Amy Trubek on how restaurant culture needs to change

01/19/20 • 41 min

A conversation with Amy Trubek.
Amy Trubek's research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. We discuss the sustainability of restaurant culture and work. She is an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont, and part of the new editorial collective leading Gastronomica.

Meant To Be Eaten is powered by Simplecast.

Meant To Be Eaten is powered by Simplecast.

Previous Episode

Daniel Bender on saving food... from what?

A conversation with Daniel Bender. We’re all very concerned with saving food–from preservation to curation to nostalgia to archiving to salvation– but Daniel Bender, an editor of leading food studies journal, Gastronomica, and history professor at the University of Toronto Scarborough—took a step back to ask, “what exactly are we saving food from?”

Meant To Be Eaten is powered by Simplecast.

Next Episode

Carol Pak on building America's first craft makgeolli company

A conversation with Carol Pak.
Carol Pak is the founder of Makku, America's first canned craft makgeolli company. We discuss why she markets Makku as she does (the can reads "rice beer"), and whether craft-beverage-crazed America s ready for makgeolli (as more than just a novelty "Asian" beverage).

Meant To Be Eaten is powered by Simplecast.