Gastronomica
By Heritage Radio Network
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Category: Arts
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Subscribers: 11
Reviews: 0
Episodes: 53
Description
The Gastronomica podcast is where the academic field of food studies meets a public appetite for gastronomy and the culinary arts. Tune in to hear interviews with authors whose articles or books have recently been featured in the journal (published by University of California Press since 2001), as we showcase diverse voices in the food world, tackle complex questions about cooking, cuisine, culinary traditions, food justice and equity. Each episode is hosted by a member of the journal’s Editorial Collective, representing food scholars, perspectives, and disciplines from around the world.
Gastronomica's theme song is by Robert T. Valgenti and mixed by Samuel N. Ortiz.
The photo, "A Wise Crack,” is by Carl Fleischhauer.
| Episode | Date |
|---|---|
|
Mapping Out Food and Philosophy
|
May 01, 2026 |
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Chiang Mai 2015
|
Apr 03, 2026 |
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Ozoz Sokoh on Movement and Storytelling
|
Nov 24, 2024 |
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A Celebrated Condiment and a Forgotten Past
|
Jun 30, 2024 |
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How American Food Writing Changed After 2020
|
Jun 23, 2024 |
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What to Read Now: "The Climate Reality for Independent Restaurants”
|
Jun 09, 2024 |
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Negotiating Dietary Change in a Time of Planetary Eating
|
May 12, 2024 |
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Kangaroo, Cattle, and the Historical Legacies of Modern Food Systems
|
May 05, 2024 |
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The Meanings of Meat: Lab-grown Protein and Biological Time
|
Apr 07, 2024 |
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Masculinity and the Making of “Assamese” Pithas
|
Mar 31, 2024 |
|
What Food Studies Needs Now
|
Mar 24, 2024 |
|
The Confectionery Industry in the Japanese Empire
|
Mar 03, 2024 |
|
The Meanings of Sweetness in Japan
|
Feb 25, 2024 |
|
Tracing Food Memory through Migration and Displacement
|
Feb 18, 2024 |
|
Sean Wyer on Rome’s Historic Jewish Quarter
|
Nov 26, 2023 |
|
Lauren Crossland-Marr on Emerging Food Technologies and Science Communication
|
Nov 19, 2023 |
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Dan Bender on Making Wine Amidst Ruins
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Nov 12, 2023 |
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Nancy Sommers on Family Keepsakes
|
Nov 05, 2023 |
|
Jed Hilton on Professional Cooking and the Meanings of Sustainability
|
Oct 29, 2023 |
|
Chelsea Fisher and Clara Albacete on Superfoods and Green Capitalism
|
Oct 22, 2023 |
|
Camille Bégin on Memory, Travel, and a Family Archive
|
Jun 11, 2023 |
|
Ellen Meiser on Taipei’s Daytime Street Markets
|
Jun 05, 2023 |
|
Cristina Fernández Recasens on the Pebbles Omelet
|
May 21, 2023 |
|
Annie Koempel on the Ripple Effects of Disordered Eating
|
May 14, 2023 |
|
Thiago Braga on Tea Art in Urban China
|
May 07, 2023 |
|
Stuart Freedman on London’s Eel, Pie, and Mash Shops
|
Apr 30, 2023 |
|
Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore on the Mexican Roots of an American Candy
|
Mar 26, 2023 |
|
Victor Valle on Acquired Tastes: Memories and Metaphors of Chile-Eating
|
Mar 20, 2023 |
|
Lauren Crossland-Marr and Elizabeth Krause on Fashioning Authenticity: Culinary Craft and Creative Work in Italy
|
Mar 13, 2023 |
|
James Edward Malin on How Seltzer Became a Jewish Icon
|
Feb 13, 2023 |
|
Holly Brause on Water Scarcity and the Terroir of New Mexico Chile
|
Feb 06, 2023 |
|
Chanelle Dupuis on Waterways and Environmental Change: ‘Slow Smelling’ Along the Nanay River
|
Jan 30, 2023 |
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The Water Issue: A Gastronomica Roundtable
|
Dec 11, 2022 |
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A Dispatch on Wartime Provisioning: Food Supply Chains in Eastern Europe
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Dec 04, 2022 |
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Fabio Parasecoli on Designing Polish Cuisine
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Nov 20, 2022 |
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Ishita Dey on Crafting Doi: Placemaking, Ecology, and Labor in Bangladesh
|
Nov 06, 2022 |
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Matthew Meduri on Eating Out in the Magic City
|
Oct 23, 2022 |
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Teresa Politano on Funeral Food
|
Oct 17, 2022 |
|
Jennifer Dueck on Food Writing and the Making of Mediterranean Cuisine
|
Aug 07, 2022 |
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Consuelo Carr Salas and Colleen Hammelman on Authenticity and Spaces of Belonging in a New Food Economy
|
Jul 24, 2022 |
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Indira Arumugam on the Pleasures of Preserves
|
Jul 18, 2022 |
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Endia Louise Hayes on African American Food Imaginaries, Food Justice, and Sustainability
|
Jul 10, 2022 |
|
Jason Edward Pagaduan on Finding Care and Commensality in a Mall Walkers Club
|
Jun 26, 2022 |
|
Noha Fikry on Rooftop Rearing and Human-Animal Relations
|
Jun 19, 2022 |
|
Krystyn R. Moon and Jennifer Rhode Ward on the Cultural Production of Taste in Cuban Foodways
|
Apr 10, 2022 |
|
Sara El-Sayed and Christy Spackman on Fermented Foods and Inclusive Governance
|
Apr 03, 2022 |
|
Satomi Fukutomi on Consumers, Culinary Stories, and the Creation of Authenticity
|
Mar 27, 2022 |
|
What to Read Now: Spring 2022
|
Mar 13, 2022 |
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Joel Rodrigues on the Limits of “Classical” Recipes
|
Mar 06, 2022 |
|
Tulasi Srinivas on Gastro Apps and Online Food Delivery in India
|
Feb 27, 2022 |
|
Carole Counihan on Food Activism and the Language of Menus
|
Feb 20, 2022 |
|
Amy Trubek on Lockdown, Exchanges, and Whether She is Still Mad About the Ducks
|
Feb 13, 2022 |
|
A Gastronomica Interview with Chef Malcolm James Mitchell
|
Feb 08, 2022 |