Meant To Be Eaten

This episode offers a sneak peek behind the scenes at Gastronomica: The Journal for Food Studies. Lisa Haushofer hosts a roundtable live from the 2021 Food Studies conference, Just Food: Because It Is Never Just Food. Editors from the Gastronomica editorial collective – Amy Trubek, Paula Johnson, and Daniel Bender – reveal what’s coming down the pipeline and share their thoughts on what they’d like to read in Gastronomica. Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member! Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Chef Rob Connoley discusses culinary collaboration and the roots of Ozark cuisine at his research-driven restaurant, Bulrush. Drawing on his experiences of shared knowledge creation with a range of local academic and culture partners, Connoley helps bring place-based storytelling to the forefront of culinary creation. Photo Courtesy of Bulrush Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant To Be Eaten by becoming a member! Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Daniel Bender. John Broadway problematizes how a global restaurant ranking system produced an irony in haute cuisine in the years prior to the pandemic: elite, hypermobile customers travelling the world to eat hyperlocal food in celebrated restaurants. Commenting on restaurant rankings, access and exclusivity, he positions this phenomenon in light of staggering inequality in contemporary food systems. Photo Courtesy of John Broadway Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray. Kyoungjin Bae, as part of a Gastronomica round table on Taste and Technology in East Asia, explores the production and consumption of soy sauce in Korea from the 18th to the early 20th centuries. Although the transformation of Korean soy sauce's identity in the 20th century is usually attributed to industrialization, Bae discovered a shift in the way ordinary people interacted with soy sauce. Soy sauce, in the early modern period, was home brewed. In colonial times (1910-1945), due to an influx of Japanese commodities in Korean market, consumers increasingly relied on their tastes to evaluate soy sauce and guide their choices among industrialized products. This, in turn, transformed conceptions of the taste of soy sauce and its identity. Image courtesy of Kyoungjin Bae. Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member! Meant to be Eaten is Powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months. Amanda Blum reads from her essay “I Miss the Grocery Store the Most”. She discusses with guest host Bob Valgenti the missed pleasures of grocery shopping, and whether Instacart or Amazon can make up for the human connections of brick-and-mortar stores. For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout. Photo Courtesy of Amanda Blum. Meant To Be Eaten is powered by Simplecast.

A conversation with Lori Flores. Stony Brook University associate professor history Lori Flores's research and writing focuses on Latino life, labor, and politics in the United States from the post-WWII era to the present day. We discuss farmworkers' rights amid (and beyond) the pandemic. Link to the Food52 story we discuss here. United Farm Workers https://ufw.org/ Coalition of Immokalee Workers https://ciw-online.org/ National Center for Farmworker Health http://www.ncfh.org/ Food Chain Workers Alliance http://foodchainworkers.org/ United Food and Commercial Workers Union http://www.ufcw.org/ An example of a food security initiative: No Us Without You (effort to feed undocumented restaurant workers in Los Angeles): https://www.nouswithoutyou.la/ An example of a community market: People's Market in Bloomington, Indiana: https://www.limestonepostmagazine.com/peoples-market-ethos-focuses-on-food-justice-mutual-aid/ Photo Courtesy of Lori Flores. Meant To Be Eaten is powered by Simplecast.

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Melissa Fuster, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Eric C. Rath. Many of us know about sushi, but have you heard of funazushi? Historian Eric C. Rath shares his tasting notes from trying Japan’s most ancient form of sushi. The lessons learned from his two-day tasting spree in Japan allow us to ponder about possibilities of sushi’s future, taking a view from the past, including current environmental sustainability concerns. Eric C. Rath is a Professor in the Department of History at the University of Kansas. Photo Courtesy of Eric C. Rath. Meant To Be Eaten is powered by Simplecast.

A conversation with Amy Trubek. Amy Trubek's research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. We discuss the sustainability of restaurant culture and work. She is an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont, and part of the new editorial collective leading Gastronomica. Meant To Be Eaten is powered by Simplecast.

A conversation with Kristin and Mark Kimball. Kristin and Mark Kimball are the owners of Essex Farm. Located in Essex, NY, the farm offers members unlimited access to produce, meat, dairy, eggs, and dried goods year-round. We’ll be discussing the realities of running the world’s first full-diet, free-choice CSA, Kristin’s latest memoir, Good Husbandry, and why there exists such a disconnect between producer and consumer... and what we can do to close that gap. Join Heritage Radio Network on Monday, November 11th, for a raucous feast to toast a decade of food radio. Our tenth anniversary bacchanal is a rare gathering of your favorite chefs, mixologists, storytellers, thought leaders, and culinary masterminds. We’ll salute the inductees of the newly minted HRN Hall of Fame, who embody our mission to further equity, sustainability, and deliciousness. Explore the beautiful Palm House and Yellow Magnolia Café, taste and imbibe to your heart’s content, and bid on once-in-a-lifetime experiences and tasty gifts for any budget at our silent auction. Tickets available now at heritageradionetwork.org/gala. Meant To Be Eaten is powered by Simplecast.

Cafes offer up this unique third space - not home, nor work - for people to be private in a public space. Merry White, professor of Anthropology at Boston University, studies just this: cafes and cafe culture, but in Japan. Her book, Coffee Life in Japan, “part ethnography, part memoir”, traces Japan’s cafe’s society over the past century and a half. Meant To Be Eaten is powered by Simplecast.

A conversation with Michael Kideckel. Today we’re talking about capital W capital T white trash. Deemed the “most intriguing book of the 1986 spring cookbook season”, and the ”most beautiful sociological document” by Harper Lee, White Trash Cooking is a collection of Southern recipes and photographs by the late Ernest Matthew Mickler. Michael and I discuss meanings of the words ""authenticity"" and ""folk"", why cookbooks are valuable sociological documents, and how to cook a possum. Photo Courtesy of Ernest Matthew Mickler. Meant To Be Eaten is powered by Simplecast.

Suzy Spence – Artist and Curator and the creator of The Online Archive for Womanhouse – and Irina Milahache, Author and Professor of Museum Studies at the University of Toronto, join Coral in an interdisciplinary discussion of the woman's role in writing culinary history. Powered by Simplecast [1]http://www.womanhouse.net/ [2]https://www.suzyspence.com/ [3]https://ischool.utoronto.ca/profile/irina-mihalache/

The late, LA Times critic, Jonathan Gold, so describes today’s MTBE guest. An author of 3 (soon to be 4) tomes on Japanese cooking, Nancy Hachisu is proof in the pudding that another, once-foreign culture, cuisine, food, and mannerisms, can be studied, learned, and embodied...sensitively, accurately, and holistically. Nancy and Coral discuss why Japanese cuisine enjoys higher prestige than others, in America, and why is it more often creatively appropriated, rather than mis-appropriated.

Josey Baker of The Mill SF on how industrialization has led to false expectations as to how much a loaf should cost, the changing aesthetics of bread (dark, burnt crust + open/airy crumb à la Tartine), and how food businesses can best and responsibly serve its communities. Meant to Be Eaten is powered by Simplecast