Podcast Dispatches from Issue 20.4: Kyoungjin Bae

For our third series of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who contributed to our final issue of 2020, which continues to feature COVID-19 Dispatches, but also original research articles around the themes of “Working with Ingredients”, “Taste and Technology in East Asia”, “Excursions”, and “Dolce”.

For this episode, Editorial Collective member Krishnendu Ray is joined by Kyoungjin Bae whose article, “Taste as Governor: Soy Sauce in Late Chosŏn and Colonial Korea” (featured as part of the Taste and Technology in East Asia roundtable), explores the production, consumption, and class implications of soy sauce in Korea from the 18th to the 20th century, a period which included an influx of Japanese commodities on the Korean market as a result of colonization, as well as the more general effects of industrialization on a nation who had brewed their own soy sauce from the early modern period.

Podcast Dispatches from Issue 20.4: Coline Ferrant

For our third series of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who contributed to our final issue of 2020, which continues to feature COVID-19 Dispatches, but also original research articles around the themes of “Working with Ingredients”, “Taste and Technology in East Asia”, “Excursions”, and “Dolce”.

For this episode, Collective Co-Chair Daniel Bender is joined by Coline Ferrant, whose article, “Food Desert or Food Oasis?: Insights from Mexican Chicago” (featured in Excursions), draws on interviews with Chicago residents of Mexican origin to examine the framework of food access and acquisition in “Mexican Chicago”, and to interrogate the linguistic implications of terms like “food deserts” and “food oases”.

Podcast: COVID-19 Dispatches #7

For the seventh episode of our podcast series, produced in collaboration with “Meant to be Eaten” on Heritage Radio Network and dedicated to dispatches from the food world in reaction to the first months of the pandemic (the focus of recently published 20.3 issue), issue editor Bob Valgenti is joined by Dr. Saumya Gupta to discuss her essay, Lockdown Destitution: Delhi, March 2020, in which she describes the enormous challenges faced by millions of working class people in response to India’s national lockdown in March this year, many of whom were forced to flee their cities – places of informal employment (much of it related to selling food, but not deemed “essential” under lockdown) – and the precariousness of education in a country marked by a stark divide in access to the technologies required to accomplish remote learning.

For 30% off single-print issues of “Food in the Time of COVID-19”, use promo code GASTROAUG2020 at checkout.

Podcast: COVID-19 Dispatches #6

For the sixth episode of our podcast series, produced in collaboration with “Meant to be Eaten” on Heritage Radio Network and dedicated to dispatches from the food world in reaction to the first months of the pandemic (the focus of recently published 20.3 issue), issue editor Bob Valgenti is joined by Ashley Rose Young (author of “A COVID-19 Relief Kitchen Created by an Unexpected Advocate”) to discuss the importance of giving voice to and documenting often unseen and unheard – but indispensable – employees in the retail sector and hospitality industry, such as restaurant servers and grocery store employees, many of whom either lost jobs or had no choice but to risk their own health by continuing to work through the pandemic.

For 30% off single print-issues of “Food in the Time of COVID-19”, use promo code GASTROAUG2020 at checkout.

Web Exclusives #7: “Not Quarantine Food”

*For our recently published special issue, “Food in the Time of COVID-19”, we received more submissions than we could accommodate in the print version of the issue, so the following article forms part of a series of submissions which will be published as Web Exclusives which speak to the theme of Gastronomica 20.3.

By Tisha Marie Reichle-Aguilera

May 13, 2020: Los Angeles, California

On April 1, I texted Becca a photo of roasted pasilla chiles stuffed with quinoa, carrot, onion, and Queso Oaxaca.

Figure 1: Stuffed pasilla. Photograph by Tisha Marie Reichle-Aguilera © 2020

“That doesn’t look like quarantine food!” she responded. Maybe she thought I was foolin’.

“Why not?” I texted back.

Read more