If you’ve been keeping up with Meant To Be Eaten, you know that our last few seasons were produced in collaboration with Gastronomica, the Journal for Food Studies.Gastronomica now has its very own feed on the Heritage Radio Network where they are continuing this work! So, if you’re a fan of Meant To Be Eaten, go check out Gastronomica and subscribe! Here’s a little sneak peak of what you can expect. On this episode, host Jaclyn Rohel, a member of the Gastronomica Editorial Collective , talks wi...
Jun 16, 2022•16 min•Ep. 120
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies , hosted by editorial collective member Jaclyn Rohel. Jaclyn shares some new and soon-to-be published titles in food studies and is joined by her Gastronomica colleague Melissa Fuster in conversation about Melissa’s new book, Caribeños at the Table: How Migration, Health, and Race Intersect in New York City (UNC Press, 2021). An expert in both public health nutrition and food studies, Melissa weaves together ...
Nov 28, 2021•39 min•Ep. 120
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies hosted by Gastronomica editorial collective member Paula Johnson. In this episode, curator Stephen Velasquez discusses how activism and food history come together in a graphic calendar. The Calendario de Comida 1976 , created by California-based artist collectives in 1975, sought to bring attention to alternative foodways and indigenous food knowledges as part of a broader social justice movement. Stephen dis...
Nov 21, 2021•33 min•Ep. 119
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies , hosted by Gastronomica editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist Sucharita Kanjilal explains how tomatoes became incorporated into Indian pantries in the 20th century. Weaving together the histories of two British imports -- the tomato and the recipe -- she discus...
Nov 14, 2021•34 min•Ep. 118
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies , hosted by Gastronomica editorial collective member Daniel Bender. Aya H. Kimura unpacks the biocultural history of tsukemono (Japanese pickles). She discusses the different kinds of traditional tsukemono in Japanese dining cultures and explains how these preserves are made. She also offfers insight into how modern agriculture has affected tsukemono. Photo credit to Aya H. Kimura. Heritage Radio Network is a...
Nov 07, 2021•44 min•Ep. 117
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies , hosted by Gastronomica editorial collective member James Farrer. Geographer Benjamin Schrager talks about his new article, “Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan,” published in Gastronomica (issue 21.3). He raises awareness about food risk and discusses the tastes and textures of some raw chicken dishes, local regulatory responses, and the development of the poultry in...
Oct 31, 2021•37 min•Ep. 116
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , hosted by Gastronomica editorial collective member Josée Johnston. Raúl Matta and Padma Panchapakesan discuss how ideas of "good taste" have changed over time with the aid of different judgment devices. Focusing on the role of chefs, they unpack the sociology of tastemakers amidst the changing landscape of the restaurant industry. Heritage Radio Network is a listener supported nonprofit po...
Oct 24, 2021•37 min•Ep. 115
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 netwo...
Jun 20, 2021•52 min•Ep. 114
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , hosted by Gastronomica editorial collective member Melissa Fuster. Michaël Bruckert explores meat industrialization in South India. Recounting his fieldwork in the region of Tamil Nadu, Bruckert traces the commoditization of poultry, from farms, markets, and butcher shops to eateries, home kitchens, and consumers’ plates. In this global South context, he explains how recent developments i...
Jun 13, 2021•41 min•Ep. 113
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies hosted by Gastronomica editorial collective member Paula Johnson. V. Constanza Ocampo-Raeder explores human-nature relationships through the social life of camarones, a Peruvian river crustacean. Drawing together stories of landscape, labor and gastronomic revival, Ocampo-Raeder distills the complexity of crawfish-catching from river to plate. Photo Courtesy of V. Constanza Ocampo-Raeder Her...
Jun 08, 2021•35 min•Ep. 112
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , hosted by Gastronomica editorial collective member Bob Valgenti. Eric Funabashi discusses Japanese immigrants' culinary experiences in Brazil following the initial migration of Japanese workers to São Paulo’s coffee farms in 1908. Drawing on published cookbooks and immigrants’ private diaries, he shows how Japanese immigrants forged new culinary practices and identities in Brazil over the ...
May 23, 2021•36 min•Ep. 111
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , hosted by Gastronomica editorial collective member Jaclyn Rohel. Jaclyn is joined by her colleague, anthropologist Janita Van Dyk, to introduce a new feature on recent and upcoming books in Food Studies, “What to Read Now.” This episode focuses on Just the Tonic: A Natural History of Tonic Water (Kew Publishing, 2019) in conversation with authors Kim Walker and Mark Nesbitt to explore spar...
May 17, 2021•28 min•Ep. 110
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. Alison Hope Alkon and Rafi Grosglik discuss representations of race in food media. Drawing on examples from contemporary popular culture, they explore how the medium of television engages with racial inequalities and how it could act as a critical intervention for social change. Heritage Radio Network is a listener supported...
May 10, 2021•35 min•Ep. 109
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...
May 03, 2021•49 min•Ep. 108
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Melissa Fuster. Historian Amy Bentley returns to the show to discuss the politics of food and nutrition. She traces how the Reagan administration 40 years ago shifted (deliberately or inadvertently) the classification of ketchup from a condiment to a vegetable in an effort to overhaul national school lunch programs and cut government...
Feb 21, 2021•38 min•Ep. 107
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Jessica Carbone. Alexis Agliano Sanborn explores how Japan's school lunch programs connected people and supported communities in the first months of the COVID-19 pandemic. Highlighting civil-society initiatives, she shows how school lunch programs were a source of resiliency in local food supply and distribution networks. Photo court...
Feb 14, 2021•31 min•Ep. 106
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. Historians Michelle T. King and Wendy Jia-Chen Fu discuss the stigmatization of Chinese food and eating habits in Anglophone media coverage of the coronavirus pandemic. They weigh in on common questions surrounding wet markets and the wildlife trade in Chinese food systems, dispel misinformation, and share ways to bot...
Feb 07, 2021•33 min•Ep. 105
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies < https://online.ucpress.edu/gastronomica >, guest hosted by Gastronomica editorial collective member Jaclyn Rohel. Alyshia Gálvez explores the work of transnational food couriers known as paqueteros and paqueteras. These informal grassroots entrepreneurs connect people and places across international borders through the delivery of goods, care packages, and specialty and traditional f...
Jan 31, 2021•44 min•Ep. 104
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Bob Valgenti. Bryan Dale and Jo Sharma share a COVID-19 dispatch from Toronto, Canada. They discuss how their project " Feeding the City, Pandemic and Beyond " has developed a model of public scholarship that documents food system experiences, community challenges and local resilience. By engaging grassroots voices, from farmers and ...
Jan 24, 2021•41 min•Ep. 103
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 pheno...
Jan 17, 2021•34 min•Ep. 102
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Lisa Haushofer. Adrienne Bitar investigates the many miracle food cures for COVID-19 that continue to circulate on social media, drawing from her piece that appears in the current issue’s Dispatches section. By analyzing the so-called Israeli lemon baking soda tea and Yoruba pepper stew miracle cures, she explores the changing role o...
Nov 29, 2020•27 min•Ep. 101
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Melissa Fuster. John Gifford discusses salmon and sustainability, drawing from his piece that appears in the current issue’s section on “Working with Ingredients.” Taking us to the waters off the coast of Vancouver Island, he explores the environmental effects of aquaculture, which is growing to meet global demands for fish. He then ...
Nov 22, 2020•42 min•Ep. 100
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies , guest hosted by Gastronomica editorial collective member Jaclyn Rohel. Amy Bentley and Stephanie Borkowsky discuss The Food and COVID-19 NYC Archive, which documents the ongoing changes to New York City's food system during the pandemic. Their article, which appears in the current issue’s special section on COVID Dispatches from around the world, explores the origins and evolution of the p...
Nov 15, 2020•35 min•Ep. 99
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, ...
Nov 08, 2020•34 min•Ep. 98
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica . This episode offers new understandings of the food desert. In the case of Mexican Chicago, the imageries of food desert is inadequate. Drawing on unique ethnographic work — interviews with ordinary Chicago residents of Mexican origin — residents highlight access stores that cater to a wide variety of eaters. Guest host and Gastronomica editorial coll...
Nov 01, 2020•28 min•Ep. 97
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica , whose recent 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 ...
Oct 25, 2020•38 min•Ep. 96
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica , whose recent 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 ...
Sep 20, 2020•43 min•Ep. 95
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 chan...
Sep 13, 2020•31 min•Ep. 94
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 chan...
Aug 23, 2020•36 min•Ep. 93
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 chan...
Aug 16, 2020•33 min•Ep. 92
