Meant To Be Eaten
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Top 10 Meant To Be Eaten Episodes
Goodpods has curated a list of the 10 best Meant To Be Eaten episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Meant To Be Eaten for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Meant To Be Eaten episode by adding your comments to the episode page.
Alicia Kennedy on the value of white acceptance
Meant To Be Eaten
06/28/20 • 35 min
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®istrantEmail=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
Stephen Velasquez on Art and Activism
Meant To Be Eaten
11/21/21 • 33 min
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 discusses some of the imagery within the calendar and expands on the role of Chicano activists in reimagining colonial histories and identity.
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Aya H. Kimura on Pickling: Histories of Tsukemono
Meant To Be Eaten
11/07/21 • 44 min
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.
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Benjamin Schrager on Risk, Regulation, and Raw Chicken in Japan
Meant To Be Eaten
10/31/21 • 36 min
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 industry in Japan more broadly.
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Chicken Politics
Meant To Be Eaten
06/13/21 • 40 min
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 developments in animal agriculture have changed how people think about chicken - as animal and as meat - and have in the process materially transformed the chicken itself.
Image courtesy of Michaël Bruckert.
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When the Rainbows Bring the Crawfish
Meant To Be Eaten
06/08/21 • 35 min
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 Ocampo-Raeder
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Japanese Immigrants’ Pantry
Meant To Be Eaten
05/23/21 • 35 min
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 the course of the 20th century.
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What to Read Now
Meant To Be Eaten
05/17/21 • 28 min
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 sparkling water in the history of medicine, in cocktail cultures, and in the archives.
Photos courtesy of Kim Walker and Mark Nesbitt.
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Race in American Food Television
Meant To Be Eaten
05/10/21 • 35 min
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.
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Taste as Governor: Soy Sauce in Late Chosŏn and Colonial Korea
Meant To Be Eaten
11/08/20 • 33 min
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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FAQ
How many episodes does Meant To Be Eaten have?
Meant To Be Eaten currently has 122 episodes available.
What topics does Meant To Be Eaten cover?
The podcast is about Society & Culture, Podcasts, Arts, Hospitality Industry and Food.
What is the most popular episode on Meant To Be Eaten?
The episode title 'What to Read Now: Melissa Fuster's Caribeños at the Table' is the most popular.
What is the average episode length on Meant To Be Eaten?
The average episode length on Meant To Be Eaten is 41 minutes.
How often are episodes of Meant To Be Eaten released?
Episodes of Meant To Be Eaten are typically released every 7 days.
When was the first episode of Meant To Be Eaten?
The first episode of Meant To Be Eaten was released on Aug 31, 2017.
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