Tag: Meant to be Eaten

Podcast Dispatches from Issue 21.2: V. Constanza Ocampo-Raeder

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 – and editor of issue 21.2 – Paula Johnson welcomes V. Constanza Ocampo-Raeder to discuss her recently published article “When the Rainbows Bring the Crawfish,” which 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.

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 Vol. 21: What To Read Now with Kim Walker and Mark Nesbitt

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.

For this episode, our Reviews Editor Jaclyn Rohel and her Culinaria research colleague Janita Van Dyk introduce a new feature on recent and upcoming books in Food Studies, “What to Read Now.” This week Jackie and Janita are joined by Kim Walker and Mark Nesbitt, authors of Just the Tonic: A Natural History of Tonic Water (Kew Publishing, 2019; reviewed in Issue 21.1), to explore cinchona-infused sparkling water in the history of medicine, in cocktail cultures, and in the archives.

Podcast Dispatches from Issue 21.2: Alison Hope Alkon & Rafi Grosglik

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.

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.

Alison Hope Alkon
Rafi Grosglik

Podcast Dispatches from Issue 21.2: Rob Connoley

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 upcoming second issue of 2021, featuring articles on topics including commensality and creative collaboration, the politics of food systems, and race and representation.

For this inaugural episode of our Summer 2021 season, Editorial Collective member Daniel Bender welcomes chef Rob Connoley to discuss 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.