Gastronomica
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Recent Episodes
Mapping Out Food and Philosophy
This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini about the increasing attention to food within…
Chiang Mai 2015
The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James…
Ozoz Sokoh on Movement and Storytelling
In this episode, Gastronomica’s Irina D. Mihalache talks with Ozoz Sokoh, creator of Kitchen Butterfly and author of the forthcoming book, Chop Chop: Cooking the Food of Nigeria (2025). Ozoz reflects…
A Celebrated Condiment and a Forgotten Past
In this episode, Gastronomica’s Dan Bender talks with anthropologist Alyssa Paredes about the role that stories of celebration can play in remembering food history — and in eclipsing alternative…
How American Food Writing Changed After 2020
What do the stories we tell about food reveal about the moment in which they are written? Gastronomica’s Melissa Fuster is joined by literary scholar turned food studies scholar Julieta Flores Jurado…
What to Read Now: "The Climate Reality for Independent Restaurants”
In this episode, Gastronomica’s Jaclyn Rohel talks with Dr. Anne E. McBride and Dr. Tara Scully about how climate change is impacting restaurants, the focus of their collaboration on a new report…
Negotiating Dietary Change in a Time of Planetary Eating
This episode offers listeners a peek into Gastronomica’s next issue. “Coproducing ‘Planetary’ Eating Futures from Dakar: Dietary Diffusionism and the (Geo)Politics of Nutrition Transition” is…
Kangaroo, Cattle, and the Historical Legacies of Modern Food Systems
In this episode, Gastronomica’s Bob Valgenti talks with Evelyn Lambeth about the rise of beef consumption and the historical legacies that continue to shape food systems in Australia. Contrasting…
The Meanings of Meat: Lab-grown Protein and Biological Time
This week’s episode looks at lab-grown meat, climate change, and the possible futures of edibility. In conversation with Gastronomica’s Bob Valgenti, Hallam Stevens shares his new article about a…
Masculinity and the Making of “Assamese” Pithas
In this episode, Gastronomica’s James Farrer talks with sociologist Pooja Kalita about gender and the labor of food provisioning in Assam, India. Taking the case of pithas – the steamed or fried rice…
What Food Studies Needs Now
Where is Food Studies today, and where might it be tomorrow? Join Alyshia Gálvez in conversation with Jessica Carbone, Irina Mihalache, Krishnendu Ray, and Signe Rousseau of Gastronomica’s Editorial…
The Confectionery Industry in the Japanese Empire
In this episode, Gastronomica’s Jaclyn Rohel talks with author Lillian Tsay about her latest research on the rise of the confectionery industry in the early 20th century, from banana caramels to…
The Meanings of Sweetness in Japan
What is “sweetness,” and how does its meaning change in communities over time? In this episode, Eric C. Rath and Takeshi Watanabe introduce some of the sweet substances of Japanese history, the…
Tracing Food Memory through Migration and Displacement
What does food sustain? Elora Halim Chowdhury joins Gastronomica’s Signe Rousseau to discuss her new article on family, class, and culture in South Asian identity-making. Reflecting on her food…
Sean Wyer on Rome’s Historic Jewish Quarter
In this episode, Gastronomica’s Krishnendu Ray talks with Sean Wyer about the 21st century transformation of Rome’s Jewish Quarter. Drawing on his latest research, recently published in Gastronomica,…
Lauren Crossland-Marr on Emerging Food Technologies and Science Communication
In this episode, cultural anthropologist Lauren Crossland-Marr returns to the Gastronomica podcast to discuss her new project on gene-edited foods and science communication. In conversation with Dan…
Dan Bender on Making Wine Amidst Ruins
Gastronomica’s Dan Bender and Jaclyn Rohel explore wines from Italy’s Alto Piemonte region in this discussion on taste, livelihoods, and a changing environment. In his newly published creative…
Nancy Sommers on Family Keepsakes
In this episode, Nancy Sommers discusses her new creative nonfiction article, “Things Left Behind,” in conversation with Signe Rousseau, Co-Chair of Gastronomica’s Editorial Collective. Nancy shares…
Jed Hilton on Professional Cooking and the Meanings of Sustainability
What does it mean to be a “sustainable” chef? In this episode, Gastronomica’s Jaclyn Rohel talks with anthropologist Jed Hilton about his latest research on culinary labor in the hospitality…
Chelsea Fisher and Clara Albacete on Superfoods and Green Capitalism
In this episode, Gastronomica’s Bob Valgenti talks with Chelsea Fisher and Clara Albacete about their new article on food justice and civilizations in the supermarket. Drawing on superfoods such as…
Frequently Asked Questions
Gastronomica has published 53 episodes since February 2022, covering topics in Arts, History.
Gastronomica is currently moderate with new episodes every 2 weeks. Average episode length is 40m.
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