This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist Sucharita Kanjilal explains how tomatoes became incorporated ... Show More
Jun 2022
Gastromica's New Feed On HRN
If you’ve been keeping up with Meant To Be Eaten, you know that our last few seasons were produced in collaboration with Gastronomica, the Journal for Food Studies.Gastronomica now has its very own feed on the Heritage Radio Network where they are continuing this work! So, if you ... Show More
16m 23s
Mar 2022
Celebrating Culinary Diversity in the Midwest: Spotlighting Japanese and Latino Flavors
Coming up on this episode, we are celebrating the ethnic and cultural diversity that makes the food of the American Midwest unique. In Champlain, Illinois, we meet Alex Sentowski and Jennifer Gunji-Ballsrud, the founders of Suzu, a Japanese bakery brings a traditional Japanese me ... Show More
54m 2s
May 2021
147 | Rachel Laudan on Cuisine, Culture, and Empire
For as much as people talk about food, a good case can be made that we don't give it the attention or respect it actually deserves. Food is central to human life, and how we go about the process of creating and consuming it — from agriculture to distribution to cooking to dining ... Show More
1h 16m
Oct 2020
209. A Conversation With Chef José Andrés (World Central Kitchen)
<p><em>On this week's episodes, we'll be sharing interviews that were presented on World Food Day as part of the Smithsonian's Food History Weekend, "Food Futures: Striving for Justice." The panel was a collaboration among Food Tank, the Smithsonian, the Julia Child Foundation, a ... Show More
15m 28s
Apr 2024
Gastronomic Journey of Peru
Peruvian gastronomy is one of the most diverse cuisines in the world, consisting of an extensive variety of distinctive dishes characteristic of each city in the country, stemming from the bio diversity of their agriculture. Robert Bradley, author of Eating Peru, talks about the ... Show More
50m 59s
Mar 2023
Best of: Chef Mashama Bailey on reclaiming African-American food
This week Lilah goes to Savannah, Georgia, to visit chef Mashama Bailey. In 2022, Mashama won Outstanding Chef at the James Beard Awards. Since 2014, she has been chef and partner at The Grey, a restaurant located in a formerly segregated bus station. And she has been redefining ... Show More
30m 36s
Mar 2024
Gail Simmons: Food Writer, Culinary Multi-Hyphenate, and Top Chef Judge
<p>Gail Simmons is the ultimate culinary multi-hyphenate. Though she’s perhaps best known for her 21-season tenure as judge on the competition reality show <em>Top Chef</em>, which debuts its latest season on March 20, she’s also made a lasting impact on so many other areas of fo ... Show More
58m 52s
Jan 2022
Pati Jinich and Gillian Tett on food, culture and power
This weekend, we look at our culture through new lenses. First, we go to Mexico. Lilah speaks to James Beard Award-winning chef Pati Jinich about how diplomacy is sometimes better achieved through the language of food. Then, anthropologist and FT columnist Gillian Tett looks at s ... Show More
34m 37s