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/

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

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!

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.

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!

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!

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?

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.

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.

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

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.