Do you like Dal? Made from lentils, it’s a staple food on the tables of India. Lentils are a type of pulse, or seed that grows in a pod. Lentils are revered the world over for their delicious, nutritious place in our pantry. We speak with Sarah Thomas of Kalamata’s...

In this episode, Joel Rodrigues talks with Gastronomica Editorial Collective member Signe Rousseau about the Goan dishes of his childhood and the limits of “classical” dishes. Joel reflects on nostalgia and melancholy as he tells the story of how he learned to cook. Casting aside the pursuit of perfection, he...

Does technology change local eating? In this episode, Gastronomica Editorial Collective member Krishnendu Ray and anthropologist Tulasi Srinivas consider how taste connects material, spatial, and virtual worlds. Drawing on her ethnography of "gastro apps" in Bangalore during the Covid-19 pandemic, Tulasi sheds light on how online food delivery has changed...

This season, we’re showcasing stories from the inaugural class of Changing Narratives Africa Fellowship, a highly selective program for African food entrepreneurs who are ready to scale their brands into global markets. This week’s guest is Ebun Feludu. She runs JAM The Coconut Food Company- a family legacy business that...

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 became incorporated...

On this week's show, we talk with our sweet friend, Lavanya Nambiar. Lavanya is originally from New Delhi, India, and talks with us about the struggles associated with moving so far away from her home and family, the passing of two of her beloved aunts, and how the space between...

Join us for a conversation with Yao Zhao, founder of 50Hertz Sichuan Pepper. Born and raised in Chongqing, China, he is an economist and clean energy expert, and has worked in China, India, the Middle East, and currently in Washington DC. Yao started the company based on the belief that...

Clay fermentation vessels … wood-fired pot stills … glass garafones filled with clear liquid. From the pictures you might think you’re looking at heritage agave spirits in rural Mexico. But in fact, you’re looking at heritage feni being made in rural India. Learn about another community using pre-industrial methods to...

There is a Madonna in a half-bath tub in a field across from the home serving as spiritual center of artist Carrie Dashow's newest practice: creating the Atina brand of Ayurvedic condiments with her Kerala-born husband, Suresh, in Catskill, NY. From a chunky ginger-turmeric finishing jam to pickles, their condiments...

We continue our global trade mini-series with one of the most distinguishing elements of a cuisine: spice. Where would any regional food culture be without its unique blend of spices? Where would Italian food be without oregano, or Thai food without the bird’s eye chili? Historically, spices are associated with...