Tag: University of California Press
Podcast Dispatches from Vol. 21: What to Read Now with Melissa Fuster
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. You can find all previous episodes in the series under “Web Exclusives.”
For this episode, Reviews Editor and Collective member Jaclyn Rohel highlights three titles recently reviewed in Issue 21.4 which may be of interest to both food scholars and lay readers of topics related to food production, consumption, and representation:
The Uncertainty Mindset: Innovation Insights from the Frontiers of Food, by Vaughn Tan
FoodWISE: A Whole Systems Guide to Sustainable and Delicious Food Choices, by Gigi Berardi
Tasting Difference: Food, Race, and Cultural Encounters in Early Modern Literature, by Gitanjali G. Shahani
Jackie is then joined by Gastronomica colleague Melissa Fuster to discuss Melissa’s new book, Caribeños at the Table: How Migration, Health, and Race Intersect in New York City (UNC Press, 2021). An expert in both public health nutrition and food studies, Melissa weaves together research in history, policy, health, and everyday life to connect newcomers’ culinary practices to the complex structural factors that shape well-being. Melissa also discusses how this work led her to develop her community-based research initiative, the Latin American Restaurants in Action Project.
Podcast Dispatches from Issue 21.3: L. Stephen Velasquez
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.
Join Editorial Collective member Paula Johnson in conversation with her Smithsonian colleague Stephen Velasquez, author of the recently published “Stirring the Pot: Calendario de Comida 1976, Chicano Art as Food Activism.” Paula and Steve discuss how the Calendario, created by California-based artist collectives in 1975, sought to bring attention to alternative foodways and indigenous food knowledges as part of a broader social justice movement, as well as the broader role of Chicano activists in reimagining colonial histories and identity.
Podcast Dispatches from Issue 21.3: Sucharita Kanjilal
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.
For this episode, Krishnendu is joined by Sucharita Kanjilal to discuss her recently published article, “Beyond Bourdieu: What Tomatoes in Indian Recipes Tell Us about ‘Taste’,” which explores how this now staple ingredient became incorporated into Indian pantries in the 20th century. Weaving together the histories of two British imports – the tomato and the recipe – she discusses the fluidity of taste-making in postcolonial India.
Podcast Dispatches from Issue 21.3: Aya H. Kimura
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.
(Image courtesy of Aya H. Kimura)