What roles do culture, ecology, and neuroscience play in making sense of lived experiences of eating? In this episode, Victor Valle speaks with Krishnendu Ray of Gastronomica’s Editorial Collective about his newly published personal essay, “Toward a Poetics of Chile.... in Another Mexico.” Reflecting on palatal taste, memory, family biography...

In this episode, Chanelle Dupuis talks with Dan Bender of the Gastronomica Editorial Collective about contaminated waterways and sensory perceptions of environmental change. Focusing on the changing smell of water and the role of the nose in sensing environmental degradation in the Peruvian Amazon, Chanelle sheds light on how bilious...

Food tech for mindfulness is the trend we’re predicting for 2023.

Rosemary Smith of Black Snake Distillery in Australia asked us the question, “Does the unique taste of each agave spirit mainly come from its sugar source or the crushed fibers and juice?” So, of course, we fought over the answer! It’s a chicken-or-the-egg episode of Agave Road Trip! Find extra...

Sharing and eating food together is a common way to build connection, but how does one maintain family ties when separated by hundreds of miles? In this episode, Singapore-based anthropologist Indira Arumugam chronicles her family’s migration through a story of salt, sun, and time. In conversation with Gastronomica Editorial Collective...

Meat and Three examines the forces, individuals, and physical senses that shape what we eat.

For the second part of The Future of Food miniseries, we go global. We’ll explore the many ways our increasingly interconnected planet changes our foodways. We take a look at the future of disease through bats, the beloved chicken breast, the exploitation behind the açaí berry, and the future of...

This week on Inside Julia’s Kitchen, host Todd Schulkin welcomes Claire Saffitz, author of the bestselling cookbook Dessert Person and recipient of the 2021 IACP Julia Child First Book Award, which comes with a professional development grant from the Foundation. Todd and Claire discuss the merits of desserts, the ins...

An ensamble mezcal is made from a number of different agaves — generally whatever has reached maturity at the same time. Or … is it? Maybe there’s a precise recipe that’s been handed down for generations? But how does that work within the confines of nature? We cook the cookbooks...

For decades we’ve seen flavor-wheels for wine, and more recently they’ve been appearing for mezcal. It makes sense, both in terms of market positioning and also trying to define the broad spectrum of different flavors you’ll find in mezcal and other agave spirits. But … what if banana tastes different...