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Food
Interview with authors and scholars about books on food and the culinary arts.
August 31, 2026
56 Gastronomy as Sensory Engineering
One year after the publication of Gastronomica’s special feature on food and philosophy, Robert T. Valgenti of the Editorial Collective revisits the …
August 21, 2026
Gather
Food justice is defined as the understanding that our food system is unequal and that something needs to be done about it. But how can we create a wor…
August 20, 2026
The Making of Modern Eating
Nineteenth-century Germany invented the way we eat. Women experimenting in households, French chefs fleeing guillotines, and one of the most rapid…
August 19, 2026
Routes of Taiwan Tea
From misty mountain oolongs to the global boba boom, Taiwan’s teas carry far more than flavor. They embody contested borders, evolving identities, and…
August 18, 2026
This World in a Teacup
Popular history tells the story of how the tea boycott during the American Revolution caused a transition in American taste from tea to coffee, …
August 15, 2026
Shadow Negotiators
Shadow Negotiators: How UN Organizations Shape the Rules of World Trade for Food Security (Stanford University Press, 2023) by Dr. Matias E. Marguli…
August 15, 2026
Land of Famished Beings
In Land of Famished Beings: West Papuan Theories of Hunger (Duke UP, 2025), Sophie Chao examines how Indigenous Marind communities understand and theo…
August 7, 2026
55 The Microbiopolitics of Novel Foods
What role do microbes play in aquaponic farming and cultivated meat production, and how might such novel food technologies impact microbiomes? In this…
July 30, 2026
Hungry Oklahoma
In Oklahoma, one out of every six residents is poor. One in five children lives in poverty and faces food insecurity. In Hungry Oklahoma: Confronting …
July 25, 2026
Agrarian Superpower
The United States’ superpower status is often associated with its industrial, financial, and military might. Yet its global power after the Second Wor…
July 24, 2026
Feeding the World as If People Mattered
Backyard gardens flush with cucumbers, tomatoes, and peppers where bees buzz and chickens scratch. Beyond, a forest filled with blackberries and jewel…
July 24, 2026
Against Heritage
The rise of “heritage” foods—that is, the reinvention of traditional foods—has enjoyed a high profile thanks to the oft-praised efforts of chefs such …
July 21, 2026
Fearless, Sleepless, Deathless
In Fearless, Sleepless, Deathless: What Fungi Taught Me about Nourishment, Poison, Ecology, Hidden Histories, Zombies, and Black Survival (University …
July 18, 2026
The Barberini Butchers
In 1644 four norcini or pork butchers were accused of killing not pigs, but seven of their fellow citizens, stripping the meat from the bones, the…
July 17, 2026
San Francisco Seafood
For early San Franciscans, seafood was an important source of nutrition and a feature of social life, inspiring culinary developments that remain comp…
July 15, 2026
Recipes for the Melting Pot
In 1901, Lizzie Black Kander put together a cookbook based on the classes she taught at the Milwaukee Jewish Mission. “I was trying to teach a g…
July 8, 2026
Cookstove Chronicles
Stove improvers have been designing and promoting “clean” or “efficient” biomass cookstoves in India since the 1940s and have been frustrated to …
July 3, 2026
54 Making Microbes Explicit
This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender…
July 1, 2026
Insatiable Appetites
In Insatiable Appetites: Eating Out in Georgian London (Bodleian Library, 2026) by Dr. Peter Ross, step into the kitchens, streets and chop houses…
June 29, 2026
Kindness & Salt
When Brooklyn restaurateurs Doug Crowell and Ryan Angulo opened Buttermilk Channel in Carroll Gardens in 2008, they created more than a restaurant—the…