Meant To Be Eaten

Heritage Radio Network

Meant to be Eaten looks at cross-cultural exchange in food and contemporary media. What determines “authenticity”? What, if anything, gets lost in translation when cooking foods from another’s culture? First-generation Chinese host, Coral Lee, looks at how American culture figures forth in less-than mainstream ways, in less-than expected places.

Location:

United States

Description:

Meant to be Eaten looks at cross-cultural exchange in food and contemporary media. What determines “authenticity”? What, if anything, gets lost in translation when cooking foods from another’s culture? First-generation Chinese host, Coral Lee, looks at how American culture figures forth in less-than mainstream ways, in less-than expected places.

Language:

English


Episodes

Gastromica's New Feed On HRN

6/15/2022
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’re a fan of Meant To Be Eaten, go check out Gastronomica and subscribe! Here’s a little sneak peak of what you can expect. On this episode, host Jaclyn Rohel, a member of the Gastronomica Editorial Collective,...

Duration:00:16:22

What to Read Now: Melissa Fuster's Caribeños at the Table

11/28/2021
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by editorial collective member Jaclyn Rohel. Jaclyn shares some new and soon-to-be published titles in food studies and is joined by her Gastronomica colleague Melissa Fuster in conversation about Melissa’s new book, Caribeños at the Table: How Migration, Health, and Race Intersect in New York City (UNC Press, 2021). An expert in both public health nutrition and food studies, Melissa weaves...

Duration:00:39:13

Stephen Velasquez on Art and Activism

11/21/2021
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies hosted by Gastronomica editorial collective member Paula Johnson. In this episode, curator Stephen Velasquez discusses how activism and food history come together in a graphic calendar. The Calendario de Comida 1976, created by California-based artist collectives in 1975, sought to bring attention to alternative foodways and indigenous food knowledges as part of a broader social justice movement. Stephen...

Duration:00:33:13

Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes

11/14/2021
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 into Indian pantries in the 20th century. Weaving together the histories of two British imports -- the tomato and the recipe -- she...

Duration:00:34:28

Aya H. Kimura on Pickling: Histories of Tsukemono

11/7/2021
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Aya H. Kimura unpacks the biocultural history of tsukemono (Japanese pickles). She discusses the different kinds of traditional tsukemono in Japanese dining cultures and explains how these preserves are made. She also offfers insight into how modern agriculture has affected tsukemono. Photo credit to Aya H. Kimura. Heritage Radio Network...

Duration:00:44:26

Benjamin Schrager on Risk, Regulation, and Raw Chicken in Japan

10/31/2021
This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member James Farrer. Geographer Benjamin Schrager talks about his new article, “Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan,” published in Gastronomica (issue 21.3). He raises awareness about food risk and discusses the tastes and textures of some raw chicken dishes, local regulatory responses, and the development of the poultry...

Duration:00:36:44

Raúl Matta and Padma Panchapakesan on Dining Out: Changing Values of Good Taste

10/24/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Josée Johnston. Raúl Matta and Padma Panchapakesan discuss how ideas of "good taste" have changed over time with the aid of different judgment devices. Focusing on the role of chefs, they unpack the sociology of tastemakers amidst the changing landscape of the restaurant industry. Heritage Radio Network is a listener supported...

Duration:00:37:28

Gastronomica: The Next Issue

6/20/2021
This episode offers a sneak peek behind the scenes at Gastronomica: The Journal for Food Studies. Lisa Haushofer hosts a roundtable live from the 2021 Food Studies conference, Just Food: Because It Is Never Just Food. Editors from the Gastronomica editorial collective – Amy Trubek, Paula Johnson, and Daniel Bender – reveal what’s coming down the pipeline and share their thoughts on what they’d like to read in Gastronomica. Heritage Radio Network is a listener supported nonprofit podcast...

Duration:00:52:20

Chicken Politics

6/13/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Melissa Fuster. Michaël Bruckert explores meat industrialization in South India. Recounting his fieldwork in the region of Tamil Nadu, Bruckert traces the commoditization of poultry, from farms, markets, and butcher shops to eateries, home kitchens, and consumers’ plates. In this global South context, he explains how recent...

Duration:00:40:35

When the Rainbows Bring the Crawfish

6/8/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies hosted by Gastronomica editorial collective member Paula Johnson. V. Constanza Ocampo-Raeder explores human-nature relationships through the social life of camarones, a Peruvian river crustacean. Drawing together stories of landscape, labor and gastronomic revival, Ocampo-Raeder distills the complexity of crawfish-catching from river to plate. Photo Courtesy of V. Constanza...

Duration:00:35:18

Japanese Immigrants’ Pantry

5/23/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Bob Valgenti. Eric Funabashi discusses Japanese immigrants' culinary experiences in Brazil following the initial migration of Japanese workers to São Paulo’s coffee farms in 1908. Drawing on published cookbooks and immigrants’ private diaries, he shows how Japanese immigrants forged new culinary practices and identities in Brazil over...

Duration:00:35:36

What to Read Now

5/16/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Jaclyn Rohel. Jaclyn is joined by her colleague, anthropologist Janita Van Dyk, to introduce a new feature on recent and upcoming books in Food Studies, “What to Read Now.” This episode focuses on Just the Tonic: A Natural History of Tonic Water (Kew Publishing, 2019) in conversation with authors Kim Walker and Mark Nesbitt to explore...

Duration:00:28:09

Race in American Food Television

5/10/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. Alison Hope Alkon and Rafi Grosglik discuss representations of race in food media. Drawing on examples from contemporary popular culture, they explore how the medium of television engages with racial inequalities and how it could act as a critical intervention for social change. Heritage Radio Network is a listener...

Duration:00:35:22

Well Rooted: A Gastronomica Interview with Chef Rob Connoley

5/3/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Daniel Bender. Chef Rob Connoley discusses culinary collaboration and the roots of Ozark cuisine at his research-driven restaurant, Bulrush. Drawing on his experiences of shared knowledge creation with a range of local academic and culture partners, Connoley helps bring place-based storytelling to the forefront of culinary...

Duration:00:48:36

Ketchup as a Vegetable: Condiments and the Politics of School Lunch in Reagan’s America

2/21/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. Historian Amy Bentley returns to the show to discuss the politics of food and nutrition. She traces how the Reagan administration 40 years ago shifted (deliberately or inadvertently) the classification of ketchup from a condiment to a vegetable in an effort to overhaul national school lunch programs and cut...

Duration:00:38:25

Lunch Interrupted! COVID-19 and Japan’s School Meals

2/14/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Jessica Carbone. Alexis Agliano Sanborn explores how Japan's school lunch programs connected people and supported communities in the first months of the COVID-19 pandemic. Highlighting civil-society initiatives, she shows how school lunch programs were a source of resiliency in local food supply and distribution networks. Photo...

Duration:00:30:57

Rumor, Chinese Diets, and COVID-19: Questions and Answers about Chinese Food and Eating Habits

2/7/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray. Historians Michelle T. King and Wendy Jia-Chen Fu discuss the stigmatization of Chinese food and eating habits in Anglophone media coverage of the coronavirus pandemic. They weigh in on common questions surrounding wet markets and the wildlife trade in Chinese food systems, dispel misinformation, and share ways to...

Duration:00:33:00

Paqueteros and Paqueteras: Humanizing a Dehumanized Food System

1/31/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies <https://online.ucpress.edu/gastronomica>, guest hosted by Gastronomica editorial collective member Jaclyn Rohel. Alyshia Gálvez explores the work of transnational food couriers known as paqueteros and paqueteras. These informal grassroots entrepreneurs connect people and places across international borders through the delivery of goods, care packages, and specialty and traditional...

Duration:00:44:02

Feeding the City, Pandemic and Beyond

1/24/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Bob Valgenti. Bryan Dale and Jo Sharma share a COVID-19 dispatch from Toronto, Canada. They discuss how their project "Feeding the City, Pandemic and Beyond" has developed a model of public scholarship that documents food system experiences, community challenges and local resilience. By engaging grassroots voices, from farmers and...

Duration:00:41:11

Around the World in 50 Restaurants: The Curious Irony of Hyperlocal Food

1/17/2021
This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Daniel Bender. John Broadway problematizes how a global restaurant ranking system produced an irony in haute cuisine in the years prior to the pandemic: elite, hypermobile customers travelling the world to eat hyperlocal food in celebrated restaurants. Commenting on restaurant rankings, access and exclusivity, he positions this...

Duration:00:34:13