All Episodes
Gastronomica — 53 episodes
Mapping Out Food and Philosophy
Chiang Mai 2015
Ozoz Sokoh on Movement and Storytelling
A Celebrated Condiment and a Forgotten Past
How American Food Writing Changed After 2020
What to Read Now: "The Climate Reality for Independent Restaurants”
Negotiating Dietary Change in a Time of Planetary Eating
Kangaroo, Cattle, and the Historical Legacies of Modern Food Systems
The Meanings of Meat: Lab-grown Protein and Biological Time
Masculinity and the Making of “Assamese” Pithas
What Food Studies Needs Now
The Confectionery Industry in the Japanese Empire
The Meanings of Sweetness in Japan
ETracing Food Memory through Migration and Displacement
Sean Wyer on Rome’s Historic Jewish Quarter
Lauren Crossland-Marr on Emerging Food Technologies and Science Communication
Dan Bender on Making Wine Amidst Ruins
Nancy Sommers on Family Keepsakes
Jed Hilton on Professional Cooking and the Meanings of Sustainability
Chelsea Fisher and Clara Albacete on Superfoods and Green Capitalism
Camille Bégin on Memory, Travel, and a Family Archive
Ellen Meiser on Taipei’s Daytime Street Markets
Cristina Fernández Recasens on the Pebbles Omelet
Annie Koempel on the Ripple Effects of Disordered Eating
Thiago Braga on Tea Art in Urban China
Stuart Freedman on London’s Eel, Pie, and Mash Shops
Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore on the Mexican Roots of an American Candy
Victor Valle on Acquired Tastes: Memories and Metaphors of Chile-Eating
Lauren Crossland-Marr and Elizabeth Krause on Fashioning Authenticity: Culinary Craft and Creative Work in Italy
James Edward Malin on How Seltzer Became a Jewish Icon
Holly Brause on Water Scarcity and the Terroir of New Mexico Chile
Chanelle Dupuis on Waterways and Environmental Change: ‘Slow Smelling’ Along the Nanay River
The Water Issue: A Gastronomica Roundtable
A Dispatch on Wartime Provisioning: Food Supply Chains in Eastern Europe
Fabio Parasecoli on Designing Polish Cuisine
Ishita Dey on Crafting Doi: Placemaking, Ecology, and Labor in Bangladesh
Matthew Meduri on Eating Out in the Magic City
Teresa Politano on Funeral Food
Jennifer Dueck on Food Writing and the Making of Mediterranean Cuisine
Consuelo Carr Salas and Colleen Hammelman on Authenticity and Spaces of Belonging in a New Food Economy
Indira Arumugam on the Pleasures of Preserves
Endia Louise Hayes on African American Food Imaginaries, Food Justice, and Sustainability
Jason Edward Pagaduan on Finding Care and Commensality in a Mall Walkers Club
Noha Fikry on Rooftop Rearing and Human-Animal Relations
Krystyn R. Moon and Jennifer Rhode Ward on the Cultural Production of Taste in Cuban Foodways
Sara El-Sayed and Christy Spackman on Fermented Foods and Inclusive Governance
Satomi Fukutomi on Consumers, Culinary Stories, and the Creation of Authenticity
What to Read Now: Spring 2022
Joel Rodrigues on the Limits of “Classical” Recipes
Tulasi Srinivas on Gastro Apps and Online Food Delivery in India
Carole Counihan on Food Activism and the Language of Menus
Amy Trubek on Lockdown, Exchanges, and Whether She is Still Mad About the Ducks
A Gastronomica Interview with Chef Malcolm James Mitchell