Eating History

In this episode of Eating History, Stephen and Adrienne trace the bizarre and fascinating evolution of the PB&J. They explore how a high-society specialty item transformed into America's ultimate childhood comfort food, driven by the Great Depression, the invention of sliced bread, and the mass commercialization of affordable ingredients.

Inside this episode:

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The earliest known PB&J recipe from Julia Davis Chandler, featuring peanut paste and tart currant jelly on thin bread

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The strange Battle Creek Sanitarium history, where Dr. John Harvey Kellogg insisted on boiling peanuts to create a flavorless spread

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George Washington Carver’s vital role in championing peanut agriculture to make the crop an accessible economic powerhouse

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The technological leaps of the 1920s and 1930s, including Welch's commercial grape jelly and the invention of Skippy non-separating peanut butter inside a converted pickle factory

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The hosts' fierce nostalgic debate over smooth versus crunchy peanut butter and the perfect jelly ratio

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:

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The Louis' Lunch Myth: Why New Haven's famous 1900 origin story is contradicted by an 1894 Texas newspaper ad

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The 1834 Forgery: How historians uncovered a fake Delmonico's menu designed to push the hamburger's timeline back decades

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The 1876 Centennial Exposition: How a massive, 1,200-seat German restaurant introduced millions of Americans to "Hamburg steak" before burning to the ground

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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

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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 3 of Eating History’s sandwich season! This week, Stephen and Adrienne explore how the Industrial Revolution took the sandwich out of aristocratic parlors and put it into the hands of the working class. Discover how the rise of factories, densely packed cities, and fast-moving railroads forced humanity to eat by the clock, and why the sandwich was the perfect culinary technology for the job.

In this episode, we explore:

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The Rise of the Sandwich: The grim reality of 19th-century railway food, and why paying for a terrible, sawdusty sandwich was better than missing your train

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The Invention of Lunch: How factory bells and rigid work schedules forced the main meal of the day to shift to the evening, creating the modern midday lunch break

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The Original Ham-Sandwich: How a London coffee shop owner capitalized on late-night theater crowds to invent a booming street food market

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The Rise of the Torta: How Armando Martínez Centurión dressed in a formal suit to sell Mexican tortas to everyone from factory workers to celebrities in 1890s Mexico City

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Ybor City's Cigar Factories: How the famous lectores (professional readers) entertained a melting pot of Cuban, Spanish, Italian, and Jewish workers who were all trading sandwich secrets

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Dangerous Recipes: The 1909 Up-to-Date Sandwich Book that documented the first PB&Js, alongside diabolical creations like the sardine-and-popcorn sandwich

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:

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The 1802 French Crossover: Why France borrowed the English word "sandwich" during a brief pause in the Napoleonic Wars

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Silver Sandwich Cases: Eliza Leslie’s 1837 American cookbook that proved early sandwiches were polite, domestic luxuries, not brown-bag lunches

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The Convict Restaurateur: How Stephen Bax, an English convict exiled to Australia in 1813, helped establish the sandwich category in Sydney

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Nose-Tingling Mustard: The colonial food writings and sharp condiment philosophies of British Army officer "Wyvern" in India

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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 to the official kickoff of Eating History Season 2! This week, Adrienne and Stephen tackle one of the most famous origin stories in the culinary world: Did John Montagu, the Fourth Earl of Sandwich, really invent his namesake meal to keep his hands clean during an all-night gambling bender? Join the hosts as they explore how an ancient, practical way of eating evolved into a distinct cultural category, and why one 18th-century English aristocrat still gets all the credit.

In this episode, we explore:

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The legendary myth of the gambling Earl and why the story has survived for over 250 years

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A 14,500-year-old archaeological discovery in Jordan that proves bread predates agriculture itself

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How ancient cultures around the world utilized bread as a plate, spoon, and wrapper

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Why the ancient "Hillel sandwich" and the Asian bao were brilliant culinary solutions, but not intentional "sandwiches"

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The "iPhone Analogy": How John Montagu didn't invent the meal, but helped create the cultural category that sparked endless culinary innovation

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:

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The Sandwich Meter: How we put different “sandwiches” into categories

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The Definition Dilemma: Why traditional rules (like "two pieces of bread") accidentally turn burritos and po' boys into existential crises

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The Sandwich Shop Test: What our gut reactions reveal about our hidden culinary expectations

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The Hot Dog Divide: How the history of the American packed lunch separated everyday routine sandwiches from leisure foods like the hot dog

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Season 2 Sneak Peek: A tease for next week's investigation into whether the Earl of Sandwich actually invented anything.

Welcome to the grand finale of Pizza Bites! After an entire season devoted to the evolution of the slice, Adrienne and Stephen tackle the biggest question of them all: When exactly did pizza stop being an Italian import and become an undeniable American staple? By narrowing down the historical timeline between World War II and the rise of fast-food chains, they pinpoint the exact day pizza officially conquered American pop culture.

In this episode, we explore:

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Why returning WWII soldiers sparked the fire, but didn't immediately make the dish mainstream

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The incredible six-year window (1947–1953) where the press went from explaining what a pizza was to declaring it a threat to the hot dog and hamburger

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Why the founding of Pizza Hut in Wichita, Kansas in 1958 was a symptom of the pizza boom, rather than the cause

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August 10, 1953: The release of The Caddy and why the debut of "That's Amore" by Dean Martin is the perfect marker for pizza's American takeover

Welcome to the newest slice of Pizza Bites! This week, Adrienne and Stephen take a nostalgic trip back to the 1980s to explore the cultural phenomenon of Pizza Hut. What started as a humble $600 investment grew into a $2.7 billion empire that defined the modern experiential dining era. Discover how a brand that once represented the futuristic cutting edge of pop culture is now successfully betting on the comforting power of the past.

In this episode, we explore:

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The 1958 origins of Pizza Hut and the delayed arrival of its iconic red roof

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The brilliant 1984 launch of the BOOK IT! reading program that turned Personal Pan Pizzas into kid currency

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How red plastic cups, Tiffany-style lamps, and Pac-Man machines transformed dining out into pure entertainment

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The irony of PizzaNet, the chain's pioneering 1994 attempt at internet ordering

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The surprising success of "Pizza Hut Classic," a retro-revival movement doubling dine-in sales by recreating the 1980s experience

What if we told you the story of McDonald’s didn’t start with the Big Mac, drive-thrus, or billions of burgers? In this special episode, Eating History presents one of our favorite episodes of History Daily, exploring the surprising story of how McDonald’s got its start, and the people and ideas that would ultimately change the way the world eats.

Every weekday, host Lindsay Graham (American Scandal, American History Tellers) takes you back in time to explore a momentous event that happened ‘on this day’ in history.

So if you’re stuck in traffic, bored at work—wherever you are, listen to History Daily to remind yourself that something incredible happened to make that day historic.

On the latest Pizza Bite, Adrienne and Stephen unpack a beloved cultural phenomenon: how Friday became America’s undisputed pizza night. Instead of being engineered by a clever corporate marketing campaign, this shared national ritual evolved organically from the everyday choices of millions of exhausted families looking to kick off the weekend with ease.

In this episode:

• How older customs, like Catholic meatless Fridays, laid the groundwork for cheese pizza as a weekly staple
• The postwar suburban boom that created a desperate need for no-cleanup dinners
• Why returning WWII veterans and the advent of delivery perfectly positioned pizza for the American family
• The golden age of home video rentals and how a trip to Blockbuster cemented the "pizza and a movie" weekend kickoff
• How the practical need for a shareable, couch-friendly meal continues to drive modern ordering apps today

Welcome to the newest installment of Pizza Bites! This week, Adrienne and Stephen explore the origins of pizzas delivered straight to your door. While pizza didn't invent the concept of food delivery, it was uniquely built to perfect it. Discover how post-WWII suburban sprawl, the rise of the telephone, and the golden age of home video rentals turned a convenient dinner choice into a beloved American cultural tradition.

In this episode:

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The culinary engineering that makes pizza the perfect travel food (hint: it's all in the crust and cheese)

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How suburban growth and longer commutes fueled a massive demand for at-home convenience

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Domino’s revolutionary impact on turning food delivery into a speed-driven business model

This week, Stephen and Adrienne uncover the unexpected military history behind America's favorite food. When millions of servicemen returned home from Naples, their deep cravings transformed pizza from a regional Italian-American specialty into a nationwide phenomenon.

In this episode:

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Why the strategic port of Naples became the greatest accidental pizza field trip in history

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The reality of wartime pizza: Why severe ingredient scarcity meant these slices looked very different from today's pizza

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How returning soldiers fueled pizza's rapid expansion across America

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Why the grassroots post-war pizza boom laid the essential groundwork for massive chains like Pizza Hut and Domino's

Welcome to episode five of Pizza Bites! This week, Adrienne and Stephen explore how a single coal-fired oven in early 20th-century New York City sparked an entire culinary dynasty. Tune in to discover the intricate family tree of New York pizza and how master pizzaiolos passed down the unwritten secrets of the craft from one generation to the next.

In this episode:

• Why serious pizza fans debate whether America's first licensed pizzeria was actually the first
• The legendary branches of the Lombardi's family tree: Totonno's, John's of Bleecker Street, and Patsy's
• How Adrienne and Stephen's personal Harlem favorite, Patsy's, helped carry them through the pandemic
• The dramatic story of Patsy Grimaldi and his enduring legacy
• Why the true secret to New York pizza isn't the water or the dough, it's mentor

Welcome to episode four of Pizza Bites! This week, Adrienne and Stephen tackle a fierce Midwestern debate: If Chicago is famous for deep-dish, why do most locals actually eat tavern-style pizza? Tune in to explore the 1930s neighborhood origins, the culinary differences, and the ultimate showdown between the city's two iconic pies.

In this episode:

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The defining characteristics of tavern-style pie (crispy edges, caramelized cheese, and toppings to the rim)

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The 1930s tavern origins and the brilliant business strategy behind the square "party cut"

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The legendary baseball-related origin story of Home Run Inn

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Why deep-dish became the global tourist ambassador while tavern-style remained the true hometown favorite

In the third edition of Pizza Bites from Eating History, Adrienne and Stephen ask a big question: Is New Haven, Connecticut, the real pizza capital of America? Tune in to explore the intense family rivalries and unique coal-fired "apizza" that put this small city on the culinary map.

In this episode:

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Why New Haven produces more elite pizza per capita than any other city in America

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The defining characteristics of coal-fired "apizza" (and how to properly pronounce it)

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The fierce, decades-long family rivalry between Frank Pepe's and Sally's

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Why a traditional New Haven plain pie often arrives without mozzarella cheese

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The delicious, rule-breaking innovation behind the famous white clam pizza

In the second Pizza Bite from Eating History, Adrienne and Stephen tackle America’s undisputed favorite pizza topping: pepperoni. From the surprising reality of ordering "peperoni" in Italy to its mysterious origins in early 20th-century New York, they explore how an Italian-American community creation transformed into a national culinary staple.

In this episode:

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Why ordering a "pepperoni" pizza in Naples will get you a pie covered in bell peppers

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The 1919 debut of the word and its evolution from Southern Italian cured meat traditions

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The culinary science behind why pepperoni’s high fat content and paprika make it the perfect pizza topping

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The earliest documentation of a pepperoni pizza at The Spot in New Haven, Connecticut

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How post-WWII expansion turned this Italian-American invention into the default topping for one out of every three pizzas in America

Welcome to the first installment of Pizza Bites, a new series from Eating History featuring short stories from the evolution of pizza. This week, Adrienne and Stephen tackle one of the culinary world's most polarizing debates: pineapple on pizza. From an international controversy involving Iceland’s proposed ban to its true origins in Canada, they explore how a 1960s experiment by a Greek immigrant sparked a global phenomenon.

In this episode:

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The international pineapple-on-pizza controversy, from Iceland to Canada

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How Greek immigrant Sam Panopoulos invented this variety at the Satellite Restaurant

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The mid-century food trends that drove sweet-and-savory flavor combinations

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Why the name "Hawaiian" comes from a canned fruit brand, not the state

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The transformation of Hawaiian pizza from a local curiosity to a global staple

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:

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What pizza means in the modern world

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The debate between authenticity and “authentic-ish” pizza

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Ghost kitchens and delivery-only pizza brands

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Automation, robotics, and the future of pizza making

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Sustainability and pizza’s environmental impact

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3D-printed pizza and emerging food technologies

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Questions of class, affordability, and accessibility

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The tension between innovation and tradition

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Japanese pizza culture and the pursuit of perfection through kaizen

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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 seven of Eating History, hosts Adrienne Cheatham and Stephen Bailey explore the gourmet pizza revolution that transformed pizza from an everyday meal into a culinary canvas. From Beverly Hills restaurants to neighborhood pizzerias, they trace how innovative chefs, changing tastes, and new technologies challenged traditional ideas about what pizza could be.

Topics Covered:

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How Wolfgang Puck and Ed LaDou launched the California pizza movement at Spago

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The rise of California Pizza Kitchen and the national spread of gourmet pizza

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The debate between tradition and innovation

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Chris Bianco in Arizona and the evolving definition of pizza authenticity

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How online communities turned pizza into an authenticity battleground

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The changing role of pizza during the COVID-19 pandemic

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Ghost kitchens, artificial intelligence, and the future of pizza

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The next generation of pizza innovation and experimentation

From wood-fired ovens to viral debates, this episode examines how chefs, diners, and technology continue to reshape pizza while raising an enduring question: how much can a dish change before it becomes something entirely new?

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:

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The spread of pizza beyond Naples and across Italy

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Luigi Giordano and the first modern pizzeria in northern Italy

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How southern Italian migration reshaped Italy's pizza culture

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The expansion of pizza throughout Europe

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The influence of American military bases on pizza's popularity abroad

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The "Pizza Effect" and how cultures reinvent their own traditions

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The surprising role of Dean Martin in pizza's global rise

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The creation of the Association of True Neapolitan Pizza

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Why Domino's struggled to find success in Italy

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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.