All Episodes

A Sticky History of Mezcal

Season 7: Mezcal

Curating Living Archives with Kyria Boundy-Mills

Scaling Taste with Professor David Block

Microbial Worlds with Professor Maria Marco

Accounting for Taste with Professor Hildegarde Heymann

Environments of Taste with Professor Julien Delarue

Season 6: Food Scientists

A podcast on our podcast, or esculent’s esculence

Multisensory worlds in the work of Candice Lin, with Professors Hsuan Hsu and Sal Nicolazzo

*Live* Black Food Futurisms with Nia Lee

Sounding Culinary Time with Heidi Ross

Season 5: Artists

Building an Archive: 3500 Episodes with Chef Martin Yan

A 15th-Century Chef and a Recipe for Menjar Blanc de Carabasses with Professor Daniela Gutiérrez Flores

The Poetry of the Thinnest Slice of Bread in Animation History with Baker Jim Franks

A Sensory Education through Nixtamalization with Chef Emmanuel Galvan

Restaurant Doors and Roasting Ducks with Chef Brandon Jew

Season 4: Chefs, Part 2

The Idea of Solutions with Professor Julie Guthman

Imagining Authenticity with Professor Ignacio M. Sánchez Prado

The Idea of Real Food with Professor Charlotte Biltekoff

Thinking Indigeneity with Fabiola Santiago and Mi Oaxaca

Season 3: Ideas

Celebrity Chefs and Artful Eating with Professor Paul Freedman

A taste of history with Professor Jeffrey Pilcher

Corporate Power and a visit to Disneyland’s Mission Tortilla Factory

Productive Plants, Pacific trades with Professor Andrés Reséndez

Is meat modern? Esculent animals with Professor Marcy Norton.

Handing the world a kola nut with Dr. Shantel George

Season 2: Historians

Season 1: Chefs

Towards Transparency with Chefs Norma Listman and Saqib Keval of Masala y Maiz

"Raise your hand if you know what esculent means" with Professor Daniela Gutiérrez-Flores

Cantaloupe Seeds and Colonialism with Chef Minh Phan

Heat of the Hearth with Chef Martin Draluck