Meant To Be Eaten
By Heritage Radio Network
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Category: Society & Culture
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Subscribers: 14
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Episodes: 243
Description
Meant to be Eaten looks at cross-cultural exchange in food and contemporary media. What determines “authenticity”? What, if anything, gets lost in translation when cooking foods from another’s culture? First-generation Chinese host, Coral Lee, looks at how American culture figures forth in less-than mainstream ways, in less-than expected places.
| Episode | Date |
|---|---|
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Gastromica's New Feed On HRN
|
Jun 16, 2022 |
|
What to Read Now: Melissa Fuster's Caribeños at the Table
|
Nov 28, 2021 |
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Stephen Velasquez on Art and Activism
|
Nov 21, 2021 |
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Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes
|
Nov 14, 2021 |
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Aya H. Kimura on Pickling: Histories of Tsukemono
|
Nov 07, 2021 |
|
Benjamin Schrager on Risk, Regulation, and Raw Chicken in Japan
|
Oct 31, 2021 |
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Raúl Matta and Padma Panchapakesan on Dining Out: Changing Values of Good Taste
|
Oct 24, 2021 |
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Gastronomica: The Next Issue
|
Jun 20, 2021 |
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Chicken Politics
|
Jun 13, 2021 |
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When the Rainbows Bring the Crawfish
|
Jun 08, 2021 |
|
Japanese Immigrants’ Pantry
|
May 23, 2021 |
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What to Read Now
|
May 17, 2021 |
|
Race in American Food Television
|
May 10, 2021 |
|
Well Rooted: A Gastronomica Interview with Chef Rob Connoley
|
May 03, 2021 |
|
Ketchup as a Vegetable: Condiments and the Politics of School Lunch in Reagan’s America
|
Feb 21, 2021 |
|
Lunch Interrupted! COVID-19 and Japan’s School Meals
|
Feb 14, 2021 |
|
Rumor, Chinese Diets, and COVID-19: Questions and Answers about Chinese Food and Eating Habits
|
Feb 07, 2021 |
|
Paqueteros and Paqueteras: Humanizing a Dehumanized Food System
|
Jan 31, 2021 |
|
Feeding the City, Pandemic and Beyond
|
Jan 24, 2021 |
|
Around the World in 50 Restaurants: The Curious Irony of Hyperlocal Food
|
Jan 17, 2021 |
|
Decoding Miracle Food Cures for COVID-19
|
Nov 29, 2020 |
|
Salmon on the Table
|
Nov 22, 2020 |
|
The Food and COVID-19 NYC Archive: Mapping the Pandemic’s Effect on Food in Real Time
|
Nov 15, 2020 |
|
Taste as Governor: Soy Sauce in Late Chosŏn and Colonial Korea
|
Nov 08, 2020 |
|
Mexicans in Chicago
|
Nov 01, 2020 |
|
Lockdown Destitution: Delhi, March 2020
|
Oct 25, 2020 |
|
A Grocery Store Employee's Experience on the COVID Front Lines
|
Sep 20, 2020 |
|
The Stockpile and the Letdown
|
Sep 13, 2020 |
|
I Miss the Grocery Store the Most
|
Aug 23, 2020 |
|
COVID-19 and Challenges of Urban Informality in Delhi, India
|
Aug 16, 2020 |
|
South Africa under lockdown
|
Aug 09, 2020 |
|
The Sickness Unto Hospitality
|
Aug 02, 2020 |
|
Alicia Kennedy on the value of white acceptance
|
Jun 28, 2020 |
|
Heifer International on how agriculture can provide a path out of poverty
|
Jun 14, 2020 |
|
Andrew Genung on the importance of word choice and what we can learn from H.K.'s reopenings
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Jun 07, 2020 |
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Esther Kim on Afro-Asian solidarity, Eddie Huang, and how a fistful of rice fuelled a democracy
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May 31, 2020 |
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Lori Flores on farmworkers' rights amid and beyond the pandemic
|
May 17, 2020 |
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Julia Bainbridge and Malcolm Harris on the antidote to loneliness
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May 10, 2020 |
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Chhaya Kolavalli on why the local food movement is so white
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Apr 05, 2020 |
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Eric Rath on what ancient sushi forms can teach us about sustainability
|
Mar 29, 2020 |
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Azri Amram on the Jewish-Palestinian conflict, and food tourism as a bridge
|
Mar 22, 2020 |
|
Rose Wellman on the popularity of Jell-O in Tehran, and its challenge to Islamic piety and Iranian citizenship
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Mar 15, 2020 |
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Krishnendu Ray on street food—mobility and diversity out in the open
|
Mar 08, 2020 |
|
Laurie Bertram on Iceland's most reluctantly defended tradition
|
Mar 01, 2020 |
|
Rebecca de Souza on why food pantries fail to solve hunger
|
Feb 23, 2020 |
|
Jeff Abella on fostering a sustainble agroeconomy in Cameroon
|
Feb 09, 2020 |
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Carol Pak on building America's first craft makgeolli company
|
Feb 02, 2020 |
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Amy Trubek on how restaurant culture needs to change
|
Jan 19, 2020 |
|
Daniel Bender on saving food... from what?
|
Dec 01, 2019 |
|
Amanda Hesser on food media's effects on "taste"
|
Nov 17, 2019 |
|
Sybil Kapoor on innate and learned "taste"
|
Nov 10, 2019 |
|
Mukta Das on "heritage-making" in a divided country
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Nov 03, 2019 |
|
Kristin and Mark Kimball on the 1% feeding the 99%
|
Oct 27, 2019 |
|
Korsha Wilson on what inclusivity in the food world would look like
|
Oct 06, 2019 |
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Robin Sloan on sourdough and tech bros
|
Sep 29, 2019 |
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Sonia Chopra on ethnicity as flexible
|
Sep 22, 2019 |
|
Jen Monroe on why we should care about bees
|
Sep 15, 2019 |
|
Elizabeth Minchilli on the intersection of architecture, dining, and taste
|
Aug 11, 2019 |
|
Francesca Vaghi and Brandi Miller on defining "good" food
|
Aug 04, 2019 |
|
John T. Edge on the cultural narrative of food, gatekeepers, and unreliable narrators
|
Jul 28, 2019 |
|
Leslie Bow on how Asians navigated the racially segregated south
|
Jul 14, 2019 |
|
Dave Haeselin on the inauthenticity of food, our selves, and communication in the digital age
|
Jul 07, 2019 |
|
Katie Rue on opening a Korean-American cocktail bar
|
Jun 23, 2019 |
|
Jack Tchen on the history of Chinatown and yellow peril
|
Jun 16, 2019 |
|
Maggie Gray, Sarah Horton, Vanesa Ribas, and Angela Stuesse on the contested and changing roles of immigrant farmworkers in the U.S.
|
Jun 09, 2019 |
|
Merry White on Japan's long-standing coffee culture
|
Jun 02, 2019 |
|
Chris Cheung on Lucky Cricket, Lucky Lee's, and other unlucky openings
|
May 19, 2019 |
|
Gaik Cheng Khoo on eating together
|
May 12, 2019 |
|
Takeyuki Tsuda on Japanese-American immigrants and defending "Americanness"
|
May 05, 2019 |
|
Sarita See on the lasting effects of colonialism, and how to critique diasporic art
|
Apr 14, 2019 |
|
Mark Padoongpatt on the rise of Asian-dominated suburban neighborhoods
|
Apr 07, 2019 |
|
Michael Kideckel on "folk" and Matthew Mickler's "White Trash" cookbook
|
Mar 31, 2019 |
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Andrew Tam on Singaporean hawker centers—from nuisance to "culinary heritage"
|
Mar 24, 2019 |
|
Kate Young on food and fiction
|
Mar 17, 2019 |
|
Allen Weiss on the French gastronomic meal as "immaterial heritage"
|
Mar 03, 2019 |
|
Alan Warde on the sociology of dining out
|
Feb 24, 2019 |
|
Matt Garcia, E. Melanie Dupuis, and Don Mitchell on nourishment, territory, and belonging as afforded by food
|
Feb 17, 2019 |
|
Paul Freedman on the ten restaurants that changed American dining
|
Feb 10, 2019 |
|
Michelle Bloom on food and cinema's role in preserving cultural memory
|
Feb 03, 2019 |
|
Megan Elias on cookbooks and TV's influence on gender expectations
|
Jan 27, 2019 |
|
Jennifer LeMesurier on MSG, xenophobia, and mainstream rhetoric
|
Jan 20, 2019 |
|
Meredith Leigh on the ethics of meat consumption
|
Nov 25, 2018 |
|
Kimberly Chou and Kimberly Jenkins on food's role in fashioning the self
|
Nov 18, 2018 |
|
Chris Ying and Melinna Shannon-DiPietro on "You and I Eat the Same"
|
Nov 11, 2018 |
|
Suzy Spence and Irina Mihalache on feminism and food in museum spaces
|
Oct 28, 2018 |
|
Rachel Laudan on culinary Luddism and the inaccessbility of slow food
|
Oct 21, 2018 |
|
Natalie Doonan on the fiction of "wild" cuisine
|
Oct 14, 2018 |
|
Sarah Fouts on loncheras in NOLA
|
Oct 07, 2018 |
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Mallory O'Donnell on foraging and food access
|
Sep 30, 2018 |
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Suzanne Cope on immigrant labor and "American" cuisine
|
Sep 16, 2018 |
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Nancy Hachisu on appropriation, cultural hierarchies, and authenticity
|
Sep 09, 2018 |
|
Michael Kideckel on the inaccessibility of "good" food, and power of branding
|
Aug 12, 2018 |
|
Nancy Yuen on the lack of Asian-Americans in media and Pixar's Bao
|
Aug 05, 2018 |
|
Aimee Brodeur on what our groceries reveal about us
|
Jul 22, 2018 |
|
Rich Shih on koji and community
|
Jul 15, 2018 |
|
Jenny Dorsey on the model minority myth
|
Jul 08, 2018 |
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Rupa Bhattacharya on how to consume food media
|
Jul 01, 2018 |
|
Rosemary Liss on food as an artistic medium
|
Jun 17, 2018 |
|
Lolis Eric Elie on resistance, re-appropriation, and reaffirmation
|
Jun 03, 2018 |
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Penny de los Santos on what food photography has taught her about humanity
|
May 15, 2018 |
|
Thomas Parker on the history of "terroir"
|
May 08, 2018 |
|
Josey Baker on bread's real cost, changing aesthetics, and capacity to serve a community
|
Apr 17, 2018 |
|
Maria Zizka on ghostwriting numerous California cuisine cookbooks
|
Apr 03, 2018 |
|
Dillon Edwards on the true price of a cup of coffee
|
Mar 20, 2018 |
|
Members of I-Collective on the state of Indigenous cuisine
|
Mar 06, 2018 |
|
Sarahlynn Pablo and Natalia Roxas on pushing past the stinky food narrative
|
Feb 27, 2018 |
|
Andrea Fazzari on new-school Tokyo cuisine
|
Feb 16, 2018 |
|
Jen Monroe on digital food and consumption, and food porn as a signifier
|
Feb 07, 2018 |
|
Pietro Quaglia on his millenial pink, accidentally Instagrammable restaurant
|
Jan 23, 2018 |
|
Rob Newton on being a southern chef inspired by Vietnamese cooking
|
Jan 18, 2018 |
|
Soleil Ho and Kimberly Chou on appropriation in media
|
Dec 06, 2017 |
|
Josh Grinker on being a white dude on the wok
|
Nov 21, 2017 |
|
Sarah Lohman on the eight flavors that changed the way we eat
|
Nov 14, 2017 |
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Krishnendu Ray on the price of immigrant foods in America
|
Nov 07, 2017 |
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Joshua Ku and Trigg Brown on Taiwan, America, Taiwan-Americana
|
Oct 31, 2017 |
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Ben Van Leeuwen on ice cream, his Indonesian restaurant, and cooking without borders
|
Oct 24, 2017 |
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Adedoyin Teriba and Fred Opie on the origins of soul food
|
Oct 17, 2017 |
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Timothy Hsu and Zach Mangan on who owns tea
|
Oct 10, 2017 |
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Dan Pashman on heritage, nostalgia, and navigating food tensions
|
Oct 03, 2017 |
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JT Vuong on cooking another's cuisine
|
Sep 26, 2017 |
|
Jeremy Umansky on his koji-fueled Jewish deli
|
Sep 12, 2017 |
|
Trailer: Meant To Be Eaten
|
Aug 31, 2017 |