This was out October live show, so we talk about Halloween and Daylight savings. I didn't edit it out because why not celebrate spooky halloweeen all year.

Slimy otherworldly organism that thrive on death or delicious forest floor specimans that contribute to a vibrant ecosystem? No need to debate  -- for our Halloween MSG, we'll explore all sides of your favorite fungi!

We'll explore the darker side of mushrooms and their presence in historical folklore and fiction. You'll learn why Toad from Mario Kart is one of the most deadly mushrooms on the planet, what causes a "fairy ring," and when "toadstool" became an insult.

Then, if you aren't scared off just yet: basic lessons for mushroom foraging!

Culinary historian Sarah Lohman and resident food scientist Jonathan Soma are the Masters of Social Gastronomy. Each month, they fearlessly take on a curious food topic, breaking down the history and science behind what we eat.    

This month's show: The Oldest and the Newest Foods! Tickets: https://brooklynbrainery.com/courses/the-masters-of-social-gastronomy-present-the-oldest-and-newest-foods

MSG on Facebook: https://www.facebook.com/hellomsg

Cat Adoptions: https://catrepublic.com/

Mushrooms!

Has the Coronavirus Pandemic changed the restaurant industry forever? From carry-out drinks to take-out fine dining, Sarah and Soma will explain the strange new word we live in.

Sarah will unveil all of the most adorable facts about the history of takeout. Did you that if you carried a tin pail around the streets of 19th-century New York, you could get it filled with beer, chop suey, and many other delectables? Gross/Awesome!

Then, Soma will dive into the surprisingly complicated economics and logistics of food delivery. What's the difference between using Seamless and calling in your order, and what kind of impact does it have on our dear Planet Earth?

And pizza expert Scott Wiener brings you the history of pizza delivery! https://www.scottspizzatours.com/

Next Show: January 27th (online)tickets: https://brooklynbrainery.com/courses/the-masters-of-social-gastronomy-present-arctic-adventures-and-frozen-food

MSG Cat Republic Tote: https://www.etsy.com/listing/815296520/msg-tote-bag-masters-of-social?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=masters+of+social+gastronomy&ref=sr_gallery-1-1&organic_search_click=1&frs=1

The Secrets of Takeout and Delivery

Sarah Lohman will give you a run-down of vegetarianism in the west. From Benjamin Franklin’s ”Tow-fu” to Dr. Kellogg’s commercial “Protose,” we’ll explore just how long we’ve been eating things that masquerade as meat.

At storytime, Soma makes tofu and jackfruit, and Sarah previews here new book. Follow along with her research travels on Instagram @fourpoundsflour

Then Soma takes the stage to talk about the IMPOSSIBLE BURGER! What's the science that makes it umami? What's a heme? Does it actually taste good and does eating it save the world?? All your burning questions answered!

Meat Analogs! From Vegetable Scallops to Impossible Burgers

Each month, the Masters of Social Gastronomy take on a curious food topic and break down the history, science, and stories behind it. This month, that all-American institution: THE DINER. 

Together, we'll uncover the history of the original definition of a diner and trace how it evolved to a requisite thousand-page menu. We'll learn about Greek diners and of two iconic NYC diners close to Sarah's heart: B&H Dairy and Nom Wah Tea Parlor. But don't worry, non-native New Yorkers - we'll be decoding the secret Waffle House language and stopping by Denny's, too! 

And don't forget to join us the last Monday of everyone month for our live show at Caveat NYC.

Diners, Diners and Diners!

Diana Kuan is the author of the new book Red Hot Kitchen: Classic Asian Chili Sauces from Scratch and Delicious Dishes to Make With Them. She joined us on stage to define Asian hot sauces, why they're delicious, and why you should make them at home. Learn all about Yuzu Kosho, Sichuan chili oil, XO sauce and more! Then, try making these sauces at home with recipes from Diana's new book.

Join Masters of Social Gastronomy June 24 and the last Monday of every month for our live show at Caveat NYC!

Mini Episode: Diana Kuan and Asian Chili Sauces!

What's the story with your microbiome, all those little microbes living in your gut? Soma takes apart the science behind the ecology of our insides, including laying down the law about pro- and anti-biotics.

Sarah reveals what studying the mouth and teeth of our earliest human ancestors reveals about evolution, and what the discovery of the World's Oldest Poop - officially known as "paleofeces" - tells us about the Neanderthal diet. Sneak peak: an authentic Paleo Diet includes cannibalism.
  
For Story Time, special guest sewage expert Kimberly Worsham will give us a run down on the long and fascinating history of toilets, from ancient Mesopotamia to today.

Join us live at Caveat NYC the last Monday of every month!

What Goes in, Must Come Out: The Secret Life of Your Gastrointestinal Tract

Tea! What is it? What does it mean to be a "milk in first kind of girl"? Why did Americans throw it in to Boston harbor? Why do most Americans drink coffee, but guzzle iced tea in the south? And where did bubble tea and kombucha come from? Sarah will reveal all the answers to your caffeinated queries.

Coffee! Is it going to kill you? Make you stronger? Both, simultaneously? Soma will pick apart the science of coffee and tea, weighing the costs and benefits of putting ground-up beans or dried-out leaves in a cup of hot water.

And if that isn't technical enough for you, let's talk tasseography - the fortune-telling technique of reading tea leaves! Ever had your fortune told at the bottom of a mug?

The Secret Lives of Coffee and Tea

Welcome to our special Valentine's podcast! And don't forget to catch Masters of Social Gastronomy live at Caveat NYC the last Monday of every month.

Every culture has a long history of aphrodisiacs – love-inducing and libido-promoting foods, ranging from the commonplace to the esoteric. Is chocolate the rightful king of Valentines Day, or could we do better with a tiger’s unmentionables? Let’s trace the history of these foxy foods and see what science has to say about their amorous assertions. Bonus! Soma and Sarah eat a cow penis.

First comes love, then comes marriage, then comes a little bit of rat poison in their coffee cup. When love goes wrong, out comes the Victorian obsession with female poisoners: delicate and seductive, these ladies made headlines in the age of yellow journalism for offing their lovers with poisoned food. Come hear their stories and... hey, does this taste like almonds to you?

Warning: this episode contain adult themes. We talk about sex body parts a lot and swear.

Romance and Revenge: The History of Poisons and Aphrodisiacs!

Masters of Social Gastronomy fearlessly takes on food topics, breaking down the history, science, and stories behind hiding behind them. Up this month: ice cream!

Sarah will unearth the stories behind our favorite ice cream treats and share some of history’s wildest bygone flavors – that may be due for a revival. By the end of the night, you’ll be able to answer questions like: which came first, chocolate or vanilla? The ice cream sandwich or the ice cream cone? Neapolitan or liquid nitrogen?

Meanwhile, Soma will show you the science behind making the perfect batch at home, and Big Ice Cream’s tricks for plumping up their profit margins. We’ll also track frozen desserts across the globe, from Italian gelato to dondurma, the magically stretchy ice cream from Turkey.

ICE CREAM III!!!

The Masters of Social Gastronomy podcast is back! The third Monday on every month, we bring you our LIVE show, taped at Caveat NYC!

This month, Sarah and Soma tackle BODEGAS. Explore the history of bodegas and their connection to the origins of New York City itself. Hear how wave after wave of immigrants – Germans, Dominicans, Koreans, and more – each left their mark upon this New York institution. 

We also stories some of your favorite bodega products. What exactly is hiding in that Boar’s Head deli meat, and why is it the undisputed king of New York sandwiches?

And bodega cats. Lots of bodega cats.

Photo by Flickr user Matt MacGillivray

BODEGAS

Sarah covers the history of Chinese take out, whisking you away on a tour of Chinatown a century ago, where chop suey houses served entrees considered exotic by droves of hungry New Yorkers. Soma reveals the stories behind our modern American Chinese food experience, from the man behind General Tso’s to who put the magic in your fortune cookie.

Chinese Take-Out!

Sarah tells you the real history of Thanksgiving, with historic recipes and the stories behind your favorite side dishes! Soma's gonna help you cook your turkey right! Plus: why you should serve eels this year, and what's  spatchcock?

Thanksgiving!

We’ll track the history of chocolate from its roots as an ancient Mesoamerican beverage to its current world-championship status. You’ll learn how a yellow, football-shaped tropical fruit transforms into high-end dark chocolate and what “Mexican Hot Chocolate” actually has in common with what Montezuma drank. Burning questions of modern confectionery will be answered: What’s better, milk or dark? Why does Hershey’s have its own theme park? Is imported European chocolate worth the price? Why does white chocolate suck?

The Rise of Chocolate

What's a timber doodle? How do you make a gin sling? Where did the cocktail straw come from? 

The cocktail is credited as one of America’s greatest inventions. Sarah and Soma will examine the dawn of the cocktail and trace the origins of some of our country’s most beloved imbibements. You’ll learn how to make the drinks that got your ancestors drunk: the sherry cobbler, the mint julep and more. We'll talk blue blazers and Jerry Thomas, and Soma reveals tips for making the best modern cocktails: the secrets of the right ice and shaken vs. stirred.

Cocktails!

On this week’s Masters of Social Gastronomy podcast, we’ll look at the culinary world’s experiments with illicit substances. 

Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we’ll look at all the forms of socially acceptable substance abuse during the 19th century.

This is a duplicate upload to correct a problem with the Itunes podcast sync.

Because I Got High: Cooking with Illicit Substances

This time on the Masters of Social Gastronomy podcast,  we’re talking about **sugar and artificial sweeteners**

If you’ve ever crossed the Williamsburg Bridge, then you’ve surely noticed the towering structures of the defunct Domino’s Sugar factory.  In this month’s MSG we’ll explore Brooklyn in an era when sugar was king, as well as take a behind-the-scenes peek at its modern day inheritor Sweet n’ Low.

But is giving in to our sweet tooth digging our own graves? Let’s break down the science behind the fear of sugar, from carcinogenic artificial sweeteners to the possible perils of that ubiquitous high fructose corn syrup.

We are SWEET on You: Sugar, HFCS, & Artificial Sweetners

On this week’s Masters of Social Gastronomy podcast, we’ll look at the culinary world’s experiments with illicit substances. 

Let’s get high with the Victorians! From patent medicines to absinthe, Coca-Cola to laughing gas, we’ll look at all the forms of socially acceptable substance abuse during the 19th century.

Later, we’ll fast-forward to modern-day America, and explore the little known true history of the pot brownie. We’ll survey the range of altered-state culinary concoctions and see what both science and chefs have to say about creating the most effective epicurean euphoria.

This month on the Masters of Social Gastronomy podcast, we break into the secret world of hot peppers to pull back the curtain on everyone’s favorite Rooster-branded hot sauce and the worldwide affection for spicy, spicy food.

Follow Sriracha from its humble baby-food-jar beginnings to its current status as a Tabasco-challenging juggernaut. We’ll take a behind-the-scenes look at its California factory and see how sriracha just might be as American as apple pie.

Once you escape the potatoes-and-cream tyranny of European cuisine, a culinary dedication to heat can be found everywhere. We’ll examine what makes Thai food tick and where Indian vindaloo gets its muscle. From mild jalapeños to record-holders like the Ghost Pepper and Trinidad Moruga Scorpion, find out what makes a veggie pack such a powerful punch!

Burnin’ Down The Mouth: Sriracha, Ghost Peppers, and The History of Heat

The history of sandwiches is laced with vice, ingenuity, and industry.

Sarah will relate this sordid tale via the PB&J, perhaps the sandwich Americans feel the most passionate about. But jelly wasn’t always thought to be peanut butter’s natural companion and at MSG you’ll get to experience long-forgotten peanut butter sandwiches of the past.

Later, Soma will take us on a tour of America’s best sandwiches, from national standbys like the BLT to regional treasures like the Po’ Boy. He’ll go to bat for the grilled cheese as the greatest sandwich of all time, and use the power of experimentation to uncover the Perfect Grilled Cheese.

MSG Loves Sandwiches!

BONUS TRACK!  "Storytime" from the Monosodium Glutamate lecture.  Soma and Sarah toast to  one year of MSG talks with fish sauce diluted to the color of "honey wine."  Sarah bitches about the deception propagated by chic kitchen product "Umami Paste #5."

Masters of Social Gastronomy

Masters of Social Gastronomy

Get Started

Download the App