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Food
Food
May 26, 2023
Ed Mitchell's Barbeque
Ed Mitchell, Ryan Mitchell, and Zella Palmer
Hosted by
Laura Goldberg
Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly …
Food
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British Studies
May 19, 2023
Eating the Empire
Food and Society in Eighteenth-Century Britain
Troy Bickham
Hosted by
Morteza Hajizadeh
When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware …
Animal Studies
April 21, 2023
Edibility and in Vitro Meat
Ethical Considerations
Rachel Robison-Greene
Hosted by
Kyle Johannsen
Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production …
Food
April 19, 2023
Breakfast Cereal
A Global History
Kathryn Cornell Dolan
Hosted by
Miranda Melcher
Breakfast Cereal: A Global History (Reaktion, 2023) by Dr. Kathryn Dolan presents the long, distinguished and surprising history of breakfast cereal. Simple, healthy and comforting, breakfast cereals are a perennially …
Food
April 14, 2023
The Eternal City
Recipes and Stories from Rome
Maria Pasquale
Hosted by
Laura Goldberg
Roman blogger and author Maria Pasquale introduces us to Rome’s incredible food through the city’s stories and its people. The Eternal City is a maze of winding cobblestone streets, where …
MIT Press Podcast
April 13, 2023
Food Routes
Growing Bananas in Iceland and Other Tales from the Logistics of Eating
Robyn Metcalfe
Hosted by
MIT Press
On the latest episode of The MIT Press podcast, Robyn Metcalfe, food historian and food futurist, discusses her new book, Food Routes: Growing Bananas in Iceland and Other Tales from …
Animal Studies
April 12, 2023
Meat Me Halfway
How Changing the Way We Eat Can Improve Our Lives and Save Our Planet
Brian Kateman
Hosted by
Kyle Johannsen
We know that eating animals is bad for the planet and bad for our health, and yet we do it anyway. Ask anyone in the plant-based movement and the solution …
High Theory
April 10, 2023
The Cooperative Extension System
Karl Dudman
Hosted by
Kim Adams and Saronik Bosu
In this episode of High Theory, Karl Dudman tells us about the Cooperative Extension System. Formed in 1914 as an extension of the Land Grant University system in the United …
Sociology
April 7, 2023
Gastrofashion from Haute Cuisine to Haute Couture
Fashion and Food
Adam Geczy and Vicki Karaminas
Hosted by
Rituparna Patgiri
For hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food …
MIT Press Podcast
April 4, 2023
Feeling and Smelling a Virtual Donut
Benjamin J. Li and Jeremy N. Bailenson
Hosted by
MIT Press
“…Using VR scent, touch, and sight to alter the subjective experience of taste is going to be very large project; not just an academic project but also for those in …
Biology and Evolution
March 25, 2023
Mushroom
Sara Rich
Hosted by
Miranda Melcher
They are the things we step on without noticing and the largest organisms on Earth. They are symbols of inexplicable growth and excruciating misery. They are grouped with plants, but …
Food
March 22, 2023
Italy on a Plate
Travels, Memories, Menus
Susan Gravely
Hosted by
Laura Goldberg
In her debut memoir and cookbook, Susan Gravely celebrates 40 years as Founder and Creative Director of VIETRI. In Italy on a Plate: Travels, Memories, Menus (Vietri Publishing, 2023), she …
MIT Press Podcast
March 16, 2023
American Restaurants and Cuisine in the Mid–Nineteenth Century
Paul Freedman
Hosted by
MIT Press
Paul Freedman, Chester D. Tripp Professor of History and Acting Chair, Department of History at Yale University, chats with Rebecca Federman, Culinary Collections Librarian at the New York Public Library …
Ministry of Ideas
March 6, 2023
Scoville or, How Do We Measure Taste?
Measure for Measure Episode 5
Hosted by
Zachary Davis
Taste is a subjective experience. We know this because eggs pickled in human urine, cheese with live maggots living in it, fertilized and mostly-developed duck eggs, rotten shark, calf blood …
Ministry of Ideas
March 3, 2023
Olives or, How Much Matzah Should You Eat During Passover?
Measure for Measure Episode 2
Hosted by
Zachary Davis
Jews are ritually obligated to eat matzah during Passover. But how much matzah? Well, that depends on your views on the size of an olive. This episode was produced by …
Jewish Studies
February 26, 2023
Haroset
A Taste of Jewish History
Susan Weingarten
Hosted by
Matthew Miller
While every cultures cuisine tells a story, there are few foods that carry as much history and meaning as do those on the Passover Seder plate. Haroset: A Taste of …
Food
February 25, 2023
My Vermont Table
Recipes for All (Six) Seasons
Gesine Bullock-Prado
Hosted by
Laura Goldberg
Vermont—arguably the OG farm-to-table state—is celebrated through 100+ recipes and stories from celebrated pastry chef Gesine Bullock-Prado. When Gesine Bullock-Prado left her Hollywood life in 2004 and moved to Vermont …
Environmental Studies
February 20, 2023
US History in 15 Foods
Anna Zeide
Hosted by
Brian Hamilton
From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in …
Biblical Studies
February 20, 2023
Temptation Transformed
The Story of How the Forbidden Fruit Became an Apple
Azzan Yadin-Israel
Hosted by
Miranda Melcher
Temptation Transformed: The Story of How the Forbidden Fruit Became an Apple (University of Chicago Press, 2023) by Dr. Azzan Yadin-Israel presents a journey into the mystery behind why the …
Food
February 14, 2023
Wonder Foods
The Science and Commerce of Nutrition
Lisa Haushofer
Hosted by
Nathan Hopson
From Gail Borden’s meat biscuit to John Harvey Kellogg’s peptogenic foods for race betterment and Fleishmann’s yeast as both technology of empire and imperfect tool of the global struggle …
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