Meant To Be Eaten

A conversation with Alicia Kennedy.
Alicia Kennedy wears many hats. A food and drink writer from Long Island—now based in San Juan, where she’s covering the local culinary scene—Alicia’s written for NYLON, The New Republic, Time, and the Village Voice, to name just a few. She also hosts Meatless, a podcast on meat consumption and culture, and currently writes a weekly newsletter on the goings-on of good media.
Mentioned in this episode:
Alicia's newsletter: https://aliciakennedy.substack.com/
The JBA talk between Tunde Way and John T: https://register.gotowebinar.com/recording/recordingView?webinarKey=7172502883044897296&registrantEmail=kimseverson%40gmail.com

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Meant To Be Eaten, Coral Lee, food, author, talk, radio, Alicia Kennedy, drink, writer, NYLON, The New Replublic, Time, the Village Voice, consumption, culture

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.

Kyoungjin Bae, as part of a Gastronomica round table on Taste and Technology in East Asia, explores the production and consumption of soy sauce in Korea from the 18th to the early 20th centuries. Although the transformation of Korean soy sauce's identity in the 20th century is usually attributed to industrialization, Bae discovered a shift in the way ordinary people interacted with soy sauce. Soy sauce, in the early modern period, was home brewed. In colonial times (1910-1945), due to an influx of Japanese commodities in Korean market, consumers increasingly relied on their tastes to evaluate soy sauce and guide their choices among industrialized products. This, in turn, transformed conceptions of the taste of soy sauce and its identity.

Image courtesy of Kyoungjin Bae.

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Ben Van Leeuwen on the Van Leeuwen’s ice cream empire and his side project— the Balinese-inspired restaurant, Selamat Pagi, in Greenpoint. Ben talks about driving a Good Humor truck and why it prompted him to start his own shop, how he designs flavors and how ingredients know no cultural bounds.

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trailer for Meant To Be Eaten, a new podcast series from the Heritage Radio Network

A conversation with Melina Shannon-DiPietro and Chris Ying.

MAD, the danish word for “food” – is a nonprofit dedicated to bringing together a global cooking community. The first book of their Dispatches book series, You and I Eat the Same, is devoted to inspiring, educating, and creating sustainable, lasting change in how the world eats.

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