Evaluation du site gastropod.com

Généré le 26 Juin 2021 13:57

Vieilles statistiques? UPDATE !

Le score est de 65/100

Optimisation du contenu

Titre

Gastropod - Food with a Side of Science & History

Longueur : 49

Parfait, votre titre contient entre 10 et 70 caractères.

Description

A podcast about food with a side of history and science. Hosted by Cynthia Graber and Nicola Twilley.

Longueur : 101

Génial, votre balise META description contient entre 70 et 160 caractères.

Mots-clefs

Très mauvais. Nous n'avons pas trouvé de balise META keywords sur votre page. Utilisez ce générateur gratuit de balises META en ligne pour créer des mots-clés.

Propriétés Open Graph

Bien, cette page profite des balises META Open Graph.

Propriété	Contenu
locale	en_US
type	website
title	Gastropod
description	A podcast about food with a side of history and science. Hosted by Cynthia Graber and Nicola Twilley.
url	https://gastropod.com/
site_name	Gastropod

Niveaux de titre

H1	H2	H3	H4	H5	H6
15	10	2	0	0	0

[H1] Gastropod
[H1] Main menu
[H1] Post navigation
[H1] Gastropod looks at food through the lens of science and history.
[H1] Chocpocalypse Now! Quarantine and the Future of Food
[H1] First Class Fare
[H1] You’re Wrong About Prohibition
[H1] So Hot Right Now: Why We Love the Chile Pepper
[H1] Easy A: The SuperRad Story of Home Economics
[H1] Where There’s Smoke, There’s … Whiskey, Fish, and Barbecue!
[H1] Phage Against the Machine
[H1] Why Thai?
[H1] Hot Tips
[H1] TV Dinners
[H1] Post navigation
[H2] Food with a Side of Science & History
[H2] Like most people around the world, you probably didn’t do much flying this past year. Maybe you miss the bustle of airports and the joy of seeing friends in far-off places—but chances are, you probably don’t miss the food handed out on planes: those sad little tinfoil-covered trays of rubbery chicken breasts, tired lettuce, and frozen cherry tomatoes. They’re a far cry from airline meals decades ago, in the golden age of flying, when lobster thermidor and rack of lamb were served on real china. So what happened? How did a zany Henry VIII look-alike revolutionize airline food, and why were stewardesses serving flaming cherries jubilee onboard? What does the tradition of serving nuts on a flight have to do with NASA? How does sitting in the pressurized cabin of a plane roaring 36,000 feet above sea level affect our taste buds, and how are airlines trying to use sensory science to make food taste better? Plus: A grisly tale to explain why both pilots can never eat the same meal! Buckle up, and enjoy the ride.
[H2] For most of us, Prohibition seems like a peculiar American experiment—a doomed attempt by straight-laced religious conservatives to ban alcohol, and, with it, fun. But as it turns out, we've got it all wrong: Prohibition was actually a progressive struggle that united powerless and oppressed people around the world—Leo Tolstoy, Frederick Douglass, Mahatma Gandhi, and Chief Little Turtle, among others—against a system designed to exploit them. Listen in now as political scientist Mark Schrad reveals the real reasons that Prohibition became "the most popular, most influential, and longest-lived international social-reform movement in the history of the world"—and historian Lisa Lindquist-Dorr tells us about the rum-runners, Cuban entrepreneurs, and corrupt judges who kept booze flowing during those dry years.
[H2] Perhaps no other plant is as entwined with pain and pleasure as the chile pepper. But why does it burn—and why on earth do we crave that uncomfortable sensation? How did capsaicin's fungus-fighting, digestion-enhancing, and adrenaline-triggering powers convince early hunter gatherers in South America to fall in love with the chile's tiny berry ancestors, and then European colonists to spread chiles around the world? Plus, new insights into the rise of the “superhots,” chilehead competitions, and a murder-by-Carolina-Reaper attempt right here on team Gastropod. Who survived to tell the tale? Listen in to find out!
[H2] If you grew up in the U.S., you might remember home economics class as the source of deflated muffins and horrifically distorted sewing projects. You might, like Jonah Hill’s character in Superbad, have thought of home ec as “a joke” that everyone takes “to get an A.” But it wasn’t always so—and, in fact, the field of home economics began as a surprisingly radical endeavor. This episode, we talk with Danielle Dreilinger, author of the new book The Secret History of Home Economics: How Trailblazing Women Harnessed the Power of Home and Changed the Way We Live. How did women a century ago use home economics as a backdoor to build careers as scientists? How did home ec trailblazers electrify rural towns, design the modern kitchen, and create the first nutritional guidelines? And what does Sputnik have to do with the field's decline? Can today's home ec once again meet the lofty goals set by its founders?
[H2] As anyone who’s spent time by a crackling campfire or a barbecue pit can attest, the scent of smoke is unmistakable—and surprisingly mysterious. Smoke clings to clothing but vanishes in the breeze. You see it, but you can’t hold it. It’s fantastic in whiskey and terrible in toast. So what exactly is smoke—and what does it do to our food and drinks? What’s the difference between cold and hot smoked salmon—and what's a red herring? Is Liquid Smoke made from real smoke? And how did barbecue— smoked meat, cooked low and slow—become a uniquely American tradition?
[H2] If you thought food poisoning was just a matter of the occasional stomach upset from a dodgy shrimp or two, the CDC has some unsettling numbers for you: foodborne bacteria is responsible for at least 48 million cases of illness, more than 130,000 hospitalizations, and 3,000 deaths a year in the U.S. alone. And those numbers aren't going down. But wait: a new fighter has entered the ring! Say hello to the bacteriophage, a small-but-mighty bacteria-busting virus that can wipe out entire colonies of harmful pathogens—and that is starting to be sprayed on packages of cold cuts near you. While most Americans haven’t heard of phages (as they’re commonly called), they’ve been saving lives in the former Soviet Union for decades now. So why has it taken so long for the U.S. to get on board? How do these teeny-tiny bacteria fighters work, and what’s their connection to Elizabeth Taylor and chlorinated chicken? Should we—and could we—get our food systems on the phage train?
[H2] It’s hard to imagine the American restaurant landscape without Thai food: Tom yum and pad see ew are practically household names, and pad thai is the ultimate quarantine comfort food. (It's apparently zombie apocalypse comfort food, too, as shown on the Walking Dead.) According to the Thai Embassy, more than 50 percent of all Thai restaurants abroad are located in the United States and Canada. So why did the U.S.—and Los Angeles in particular—become the epicenter of Thai food’s global rise? How did Cold War politics and a shortage of ingredients lead to the creation of shrimp curry recipes made with anchovy paste and sour cream—as well as the jackfruit industry in Mexico? What does this all have to do with one street kid from Bangkok? Listen in now for these stories and more: it's a vacation for your tastebuds!
[H2] If you live in the United States, you’re familiar with a curious mathematical ritual that takes place at the end of every restaurant meal—it’s time to tip, with all the stress the process entails. How much should you leave? Who's getting that money? Is it enough? (And will you look like an idiot if you start counting on your fingers?) Unlike many other countries, where people tip by rounding up to the nearest ringgit or krona—or don’t even tip at all—it’s become standard in the U.S. to leave an extra 20 percent of the bill's total for your server. But how did we get here? How did tipping, a practice with roots in feudal Europe, become so ubiquitous in the United States while nearly disappearing from its home continent? And what does the abolition of slavery in the U.S.—and Herman Cain—have to do with the sub-minimum tipped wage of $2.13 today? Is tipping fair—and is there anything we can do about it? …More →
[H2] Cue the dramatic music, it’s quiz time: Can you identify the people behind these catchphrases? “Yum-O!” “Pukka!” “Bam!” “Peace, love, and taco grease!” The answers are below—but if you’ve already caught on, then you’re well aware of how entrenched TV chefs are in mainstream pop culture. But how did a medium where you can’t actually smell or taste the food get so popular? What was the very first food TV show, and how has food TV changed—and changed us?
[H3] Archives
[H3] Categories

Images

Nous avons trouvé 1 image(s) sur cette page Web.

Bien, la plupart ou la totalité de vos images possèdent un attribut alt

Ratio texte/HTML

Ratio : 25%

Idéal! le ratio de cette page texte/HTML est entre 25 et 70 pour cent.

Flash

Parfait, aucun contenu FLASH n'a été détecté sur cette page.

Iframe

Dommage, vous avez des Iframes sur vos pages Web, cela signifie que son contenu ne peut pas être indexé par les moteurs de recherche.

Liens

Réécriture d'URLs

Bien. Vos liens sont optimisés!

Tiret bas dans les URLs

Parfait! Aucuns soulignements détectés dans vos URLs.

Liens dans la page

Nous avons trouvé un total de 162 lien(s) dont 0 lien(s) vers des fichiers

Texte d'ancre	Type	Juice
Skip to content	Interne	Passing Juice
Listen	Interne	Passing Juice
Latest Episode	Interne	Passing Juice
Podcast Archive	Interne	Passing Juice
iTunes	Externe	Passing Juice
SoundCloud	Externe	Passing Juice
Stitcher	Externe	Passing Juice
RSS Feed	Externe	Passing Juice
About	Interne	Passing Juice
Shop	Interne	Passing Juice
Books and Reports	Interne	Passing Juice
Live Events	Interne	Passing Juice
Press	Interne	Passing Juice
Awards	Interne	Passing Juice
Donate	Interne	Passing Juice
Sponsor	Interne	Passing Juice
Contact	Interne	Passing Juice
Cynthia Graber	Externe	Passing Juice
Nicola Twilley	Externe	Passing Juice
Support Us	Interne	Passing Juice
Episodes	Interne	Passing Juice
Season 16	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
Geoff Manaugh	Externe	Passing Juice
Until Proven Safe: The History and Future of Quarantine	Externe	Passing Juice
First Class Fare	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
You’re Wrong About Prohibition	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
So Hot Right Now: Why We Love the Chile Pepper	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
Easy A: The SuperRad Story of Home Economics	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
Danielle Dreilinger	Externe	Passing Juice
Where There’s Smoke, There’s … Whiskey, Fish, and Barbecue!	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
Phage Against the Machine	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
Why Thai?	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
zombie apocalypse	Externe	Passing Juice
Thai Embassy	Externe	Passing Juice
Hot Tips	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
TV Dinners	Interne	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
	Externe	Passing Juice
June 2021	Interne	Passing Juice
May 2021	Interne	Passing Juice
April 2021	Interne	Passing Juice
March 2021	Interne	Passing Juice
February 2021	Interne	Passing Juice
December 2020	Interne	Passing Juice
November 2020	Interne	Passing Juice
October 2020	Interne	Passing Juice
September 2020	Interne	Passing Juice
August 2020	Interne	Passing Juice
June 2020	Interne	Passing Juice
May 2020	Interne	Passing Juice
April 2020	Interne	Passing Juice
March 2020	Interne	Passing Juice
February 2020	Interne	Passing Juice
January 2020	Interne	Passing Juice
December 2019	Interne	Passing Juice
November 2019	Interne	Passing Juice
October 2019	Interne	Passing Juice
September 2019	Interne	Passing Juice
August 2019	Interne	Passing Juice
June 2019	Interne	Passing Juice
May 2019	Interne	Passing Juice
April 2019	Interne	Passing Juice
March 2019	Interne	Passing Juice
February 2019	Interne	Passing Juice
January 2019	Interne	Passing Juice
December 2018	Interne	Passing Juice
November 2018	Interne	Passing Juice
October 2018	Interne	Passing Juice
September 2018	Interne	Passing Juice
August 2018	Interne	Passing Juice
June 2018	Interne	Passing Juice
May 2018	Interne	Passing Juice
April 2018	Interne	Passing Juice
March 2018	Interne	Passing Juice
February 2018	Interne	Passing Juice
January 2018	Interne	Passing Juice
December 2017	Interne	Passing Juice
November 2017	Interne	Passing Juice
October 2017	Interne	Passing Juice
September 2017	Interne	Passing Juice
August 2017	Interne	Passing Juice
July 2017	Interne	Passing Juice
June 2017	Interne	Passing Juice
May 2017	Interne	Passing Juice
April 2017	Interne	Passing Juice
March 2017	Interne	Passing Juice
February 2017	Interne	Passing Juice
January 2017	Interne	Passing Juice
December 2016	Interne	Passing Juice
November 2016	Interne	Passing Juice
October 2016	Interne	Passing Juice
September 2016	Interne	Passing Juice
August 2016	Interne	Passing Juice
July 2016	Interne	Passing Juice
June 2016	Interne	Passing Juice
May 2016	Interne	Passing Juice
April 2016	Interne	Passing Juice
March 2016	Interne	Passing Juice
February 2016	Interne	Passing Juice
January 2016	Interne	Passing Juice
December 2015	Interne	Passing Juice
November 2015	Interne	Passing Juice
October 2015	Interne	Passing Juice
September 2015	Interne	Passing Juice
August 2015	Interne	Passing Juice
July 2015	Interne	Passing Juice
June 2015	Interne	Passing Juice
May 2015	Interne	Passing Juice
April 2015	Interne	Passing Juice
March 2015	Interne	Passing Juice
February 2015	Interne	Passing Juice
January 2015	Interne	Passing Juice
December 2014	Interne	Passing Juice
November 2014	Interne	Passing Juice
October 2014	Interne	Passing Juice
September 2014	Interne	Passing Juice
Bites	Interne	Passing Juice
Season 1	Interne	Passing Juice
Season 10	Interne	Passing Juice
Season 11	Interne	Passing Juice
Season 12	Interne	Passing Juice
Season 13	Interne	Passing Juice
Season 14	Interne	Passing Juice
Season 15	Interne	Passing Juice
Season 2	Interne	Passing Juice
Season 3	Interne	Passing Juice
Season 4	Interne	Passing Juice
Season 5	Interne	Passing Juice
Season 6	Interne	Passing Juice
Season 7	Interne	Passing Juice
Season 8	Interne	Passing Juice
Season 9	Interne	Passing Juice
Uncategorized	Interne	Passing Juice
Gastropod	Interne	Passing Juice

Mots-clefs

Nuage de mots-clefs

april podcasts march home more food how february season episodes

Cohérence des mots-clefs

Mot-clef	Contenu	Titre	Mots-clefs	Description	Niveaux de titre
season	26
how	17
food	16
more	14
podcasts	11

Ergonomie
	Url	Domaine : gastropod.com Longueur : 13
	Favicon	Génial, votre site web dispose d'un favicon.
	Imprimabilité	Aucun style CSS pour optimiser l'impression n'a pu être trouvé.
	Langue	Bien. Votre langue est : en.
	Dublin Core	Cette page ne profite pas des métadonnées Dublin Core.

Document

Doctype

HTML 5

Encodage

Parfait. Votre charset est UTF-8.

Validité W3C

Erreurs : 52
Avertissements : 22

E-mail confidentialité

Génial, aucune adresse e-mail n'a été trouvé sous forme de texte!

HTML obsolètes

Génial! Nous n'avons pas trouvé de balises HTML obsolètes dans votre code.

Astuces vitesse

	Excellent, votre site n'utilise pas de tableaux imbriqués.
	Mauvais, votre site web utilise des styles css inline.
	Génial, votre site web contient peu de fichiers CSS.
	Parfait, votre site web contient peu de fichiers javascript.
	Dommage, votre site n'est pas optimisé avec gzip.

Mobile

Optimisation mobile

	Icône Apple
	Méta tags viewport
	Contenu FLASH

Optimisation

Sitemap XML

Votre site web dispose d’une sitemap XML, ce qui est optimal.

http://gastropod.com/sitemap.xml

Robots.txt

http://gastropod.com/robots.txt

Votre site dispose d’un fichier robots.txt, ce qui est optimal.

Mesures d'audience

Votre site web dispose d’une outil d'analytics, ce qui est optimal.

Google Analytics

Website Review

Evaluation du site gastropod.com

Optimisation du contenu

Liens

Mots-clefs

Ergonomie

Document

Mobile

Optimisation

PageSpeed Insights

Dispositif

Les catégories