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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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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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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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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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 unwrap the foiled sugary saga of Pop-Tarts! The iconic breakfast pastries that have toasted their way into the hearts of millions. From their crispy, frosted beginnings in the 1960s to their status as a pop culture phenomenon, we're exploring how Pop-Tarts became a toasted favourite.

We head back in time to the post-war drive for convenience that led to their invention, touching on the fierce rivalry between Kellogg’s and Post that sparked the Pop-Tart revolution. We also talk about the ridiculous amount of ridiculous sounding ridiculous flavours.

But it’s not all sprinkles and frosting—this episode also covers the dark side of Pop-Tarts, from their questionable nutritional value to lawsuits involving flaming toasters and misleading labels. It's a treat you won’t want to miss!

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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/)

In this episode, we're uncorking the story of the Austrian Wine Scandal of 1985—a vintage tale of deceit, drama, and diethylene glycol. Imagine the picturesque vineyards of Austria, where a few unscrupulous winemakers decided to give their wines an illicit boost with a sweet but toxic twist.

Join us as we swirl through the details of this scandal that rocked the wine world. We'll explore how a handful of producers tainted their wines with antifreeze to enhance sweetness, sparking international outrage and a massive recall. This wasn’t just a small spill; it was a flood that threatened to drown Austria’s wine reputation.

We'll delve into the aftermath, including how the scandal led to stricter regulations and ultimately a renaissance in Austrian winemaking. This episode is a blend of scandal and redemption, showing how an industry can rise from the dregs to produce some of the world’s finest wines.

Ready to raise a glass to one of the most shocking chapters in wine history? Tune in and sip on the juicy details!

If you enjoyed this episode, don’t forget to subscribe, 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/)