts) and reveal what the last requests of figures like John Wayne Gacy, Ted Bundy, Abraham Lincoln, and Mahatma Gandhi say about their lives and deaths.
Join us for one final journey that's filled with defiance, dignity, and one truly bizarre request for a lump of dirt. It's an episode that proves the last meal is more than just food, it's a final statement.
Thank you for being with us on this amazing journey of What the Food?. We can't thank you enough for listening to us talk about food history over the past few years. And who knows, we may be back one day, but for now, it's goodbye!
Miles, Andy & Dom x
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In the final part of this 2 part series, the boys continue their adventure uncovering the fascinating history of sushi! From the ban of outdoor food stalls in Japan, to Dom's awful pronunciations, all the way to the rise of the California Roll in the conveyor belt restaurants of America, this episode has it all.
Join us as we conclude the epic tale of how this seemingly simple but complex food captivated the world. Except for your nan who probably hates it.
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Theme music licensed by Epidemic Sound.
In part 1 of this 2 part series, the boys travels back to the stinking banks of the Mekong River to uncover sushi's dirty little secret: it began as a way to preserve fish in fermented rice that was so foul, they threw all the rice away every time...
Join us as we follow this acquired taste on its journey to Japan, where street-food visionary Hanaya Yohe’e turned it into the world's first fast food and kick started its journey to global success. Grab your chopsticks, get your wasabi and join us on this week's culinary adventure through time.
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We're docking our ship, resupplying, and then heading back out onto the seven seas in the second and final part of our series uncovering the mysteries of pirate food and drink!
We've begun our epic voyage uncovering the hows and whys, as well as some of the disgusting food aboard a pirate ship... but now it's time to dig a little deeper. Expect more grim facts, questionable recipes, and a few laughs along the way.
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Theme music licensed by Epidemic Sound.
Forget the lavish banquets and endless rum of Hollywood's depiction of pirates... In part 1 of this 2 part series, Andy, Dom, and Miles uncover the often disgusting, sometimes desperate, and surprisingly democratic world of pirate food and drink.
From weevil-infested ship biscuits and suspiciously slimy water, to Dom's beheading of his mum's favourite ornament. Expect grim facts, questionable recipes, and a few laughs along the way.
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Theme music licensed by Epidemic Sound.
It's the explosive finale of our series Wartime Tables & Tyrants' Tummies! In part 3, we brace ourselves for Benito Mussolini's infamous raw garlic salads, his surprising war on pasta, and his own rebellious stomach. Then, we journey to Imperial Japan for Hideki Tojo's extreme austerity and iron discipline that defined his wartime plate. Don't miss the final course of WW2's most bizarre eating habits!
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Ready for another helping of history's most horrifying hors d'oeuvres? In part 2, we brave Joseph Stalin's "Sinister Suppers", marathon vodka-drenched banquets where fear was the main course. Then, it's off to Franklin D. Roosevelt's White House for some truly crap snacks, proving that even the leader of the free world couldn't escape a culinary crisis. From lethal libations to legendarily bad lunches, part 2 in the series has all the juicy WW2 dietary details!
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Theme music licensed by Epidemic Sound.
Welcome to Wartime Tables & Tyrants' Tummies, the series that lifts the lid on what WW2's bigwigs were really eating! In part 1, it's Churchill vs. Hitler: one fuelled by champagne, cigars, and colossal dinners; the other by... well, rabbit food, raging paranoia, and rumours of epic wind. We're serving up history with a side of shocking (and hilarious) dietary details. Join the boys and tuck in!
Part 2 is here! In this week’s episode of What the Food?, we tuck back into history’s most deranged cult diets... We're talking Aum Shinrikyo and the Mormons!
Join us as we rank the worst of the worst in a roundtable food fight no one asked for, and uncover why the road to salvation is often paved with beige, boiled suffering.
Trigger warning: This episode contains dark themes including starvation, coercion, and mass death, but we’ll hold your hand through it with our usual dose of British humour and sarcasm.
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Thanks for listening, and we’ll catch you on the next one!
Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
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Ever fancied a spiritual journey that involves applesauce, powdered milk, and starvation so severe you hallucinate a raisin?
In this week’s episode of What The Food, we tuck into history’s most deranged cult diets, from the jungle gruel of Jonestown, to Heaven’s Gate’s death-by-pudding, to the one-grain-a-day enlightenment plan of Aum Shinrikyo.
How do cults use food to control people? Why are so many of them obsessed with purification? And can you really find God on a 500-calorie salad?
Join us as we rank the worst of the worst in a roundtable food fight no one asked for, and uncover why the road to salvation is often paved with beige, boiled suffering.
Trigger warning: This episode contains dark themes including starvation, coercion, and mass death, but we’ll hold your hand through it with our usual dose of British humour and sarcasm.
Get both parts of every episode at the same time and access exclusive content by becoming a Knight of the Kitchen Table: https://www.buzzsprout.com/1807134/subscribe
If you enjoyed this episode, don’t forget to subscribe in your favourite app, leave us a rating, and share it with your mates.
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Thanks for listening, and we’ll catch you on the next one!
Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
Once upon a time, New York was built on oysters, literally. From the Lenape shell heaps to 19th-century oyster saloons (and the dodgy brothels hiding behind them), oysters were everywhere. They fed the rich, the poor, and even fuelled a secret stop on the Underground Railroad.
In this episode, we dive into the briny, bizarre history of New York’s oyster craze. How the city went mad for molluscs, ate its way through entire reefs, and is now trying to bring them back to clean its filthy harbour.
With massive oyster-eating contests, mollusc mafias, and an oyster so big it was compared to "swallowing a baby", this is a story you don’t want to miss.
Come for the seafood. Stay for the scandal.
This is our 50th episode! Thank you for being here! Next stop 100.
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Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
*We encountered a couple of audio issues while recording this episode. Before you stamp on your headphones or throw your phone or PC out the window, any glitchy sounds you hear are in our recording! Apologies!*
Peking Duck isn’t just food, it’s a legend. From its humble origins as a street snack in 13th-century China to becoming an imperial delicacy and a diplomatic power move, this crispy, caramelised masterpiece has had quite the journey.
In this episode of What the Food, we uncover how Peking Duck migrated from the waterways of Hangzhou to the imperial courts of Beijing, how roasting techniques evolved to perfection, and how this dish ended up impressing emperors, presidents, and food lovers worldwide. Plus, we’ll dive into the modern twists, from London’s crispy duck to Michelin-starred reinventions.
So grab a pancake, roll it up, and join us for a deep dive into the rich, delicious history of Peking Duck.
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Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
Step into the roar of the Colosseum! 🏛️ This week’s podcast takes you on a sensory journey through ancient Rome, exploring what it was like to attend the gladiatorial games. From securing your Tessera to feasting on honey cakes and sizzling sausages, discover how food, spectacle, and power collided in history’s most iconic arena. Don’t miss this epic culinary and cultural deep dive!
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Thanks for listening, and we’ll catch you on the next one!
Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
What’s more than bread, pickles, and pork? A story of resilience, rebellion, and reinvention. In this episode, we trace the journey of the Bánh Mì.
From its colonial roots in French-occupied Vietnam to its status as a global street food icon. We discover how Saigon’s street vendors transformed a foreign baguette into a distinctly Vietnamese masterpiece, and how refugees carried it across oceans, turning it into a worldwide sensation.
We uncover why every bite of Bánh Mì is a taste of history, identity, and unyielding creativity. This story is as delicious as it is inspiring.
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Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
Step aboard the Hindenburg, where high-altitude dining was once an opulent affair with fine porcelain, crystal glasses, and multi-course feasts—even as disaster loomed... In this episode, we explore the luxurious, meticulously crafted meals served on the world's most famous airship, the challenges of cooking at 1,000 feet, and the dramatic, final moments that transformed the Hindenburg from a symbol of elegance to a tragic icon. Join us as we revisit a fleeting era of glamour, ingenuity, and peril in the skies. It's a creamy one.
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Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
Step into the vibrant world of Ital living, where food isn’t just fuel, it’s a spiritual practice, a cultural statement, and an act of resistance! In this episode, we uncover the history of the Ital Diet, born from Rastafarian principles of purity, connection to nature, and rejection of Babylon’s industrial influence.
Discover how Bob Marley, the global icon of reggae and Rastafarian faith, embodied these values through his meals and music. From coconut-infused stews to herb-seasoned porridges, Ital cuisine reflects a deeper way of living that resonates today with sustainable and plant-based movements.
Will it stop Miles eating a processed bratwurst for his dinner? Maybe not. But, with a mix of cultural history, Marley-inspired anecdotes, and a taste of Ital recipes, this episode will nourish your mind, body, and soul.
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Thanks for listening, and we’ll catch you on the next one!
Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
Season 3 is here, and we’re diving into how French cuisine became the gold standard of fine dining!
In our new format, we uncover the rich and often outrageous history behind France’s culinary world dominance. From medieval feasts and royal decadence at Versailles to the invention of the Michelin star and the rise of culinary tourism, we trace the centuries-long journey that elevated French food to the top. Put on your beret, grab a baguette, and join us as we explore the fanciful history of French cuisine and why it's so well regarded today.
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Thanks for listening, and we’ll catch you on the next one!
Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
Season 2 finale is here and it's time to pop the lid on the world of Caviar! This luxurious delicacy has graced the tables of tsars, aristocrats, and celebrity chefs alike—but how did it go from a humble fish roe to a symbol of opulence and indulgence?
In this episode, we explore the fascinating journey of caviar, from its ancient Persian roots to its place at the pinnacle of haute cuisine. We’ll unravel the mysteries of how it's harvested, the varieties that reign supreme, and how it once transitioned from peasant fare to elite indulgence. Along the way, we’ll dip into the cultural significance of this tiny, briny bite and its surprising appearances in pop culture and history.
We’ll also highlight some modern twists, including the rise of sustainable farming and the chefs pushing the boundaries of what caviar can be in today’s culinary landscape. Whether you’re a connoisseur of beluga or just curious about this iconic luxury food, this episode will leave you craving more. Prepare to savor the rich and intriguing story of caviar!
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Thanks for listening, and we’ll catch you on the next one!
Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
Time to crack open the mystery of the Scotch Egg! This iconic British snack has seen it all—from posh London department stores to wartime rations, and even a gourmet revival in the trendiest gastropubs. But where did it really come from, and how did it go from being a travel snack for the upper crust to a staple of the British picnic?
In this episode, we dig into the murky origins of the Scotch Egg, exploring claims of invention from Fortnum & Mason and others who’ve tried to stake their claim. We’ll walk you through its journey through history, from its humble beginnings to its modern-day renaissance. We’ll also spill the beans on the wild creations born out of the annual Scotch Egg Challenge, where chefs from across the UK compete to take this classic to new heights.
So whether you’re a fan of the traditional pork sausage variety or prefer something a bit more adventurous, this episode is for you. Get ready for a delicious dive into the curious history of the Scotch Egg!
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Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
It’s time to stir things up with the saucy saga of Chop Suey! In this episode, we’re diving into the deliciously complicated history of the iconic dish that’s as much a part of American takeaways as it is Chinese cuisine.
We kick things off by exploring the legendary origins of Chop Suey, from the streets of San Francisco’s Chinatown to the imperial kitchens of Qing Dynasty China. Was it the result of late-night improvisation for drunken miners, or does it have roots deep in Chinese culinary tradition? Spoiler: it’s a bit of both, and the truth is as tangled as the noodles on your plate.
But it’s not just about the legends – we also dig into historical records that show how a dish of leftovers and offal transformed into a Western favourite. We’ll take you through the cultural mash-up that made Chop Suey a staple across the globe, from the bustling kitchens of Guangdong to the American diners that gave it new life.
So, grab your chopsticks and get ready to learn how this humble stir-fry became a symbol of cultural fusion and culinary creativity.
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If you enjoyed this episode, don’t forget to subscribe in your favourite app, leave us a rating, and share it with your mates.
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Thanks for listening, and we’ll catch you on the next one!
Theme music: “Celebration” by Alexander Nakarada. Available for use under the CC BY 4.0 license (www.creativecommons.org/licenses/by/4.0/)
