Meant To Be Eaten

Mark Padoongpatt has written on Thai-American foodways, Asian-American Suburbia, and is currently researching the history of Asian restaurant health inspections in the United States. Coral and Mark discuss the history of Asian migration to the suburbs, the impact of Asian-dominated strip malls, and who these public spaces really serve. He is a professor of Asian American Studies at University of Nevada Las Vegas. Look out for Mark’s forthcoming podcast on Asian Americans and Pacific Islanders in Las Vegas, called “Neon Pacific”!

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A conversation with Michael Kideckel.

Today we’re talking about capital W capital T white trash. Deemed the “most intriguing book of the 1986 spring cookbook season”, and the ”most beautiful sociological document” by Harper Lee, White Trash Cooking is a collection of Southern recipes and photographs by the late Ernest Matthew Mickler. Michael and I discuss meanings of the words ""authenticity"" and ""folk"", why cookbooks are valuable sociological documents, and how to cook a possum.

Photo Courtesy of Ernest Matthew Mickler.

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Andrew Tam's research on Singapore Hawker Centers (Gastronomica Spring 2017) reworks what food reveals about multiculturalism, capital-A Authenticity, and socio-economic distinction. We discuss origins of hawkers, their change in perception (general nuisance, to emblematic of culinary heritage), and the cultural capital of knowing which stall to frequent and which to avoid.

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Kate Young is the author of the book, The Little Library Cookbook, and the brains behind @BakingFiction. Tantalized by Bruce's chocolate cake, the Joloff rice from Americanah, and Winnie-the-Pooh's honey, Kate shares her literary-inspired recipes on her blog, The Little Library Cafe.

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Producer of what may be the majority of scholarship on chou farci in existence on this planet, Allen Weiss is the author of multiple works (theoretical, gastronomic, and creative), creator of the ""Ingestion"" column in Cabinet, and had served on the scientific committee that proposed to UNESCO ""the French gastronomic meal"" be named part of the world's immaterial heritage. He currently teaches at NYU.

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Sociologist of food, Alan Warde is the author of Eating Out (Cambridge University Press, 2000), and more recently The Practice of Eating (Polity Books, 2016). We discuss how Alan's work ""deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating.

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A Conversation with editors of Food Across Borders (Rutgers University Press, 2017): Matt Garcia, E. Melanie DuPuis, and Don Mitchell.

Food Across Borders ""highlight[s] the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging."" We discuss the slipperiness of ""our"" vs. ""their"" food.

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A conversation with Paul Freedman.

Professor of History at Yale University, Paul Freedman, is also the author of Ten Restaurants that Changed America (W.W. Norton, 2016). We discuss the ten selected restaurants, and how each restaurant reveals a wider story of race and class, immigration and assimilation in America.

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Professor of French & Comparative Literature at University of California Riverside, Michelle Bloom's work shows how cinema – like the culinary arts, both made for consumption – combines art and science, embodies culture, and incorporates tradition and innovation. We also discuss how food preserves individual, as well as cultural, memory.

Photo Courtesy of Michelle Bloom

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Megan Elias's work and research explores the history of food and culture through food writing, markets, and home economics. Elias is the author of Food on the Page: Cookbooks and American Culture (University of Pennsylvania Press, 2017) as well as four other books about food history. We discuss how idealized versions of cooking and living that appear in cookbooks and on TV encode complex ideas about gender expectations.

Photo courtesy of Headshot (BU)

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