A conversation with Leslie Bow. Leslie Bow is the author of Partly Colored - a book that look at 1954 American literature, film, autobiography, ethnography, and pop culture, to investigate the ways in which “in-between” people and communities were treated in the South. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and edu...
Jul 14, 2019•44 min•Ep. 61
A few years ago, Dave Haeselin , an English professor at the University of North Dakota , moonlighted as a sugar beet truck driver...and he learned one or two things about himself and the world around him. We discuss Culinary Luddism, and the (in)authenticity of food (industrial/""fake"" vs. organic/""real""), selves (what's a non-Midwesterner with a PhD in Literary and Cultural Studies doing driving a beet truck anyway?), and communication (why digital culture is ruining our ability to interfac...
Jul 07, 2019•43 min•Ep. 60
Katie Rue is the owner of Reception Bar - a self-proclaimed Korean-American bar in the Lower East Side. The cocktails feature not only Asian ingredients, but traditional combinations of ingredients found in Korean healing elixirs; the pink of the booths and glowy lighting, meanwhile, feel very '80s Miami. She’s here to talk with me about what it means to feel neither Korean, nor American, nor entirely Korean-Americans… and what unique, creative things arise from that tension of identity. Meant T...
Jun 23, 2019•48 min•Ep. 59
Jack (John Kuo Wei) Tchen is a facilitator, teacher, historian, curator, re-organizer, and dumpster diver. He co-founded the Museum of Chinese in America in 1979-80 where he continues to serve as senior historian. He’s researched and written widely on Chinatowns and anti-Asian fears, on everyday intermingling and improvisations; and is currently grappling with issues like dispossession, climate change, and why it’s especially important for those in/around food to lead change…so, a little bit of ...
Jun 16, 2019•55 min•Ep. 58
A Conversation with Maggie Gray, Sarah Horton, Vanesa Ribas, and Angela Stuesse. A forum of four authors of books on food politics. Maggie Gray ( Labor and the Locavore: The Making of a Comprehensive Food Ethic ), Sarah Horton ( They Leave Their Kidneys in the Fields: Illness, Injury, and “Illegality” among U.S. Farmworkers ), Vanesa Ribas ( On the Line: Slaughterhouse Lives and the Making of the New South ), and Angela Stuesse ( Scratching Out a Living: Latinos, Race, and Work in the Deep South...
Jun 09, 2019•53 min•Ep. 57
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 . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/...
Jun 02, 2019•42 min•Ep. 56
A conversation with Chris Cheung . Google today’s guest, and immediately pops up the article titled, “Chris Cheung respects tradition, by breaking it,” - a clickbaity headline that’s buzzy, but incomplete and not quite correct… much like our topic at hand today. Chris Cheung is chef-owner of East Wind Snack Shop ; we discuss the (un)lucky openings as of late. Meant To Be Eaten is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art1...
May 19, 2019•41 min•Ep. 55
Gaik Cheng Khoo 's (author of Eating Together ) research exists at the intersection of food and race, culture, and identity. In this episode, we discuss what it means to be ""modern Malaysian"", the South Korean hansik globalization campaign, and frozen durian foodways. She is a professor at the University of Nottingham, in Malaysia. Meant To Be Eaten is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-...
May 12, 2019•44 min•Ep. 54
Takeyuki Tsuda (Gaku) has been researching the ethnic minority status of Japanese Americans across generations, and the extent to which they remain connected to their ethnic heritage. How do Japanese-Americans’ differ across countries, let alone generations? Having been in America as long as (if not longer than) other immigrants, why are Asian-Americans still constantly defending their ‘Americanness’? We discuss the ways in which generations of Japanese-Americans respond to these pressures. Mean...
May 05, 2019•42 min•Ep. 53
Sarita See is author of The Decolonized Eye and The Filipino Primitive , Media and Cultural Studies professor at UC Riverside , and founder of the online exhibition space, Center for Art and Thought. We discuss the complicated history of colonization in the Phillipines (and lasting effects on the diaspora), Edward Said's orientalism, Karl Marx's primitive accumulation, the importance of curation in a digital (trash) age, and how to criticize Asian diasporic art as a member of the Asian diaspora....
Apr 14, 2019•50 min•Ep. 52
Mark Padoongpatt has written on Thai-American foodways, Asian-American Suburbia , and is currently researching the history of Asian restaurant health inspections in the United States. Coral and Mark discuss the history of Asian migration to the suburbs, the impact of Asian-dominated strip malls, and who these public spaces really serve. He is a professor of Asian American Studies at University of Nevada Las Vegas . Look out for Mark’s forthcoming podcast on Asian Americans and Pacific Islanders ...
Apr 07, 2019•41 min•Ep. 51
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 Cour...
Mar 31, 2019•40 min•Ep. 50
Andrew Tam's research on Singapore Hawker Centers (Gastronomica Spring 2017) reworks what food reveals about multiculturalism, capital-A Authenticity, and socio-economic distinction. We discuss origins of hawkers, their change in perception (general nuisance, to emblematic of culinary heritage), and the cultural capital of knowing which stall to frequent and which to avoid. Meant To Be Eaten is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice ...
Mar 24, 2019•51 min•Ep. 50
Kate Young is the author of the book, The Little Library Cookbook , and the brains behind @BakingFiction . Tantalized by Bruce's chocolate cake, the Joloff rice from Americanah, and Winnie-the-Pooh's honey, Kate shares her literary-inspired recipes on her blog, The Little Library Cafe. Meant To Be Eaten is powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Mar 17, 2019•45 min•Ep. 49
Producer of what may be the majority of scholarship on chou farci in existence on this planet, Allen Weiss is the author of multiple works (theoretical, gastronomic, and creative), creator of the ""Ingestion"" column in Cabinet , and had served on the scientific committee that proposed to UNESCO ""the French gastronomic meal"" be named part of the world's immaterial heritage. He currently teaches at NYU. Meant To Be Eaten is powered by Simplecast . See Privacy Policy at https://art19.com/privacy...
Mar 03, 2019•55 min•Ep. 47
Sociologist of food, Alan Warde is the author of Eating Out (Cambridge University Press, 2000), and more recently The Practice of Eating (Polity Books, 2016) . We discuss how Alan's work ""deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating. Meant To Be Eaten is powered by Simplecast . See Privacy Policy at https://art19.com/privacy a...
Feb 24, 2019•49 min•Ep. 46
A Conversation with editors of Food Across Borders ( Rutgers University Press, 2017): Matt Garcia, E. Melanie DuPuis, and Don Mitchell. Food Across Borders ""highlight[s] the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging."" We discuss the slipperiness of ""our"" vs. ""their"" food. Meant To Be Eaten is powered by Simplecast . See Privacy Policy at https://a...
Feb 17, 2019•53 min•Ep. 45
A conversation with Paul Freedman. Professor of History at Yale University , Paul Freedman , is also the author of Ten Restaurants that Changed America (W.W. Norton, 2016). We discuss the ten selected restaurants, and how each restaurant reveals a wider story of race and class, immigration and assimilation in America. Meant To Be Eaten is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Feb 10, 2019•43 min•Ep. 44
Professor of French & Comparative Literature at University of California Riverside , Michelle Bloom's work shows how cinema – like the culinary arts, both made for consumption – combines art and science, embodies culture, and incorporates tradition and innovation. We also discuss how food preserves individual, as well as cultural, memory. Photo Courtesy of Michelle Bloom Meant To Be Eaten is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice a...
Feb 03, 2019•53 min•Ep. 43
Megan Elias's work and research explores the history of food and culture through food writing, markets, and home economics. Elias is the author of Food on the Page: Cookbooks and American Culture (University of Pennsylvania Press, 2017) as well as four other books about food history. We discuss how idealized versions of cooking and living that appear in cookbooks and on TV encode complex ideas about gender expectations. Photo courtesy of Headshot (BU) Meant To Be Eaten is powered by Simplecast S...
Jan 27, 2019•43 min•Ep. 42
A Conversation with Jennifer LeMesurier. Professor of Writing and Rhetoric at Colgate University, Jennifer LeMesurier is interested in how terminology gets weighted down with a number of assumptions. We unpack the idea of 'authenticity' (cultural, biological, environmental), and discuss how some of the mainstream rhetoric that is currently circulating impacts how people view and consume food. Meant to be Eaten is powered by Simplecast. See Privacy Policy at https://art19.com/privacy and Californ...
Jan 20, 2019•46 min•Ep. 41
A conversation with Meredith Leigh . Currently based in Asheville, NC Meredith Leigh is a farmer, butcher, chef, educator, and author of two books: The Ethical Meat Handbook and Pure Charcuterie -- all in search of realistic solutions for sustainable, ethical, good and REAL food. Meant To Be Eaten powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info ....
Nov 25, 2018•48 min•Ep. 40
A Conversation with Kimberly Chou and Kimberly Jenkins . Fashion historian and lecturer/professor at Pratt Institute and the New School, Kimberly Jenkins discusses the intersection of fashion and race throughout history. Writer, co-founder of Food Book Fair , and fellow HRN host Kimberly Chou discusses how we similarly use food in de/constructing identity. Powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-...
Nov 18, 2018•1 hr 4 min•Ep. 39
A conversation with Melina Shannon-DiPietro and Chris Ying . MAD, the danish word for “food” – is a nonprofit dedicated to bringing together a global cooking community. The first book of their Dispatches book series, You and I Eat the Same, is devoted to inspiring, educating, and creating sustainable, lasting change in how the world eats. Meant to be Eaten is powered by Simplecast See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-se...
Nov 11, 2018•46 min•Ep. 38
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/ See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https:/...
Oct 28, 2018•43 min•Ep. 37
The Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger. Unless you’re author Rachel Laudan.” As a historian, Rachel has concluded that never have such a large proportion of humans enjoyed such healthful and tasty food, a case she makes in A Plea for Culinary Modernism: Why We Should Love Fast, New, Processed Food (2001). Her most recent book, Cuisine and Empire: Cooking in World H...
Oct 21, 2018•39 min•Ep. 36
Natalie Doonan is a multimedia and performance artist, writer, and educator with a PhD in humanities (specializing in sensory studies, cultural geography and performance studies) Natalie’s work focuses on the connections between taste and place -- something we discuss on this show. A lot. We discuss her essay, Wild Cuisine and Canadianness: Creeping Rootstalks and Subterranean Struggle, which can be found in the most recent issue of Gastronomica. (n.b. her email signature ends with a quote from ...
Oct 14, 2018•49 min•Ep. 35
Sarah Fouts wears many hats; a writer and professor; she’s taught at Tulane and is now at the University of Maryland, Baltimore. Interested in the way food acts as an entry point to issues like labor and migration, she’s written prolifically on the contemporary Latinx food landscape in New Orleans: from simultaneously overly and underly policed loncheras, to the drag and transgender community. Her work can be found in Gastronomica, on the Gravy Podcast, and at her website: sarahfouts.com (or @sb...
Oct 07, 2018•38 min•Ep. 34
Today’s episode will be the first of a two-part series, exploring the politics and current state and culture of “professional" urban foraging. Mallory O'Donnell works for a landscaping company by day, while (like many other "professional" urban foragers) documenting various foraging and harvesting projects utilizing local weeds, fruits, and plants by night. Why this popular desire to “return to our roots” in understanding where our food comes from? How are present and aspiring-“pro foragers” wor...
Sep 30, 2018•48 min•Ep. 33
Suzanne Cope , PhD is an educator, narrative journalist, and scholar. She's written on food near and far: from small-batch cheesemakers in Northern California to cooking schools in Marrakech, on the popularity of sauerkraut in Cuba, the feminist history of food journalism, and to the ever-changing streets of Bed-Stuy. How did/do we define American culture, if not by constituent parts? How did immigrants and early-wave feminists interpret American cuisine differently than “Americans” do today? An...
Sep 16, 2018•34 min•Ep. 32
