Hungry for History with Eva Longoria and Maite Gomez-Rejón

Butter is so ordinary we barely notice it — until you stop and ask how it’s made, who made it first, and why it once symbolized power, wealth, and even ritual life. In this episode, Eva and Maite trace butter’s story from its accidental invention to its central place in religious and ceremonial traditions. They explore how butter became one of the earliest globally traded foods, prized for its portability, shelf life, and value long before refrigeration, and how it signaled status across cultures. Along the way, they break down the simple alchemy of turning cream into butter and pause at butter’s most controversial rival: margarine! They travel to France, where butter reshaped baking and regional identities and speak with baker Clémence de Lutz of Santa Monica’s Petitgrain Boulangerie and learn how laminated dough turns butter into edible architecture. Link to Petitgrain Boulangerie: https://www.petitgrainboulangerie.com See omnystudio.com/listener for privacy information.

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.

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.

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.

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.

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.