Meant To Be Eaten
211 episodes - English - Latest episode: almost 2 years ago - ★★★★ - 6 ratingsMeant to be Eaten looks at cross-cultural exchange in food and contemporary media. What determines “authenticity”? What, if anything, gets lost in translation when cooking foods from another’s culture? First-generation Chinese host, Coral Lee, looks at how American culture figures forth in less-than mainstream ways, in less-than expected places.
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Episodes
Jello and Biomorality in Iran
March 15, 2020 19:00 - 36 minutes - 33.3 MBThis episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Rose Wellman. Jello is a beloved dessert and also an unexpected source of religious debate. Anthropologist Rose Wellman shares the fruits of her field work in Iran as part of our series of deeper dives into recent articles in Gastronomica. Dr. Wellman’s research explores the many ways t...
Rose Wellman on the popularity of Jell-O in Tehran, and its challenge to Islamic piety and Iranian citizenship
March 15, 2020 19:00 - 36 minutes - 33.3 MBThis episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Rose Wellman. Jello is a beloved dessert and also an unexpected source of religious debate. Anthropologist Rose Wellman shares the fruits of her field work in Iran as part of our series of deeper dives into recent articles in Gastronomica. Dr. Wellman’s research explores the many ways that jello...
Street Food: Mobility and Diversity Out in the Open
March 08, 2020 19:00 - 39 minutes - 36.4 MBThis episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Krishnendu Ray. Street Food—emphasis on street, that “dwelling place of the collective” and site of liveliness. Sociologist Krishnendu Ray returns to the podcast to explore the vitality of street food, its vendors, and why cities should protect these spaces from the homogenizing gaze of ...
Krishnendu Ray on street food—mobility and diversity out in the open
March 08, 2020 19:00 - 39 minutes - 36.4 MBThis episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Krishnendu Ray. Street Food—emphasis on street, that “dwelling place of the collective” and site of liveliness. Sociologist Krishnendu Ray returns to the podcast to explore the vitality of street food, its vendors, and why cities should protect these spaces from the homogenizing gaze of the Globa...
Laurie Bertram on Iceland's most reluctantly defended tradition
March 01, 2020 20:00 - 39 minutes - 36.3 MBThis episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Laurie Bertram. What motivates the passionate defense of a recipe? Historian Laurie Bertram expands on her recent Gastronomica article dedicated to the curious case of Icelandic vínarterta—a cake whose origins and most adamant defenders are, surprisingly, not found in Iceland. Cherished and defe...
Icelandic Cake Fight
March 01, 2020 20:00 - 39 minutes - 36.3 MBThis episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal. Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee. A conversation with Laurie Bertram. What motivates the passionate defense of a recipe? Historian Laurie Bertram expands on her recent Gastronomica article dedicated to the curious case of Icelandic vínarterta—a cake whose origins and most adamant defenders are, surprisingly, not found in Iceland. Cherished...
Why food pantries are unable to combat hunger
February 23, 2020 21:04 - 35 minutes - 32.3 MBA conversation with Rebecca de Souza. Do food pantries completely miss the point? Rebecca de Souza thinks they might. In “Feeding the Other,” Rebecca demonstrates how “food pantries stigmatize their clients through a discourse that emphasizes hard work, self help, and economic productivity rather than food justice and equity.” We discuss the power and significance of stigma, and why food pantries are unable to combat hunger. Photo Courtesy of Rebecca de Souza. Meant To Be Eaten i...
Rebecca de Souza on why food pantries fail to solve hunger
February 23, 2020 21:04 - 35 minutes - 32.3 MBA conversation with Rebecca de Souza. Do food pantries completely miss the point? Rebecca de Souza thinks they might. In “Feeding the Other,” Rebecca demonstrates how “food pantries stigmatize their clients through a discourse that emphasizes hard work, self help, and economic productivity rather than food justice and equity.” We discuss the power and significance of stigma, and why food pantries are unable to combat hunger. Photo Courtesy of Rebecca de Souza. Meant To Be Eaten is powered...
How a chocolate bar created a just, sustainable food economy in Cameroon
February 09, 2020 20:41 - 36 minutes - 33.6 MBAfter a decade of building up sustainable farming, ethical trade, and community development in Africa, Jeff Abella—and his partner, Ishan—founded MOKA farms in Cameroon, and thusly— MOKA Origins, a bean-to-bar/bag chocolate and coffee that inspires "real social change". Jeff is here to explain—well, first and foremost, what “bean-to-bar” is, the challenges and unique rewards of building MOKA Farms up in Cameroon, and how it feels to have been *fair trade* before fair trade was cool....
Jeff Abella on fostering a sustainble agroeconomy in Cameroon
February 09, 2020 20:41 - 36 minutes - 33.6 MBAfter a decade of building up sustainable farming, ethical trade, and community development in Africa, Jeff Abella—and his partner, Ishan—founded MOKA farms in Cameroon, and thusly— MOKA Origins, a bean-to-bar/bag chocolate and coffee that inspires "real social change". Jeff is here to explain—well, first and foremost, what “bean-to-bar” is, the challenges and unique rewards of building MOKA Farms up in Cameroon, and how it feels to have been *fair trade* before fair trade was cool. Photo C...
Carol Pak on building America's first craft makgeolli company
February 02, 2020 20:39 - 42 minutes - 38.7 MBA conversation with Carol Pak. Carol Pak is the founder of Makku, America's first canned craft makgeolli company. We discuss why she markets Makku as she does (the can reads "rice beer"), and whether craft-beverage-crazed America s ready for makgeolli (as more than just a novelty "Asian" beverage). Meant To Be Eaten is powered by Simplecast.
#75 - Is makgeolli the new trend beverage?
February 02, 2020 20:39 - 42 minutes - 38.7 MBA conversation with Carol Pak. Carol Pak is the founder of Makku, America's first canned craft makgeolli company. We discuss why she markets Makku as she does (the can reads "rice beer"), and whether craft-beverage-crazed America s ready for makgeolli (as more than just a novelty "Asian" beverage). Meant To Be Eaten is powered by Simplecast.
Amy Trubek on how restaurant culture needs to change
January 19, 2020 20:00 - 41 minutes - 37.7 MBA conversation with Amy Trubek. Amy Trubek's research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. We discuss the sustainability of restaurant culture and work. She is an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont, and part of the new editorial collective leading Gastronomica. Meant To Be Eaten is powered by S...
#74 - The Future of Restaurants & Culture
January 19, 2020 20:00 - 41 minutes - 37.7 MBA conversation with Amy Trubek. Amy Trubek's research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. We discuss the sustainability of restaurant culture and work. She is an Associate Professor in the Department of Nutrition and Food Sciences at the University of Vermont, and part of the new editorial collective leading Gastronomica. Meant To Be Eaten is pow...
Daniel Bender on saving food... from what?
December 01, 2019 20:52 - 38 minutes - 35 MBA conversation with Daniel Bender. We’re all very concerned with saving food–from preservation to curation to nostalgia to archiving to salvation– but Daniel Bender, an editor of leading food studies journal, Gastronomica, and history professor at the University of Toronto Scarborough—took a step back to ask, “what exactly are we saving food from?” Meant To Be Eaten is powered by Simplecast.
#73 - Saving food... from what?
December 01, 2019 20:52 - 38 minutes - 35 MBA conversation with Daniel Bender. We’re all very concerned with saving food–from preservation to curation to nostalgia to archiving to salvation– but Daniel Bender, an editor of leading food studies journal, Gastronomica, and history professor at the University of Toronto Scarborough—took a step back to ask, “what exactly are we saving food from?” Meant To Be Eaten is powered by Simplecast.
Amanda Hesser on food media's effects on "taste"
November 17, 2019 20:57 - 43 minutes - 39.8 MBA conversation with Amanda Hesser. Amanda Hesser is CEO and co-founder of food, home, and lifestyle brand, Food52. Now in its 10th year, Food52 has evolved wildly from the recipe-sharing site it used to solely be, and recently closed a very large funding round (which we’ll get to in a bit). Amanda and I will be picking up where UK food writer Sybil Kapoor and I left off last week. We discussed what “taste” means, how it is biologically, culturally, and socially constructed, and why it’s impo...
#72 - Taste, algorithmically constructed
November 17, 2019 20:57 - 43 minutes - 39.8 MBA conversation with Amanda Hesser. Amanda Hesser is CEO and co-founder of food, home, and lifestyle brand, Food52. Now in its 10th year, Food52 has evolved wildly from the recipe-sharing site it used to solely be, and recently closed a very large funding round (which we’ll get to in a bit). Amanda and I will be picking up where UK food writer Sybil Kapoor and I left off last week. We discussed what “taste” means, how it is biologically, culturally, and socially constructed, and why ...
#71 - Taste: biologically, culturally, socially constructed
November 10, 2019 20:43 - 42 minutes - 39.1 MBA conversation with Sybil Kapoor. UK food writer Sybil Kapoor’s recently released book, “Sight Smell Touch Taste Sound”, builds on “Taste”, published 16 years ago. In both, she presents cooking as a sensory practice, one that does not require great skill, knowledge, or willingness to follow a recipe...Only a willingness to engage and think critically with all five of our senses. We discuss the concept of “taste”, whether it is truly our own or constructed, and if it is possible to a...
Sybil Kapoor on innate and learned "taste"
November 10, 2019 20:43 - 42 minutes - 39.1 MBA conversation with Sybil Kapoor. UK food writer Sybil Kapoor’s recently released book, “Sight Smell Touch Taste Sound”, builds on “Taste”, published 16 years ago. In both, she presents cooking as a sensory practice, one that does not require great skill, knowledge, or willingness to follow a recipe...Only a willingness to engage and think critically with all five of our senses. We discuss the concept of “taste”, whether it is truly our own or constructed, and if it is possible to alter. Jo...
Mukta Das on "heritage-making" in a divided country
November 03, 2019 20:44 - 44 minutes - 41 MBA conversation with Mukta Das. Following her studies of both Chinese and Indian history at SOAS, Mukta Das’s research interests have continued to exist at this intersection of South and East Asian cuisine and culture. Mukta has been following a group of South Asians who have adopted Cantonese cities and culinary identities– and we’re here to talk about the complexities of “heritage making” as an outsider, in a country whose identity is now split. Join Heritage Radio Network on Monday, Nove...
#70 - I'm Cantonese, not Chinese
November 03, 2019 20:44 - 44 minutes - 41 MBA conversation with Mukta Das. Following her studies of both Chinese and Indian history at SOAS, Mukta Das’s research interests have continued to exist at this intersection of South and East Asian cuisine and culture. Mukta has been following a group of South Asians who have adopted Cantonese cities and culinary identities– and we’re here to talk about the complexities of “heritage making” as an outsider, in a country whose identity is now split. Join Heritage Radio Network on Mon...
Kristin and Mark Kimball on the 1% feeding the 99%
October 27, 2019 19:00 - 51 minutes - 46.8 MBA conversation with Kristin and Mark Kimball. Kristin and Mark Kimball are the owners of Essex Farm. Located in Essex, NY, the farm offers members unlimited access to produce, meat, dairy, eggs, and dried goods year-round. We’ll be discussing the realities of running the world’s first full-diet, free-choice CSA, Kristin’s latest memoir, Good Husbandry, and why there exists such a disconnect between producer and consumer... and what we can do to close that gap. Join Heritage Radio Network...
#69 - How the 1% Live
October 27, 2019 19:00 - 51 minutes - 46.8 MBA conversation with Kristin and Mark Kimball. Kristin and Mark Kimball are the owners of Essex Farm. Located in Essex, NY, the farm offers members unlimited access to produce, meat, dairy, eggs, and dried goods year-round. We’ll be discussing the realities of running the world’s first full-diet, free-choice CSA, Kristin’s latest memoir, Good Husbandry, and why there exists such a disconnect between producer and consumer... and what we can do to close that gap. Join Heritage Radi...
Korsha Wilson on what inclusivity in the food world would look like
October 06, 2019 19:48 - 39 minutes - 35.8 MBKorsha Wilson is a food writer, culinary school grad, and host of Heritage Radio Network’s “A Hungry Society”– a podcast dedicated to creating a more inclusive food world. We’ll be discussing an essay she wrote for Eater earlier this year, "A Critic for All Seasons", in which she explores what would restaurant criticism look like if it represented diners like her. Meant To Be Eaten is powered by Simplecast.
#68 -Your Yelp Review is Racist
October 06, 2019 19:48 - 39 minutes - 35.8 MBKorsha Wilson is a food writer, culinary school grad, and host of Heritage Radio Network’s “A Hungry Society”– a podcast dedicated to creating a more inclusive food world. We’ll be discussing an essay she wrote for Eater earlier this year, "A Critic for All Seasons", in which she explores what would restaurant criticism look like if it represented diners like her. Meant To Be Eaten is powered by Simplecast.
#67 - Sourdough Starter AI
September 29, 2019 19:52 - 35 minutes - 32.6 MBRobin Sloan is concerned with the intersection of media and technology. His first novel, Mr. Penumbra’s 24-Hour Bookstore, was a New York Times Best Seller, translated into more than twenty languages. George Saunders called the book “a tour-de-force” and Robin kindly requests that no one say anything else about any of his writing, ever. We discuss his latest novel, Sourdough, which was published in 2017. Meant To Be Eaten is powered by Simplecast.
Robin Sloan on sourdough and tech bros
September 29, 2019 19:52 - 35 minutes - 32.6 MBRobin Sloan is concerned with the intersection of media and technology. His first novel, Mr. Penumbra’s 24-Hour Bookstore, was a New York Times Best Seller, translated into more than twenty languages. George Saunders called the book “a tour-de-force” and Robin kindly requests that no one say anything else about any of his writing, ever. We discuss his latest novel, Sourdough, which was published in 2017. Meant To Be Eaten is powered by Simplecast.
#66 - Ethnicity as Flexible
September 22, 2019 19:54 - 38 minutes - 35.6 MBA conversation with Sonia Chopra. Eater's Director of Editorial Strategy, Sonia Chopra, on Mexican-Punjabi cuisine, code switching, and how food helps preserve the intactness of ourselves. Meant To Be Eaten is powered by Simplecast.
Sonia Chopra on ethnicity as flexible
September 22, 2019 19:54 - 39 minutes - 35.6 MBEater's Director of Editorial Strategy, Sonia Chopra, on Mexican-Punjabi cuisine, code switching, and how food helps preserve the intactness of ourselves. Meant To Be Eaten is powered by Simplecast.
#65: Bees: Why Should We Care?
September 15, 2019 16:56 - 47 minutes - 43.5 MBA conversation with Jen Monroe. Jen returns to the show to discuss her recent dinner series concerning bees. We discuss a brief history of colony collapse disorder, pollinator health 101, the effects of monoculture farming, why we should care, and if/how we can actually save bees with food and art. Image courtesy of Ola Ola Studio. Meant To Be Eaten is powered by Simplecast.
Jen Monroe on why we should care about bees
September 15, 2019 16:56 - 47 minutes - 43.5 MBJen Monroe returns to the show to discuss her recent dinner series concerning bees. We discuss a brief history of colony collapse disorder, pollinator health 101, the effects of monoculture farming, why we should care, and if/how we can actually save bees with food and art. Image courtesy of Ola Ola Studio. Meant To Be Eaten is powered by Simplecast.
#64 - A Snack-Sized Episode on Italian Food and Spaces
August 11, 2019 17:00 - 22 minutes - 20.5 MBElizabeth Minchilli is an ex-art-historian turned lifestyle and travel writer, turned food writer. She is the author of multiple books, including Eating Rome, Italian Rustic, and The Italian Table. We talk about the intersection of architecture and dining, the importance of considering space alongside food. Meant To Be Eaten is powered by Simplecast.
Elizabeth Minchilli on the intersection of architecture, dining, and taste
August 11, 2019 17:00 - 22 minutes - 20.5 MBElizabeth Minchilli is an ex-art-historian turned lifestyle and travel writer, turned food writer. She is the author of multiple books, including Eating Rome, Italian Rustic, and The Italian Table. We talk about the intersection of architecture and dining, the importance of considering space alongside food. Meant To Be Eaten is powered by Simplecast.
#63 - Let Them Eat Good Food
August 04, 2019 19:00 - 42 minutes - 38.5 MBWhat makes good food, good? PhD students at SOAS University of London Francesca Vaghi and Brandi Miller join Coral to discuss why ""good"" food is often contigent on nutritional, economic, political, or moral conditions, and why the distinction changes across cultures and scale. Francesca is a final year doctoral researcher based at the School of Oriental and African Studies (SOAS) in London, and the Thomas Coram Research Unit. Prior to starting her PhD, she was awarded an MPhil in...
Francesca Vaghi and Brandi Miller on defining "good" food
August 04, 2019 19:00 - 42 minutes - 38.5 MBWhat makes good food, good? PhD students at SOAS University of London Francesca Vaghi and Brandi Miller join Coral to discuss why ""good"" food is often contigent on nutritional, economic, political, or moral conditions, and why the distinction changes across cultures and scale. Francesca is a final year doctoral researcher based at the School of Oriental and African Studies (SOAS) in London, and the Thomas Coram Research Unit. Prior to starting her PhD, she was awarded an MPhil in Medical ...
#62 - Unreliable Narrators
July 28, 2019 18:54 - 26 minutes - 24.6 MBA conversation with John T. Edge. John T’s work examining, documenting, and exploring the diverse food cultures of the American South is oft-referenced, and widely trusted and revered. A Writer, thought leader, and director of the Southern Foodways Alliance, He also makes regular appearances on Iron Chef and NPR’s All Things Considered … the common thread being John’s belief in and pursuit of the cultural narrative that food so uniquely affords. It's HRN's annual summer fund drive...
John T. Edge on the cultural narrative of food, gatekeepers, and unreliable narrators
July 28, 2019 18:54 - 26 minutes - 24.6 MBA conversation with John T. Edge. John T’s work examining, documenting, and exploring the diverse food cultures of the American South is oft-referenced, and widely trusted and revered. A Writer, thought leader, and director of the Southern Foodways Alliance, He also makes regular appearances on Iron Chef and NPR’s All Things Considered … the common thread being John’s belief in and pursuit of the cultural narrative that food so uniquely affords. It's HRN's annual summer fund drive, this is...
#61 - Coloring Outside the Lines
July 14, 2019 19:06 - 43 minutes - 39.9 MBA conversation with Leslie Bow. Leslie Bow is the author of Partly Colored - a book that look at 1954 American literature, film, autobiography, ethnography, and pop culture, to investigate the ways in which “in-between” people and communities were treated in the South. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entert...
Leslie Bow on how Asians navigated the racially segregated south
July 14, 2019 19:06 - 43 minutes - 39.9 MBA conversation with Leslie Bow. Leslie Bow is the author of Partly Colored - a book that look at 1954 American literature, film, autobiography, ethnography, and pop culture, to investigate the ways in which “in-between” people and communities were treated in the South. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, a...
#60 – The Good Old Days
July 07, 2019 19:00 - 42 minutes - 39.2 MBA few years ago, Dave Haeselin, an English professor at the University of North Dakota, moonlighted as a sugar beet truck driver...and he learned one or two things about himself and the world around him. We discuss Culinary Luddism, and the (in)authenticity of food (industrial/""fake"" vs. organic/""real""), selves (what's a non-Midwesterner with a PhD in Literary and Cultural Studies doing driving a beet truck anyway?), and communication (why digital culture is ruining our ability ...
Dave Haeselin on the inauthenticity of food, our selves, and communication in the digital age
July 07, 2019 19:00 - 42 minutes - 39.2 MBA few years ago, Dave Haeselin, an English professor at the University of North Dakota, moonlighted as a sugar beet truck driver...and he learned one or two things about himself and the world around him. We discuss Culinary Luddism, and the (in)authenticity of food (industrial/""fake"" vs. organic/""real""), selves (what's a non-Midwesterner with a PhD in Literary and Cultural Studies doing driving a beet truck anyway?), and communication (why digital culture is ruining our ability to interf...
#59 - I Love This Bar
June 23, 2019 19:05 - 47 minutes - 44 MBA conversation with Katie Rue. Katie Rue is the owner of Reception Bar - a self-proclaimed Korean-American bar in the Lower East Side. The cocktails feature not only Asian ingredients, but traditional combinations of ingredients found in Korean healing elixirs; the pink of the booths and glowy lighting, meanwhile, feel very '80s Miami. She’s here to talk with me about what it means to feel neither Korean, nor American, nor entirely Korean-Americans… and what unique, creative things...
Katie Rue on opening a Korean-American cocktail bar
June 23, 2019 19:05 - 48 minutes - 44 MBKatie Rue is the owner of Reception Bar - a self-proclaimed Korean-American bar in the Lower East Side. The cocktails feature not only Asian ingredients, but traditional combinations of ingredients found in Korean healing elixirs; the pink of the booths and glowy lighting, meanwhile, feel very '80s Miami. She’s here to talk with me about what it means to feel neither Korean, nor American, nor entirely Korean-Americans… and what unique, creative things arise from that tension of identity. Me...
#58: The Chinese Question
June 16, 2019 18:48 - 54 minutes - 50.4 MBA conversation with Jack Tchen. Jack (John Kuo Wei) Tchen is a facilitator, teacher, historian, curator, re-organizer, and dumpster diver. He co-founded the Museum of Chinese in America in 1979-80 where he continues to serve as senior historian. He’s researched and written widely on Chinatowns and anti-Asian fears, on everyday intermingling and improvisations; and is currently grappling with issues like dispossession, climate change, and why it’s especially important for those in/a...
Jack Tchen on the history of Chinatown and yellow peril
June 16, 2019 18:48 - 55 minutes - 50.4 MBJack (John Kuo Wei) Tchen is a facilitator, teacher, historian, curator, re-organizer, and dumpster diver. He co-founded the Museum of Chinese in America in 1979-80 where he continues to serve as senior historian. He’s researched and written widely on Chinatowns and anti-Asian fears, on everyday intermingling and improvisations; and is currently grappling with issues like dispossession, climate change, and why it’s especially important for those in/around food to lead change…so, a little bit...
Maggie Gray, Sarah Horton, Vanesa Ribas, and Angela Stuesse on the contested and changing roles of immigrant farmworkers in the U.S.
June 09, 2019 19:00 - 52 minutes - 48.4 MBA Conversation with Maggie Gray, Sarah Horton, Vanesa Ribas, and Angela Stuesse. A forum of four authors of books on food politics. Maggie Gray (Labor and the Locavore: The Making of a Comprehensive Food Ethic), Sarah Horton (They Leave Their Kidneys in the Fields: Illness, Injury, and “Illegality” among U.S. Farmworkers), Vanesa Ribas (On the Line: Slaughterhouse Lives and the Making of the New South), and Angela Stuesse (Scratching Out a Living: Latinos, Race, and Work in the Deep South) d...
#57 - ELI5: Immigrant Labor
June 09, 2019 19:00 - 52 minutes - 48.4 MBA Conversation with Maggie Gray, Sarah Horton, Vanesa Ribas, and Angela Stuesse. A forum of four authors of books on food politics. Maggie Gray (Labor and the Locavore: The Making of a Comprehensive Food Ethic), Sarah Horton (They Leave Their Kidneys in the Fields: Illness, Injury, and “Illegality” among U.S. Farmworkers), Vanesa Ribas (On the Line: Slaughterhouse Lives and the Making of the New South), and Angela Stuesse (Scratching Out a Living: Latinos, Race, and Work in the Deep...
#56 - Coffee in Japan
June 02, 2019 19:00 - 41 minutes - 38.5 MBCafes offer up this unique third space - not home, nor work - for people to be private in a public space. Merry White, professor of Anthropology at Boston University, studies just this: cafes and cafe culture, but in Japan. Her book, Coffee Life in Japan, “part ethnography, part memoir”, traces Japan’s cafe’s society over the past century and a half. Meant To Be Eaten is powered by Simplecast.
Merry White on Japan's long-standing coffee culture
June 02, 2019 19:00 - 42 minutes - 38.5 MBCafes offer up this unique third space - not home, nor work - for people to be private in a public space. Merry White, professor of Anthropology at Boston University, studies just this: cafes and cafe culture, but in Japan. Her book, Coffee Life in Japan, “part ethnography, part memoir”, traces Japan’s cafe’s society over the past century and a half. Meant To Be Eaten is powered by Simplecast.