For this episode, Editorial Collective member Krishnendu Ray welcomes co-authors of “Eating (with) the Other: Race in American Food Television“ Alison Hope Alkon and Rafi Grosglik to discuss representations of race in North American food media. Drawing on examples from contemporary popular culture (specifically Marcus Samuelsson and the late Anthony Bourdain), they explore how the medium of television engages with racial inequalities and how it could act as a critical intervention for social change.
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.
This episode features historians Michelle T. King and Wendy Jia-Chen Fu in discussion with Editorial Collective member Krishnendu Ray about their upcoming article on 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 both combat negative stereotypes about Chinese food and support Chinese American communities in the United States.
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.
For the third episode of our new podcast series, dedicated to dispatches from the food world in reaction to the first months of the pandemic (the focus of our forthcoming 20.3 issue), Shalini Sinha – Country Director for WIEGO, or Women in Informal Employment: Globalizing and Organizing – joins guest host Krishnendu Ray to discuss the consequences of the pandemic for the “informal” (but vital) economy and culture of street food in Delhi, and India more broadly.
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