Revolution on the Table: The American Fight for Independence and the Birth of National Identity

Before independence was won on the battlefield, it was declared in the kitchen. From boycotts of British tea to the brewing of “Liberty Tea” made from native herbs, Americans turned everyday meals into acts of protest. Taverns became centers of political debate and rebellion, while dishes prepared with local ingredients came to symbolize freedom and self-reliance, and act traced in early cookbooks.

In this episode, Eva and Maite explore how the American Revolution transformed eating into an expression of resistance and how food helped shape a distinctly American identity. They discuss France’s influence on American Independence, and how Benjamin Franklin and Thomas Jefferson brought French recipes and dining customs home, forever changing the nation’s culinary culture.

This is part 2 of a 3 part series called, How Eating Shapes History!

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Liberté, Égalité… Gastronomie: The French Revolution and the Birth of Modern Cuisine

The French Revolution wasn’t just fought in the streets, it was fought at the table. As bread riots shook Paris and hunger fueled rebellion, the collapse of the aristocracy also dismantled an entire culinary world. Former royal chefs opened the first public restaurants, feeding citizens instead of kings and redefining what it meant to dine in a new democracy.

In this episode, Eva and Maite explore how food became a language of equality and national pride and how revolutionary ideals gave rise not only to modern dining, but also to the first democratic cookbooks. These cookbooks, written for the public rather than the palace, captured the spirit of liberty and gastronomy that would shape not only France, but the way the world eats today.

This is part 1 of a 3 part series called, How Eating Shapes History! Join us next week as we explore the American Revolution.

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This week, Eva and Maite serve up the surprisingly spicy history of mustard—from ancient apothecaries to royal tables, the rise of Dijon as the mustard capital of the world, and its journey to the Americas. Along the way, they uncover the mysterious moutardier, or mustard-maker. And Maite quizzes Eva to see just how well she knows her mustards!

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What do sacred crops and chips have in common? Turns out, more than you’d think! In this episode, Eva and Maite uncover how Latin America’s native ingredients - corn and potatoes - went from offerings to the gods to the cornerstone of billion-dollar snack industries. They talk about how the Mexican American company Siete Foods is redefining what it means to “know your worth” in the snack aisle, and why honoring your roots might just be the most revolutionary business model of all.

History, culture, flavor, and empowerment… all that and a bag of chips!

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In part two, Eva and Maite dig into peanut-related idioms as they follow the legume into the modern age where it became a symbol of innovation, resilience, and identity. They talk peanut farming in the American South, George Washington Carver, and the rise of peanut butter as an American obsession. From Southern gardens to Reese’s Peanut Butter Cups, the globetrotting peanut transformed economies, culture, and the way we snack.

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In part one, Eva and Maite explore the peanut’s journey through Latin America, from its origins in Indigenous food traditions in South America to its spread into Mexico, the Caribbean, and eventually Asia and Africa. The tiny but mighty peanut became a key ingredient in local dishes wherever it landed, finally making its way to the American South and sparking a national obsession: peanut butter. Along the way, they talk Mexican snacks like crunchy Japanese peanuts and mazapán, and Maite is on a mission to convince Eva to become a full-on peanut lover.

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Eva and Maite kick off season three by cracking open the tiny but mighty oyster: a once democratic delicacy, ancient symbol, natural water filter, and cornerstone of coastal economies. They dive into food idioms and the oyster’s reputation as an aphrodisiac. Plus, they welcome actor Demián Bichir to the show.

For more on oyster farming check out: https://www.billionoysterproject.org/

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Y'all, we're back! - Eva and Maite

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