Podcasts Gastronomica

James Edward Malin on How Seltzer Became a Jewish Icon

Episode: 24

In this episode, James Edward Malin talks with Gastronomica’s Jessica Carbone about the history of seltzer in New York City. Drawing together histories of migration with histories of public health, engineering, and urban infrastructure, James sheds light on how soda water eventually came to be Jewish food icon. In discussing his new article in Issue 22.4 of Gastronomica, James takes listeners on a historical tour of some of New York’s most important water provisioning sites, from the Croton Aqueduct, to seltzer street carts, to the eventual implementation of rooftop water towers. 

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Latest Episodes

A Celebrated Condiment and a Forgotten Past

A Celebrated Condiment and a Forgotten Past

50

In this episode, Gastronomica’s Dan Bender talks with anthropologist Alyssa Paredes about the role that stories of celebration can play in remembering food history — and in eclipsing alternative narratives about the past. Spotlighting the case of banana ketchup, Alyssa shares competing stories about the production of this popular condiment ...
How American Food Writing Changed After 2020

How American Food Writing Changed After 2020

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What do the stories we tell about food reveal about the moment in which they are written? Gastronomica’s Melissa Fuster is joined by literary scholar turned food studies scholar Julieta Flores Jurado in a conversation about American food writing and how it has changed in recent years. They discuss key shifts in food journalism and the role of ...
What to Read Now: “The Climate Reality for Independent Restaurants”

What to Read Now: “The Climate Reality for Independent Restaurants”

48

In this episode, Gastronomica’s Jaclyn Rohel talks with Dr. Anne E. McBride and Dr. Tara Scully about how climate change is impacting restaurants, the focus of their collaboration on a new report from the James Beard Foundation and the Global Food Institute, The Climate Reality for Independent Restaurants: A Deep Dive into the Supply Chain ...
Negotiating Dietary Change in a Time of Planetary Eating

Negotiating Dietary Change in a Time of Planetary Eating

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This episode offers listeners a peek into Gastronomica’s next issue. “Coproducing ‘Planetary’ Eating Futures from Dakar: Dietary Diffusionism and the (Geo)Politics of Nutrition Transition” is co-authored by Branwyn Poleykett, Ndiaga Sall, Fatou Ndow, and Paul Young. Branwyn joins the show and talks with Gastronomica’s Jaclyn Rohel about the ...
Kangaroo, Cattle, and the Historical Legacies of Modern Food Systems

Kangaroo, Cattle, and the Historical Legacies of Modern Food Systems

46

In this episode, Gastronomica’s Bob Valgenti talks with Evelyn Lambeth about the rise of beef consumption and the historical legacies that continue to shape food systems in Australia. Contrasting cattle with kangaroos and wallabies, Evelyn explains how imperial power and regulation have defined notions of what’s edible – and what’s not. Bob ...
The Meanings of Meat: Lab-grown Protein and Biological Time

The Meanings of Meat: Lab-grown Protein and Biological Time

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This week’s episode looks at lab-grown meat, climate change, and the possible futures of edibility. In conversation with Gastronomica’s Bob Valgenti, Hallam Stevens shares his new article about a mammoth meatball and what motivated him to explore the technological innovation of an un-eatable food. Connecting history, biology, technology, and ...
Masculinity and the Making of

Masculinity and the Making of “Assamese” Pithas

44

In this episode, Gastronomica’s James Farrer talks with sociologist Pooja Kalita about gender and the labor of food provisioning in Assam, India. Taking the case of pithas – the steamed or fried rice cakes and roasted rice flour rolls that have been traditionally prepared by women – Pooja explores how men became involved in making and selling ...
Gastronomica

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43

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