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Episode | Date |
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The Meanings of Meat: Lab-grown Protein and Biological Time
|
Apr 07, 2024 |
Masculinity and the Making of “Assamese” Pithas
|
Mar 31, 2024 |
What Food Studies Needs Now
|
Mar 24, 2024 |
The Confectionery Industry in the Japanese Empire
|
Mar 03, 2024 |
The Meanings of Sweetness in Japan
|
Feb 25, 2024 |
Tracing Food Memory through Migration and Displacement
|
Feb 18, 2024 |
Sean Wyer on Rome’s Historic Jewish Quarter
|
Nov 26, 2023 |
Lauren Crossland-Marr on Emerging Food Technologies and Science Communication
|
Nov 19, 2023 |
Dan Bender on Making Wine Amidst Ruins
|
Nov 12, 2023 |
Nancy Sommers on Family Keepsakes
|
Nov 05, 2023 |
Jed Hilton on Professional Cooking and the Meanings of Sustainability
|
Oct 29, 2023 |
Chelsea Fisher and Clara Albacete on Superfoods and Green Capitalism
|
Oct 22, 2023 |
Camille Bégin on Memory, Travel, and a Family Archive
|
Jun 11, 2023 |
Ellen Meiser on Taipei’s Daytime Street Markets
|
Jun 05, 2023 |
Cristina Fernández Recasens on the Pebbles Omelet
|
May 21, 2023 |
Annie Koempel on the Ripple Effects of Disordered Eating
|
May 14, 2023 |
Thiago Braga on Tea Art in Urban China
|
May 07, 2023 |
Stuart Freedman on London’s Eel, Pie, and Mash Shops
|
Apr 30, 2023 |
Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore on the Mexican Roots of an American Candy
|
Mar 26, 2023 |
Victor Valle on Acquired Tastes: Memories and Metaphors of Chile-Eating
|
Mar 20, 2023 |
Lauren Crossland-Marr and Elizabeth Krause on Fashioning Authenticity: Culinary Craft and Creative Work in Italy
|
Mar 13, 2023 |
James Edward Malin on How Seltzer Became a Jewish Icon
|
Feb 13, 2023 |
Holly Brause on Water Scarcity and the Terroir of New Mexico Chile
|
Feb 06, 2023 |
Chanelle Dupuis on Waterways and Environmental Change: ‘Slow Smelling’ Along the Nanay River
|
Jan 30, 2023 |
The Water Issue: A Gastronomica Roundtable
|
Dec 11, 2022 |
A Dispatch on Wartime Provisioning: Food Supply Chains in Eastern Europe
|
Dec 04, 2022 |
Fabio Parasecoli on Designing Polish Cuisine
|
Nov 20, 2022 |
Ishita Dey on Crafting Doi: Placemaking, Ecology, and Labor in Bangladesh
|
Nov 06, 2022 |
Matthew Meduri on Eating Out in the Magic City
|
Oct 23, 2022 |
Teresa Politano on Funeral Food
|
Oct 17, 2022 |
Jennifer Dueck on Food Writing and the Making of Mediterranean Cuisine
|
Aug 07, 2022 |
Consuelo Carr Salas and Colleen Hammelman on Authenticity and Spaces of Belonging in a New Food Economy
|
Jul 24, 2022 |
Indira Arumugam on the Pleasures of Preserves
|
Jul 18, 2022 |
Endia Louise Hayes on African American Food Imaginaries, Food Justice, and Sustainability
|
Jul 10, 2022 |
Jason Edward Pagaduan on Finding Care and Commensality in a Mall Walkers Club
|
Jun 26, 2022 |
Noha Fikry on Rooftop Rearing and Human-Animal Relations
|
Jun 19, 2022 |
Krystyn R. Moon and Jennifer Rhode Ward on the Cultural Production of Taste in Cuban Foodways
|
Apr 10, 2022 |
Sara El-Sayed and Christy Spackman on Fermented Foods and Inclusive Governance
|
Apr 03, 2022 |
Satomi Fukutomi on Consumers, Culinary Stories, and the Creation of Authenticity
|
Mar 27, 2022 |
What to Read Now: Spring 2022
|
Mar 13, 2022 |
Joel Rodrigues on the Limits of “Classical” Recipes
|
Mar 06, 2022 |
Tulasi Srinivas on Gastro Apps and Online Food Delivery in India
|
Feb 27, 2022 |
Carole Counihan on Food Activism and the Language of Menus
|
Feb 20, 2022 |
Amy Trubek on Lockdown, Exchanges, and Whether She is Still Mad About the Ducks
|
Feb 13, 2022 |
A Gastronomica Interview with Chef Malcolm James Mitchell
|
Feb 08, 2022 |