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 inaugural episode, Editorial Collective member Josée Johnston is joined by the co-authors of “Deflated Michelin: An Exploration of the Changes in Values in the Culinary Profession and Industry” to discuss how ideas of “good taste” – ‘what good food should be, mean, and look like’ – have changed over time, and particularly how these are now less defined by “traditional” metrics such as the (once-revered) Michelin Guide. Focusing on the role of chefs, they unpack the sociology of tastemakers amidst the changing landscape of the restaurant industry.
