Meant To Be Eaten

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Bob Valgenti. Eric Funabashi discusses Japanese immigrants' culinary experiences in Brazil following the initial migration of Japanese workers to São Paulo’s coffee farms in 1908. Drawing on published cookbooks and immigrants’ private diaries, he shows how Japanese immigrants forged new culinary practices and identities in Brazil over the course of the 20th century.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Jaclyn Rohel. Jaclyn is joined by her colleague, anthropologist Janita Van Dyk, to introduce a new feature on recent and upcoming books in Food Studies, “What to Read Now.” This episode focuses on Just the Tonic: A Natural History of Tonic Water (Kew Publishing, 2019) in conversation with authors Kim Walker and Mark Nesbitt to explore sparkling water in the history of medicine, in cocktail cultures, and in the archives.

Photos courtesy of Kim Walker and Mark Nesbitt.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. Alison Hope Alkon and Rafi Grosglik discuss representations of race in food media. Drawing on examples from contemporary popular culture, they explore how the medium of television engages with racial inequalities and how it could act as a critical intervention for social change.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Chef Rob Connoley discusses culinary collaboration and the roots of Ozark cuisine at his research-driven restaurant, Bulrush. Drawing on his experiences of shared knowledge creation with a range of local academic and culture partners, Connoley helps bring place-based storytelling to the forefront of culinary creation.

Photo Courtesy of Bulrush

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. Historian Amy Bentley returns to the show to discuss the politics of food and nutrition. She traces how the Reagan administration 40 years ago shifted (deliberately or inadvertently) the classification of ketchup from a condiment to a vegetable in an effort to overhaul national school lunch programs and cut government costs, a move that disproportionately affected the health of lower-income children.

Photo courtesy of Amy Bentley.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Jessica Carbone. Alexis Agliano Sanborn explores how Japan's school lunch programs connected people and supported communities in the first months of the COVID-19 pandemic. Highlighting civil-society initiatives, she shows how school lunch programs were a source of resiliency in local food supply and distribution networks.

Photo courtesy of Alexis Agliano Sanborn.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray. Historians Michelle T. King and Wendy Jia-Chen Fu discuss the stigmatization of Chinese food and eating habits in Anglophone media coverage of the coronavirus pandemic. They weigh in on common questions surrounding wet markets and the wildlife trade in Chinese food systems, dispel misinformation, and share ways to both combat negative stereotypes about Chinese food and support Chinese American communities in the United States.

Photo courtesy of Michelle T. King.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies <https://online.ucpress.edu/gastronomica>, guest hosted by Gastronomica editorial collective member Jaclyn Rohel. Alyshia Gálvez explores the work of transnational food couriers known as paqueteros and paqueteras. These informal grassroots entrepreneurs connect people and places across international borders through the delivery of goods, care packages, and specialty and traditional foods. Drawing on ethnographic research of micro-local foodways in Mexico (Puebla) and the United States (New York) and the connections between them, Gálvez discusses how informal food couriers humanize an increasingly industrialized food system in the post-NAFTA landscape.

Please note that around the 10-min mark, Professor Gálvez mentions having been asked by federal attorneys to serve as an expert witness, while she meant to say that she had been approached by public defenders in that capacity.

Photo courtesy of Alyshia Gálvez.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Bob Valgenti. Bryan Dale and Jo Sharma share a COVID-19 dispatch from Toronto, Canada. They discuss how their project "Feeding the City, Pandemic and Beyond" has developed a model of public scholarship that documents food system experiences, community challenges and local resilience. By engaging grassroots voices, from farmers and urban growers to school food advocates, market provisioners and other local stakeholders, they highlight actions toward sustainable food solutions for building a socially just and resilient global city. 

Photo courtesy of Bryan Dale and Jayeeta Sharma.

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This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Daniel Bender. 

John Broadway problematizes how a global restaurant ranking system produced an irony in haute cuisine in the years prior to the pandemic: elite, hypermobile customers travelling the world to eat hyperlocal food in celebrated restaurants. Commenting on restaurant rankings, access and exclusivity, he positions this phenomenon in light of staggering inequality in contemporary food systems.

Photo Courtesy of John Broadway

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