Podcasts Meant To Be Eaten

Ketchup as a Vegetable: Condiments and the Politics of School Lunch in Reagan’s America

Episode: 107

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Melissa Fuster. Historian Amy Bentley returns to the show to discuss the politics of food and nutrition. She traces how the Reagan administration 40 years ago shifted (deliberately or inadvertently) the classification of ketchup from a condiment to a vegetable in an effort to overhaul national school lunch programs and cut government costs, a move that disproportionately affected the health of lower-income children.

Photo courtesy of Amy Bentley.

Meant To Be Eaten is powered by Simplecast.

Latest Episodes

What to Read Now: Melissa Fuster’s Caribeños at the Table

What to Read Now: Melissa Fuster’s Caribeños at the Table

120

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by editorial collective member Jaclyn Rohel. Jaclyn shares some new and soon-to-be published titles in food studies and is joined by her Gastronomica colleague Melissa Fuster in conversation about Melissa's new book, Caribeños at the Table: How ...
Stephen Velasquez on Art and Activism

Stephen Velasquez on Art and Activism

119

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 ...
Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes

Sucharita Kanjilal on Tomatoes and Taste-making in Indian Recipes

118

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist Sucharita Kanjilal explains how tomatoes ...
Aya H. Kimura on Pickling: Histories of Tsukemono

Aya H. Kimura on Pickling: Histories of Tsukemono

117

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 ...
Benjamin Schrager on Risk, Regulation, and Raw Chicken in Japan

Benjamin Schrager on Risk, Regulation, and Raw Chicken in Japan

116

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 ...
Raúl Matta and Padma Panchapakesan on Dining Out: Changing Values of Good Taste

Raúl Matta and Padma Panchapakesan on Dining Out: Changing Values of Good Taste

115

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Josée Johnston. Raúl Matta and Padma Panchapakesan discuss how ideas of "good taste" have changed over time with the aid of different judgment devices. Focusing on the role of chefs, ...
Gastronomica: The Next Issue

Gastronomica: The Next Issue

114

This episode offers a sneak peek behind the scenes at Gastronomica: The Journal for Food Studies. Lisa Haushofer hosts a roundtable live from the 2021 Food Studies conference, Just Food: Because It Is Never Just Food. Editors from the Gastronomica editorial collective - Amy Trubek, Paula Johnson, and Daniel Bender - reveal what's coming down ...
Chicken Politics

Chicken Politics

113

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, ...
SERIES
SUBSCRIBE

PARTNER