When it comes to societies and cultures, they are what they eat. The world’s peoples see their cuisines as defining characteristics of who they are. Can the globalization of ethnic and national cuisines wipe out local flavors? Indiana University professor emeritus of anthropology Richard Wilk has studied and written extensively on food and its relationship to cultures. Alex Ashkin speaks with Wilk in today’s Part 1. The second half of their chat will air next week, June 17, 2021.

[Hosts Michael Glab and Alex Ashkin chat with Bloomington’s most fascinating people.]