<description>&lt;p&gt;They are salty, umami, delicious and fascinating. Join us for a journey into everyone's favourite bivalve - the oyster.&lt;/p&gt;
&lt;p&gt;&lt;br&gt;&lt;/p&gt;
&lt;p&gt;Follow us on Instagram for updates - &lt;a href="https://www.instagram.com/gastrowavefoodcast/"&gt;https://www.instagram.com/gastrowavefoodcast/&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;br&gt;&lt;/p&gt;
&lt;p&gt;Please like, share and subscribe. It helps us a lot.&lt;/p&gt;
</description>

They are salty, umami, delicious and fascinating. Join us for a journey into everyone's favourite bivalve - the oyster.
 
Follow us on Instagram for updates - <a href="https://www.instagram.com/gastrowavefoodcast/">https://www.instagram.com/gastrowavefoodcast/</a>
 
Please like, share and subscribe. It helps us a lot.

4: Oysters

<description>&lt;p&gt;3: Soup&lt;/p&gt;
&lt;p&gt;Do you eat it or do you drink it? Sadly Caoimhe and Robin can’t answer that question. But, they can discuss soup’s long relationship with art and capitalism.&lt;/p&gt;
&lt;p&gt;&lt;br&gt;&lt;/p&gt;
&lt;p&gt;Links and Show Notes:&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/Campbell%27s_Soup_Cans"&gt;Andy Warhol - Campbell’s Soup Cans&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://digitalcommons.ilr.cornell.edu/cgi/viewcontent.cgi?article=1045&amp;amp;context=books"&gt;Daniel Sidorick- Condensed Capitalism&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.smithsonianmag.com/smart-news/father-canning-knew-his-process-worked-not-why-it-worked-180961960/"&gt;Nicolas Appert&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.nationalgeographic.com/culture/food/the-plate/2015/03/13/who-invented-the-first-modern-restaurant/"&gt;Monsieur Boulanger&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://thefoodpeople.co.uk/"&gt;The Food People&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/Utopia_for_Realists"&gt;Rutgar Bregman - Utopia For Realists&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/Jean-Fran%C3%A7ois_Revel"&gt;Jean-François Revel&lt;/a&gt;&lt;/p&gt;
</description>

3: Soup
Do you eat it or do you drink it? Sadly Caoimhe and Robin can’t answer that question. But, they can discuss soup’s long relationship with art and capitalism.
 
Links and Show Notes:
<a href="https://en.wikipedia.org/wiki/Campbell%27s_Soup_Cans">Andy Warhol - Campbell’s Soup Cans</a>
<a href="https://digitalcommons.ilr.cornell.edu/cgi/viewcontent.cgi?article=1045&amp;context=books">Daniel Sidorick- Condensed Capitalism</a>
<a href="https://www.smithsonianmag.com/smart-news/father-canning-knew-his-process-worked-not-why-it-worked-180961960/">Nicolas Appert</a>
<a href="https://www.nationalgeographic.com/culture/food/the-plate/2015/03/13/who-invented-the-first-modern-restaurant/">Monsieur Boulanger</a>
<a href="https://thefoodpeople.co.uk/">The Food People</a>
<a href="https://en.wikipedia.org/wiki/Utopia_for_Realists">Rutgar Bregman - Utopia For Realists</a>
<a href="https://en.wikipedia.org/wiki/Jean-Fran%C3%A7ois_Revel">Jean-François Revel</a>

3: Soup

<description>&lt;p&gt;&lt;strong&gt;2: Bread&lt;/strong&gt;&lt;/p&gt;
&lt;p&gt;What really is bread? Caoimhe and Robin try to find out by talking through the history, symbolism, industrialism and sensuality of the seemingly simple sourdough.&lt;/p&gt;
&lt;p&gt;&lt;br&gt;&lt;/p&gt;
&lt;p&gt;Links and Show Notes:&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.publishersweekly.com/978-0-631-17741-8"&gt;&lt;strong&gt;Toussaint-Samat - A History of Food&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.eater.com/2019/8/8/20792134/interview-seamus-blackley-serena-love-richard-bowman-baked-bread-ancient-egyptian-yeast"&gt;&lt;strong&gt;Seamus Blackley&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/Catching_Fire:_How_Cooking_Made_Us_Human"&gt;&lt;strong&gt;Richard Wrangham - Catching Fire&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/Cooked:_A_Natural_History_of_Transformation"&gt;&lt;strong&gt;Michael Pollan - Cooked&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/Chorleywood_bread_process"&gt;&lt;strong&gt;Chorley-Wood Process&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.theguardian.com/food/2020/apr/14/grains-flour-shortage-tells-us-about-who-we-are"&gt;&lt;strong&gt;Zoe Williams - Nigella Article&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://books.google.co.uk/books?id=2fHXCQAAQBAJ&amp;amp;pg=PT277&amp;amp;lpg=PT277&amp;amp;dq=john+freeman+the+compulsion+to+do+everything+and+nothing&amp;amp;source=bl&amp;amp;ots=MI9Hms_gJ5&amp;amp;sig=ACfU3U076cXss-1LgwspIPaqIeiofhQc6A&amp;amp;hl=en&amp;amp;sa=X&amp;amp;ved=2ahUKEwi7kv75i4LpAhWEZMAKHWUFDZQQ6AEwAHoECAkQAQ#v=onepage&amp;amp;q=john%20freeman%20the%20compulsion%20to%20do%20everything%20and%20nothing&amp;amp;f=false"&gt;&lt;strong&gt;John Freeman&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://brenebrown.com/podcast/brene-on-comparative-suffering-the-50-50-myth-and-settling-the-ball/"&gt;&lt;strong&gt;Berné Brown&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/Sandor_Katz"&gt;&lt;strong&gt;Sandor Katz&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://us.macmillan.com/author/bunnycrumpacker/"&gt;&lt;strong&gt;Bunny Crumpacker&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://en.wikipedia.org/wiki/John_Muir"&gt;&lt;strong&gt;John Muir&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
</description>

2: Bread
What really is bread? Caoimhe and Robin try to find out by talking through the history, symbolism, industrialism and sensuality of the seemingly simple sourdough.
 
Links and Show Notes:
<a href="https://www.publishersweekly.com/978-0-631-17741-8">Toussaint-Samat - A History of Food</a>
<a href="https://www.eater.com/2019/8/8/20792134/interview-seamus-blackley-serena-love-richard-bowman-baked-bread-ancient-egyptian-yeast">Seamus Blackley</a>
<a href="https://en.wikipedia.org/wiki/Catching_Fire:_How_Cooking_Made_Us_Human">Richard Wrangham - Catching Fire</a>
<a href="https://en.wikipedia.org/wiki/Cooked:_A_Natural_History_of_Transformation">Michael Pollan - Cooked</a>
<a href="https://en.wikipedia.org/wiki/Chorleywood_bread_process">Chorley-Wood Process</a>
<a href="https://www.theguardian.com/food/2020/apr/14/grains-flour-shortage-tells-us-about-who-we-are">Zoe Williams - Nigella Article</a>
<a href="https://books.google.co.uk/books?id=2fHXCQAAQBAJ&amp;pg=PT277&amp;lpg=PT277&amp;dq=john+freeman+the+compulsion+to+do+everything+and+nothing&amp;source=bl&amp;ots=MI9Hms_gJ5&amp;sig=ACfU3U076cXss-1LgwspIPaqIeiofhQc6A&amp;hl=en&amp;sa=X&amp;ved=2ahUKEwi7kv75i4LpAhWEZMAKHWUFDZQQ6AEwAHoECAkQAQ#v=onepage&amp;q=john%20freeman%20the%20compulsion%20to%20do%20everything%20and%20nothing&amp;f=false">John Freeman</a>
<a href="https://brenebrown.com/podcast/brene-on-comparative-suffering-the-50-50-myth-and-settling-the-ball/">Berné Brown</a>
<a href="https://en.wikipedia.org/wiki/Sandor_Katz">Sandor Katz</a>
<a href="https://us.macmillan.com/author/bunnycrumpacker/">Bunny Crumpacker</a>
<a href="https://en.wikipedia.org/wiki/John_Muir">John Muir</a>

2: Bread

<description>&lt;p&gt;Caoimhe and Robin take a swim in the caffeinated, boozy and contentious liquid that is Buckfast.&amp;nbsp;&lt;/p&gt;
&lt;p&gt;&lt;br&gt;&lt;/p&gt;
&lt;p&gt;Links and Show Notes:&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.claudiaveneroni.com"&gt;Claudia Veneroni&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.instagram.com/p/Bq78LjsnEB9xql2mZW6F7fdKAHx1DRf4KdRslM0/?utm_source=ig_share_sheet&amp;amp;igshid=17g08f1mguofp"&gt;'Let Glasgow Flourish'&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://instagram.com/jonrobertphotography?utm_source=ig_profile_share&amp;amp;igshid=1dargbsnret8l"&gt;Jon Robert&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://instagram.com/heathermccartney?utm_source=ig_profile_share&amp;amp;igshid=srtdjllos6ey"&gt;Heather McCartney&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.instagram.com/p/BsgntjVAiUQ/?utm_source=ig_web_button_share_sheet"&gt;Buckfast Babe&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.youtube.com/watch?v=v6Ftsc69DdI"&gt;Getting Buzzed off Buckfast: MUNCHIES Guide to Scotland&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;a href="https://www.theguardian.com/cities/2014/aug/04/urbanist-guide-glasgow-architecture-brutalist-beautiful"&gt;&lt;strong&gt;Joe Shaldon&lt;/strong&gt;&lt;/a&gt;&lt;/p&gt;
&lt;p&gt;&lt;br&gt;&lt;/p&gt;
</description>

Caoimhe and Robin take a swim in the caffeinated, boozy and contentious liquid that is Buckfast.&nbsp;
 
Links and Show Notes:
<a href="https://www.claudiaveneroni.com">Claudia Veneroni</a>
<a href="https://www.instagram.com/p/Bq78LjsnEB9xql2mZW6F7fdKAHx1DRf4KdRslM0/?utm_source=ig_share_sheet&amp;igshid=17g08f1mguofp">'Let Glasgow Flourish'</a>
<a href="https://instagram.com/jonrobertphotography?utm_source=ig_profile_share&amp;igshid=1dargbsnret8l">Jon Robert</a>
<a href="https://instagram.com/heathermccartney?utm_source=ig_profile_share&amp;igshid=srtdjllos6ey">Heather McCartney</a>
<a href="https://www.instagram.com/p/BsgntjVAiUQ/?utm_source=ig_web_button_share_sheet">Buckfast Babe</a>
<a href="https://www.youtube.com/watch?v=v6Ftsc69DdI">Getting Buzzed off Buckfast: MUNCHIES Guide to Scotland</a>
<a href="https://www.theguardian.com/cities/2014/aug/04/urbanist-guide-glasgow-architecture-brutalist-beautiful">Joe Shaldon</a>

1: Buckfast

Robin and Caoimhe are both gastronomers. Each episode, they take a deep dive into a particular aspect of food. 

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