Gastronomica

How does a food come to be linked to a place when there is movement and change? In this episode, food anthropologist ⁠Ishita Dey⁠ talks with Gastronomica’s ⁠Krishnendu Ray⁠ about placemaking amidst historical, political, and ecological change in Bangladesh. Ishita shares stories and insights on the craft of sweetmaking from ⁠her research into Bogurar doi⁠, bridging ecologies of dairy and fermentation with human geographies of migration, labor, and caste.

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What role could a restaurant play in defining a place? In this episode, Gastronomica Editorial Collective member Jaclyn Rohel speaks with writer Matthew Meduri about the role of the chicken house in a changing economy in Barberton, Ohio. Weaving together histories of migration, post industrialism, and urban transformation, Matthew Meduri shares memories of a Serbian-style fried poultry dish -- known locally as Barberton chicken -- and reflects on the Magic City as a place in search of its identity. Listeners can find Matthew's new article in the Fall 2022 issue of Gastronomica.

Photo courtesy of Drzazga Photography.

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In this episode, Gastronomica Co-Chair Dan Bender speaks with Teresa Politano about her personal essay, “Don’t Forget the Tomatoes for My Funeral,” a finalist in the upcoming 2022 International Association of Culinary Professionals Food Writing Awards. Drawing together stories of grief and comfort through a range of care packages – from freezer casseroles, grocery store cakes, and power bars, to homemade potato salads, freshly baked cookies and bread, and sun-ripened garden tomatoes – Teresa reflects on consumption and commensality in American funeral rituals.

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What is Mediterranean cuisine, and who shapes its meaning and boundaries? In this episode, Gastronomica Editorial Collective member Amy Trubek speaks with Jennifer Dueck about tastemaking and gastronomic representation in American journalism. A historian of Middle Eastern culture and politics, Jennifer traces the construction of Mediterranean cuisine in the American press over the latter half of the 20th century, noting points of erasure and expansion. She also highlights the important role that Middle Eastern and North African immigrant restaurateurs came to play in imagining the culinary Mediterranean within American public culture.

Photo courtesy of William Cronon.

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How do online restaurant reviews affect foodways in an emerging migrant destination? In this episode, rhetorician Consuelo Carr Salas and geographer Colleen Hammelman unpack the intersection of digital and physical culinary contact zones. In conversation with Gastronomica Editorial Collective member Jaclyn Rohel, Consuelo and Colleen share insights on tastemaking from their new research on Latin American and Caribbean food businesses in Charlotte, North Carolina, one the America’s fastest growing cities. Drawing attention to the many ways in which customers and restaurateurs use notions of authenticity, they shed light on how people give meaning to new culinary spaces.

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

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Sharing and eating food together is a common way to build connection, but how does one maintain family ties when separated by hundreds of miles? In this episode, Singapore-based anthropologist Indira Arumugam chronicles her family’s migration through a story of salt, sun, and time. In conversation with Gastronomica Editorial Collective member Krishnendu Ray, Indira shares the techniques of sun-drying goat meat and fish from her family’s village in Tamil Nadu and weighs in on culinary labor, love, and hospitality in rural-urban connections.

HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we’re asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.

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What can food imaginaries of the past reveal about pathways towards food justice? In this episode, Gastronomica Editorial Collective member Bob Valgenti talks with sociologist Endia Louise Hayes about her newest article, featured in Gastronomica’s Summer 2022 issue. Drawing together political histories, lived experience, and collaborative discourses for future possibilities, Endia uncovers the role of African American food imaginaries in creating sustainable foodways. In spotlighting the work of George Washington Carver, Fannie Lou Hamer, and Edna Lewis, Endia discusses land access, community care, pleasure, and freedom, and shares some of the building blocks of an alternative food movement.

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What does it mean to “eat healthy”? Gastronomica Co-Chair Dan Bender hosts Jason Edward Pagaduan in a conversation about the moral underpinnings of food. Drawing on his newly published story in Gastronomica, Jason shares his experience in a suburban mall walkers club, where he encountered unexpected ways to care for the body. Exploring questions of diasporic identity, cross-generational connection, and health, this episode offers a fresh take on the meaning of fast food.

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​Rooftop cultivation can play an important role in feeding communities, but what is the place of animals in elevated urban gardens? In this episode, Gastronomica Editorial Collective member Lisa Haushofer talks with anthropologist Noha Fikry about the uses of home rooftops for feeding one’s family. Drawing on her ethnographic research in some of Egypt’s biggest cities, Noha explores rooftop rearing as a gendered practice of caregiving -- what she calls “bread-nurturing” -- and shows how it plays an important role in Egypt’s culinary infrastructure.

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Food scholars have found that notions of “good taste” often distinguish people based on class and social inequality. But how do people give meaning to food and taste in a socialist economy? Join host Jaclyn Rohel, a member of the Gastronomica Editorial Collective, as she talks with food historian Krystyn Moon and biologist Jennifer Rhode Ward about their new research on the complexities of taste, identity, and food access in Cuba. Krystyn and Jennifer shed light on why hierarchies of taste persist even amidst state attempts to flatten social hierarchies.

Photograph courtesy of Jennifer Rhode Ward.

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