Tag: Japanese foodways

Podcast Dispatches from Issue 21.3: Aya H. Kimura

Gastronomica

For our sixth season of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who have contributed to our third issue of 2021, edited by Krishnendu Ray, and featuring articles and creative pieces which collectively address the issue of “gastropolitics,” as described in that issue’s editorial letter.

In this episode Editorial Co-Chair Daniel Bender is joined by Associate Professor Kimura to discuss her recently published article, “Tsukemono (Japanese pickles) and Their Traditional Vegetables,” which offers a fascinating insight into the history and practices of Japanese pickles, as well as the effect of modern agriculture and chemical additives on a revered tradition of fermentation.

Suguki barrels at Kamigamo Shrine
(Image courtesy of Aya H. Kimura)

Podcast Dispatches from Issue 21.3: Benjamin Schrager

Gastronomica

For our sixth season of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who have contributed to our third issue of 2021, edited by Krishnendu Ray, and featuring articles and creative pieces which collectively address the issue of “gastropolitics,” as described in that issue’s editorial letter.

In this episode, Editorial Collective member James Farrer is joined by the author of “Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan,” to discuss the ‘underlying social and ecological forces that shape situated expressions of risk’ in the context of increasingly popular raw chicken dishes in Japan.

Podcast Dispatches from Issue 21.2: Eric Funabashi

Gastronomica

For our fifth series of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who have contributed to our recently published second issue of 2021, featuring articles on topics including commensality and creative collaboration, the politics of food systems, and race and representation.

In this episode, Editorial Collective member Bob Valgenti welcomes Eric Funabashi to discuss culinary experiences in Brazil following the initial migration of Japanese workers to São Paulo’s coffee farms in 1908 (as he explores in his recently published article, “Japanese Immigrants’ Pantry: Creating Eating Habits and Identities with Brazilian Ingredients”). Drawing on published cookbooks and immigrants’ private diaries, Funabashi shows how Japanese immigrants forged new culinary practices and identities in Brazil over the course of the 20th century.

Podcast Dispatches from Issue 21.1: Alexis Agliano Sanborn

Gastronomica

For our fourth series of podcasts produced in collaboration with Meant to Be Eaten on Heritage Radio Network, we sit down (virtually) with authors who have contributed to our upcoming first issue of 2021, which continues to feature COVID-19 Dispatches, but also original research articles around the themes of the relationship between food, power and politics, cultivating relationships, and sustaining memories.

Join Editorial Collective member (and our extremely valued Managing Editor) Jessica Carbone in conversation with Alexis Agliano Sanborn about her upcoming article on how Japan’s school lunch programs connected people and supported communities in the first months of the COVID-19 pandemic. Highlighting civil-society initiatives, Sanborn discusses how school lunch programs were – and continue to be – a source of resiliency in local food supply and distribution networks.

Podcast Dispatches from Issue 20.4: Kyoungjin Bae

Gastronomica

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.