Eating History

Welcome to Episode 4 of Eating History’s sandwich season! This week, Stephen and Adrienne dig into the disputed origins and massive cultural rise of the ultimate American sandwich: the hamburger. From its roots as a 19th-century German meat dish to the 1906 publication that nearly destroyed the public's trust in ground beef, discover how the hamburger overcame the odds to become a 50-billion-a-year global phenomenon.  In this episode, we explore: The Louis' Lunch Myth: Why New Haven's famous 1900 origin story is contradicted by an 1894 Texas newspaper ad The 1834 Forgery: How historians uncovered a fake Delmonico's menu designed to push the hamburger's timeline back decades The 1876 Centennial Exposition: How a massive, 1,200-seat German restaurant introduced millions of Americans to "Hamburg steak" before burning to the ground Hamburger Charlie: The 15-year-old Wisconsin vendor who (allegedly) flattened meatballs and sold them from an ox-cart to feed hungry fair-goers on the move The White Castle Revolution: How Walter Anderson and Billy Ingram used white porcelain, clean fingernails, and standardized systems to save the hamburger's shady reputation

Welcome to Episode 2 of Eating History’s sandwich season! This week, Stephen and Adrienne track the sandwich as it escapes 18th-century England and begins its journey across the globe. From a brief military ceasefire in France to a bustling railway station in Japan, discover how the sandwich traveled not as a rigid recipe, but as a flexible culinary category that adapted perfectly to every culture it encountered. In this episode, we explore: The 1802 French Crossover: Why France borrowed the English word "sandwich" during a brief pause in the Napoleonic Wars Silver Sandwich Cases: Eliza Leslie’s 1837 American cookbook that proved early sandwiches were polite, domestic luxuries, not brown-bag lunches The Convict Restaurateur: How Stephen Bax, an English convict exiled to Australia in 1813, helped establish the sandwich category in Sydney Nose-Tingling Mustard: The colonial food writings and sharp condiment philosophies of British Army officer "Wyvern" in India The Japanese Railway Sandwich: How international trade introduced Western ham to Japan, seamlessly merging the sandwich with the country's existing bento transit-food culture

Welcome back to a brand new season of Eating History! After tracking the evolution of pizza across the globe, Adrienne and Stephen return to tackle an entirely new culinary mystery: What exactly is a sandwich? Join them as they explore how "food inside bread" evolved from a prehistoric practice into a powerful cultural category, and why we are all still furiously debating the hot dog. In this episode, we explore: The Sandwich Meter: How we put different “sandwiches” into categories The Definition Dilemma: Why traditional rules (like "two pieces of bread") accidentally turn burritos and po' boys into existential crises The Sandwich Shop Test: What our gut reactions reveal about our hidden culinary expectations The Hot Dog Divide: How the history of the American packed lunch separated everyday routine sandwiches from leisure foods like the hot dog Season 2 Sneak Peek: A tease for next week's investigation into whether the Earl of Sandwich actually invented anything.

In episode eight of Eating History, hosts Adrienne Cheatham and Stephen Bailey look ahead to the future of pizza while asking one final question: what is pizza now? After tracing its journey from the streets of Naples to every corner of the globe, they explore how technology, sustainability, and changing ideas about authenticity are shaping the next chapter of one of the world’s most beloved foods. Topics Covered: What pizza means in the modern world The debate between authenticity and “authentic-ish” pizza Ghost kitchens and delivery-only pizza brands Automation, robotics, and the future of pizza making Sustainability and pizza’s environmental impact 3D-printed pizza and emerging food technologies Questions of class, affordability, and accessibility The tension between innovation and tradition Japanese pizza culture and the pursuit of perfection through kaizen Pizza’s journey to space From ancient traditions to futuristic technologies, this season finale explores how pizza continues to evolve while remaining deeply connected to the people, places, and cultures that have shaped it.

In episode six of Eating History, Adrienne and Stephen follow pizza on an unexpected journey back home. After conquering America and much of the world, pizza returned to Italy transformed, forcing Italians to reconsider a food that had once been a regional specialty. Along the way, they explore how migration, globalization, and cultural exchange helped turn pizza into a true international phenomenon. Topics Covered: The spread of pizza beyond Naples and across Italy Luigi Giordano and the first modern pizzeria in northern Italy How southern Italian migration reshaped Italy's pizza culture The expansion of pizza throughout Europe The influence of American military bases on pizza's popularity abroad The "Pizza Effect" and how cultures reinvent their own traditions The surprising role of Dean Martin in pizza's global rise The creation of the Association of True Neapolitan Pizza Why Domino's struggled to find success in Italy How pizza adapted to local tastes around the world, from Europe to India From Naples to Milan, New York to New Delhi, this episode reveals how pizza became one of the world's most adaptable foods, and why its global success sparked a renewed debate over what makes a pizza truly authentic.

In episode four of Eating History, hosts Adrienne Cheatham and Stephen Bailey dive into one of pizza’s greatest debates: how did America’s regional pizza styles emerge, and why do people defend them so fiercely? From wartime Chicago to the factories of Detroit, they explore the innovators who transformed pizza from an immigrant tradition into a distinctly American phenomenon. Topics Covered: The origins of Chicago deep dish pizza The partnership that launched Pizzeria Uno How deep dish challenged conventional ideas of what pizza could be The key differences between Chicago and New York pizza The rise of Detroit-style pizza and its automotive roots Regional pizza identities and rivalries across America The growth of pizza franchising and commercialization The tension between preserving tradition and expanding access From deep dish pioneers to Detroit innovators, this episode uncovers the personalities, business decisions, and cultural forces that helped shape America's pizza landscape, and sparked debates that are still raging today.

In episode two of Eating History, hosts Adrienne Cheatham and Stephen Bailey continue the saga of Pizza’s origins. Discover the intriguing story of how pizza evolved from a simple Neapolitan street food to a symbol of Italian identity. Was it truly a royal favorite, or just a clever marketing tale? Topics Covered: The legendary story of Queen ’s pizza Pizza as a symbol of Italian pride The iconic tomato, mozzarella, and basil combo How migration spread pizza globally Perfect for food enthusiasts and history lovers, this episode uncovers the fascinating origins of pizza and its journey to becoming a global icon.

Every bite has a backstory. Welcome to Eating History, the podcast that serves up the wild, scandalous, and mouth-watering tales behind the foods that changed the world. Join Michelin-starred chef and Top Chef runner-up Adrienne Cheatham and her husband, history buff Stephen Bailey, as they pair elite culinary expertise with epic historical deep-dives. For Season 1, we’re slicing into the ultimate global obsession: Pizza. Discover how a dirt-cheap street food from the back alleys of Naples conquered the globe, sparked endless fiery debates, and built a multi-billion-dollar empire. Along the way, you’ll cross paths with emperors, immigrants, hustlers, chefs, and royalty—the fascinating people who turned food into history. Grab a seat at the table. New episodes drop every Wednesday!