app_store_button

google_play_button

DK - Details page - Device banner - 894x1036

Nyd den ubegrænsede adgang til tusindvis af spændende e- og lydbøger - helt gratis

Lyt når som helst, hvor som helst 

My Cultura and iHeartPodcasts

Taste buds, Eva Longoria and Maite Gomez-Rejon, take a bite out of the most delicious food and its history. Every episode includes - family stories from Eva and Maite, fascinating facts on the yummiest ingredients from their culture, interviews with food enthusiasts, chefs, and historians plus on-location episodes that bring you closer to the hidden history of your favorite foods. Oh, and these's lots of taste testing, drink making, and recipes for you to try at home.

Listen to Hungry for History every Thursday and learn more about the dishes and drinks you grew up enjoying while discovering the origins of new favs too.

Hungry for History with Eva Longoria and Maite Gomez-Rejón

Eva and Maite opened the season with a series on revolutions, asking a simple but urgent question: what does it take for people to finally say, enough? 
 
This week, Maite talks with Clémence de Lutz of Santa Monica’s Petitgrain Boulangerie about bread, strikes, and social responsibility. A baker and activist, Clémence reflects on food as a political act and how our everyday choices carry real weight. It’s a reminder that bread has always carried meaning beyond the oven, especially in moments of social tension.
 
If you are able, consider donating to:
 
 Coalition for Human Immigrant Rights National Immigrant Law Center Immigrant Law Center of Minnesota 
See omnystudio.com/listener for privacy information.

Bread and Today’s Battle for Justice

In this episode, Eva and Maite toss up the surprisingly juicy history of salads—from the invention of the Caesar salad on the U.S.–Mexico border to the rise of the Asian chicken salad. They dig into where the word salad comes from, the origins of France’s vinaigrette ratio, and how ranch dressing became America’s most beloved condiment.

See omnystudio.com/listener for privacy information.

Dissecting the Salad

Spoiler: mushrooms aren’t plants, they’re fungi! Eva and Maite dig into the history of mushrooms and why they exist on every continent on Earth. From the sacred mushroom ceremonies of María Sabina in Oaxaca to the ritual significance of huitlacoche, the Mexican corn fungus, and the global obsession (and hunt for) truffles, they uncover how fungi have shaped food, medicine, myths, and culture.

See omnystudio.com/listener for privacy information.

From Forest to Feast: The Story of Mushrooms

From its origins in Indigenous South America to its rise as a global symbol of wealth and migration, Eva and Maite explore the surprising history of the pineapple. They trace its journey across the Atlantic, where it became a prized status symbol among European aristocrats—so rare it was sometimes rented for dinner parties instead of eaten!
 
The story then moves to Hawaii, where plantation agriculture turned the pineapple into a mass-market product and reshaped the islands’ economy and landscape. Along the way, they dig into one of the most debated foods ever: Hawaiian pizza, invented in Canada by a Greek immigrant. To bring the fruit home, Maite visits Leo’s Tacos in the heart of Hollywood with food writer and Taqueando host Bill Esparza for a tasting of tacos al pastor, where pineapple plays a crucial role in balancing spice, fat, acid, and heat.
 
Listen to more of Bill Esparza's food adventures on his podcast, Taqueando! 

See omnystudio.com/listener for privacy information.

The King of Fruits: A Brief, Juicy History of the Pineapple

In Aztec mythology the fertility goddess, Mayahuel, is the personification of the agave plant - the source of some of the most delicious spirits in Mexican culture. Eva and Maite talk about the ritual significance of pulque, a fermented drink, to the introduction of distillation techniques post-conquest and the first mezcal, all while drinking margaritas! Ivan Vasquez, owner of Madre Restaurant in Los Angeles, shares his thoughts on mezcal. 
 
Learn more about Ivan Vasquez and Madre Restaurant here. 
 
Click here to try Chica Salte! 
 
Maite’s Margarita Recipe 
 
Ingredients: 
 
 • 2 ounces of Tequila Blanco 
 • 1 ounce of lime juice 
 • ½ an ounce of triple sec 
 • ¼ ounce of agave 
 
Instructions: 
 
 • Fill a cocktail shaker up halfway with ice. 
 • Add lime juice, tequila, triple sec and agave. 
 • Cover and shake until your fingers feel like they have frostbite. 
 • Serve in a glass with a salted rim. Enjoy!
 
Try Casa Del Sol. 
 
Check out Rejon Tequila. 

See omnystudio.com/listener for privacy information.

Rewind: The History of Mexican Spirits

Ring in the New Year with Eva and Maite as they explore the story behind the classic “hair of the dog.” They trace where the phrase comes from, how it became a go-to hangover remedy, and why the Bloody Mary earned its place as the ultimate morning-after cocktail. From the rituals and traditions people lean on to recover from last night’s celebrations to the science of why hangovers happen (and whether “hair of the dog” actually works), join Eva and Maite in greeting 2026.

See omnystudio.com/listener for privacy information.

Hair of the Dog: New Year’s Edition

This Christmas, Eva and Maite celebrate how bread—and the people who bake it—keep family, tradition, and community alive, even as this season looks different for many immigrant communities. They explore the bakery as a window into history, tracing the journeys of the baguette, pretzels, bagels, and pan dulce, and how immigrant communities shaped neighborhood bakeries in the U.S. Along the way, they reflect on the history of posadas, highlight bake sales as an expression of community, and uncover the roots of beloved bread idioms—from “putting bread on the table” to “breaking bread.”

See omnystudio.com/listener for privacy information.

Kneading Community: Holiday Traditions and Immigrant Breads

Who first decided that food deserved a critic? This week on Hungry for History, Eva and Maite dig into the origins of food criticism. From the earliest French tastemakers and the rise of the Michelin Guide to the influence of trailblazers like Duncan Hines, Barbara Hansen, and Jonathan Gold, this episode explores how food writing transformed from simple taste-testing into a rich, cultural conversation. Discover how critiques of what’s on the plate became reflections of identity, community, and the world around us. 

See omnystudio.com/listener for privacy information.

The Art of Food Criticism

Restaurant history tells the story of who we are, what we value, and how culture moves. In this week’s episode of Hungry for History, Eva and Maite explore the impact the French Revolution played in the birth of restaurants and why French Cuisine became the culinary standard. They dive into the contributions of key figures like Auguste Escoffier, who organized the kitchen and standardized culinary techniques, the cultural significance of brasseries, and the role chefs play in shaping restaurant culture. 

We also sit down with Chef Rico Torres of Mixtli, the groundbreaking Michelin-starred restaurant in San Antonio, known for turning Mexican culinary history into an elevated, narrative-driven experience. Together, we explore how menus become archives, how tradition becomes innovation, and how the restaurant world is shifting as more diverse culinary voices take center stage.
 
Learn more about Mixtli: https://restaurantmixtli.com

See omnystudio.com/listener for privacy information.

Revolutionizing Dining: The French Culinary Impact

Tierra y Libertad: Food and the Mexican Revolution
 
In Mexico, revolution was as much about reclaiming the land as it was about reclaiming the kitchen. Over a century after the French Revolution, the Mexican Revolution of the early 20th century drew inspiration from ideas of liberty and equality, showing how food could be political. Indigenous ingredients — dismissed as lower class during the entire Colonial period — became emblems of resistance and unity. Corn, beans, and chile spoke for the people in ways politics could not. Artists and intellectuals celebrated these humble ingredients as the foundation of Mexican identity.
 
In this episode, Eva and Maite trace how the Mexican Revolution elevated native foods into a symbols of pride, power, and belonging, connecting the fight for justice on the battlefield with cultural identity at the table.
 
This is part 3 of a 3 part series called, How Eating Shapes History! Haven't heard the first two episodes? Go back and listen from the beginning starting with The French Revolution. 

See omnystudio.com/listener for privacy information.

Dissecting the Salad

Lyt når som helst, hvor som helst

Other podcasts you might like ...