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No Such Thing As A Fish
No Such Thing As A Fish

No Such Thing As A Pastronaut

May 28, 2026 • 56m

Summary

⏱️ 9 min read

Overview

In this episode, the No Such Thing As A Fish team explores fascinating facts about hairnets, President James Madison, ocean chemistry, and twins. The discussion covers the surprising origins of food hygiene practices, presidential piggybacks, the potential of ocean alkalinity enhancement for climate change, and the peculiar challenges faced by identical twins in recognizing themselves in photographs. The hosts weave together historical anecdotes, scientific studies, and quirky trivia in their characteristically humorous style.

The Hairnet Industry and Food Hygiene Origins

Anna reveals that hairnets in food service weren't introduced for hygiene reasons but to save the struggling hairnet industry when the bob hairstyle became popular in the 1920s. Marketing genius Edward Bernays created the hygiene concern to rescue hairnet manufacturers, leading to state laws requiring their use in restaurants. The discussion explores how one dancer, Irene Castle, nearly destroyed an entire industry with a single haircut, and how hairnet production involved half a million women in China weaving human hair.

  • Hairnets in restaurants were mandated to save the hairnet industry, not for actual hygiene concerns
  • Edward Bernays spread rumors about hair in food being unhygienic to create demand for hairnets
  • The bob haircut popularized by dancer Irene Castle in 1915 caused hairnet sales to plummet, with 20,000 women weekly adopting the style by 1918
  • Half a million Chinese women were employed making hairnets from men's hair during the Manchu dynasty
  • The most expensive hairnet ever sold at auction was worn by a Coronation Street character and sold for £50
" Hairnet makers are in a state of panic. Hairpin manufacturers are laying off workers and the hair comb industry is in disarray. "
" People didn't used to care if you got hair in their food, they liked it. That joke 'wait a way till there's a hair in my soup, don't say it too loud or everyone will want one' was based on real life. "

Chef Auguste Escoffier's Kitchen Reforms

The conversation shifts to how legendary chef Auguste Escoffier revolutionized kitchen hygiene and working conditions in late 19th century kitchens. Beyond introducing hairnets, he created the iconic tall chef's hat, commissioned special hydrating barley drinks to replace wine consumption among kitchen staff, and established the white uniform standard to make cleanliness visible. His predecessor Carême had introduced white uniforms specifically to show stains and maintain standards.

  • Escoffier found Savoy kitchens were horrible workplaces filled with smoke, poor hygiene, and wine-drinking staff
  • He invented the tall chef's hat and neckerchief to keep sweat and hair out of food
  • Escoffier commissioned a French doctor to develop a special barley drink for hydration without alcohol
  • White chef uniforms were introduced by Carême to make stains visible and indicate when clothing needed changing

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