Lately, there have been (at least) three interesting podcasts related to science and food:
In Norwegian:
"NRK Verdt å vite spesial" 22. May 2006 - about salt.
Salt is definately a fascinating theme crossing several subjects, both within the sciences and across to other subjects (food, history, social sciences etc.). This programme represents just this interdiciplinary approach.
Erik Fooladi on "Superstreng" no. 34 with Eirik Newth on Kanal 24.
I'm talking about food/kitchen in science education and molecular gastronomy with Eirik Newth on his weekly popular science radio programme. The mp3-file may be downloaded directly from the web site.
In English:
Hervé This in "The Leonard Lopate show" on WNYC New York Public Radio
"Host Leonard Lopate lets you in on the best conversations with writers, actors, ex-presidents, dancers, scientists, comedians, historians, grammarians, curators, filmmakers, and do-it-yourself experts". The French molecular gastronomist Hervé This is co-founder of the research field of molecular gastronomy, no doubt one of the big names in the field. The mp3-file may be downloaded directly from the web site.
Happy listening
Erik