In this episode, Gastronomica’s Alyshia Gálvez hosts historian Camille Bégin in a discussion on a family food archive. Drawing on her recent piece, Bégin stitches together a collage of memories from the 1948-49 letters of her great-grandfather, who traveled through Algeria, Morocco and Tunisia as an inspector of the French...

In this episode, Irina Mihalache of Gastronomica’s Editorial Collective hosts Cristina Fernández Recasens in a conversation about women’s domestic labor in coastal Catalonia. Cristina shares some of the findings from their work on fish consumption and gendered work in the local fishing industry, highlighting how the research eventually led them...

This episode brings together physical chemistry, history, and food studies in search of the origins of a colonial Mexican fudge. In conversation with Gastronomica’s Jaclyn Rohel, Patrick Charbonneau, Jeffrey Pilcher, and Kelsey Kilgore discuss their unique collaboration and share the story of how they re-created the dish in the teaching...

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...

A roundtable conversation on water, drawing connections between place, taste, and social justice.

How is the war in Ukraine impacting regional food supply chains? In this episode, Gastronomica’s Bob Valgenti speaks with scholars Diana Mincyte and Fabio Parasecoli about the current state of food systems in countries that immediately border Ukraine. They shed light on crisis and resiliency in localized food networks --...

Could the future of a cuisine be designed, and if so, by whom? Gastronomica Co-Chair Signe Rousseau hosts Fabio Parasecoli in a discussion of the cultural work that tastemakers do in creating new forms of value in Polish food. From potatoes and vodka, to wine, to mushrooms and other foraged...

How does a food come to be linked to a place when there is movement and change? In this episode, food anthropologist Ishita Dey talks with Gastronomica’s Krishnendu Ray about placemaking amidst historical, political, and ecological change in Bangladesh. Ishita shares stories and insights on the craft of sweetmaking from...

What role could a restaurant play in defining a place? In this episode, Gastronomica Editorial Collective member Jaclyn Rohel speaks with writer Matthew Meduri about the role of the chicken house in a changing economy in Barberton, Ohio. Weaving together histories of migration, post industrialism, and urban transformation, Matthew Meduri...

What is Mediterranean cuisine, and who shapes its meaning and boundaries? In this episode, Gastronomica Editorial Collective member Amy Trubek speaks with Jennifer Dueck about tastemaking and gastronomic representation in American journalism. A historian of Middle Eastern culture and politics, Jennifer traces the construction of Mediterranean cuisine in the American...