Benjamin Schrager on Risk, Regulation, and Raw Chicken in Japan
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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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.
Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!
Meant to be Eaten is Powered by Simplecast.
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Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!
Meant to be Eaten is Powered by Simplecast.
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Photo credit to Aya H. Kimura.
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Meant to be Eaten is Powered by Simplecast.
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