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.
Homepage Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Episodes
Chris Cheung on Lucky Cricket, Lucky Lee's, and other unlucky openings
May 19, 2019 19:00 - 40 minutes - 37.1 MBA conversation with Chris Cheung. Google today’s guest, and immediately pops up the article titled, “Chris Cheung respects tradition, by breaking it,” - a clickbaity headline that’s buzzy, but incomplete and not quite correct… much like our topic at hand today. Chris Cheung is chef-owner of East Wind Snack Shop; we discuss the (un)lucky openings as of late. Meant To Be Eaten is powered by Simplecast.
#55 - (Un)lucky Cricket
May 19, 2019 19:00 - 40 minutes - 37.1 MBA conversation with Chris Cheung. Google today’s guest, and immediately pops up the article titled, “Chris Cheung respects tradition, by breaking it,” - a clickbaity headline that’s buzzy, but incomplete and not quite correct… much like our topic at hand today. Chris Cheung is chef-owner of East Wind Snack Shop; we discuss the (un)lucky openings as of late. Meant To Be Eaten is powered by Simplecast.
Gaik Cheng Khoo on eating together
May 12, 2019 16:00 - 44 minutes - 40.6 MBGaik Cheng Khoo's (author of Eating Together) research exists at the intersection of food and race, culture, and identity. In this episode, we discuss what it means to be ""modern Malaysian"", the South Korean hansik globalization campaign, and frozen durian foodways. She is a professor at the University of Nottingham, in Malaysia. Meant To Be Eaten is powered by Simplecast.
#54 - Eating Together
May 12, 2019 16:00 - 44 minutes - 40.6 MBA conversation with Gaik Cheng Khoo. Gaik Cheng Khoo's (author of Eating Together) research exists at the intersection of food and race, culture, and identity. In this episode, we discuss what it means to be ""modern Malaysian"", the South Korean hansik globalization campaign, and frozen durian foodways. She is a professor at the University of Nottingham, in Malaysia. Meant To Be Eaten is powered by Simplecast.
Takeyuki Tsuda on Japanese-American immigrants and defending "Americanness"
May 05, 2019 19:00 - 42 minutes - 38.6 MBTakeyuki Tsuda (Gaku) has been researching the ethnic minority status of Japanese Americans across generations, and the extent to which they remain connected to their ethnic heritage. How do Japanese-Americans’ differ across countries, let alone generations? Having been in America as long as (if not longer than) other immigrants, why are Asian-Americans still constantly defending their ‘Americanness’? We discuss the ways in which generations of Japanese-Americans respond to these pressures. ...
#53 - All-American Hambaga
May 05, 2019 19:00 - 42 minutes - 38.6 MBA conversation with Takeyuki Tsuda. Takeyuki Tsuda (Gaku) has been researching the ethnic minority status of Japanese Americans across generations, and the extent to which they remain connected to their ethnic heritage. How do Japanese-Americans’ differ across countries, let alone generations? Having been in America as long as (if not longer than) other immigrants, why are Asian-Americans still constantly defending their ‘Americanness’? We discuss the ways in which generations of J...
#52 - The Filipino Primitive
April 14, 2019 19:00 - 49 minutes - 45.7 MBA conversation with Sarita See. Sarita See is author of The Decolonized Eye and The Filipino Primitive, Media and Cultural Studies professor at UC Riverside, and founder of the online exhibition space, Center for Art and Thought. We discuss the complicated history of colonization in the Phillipines (and lasting effects on the diaspora), Edward Said's orientalism, Karl Marx's primitive acumulation, the importance of curation in a digital (trash) age, and how to criticize Asian dias...
Sarita See on the lasting effects of colonialism, and how to critique diasporic art
April 14, 2019 19:00 - 49 minutes - 45.7 MBSarita See is author of The Decolonized Eye and The Filipino Primitive, Media and Cultural Studies professor at UC Riverside, and founder of the online exhibition space, Center for Art and Thought. We discuss the complicated history of colonization in the Phillipines (and lasting effects on the diaspora), Edward Said's orientalism, Karl Marx's primitive accumulation, the importance of curation in a digital (trash) age, and how to criticize Asian diasporic art as a member of the Asian diaspor...
Mark Padoongpatt on the rise of Asian-dominated suburban neighborhoods
April 07, 2019 19:00 - 40 minutes - 37.5 MBMark Padoongpatt has written on Thai-American foodways, Asian-American Suburbia, and is currently researching the history of Asian restaurant health inspections in the United States. Coral and Mark discuss the history of Asian migration to the suburbs, the impact of Asian-dominated strip malls, and who these public spaces really serve. He is a professor of Asian American Studies at University of Nevada Las Vegas. Look out for Mark’s forthcoming podcast on Asian Americans and Pacific Islander...
#51 - Stuck in the Asian Suburbs
April 07, 2019 19:00 - 40 minutes - 37.5 MBA conversation with Mark Padoongpatt. Mark Padoongpatt has written on Thai-American foodways, Asian-American Suburbia, and is currently researching the history of Asian restaurant health inspections in the United States. Coral and Mark discuss the history of Asian migration to the suburbs, the impact of Asian-dominated strip malls, and who these public spaces really serve. He is a professor of Asian American Studies at University of Nevada Las Vegas. Look out for Mark’s forthcomin...
#50 - white trash vs. White Trash
March 31, 2019 19:00 - 40 minutes - 37 MBA conversation with Michael Kideckel. Today we’re talking about capital W capital T white trash. Deemed the “most intriguing book of the 1986 spring cookbook season”, and the ”most beautiful sociological document” by Harper Lee, White Trash Cooking is a collection of Southern recipes and photographs by the late Ernest Matthew Mickler. Michael and I discuss meanings of the words ""authenticity"" and ""folk"", why cookbooks are valuable sociological documents, and how to cook a poss...
Michael Kideckel on "folk" and Matthew Mickler's "White Trash" cookbook
March 31, 2019 19:00 - 40 minutes - 37 MBA conversation with Michael Kideckel. Today we’re talking about capital W capital T white trash. Deemed the “most intriguing book of the 1986 spring cookbook season”, and the ”most beautiful sociological document” by Harper Lee, White Trash Cooking is a collection of Southern recipes and photographs by the late Ernest Matthew Mickler. Michael and I discuss meanings of the words ""authenticity"" and ""folk"", why cookbooks are valuable sociological documents, and how to cook a possum. Photo...
Andrew Tam on Singaporean hawker centers—from nuisance to "culinary heritage"
March 24, 2019 17:50 - 51 minutes - 47 MBAndrew Tam's research on Singapore Hawker Centers (Gastronomica Spring 2017) reworks what food reveals about multiculturalism, capital-A Authenticity, and socio-economic distinction. We discuss origins of hawkers, their change in perception (general nuisance, to emblematic of culinary heritage), and the cultural capital of knowing which stall to frequent and which to avoid. Meant To Be Eaten is powered by Simplecast.
#49 - Singapore Hawker Centers
March 24, 2019 17:50 - 51 minutes - 47 MBA conversation with Andrew Tam. Andrew Tam's research on Singapore Hawker Centers (Gastronomica Spring 2017) reworks what food reveals about multiculturalism, capital-A Authenticity, and socio-economic distinction. We discuss origins of hawkers, their change in perception (general nuisance, to emblematic of culinary heritage), and the cultural capital of knowing which stall to frequent and which to avoid. Meant To Be Eaten is powered by Simplecast.
Kate Young on food and fiction
March 17, 2019 19:31 - 44 minutes - 40.7 MBKate Young is the author of the book, The Little Library Cookbook, and the brains behind @BakingFiction. Tantalized by Bruce's chocolate cake, the Joloff rice from Americanah, and Winnie-the-Pooh's honey, Kate shares her literary-inspired recipes on her blog, The Little Library Cafe. Meant To Be Eaten is powered by Simplecast.
#48 - Hungry Reader
March 17, 2019 19:31 - 44 minutes - 40.7 MBA conversation with Kate Young. Kate Young is the author of the book, The Little Library Cookbook, and the brains behind @BakingFiction. Tantalized by Bruce's chocolate cake, the Joloff rice from Americanah, and Winnie-the-Pooh's honey, Kate shares her literary-inspired recipes on her blog, The Little Library Cafe. Meant To Be Eaten is powered by Simplecast.
Allen Weiss on the French gastronomic meal as "immaterial heritage"
March 03, 2019 20:00 - 54 minutes - 50 MBProducer of what may be the majority of scholarship on chou farci in existence on this planet, Allen Weiss is the author of multiple works (theoretical, gastronomic, and creative), creator of the ""Ingestion"" column in Cabinet, and had served on the scientific committee that proposed to UNESCO ""the French gastronomic meal"" be named part of the world's immaterial heritage. He currently teaches at NYU. Meant To Be Eaten is powered by Simplecast.
#47 - A False False Cabbage
March 03, 2019 20:00 - 54 minutes - 50 MBA conversation with Allen Weiss. Producer of what may be the majority of scholarship on chou farci in existence on this planet, Allen Weiss is the author of multiple works (theoretical, gastronomic, and creative), creator of the ""Ingestion"" column in Cabinet, and had served on the scientific committee that proposed to UNESCO ""the French gastronomic meal"" be named part of the world's immaterial heritage. He currently teaches at NYU. Meant To Be Eaten is powered by Simplecast. ...
Alan Warde on the sociology of dining out
February 24, 2019 20:00 - 48 minutes - 44.5 MBSociologist of food, Alan Warde is the author of Eating Out (Cambridge University Press, 2000), and more recently The Practice of Eating (Polity Books, 2016). We discuss how Alan's work ""deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating. Meant To Be Eaten is powered by Simplecast.
#46 - Why We Eat How We Eat What We Eat
February 24, 2019 20:00 - 48 minutes - 44.5 MBSociologist of food, Alan Warde is the author of Eating Out (Cambridge University Press, 2000), and more recently The Practice of Eating (Polity Books, 2016). We discuss how Alan's work ""deals both with abstract issues about theories of practice and substantive analyses of aspects of eating, demonstrating how theories of practice can be elaborated and systematically applied to the activity of eating. Meant To Be Eaten is powered by Simplecast.
#45 - Food Across Borders
February 17, 2019 20:00 - 53 minutes - 48.7 MBA conversation with Matt Garcia, E. Melanie DuPuis, and Don Mitchell. Food Across Borders ""highlight[s] the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging."" We discuss the slipperiness of ""our"" vs. ""their"" food. Meant To Be Eaten is powered by Simplecast.
Matt Garcia, E. Melanie Dupuis, and Don Mitchell on nourishment, territory, and belonging as afforded by food
February 17, 2019 20:00 - 53 minutes - 48.7 MBA Conversation with editors of Food Across Borders (Rutgers University Press, 2017): Matt Garcia, E. Melanie DuPuis, and Don Mitchell. Food Across Borders ""highlight[s] the contiguity between the intimate decisions we make as individuals concerning what we eat and the social and geopolitical processes we enact to secure nourishment, territory, and belonging."" We discuss the slipperiness of ""our"" vs. ""their"" food. Meant To Be Eaten is powered by Simplecast.
#44 - The Ten Restaurants that Changed America
February 10, 2019 20:00 - 43 minutes - 39.7 MBA conversation with Paul Freedman. Professor of History at Yale University, Paul Freedman, is also the author of Ten Restaurants that Changed America (W.W. Norton, 2016). We discuss the ten selected restaurants, and how each restaurant reveals a wider story of race and class, immigration and assimilation in America. Meant To Be Eaten is powered by Simplecast
Paul Freedman on the ten restaurants that changed American dining
February 10, 2019 20:00 - 43 minutes - 39.7 MBA conversation with Paul Freedman. Professor of History at Yale University, Paul Freedman, is also the author of Ten Restaurants that Changed America (W.W. Norton, 2016). We discuss the ten selected restaurants, and how each restaurant reveals a wider story of race and class, immigration and assimilation in America. Meant To Be Eaten is powered by Simplecast
#43 - Dinner and a Movie
February 03, 2019 20:00 - 52 minutes - 48.3 MBProfessor of French & Comparative Literature at University of California Riverside, Michelle Bloom's work shows how cinema – like the culinary arts, both made for consumption – combines art and science, embodies culture, and incorporates tradition and innovation. We also discuss how food preserves individual, as well as cultural, memory. Photo Courtesy of Michelle Bloom Meant To Be Eaten is powered by Simplecast
Michelle Bloom on food and cinema's role in preserving cultural memory
February 03, 2019 20:00 - 52 minutes - 48.3 MBProfessor of French & Comparative Literature at University of California Riverside, Michelle Bloom's work shows how cinema – like the culinary arts, both made for consumption – combines art and science, embodies culture, and incorporates tradition and innovation. We also discuss how food preserves individual, as well as cultural, memory. Photo Courtesy of Michelle Bloom Meant To Be Eaten is powered by Simplecast
Megan Elias on cookbooks and TV's influence on gender expectations
January 27, 2019 20:00 - 42 minutes - 39.2 MBMegan Elias's work and research explores the history of food and culture through food writing, markets, and home economics. Elias is the author of Food on the Page: Cookbooks and American Culture (University of Pennsylvania Press, 2017) as well as four other books about food history. We discuss how idealized versions of cooking and living that appear in cookbooks and on TV encode complex ideas about gender expectations. Photo courtesy of Headshot (BU) Meant To Be Eaten is powered by Simple...
#42 - Expectations vs. Reality
January 27, 2019 20:00 - 42 minutes - 39.2 MBMegan Elias's work and research explores the history of food and culture through food writing, markets, and home economics. Elias is the author of Food on the Page: Cookbooks and American Culture (University of Pennsylvania Press, 2017) as well as four other books about food history. We discuss how idealized versions of cooking and living that appear in cookbooks and on TV encode complex ideas about gender expectations. Photo courtesy of Headshot (BU) Meant To Be Eaten is powered ...
Jennifer LeMesurier on MSG, xenophobia, and mainstream rhetoric
January 20, 2019 23:24 - 46 minutes - 42.4 MBA Conversation with Jennifer LeMesurier. Professor of Writing and Rhetoric at Colgate University, Jennifer LeMesurier is interested in how terminology gets weighted down with a number of assumptions. We unpack the idea of 'authenticity' (cultural, biological, environmental), and discuss how some of the mainstream rhetoric that is currently circulating impacts how people view and consume food. Meant to be Eaten is powered by Simplecast.
#41 - MSG, Racialized
January 20, 2019 23:24 - 46 minutes - 42.4 MBA Conversation with Jennifer LeMesurier. Professor of Writing and Rhetoric at Colgate University, Jennifer LeMesurier is interested in how terminology gets weighted down with a number of assumptions. We unpack the idea of 'authenticity' (cultural, biological, environmental), and discuss how some of the mainstream rhetoric that is currently circulating impacts how people view and consume food. Meant to be Eaten is powered by Simplecast.
#40 – Good Life, Good Death, Good Butcher, Good Cook
November 25, 2018 20:00 - 47 minutes - 43.7 MBA conversation with Meredith Leigh. Currently based in Asheville, NC Meredith Leigh is a farmer, butcher, chef, educator, and author of two books: The Ethical Meat Handbook and Pure Charcuterie -- all in search of realistic solutions for sustainable, ethical, good and REAL food. Meant To Be Eaten powered by Simplecast
Meredith Leigh on the ethics of meat consumption
November 25, 2018 20:00 - 47 minutes - 43.7 MBA conversation with Meredith Leigh. Currently based in Asheville, NC Meredith Leigh is a farmer, butcher, chef, educator, and author of two books: The Ethical Meat Handbook and Pure Charcuterie -- all in search of realistic solutions for sustainable, ethical, good and REAL food. Meant To Be Eaten powered by Simplecast
Kimberly Chou and Kimberly Jenkins on food's role in fashioning the self
November 18, 2018 17:41 - 1 hour - 58.6 MBA Conversation with Kimberly Chou and Kimberly Jenkins. Fashion historian and lecturer/professor at Pratt Institute and the New School, Kimberly Jenkins discusses the intersection of fashion and race throughout history. Writer, co-founder of Food Book Fair, and fellow HRN host Kimberly Chou discusses how we similarly use food in de/constructing identity. Powered by Simplecast
#39 – Food's Role in Fashioning the Self
November 18, 2018 17:41 - 1 hour - 58.6 MBA Conversation with Kimberly Chou and Kimberly Jenkins. Fashion historian and lecturer/professor at Pratt Institute and the New School, Kimberly Jenkins discusses the intersection of fashion and race throughout history. Writer, co-founder of Food Book Fair, and fellow HRN host Kimberly Chou discusses how we similarly use food in de/constructing identity. Powered by Simplecast
Chris Ying and Melinna Shannon-DiPietro on "You and I Eat the Same"
November 11, 2018 20:04 - 46 minutes - 42.4 MBA conversation with Melina Shannon-DiPietro and Chris Ying. MAD, the danish word for “food” – is a nonprofit dedicated to bringing together a global cooking community. The first book of their Dispatches book series, You and I Eat the Same, is devoted to inspiring, educating, and creating sustainable, lasting change in how the world eats. Meant to be Eaten is powered by Simplecast
#38 – You and I Eat the Same
November 11, 2018 20:04 - 46 minutes - 42.4 MBA conversation with Melina Shannon-DiPietro and Chris Ying. MAD, the danish word for “food” – is a nonprofit dedicated to bringing together a global cooking community. The first book of their Dispatches book series, You and I Eat the Same, is devoted to inspiring, educating, and creating sustainable, lasting change in how the world eats. Meant to be Eaten is powered by Simplecast
Suzy Spence and Irina Mihalache on feminism and food in museum spaces
October 28, 2018 15:42 - 42 minutes - 39 MBSuzy Spence – Artist and Curator and the creator of The Online Archive for Womanhouse – and Irina Milahache, Author and Professor of Museum Studies at the University of Toronto, join Coral in an interdisciplinary discussion of the woman's role in writing culinary history. Powered by Simplecast [1]http://www.womanhouse.net/ [2]https://www.suzyspence.com/ [3]https://ischool.utoronto.ca/profile/irina-mihalache/
#37 – The Woman's Place is in the...
October 28, 2018 15:42 - 42 minutes - 39 MBSuzy Spence – Artist and Curator and the creator of The Online Archive for Womanhouse – and Irina Milahache, Author and Professor of Museum Studies at the University of Toronto, join Coral in an interdisciplinary discussion of the woman's role in writing culinary history. Powered by Simplecast [1]http://www.womanhouse.net/ [2]https://www.suzyspence.com/ [3]https://ischool.utoronto.ca/profile/irina-mihalache/
#36 – I'm Lovin' It
October 21, 2018 20:07 - 39 minutes - 35.9 MBThe Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger. Unless you’re author Rachel Laudan.” As a historian, Rachel has concluded that never have such a large proportion of humans enjoyed such healthful and tasty food, a case she makes in A Plea for Culinary Modernism: Why We Should Love Fast, New, Processed Food (2001). Her most recent book, Cuisine and Empire: Cooki...
Rachel Laudan on culinary Luddism and the inaccessbility of slow food
October 21, 2018 20:07 - 39 minutes - 35.9 MBThe Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger. Unless you’re author Rachel Laudan.” As a historian, Rachel has concluded that never have such a large proportion of humans enjoyed such healthful and tasty food, a case she makes in A Plea for Culinary Modernism: Why We Should Love Fast, New, Processed Food (2001). Her most recent book, Cuisine and Empire: Cooking in Wor...
#35 – The Politics of Picking Weeds, Pt. 2: Don't Eat the Berries!
October 14, 2018 19:28 - 48 minutes - 44.5 MBNatalie Doonan is a multimedia and performance artist, writer, and educator with a PhD in humanities (specializing in sensory studies, cultural geography and performance studies) Natalie’s work focuses on the connections between taste and place -- something we discuss on this show. A lot. We discuss her essay, Wild Cuisine and Canadianness: Creeping Rootstalks and Subterranean Struggle, which can be found in the most recent issue of Gastronomica. (n.b. her email signature ends with ...
Natalie Doonan on the fiction of "wild" cuisine
October 14, 2018 19:28 - 48 minutes - 44.5 MBNatalie Doonan is a multimedia and performance artist, writer, and educator with a PhD in humanities (specializing in sensory studies, cultural geography and performance studies) Natalie’s work focuses on the connections between taste and place -- something we discuss on this show. A lot. We discuss her essay, Wild Cuisine and Canadianness: Creeping Rootstalks and Subterranean Struggle, which can be found in the most recent issue of Gastronomica. (n.b. her email signature ends with a quote f...
#34 – Loncheras in NOLA
October 07, 2018 19:22 - 38 minutes - 35 MBSarah Fouts wears many hats; a writer and professor; she’s taught at Tulane and is now at the University of Maryland, Baltimore. Interested in the way food acts as an entry point to issues like labor and migration, she’s written prolifically on the contemporary Latinx food landscape in New Orleans: from simultaneously overly and underly policed loncheras, to the drag and transgender community. Her work can be found in Gastronomica, on the Gravy Podcast, and at her website: sarahfout...
Sarah Fouts on loncheras in NOLA
October 07, 2018 19:22 - 38 minutes - 35 MBSarah Fouts wears many hats; a writer and professor; she’s taught at Tulane and is now at the University of Maryland, Baltimore. Interested in the way food acts as an entry point to issues like labor and migration, she’s written prolifically on the contemporary Latinx food landscape in New Orleans: from simultaneously overly and underly policed loncheras, to the drag and transgender community. Her work can be found in Gastronomica, on the Gravy Podcast, and at her website: sarahfouts.com (or...
Mallory O'Donnell on foraging and food access
September 30, 2018 20:05 - 47 minutes - 43.5 MBToday’s episode will be the first of a two-part series, exploring the politics and current state and culture of “professional" urban foraging. Mallory O'Donnell works for a landscaping company by day, while (like many other "professional" urban foragers) documenting various foraging and harvesting projects utilizing local weeds, fruits, and plants by night. Why this popular desire to “return to our roots” in understanding where our food comes from? How are present and aspiring-“pro foragers”...
#33 – The Politics of Picking Weeds (Pt. 1)
September 30, 2018 20:05 - 47 minutes - 43.5 MBToday’s episode will be the first of a two-part series, exploring the politics and current state and culture of “professional" urban foraging. Mallory O'Donnell works for a landscaping company by day, while (like many other "professional" urban foragers) documenting various foraging and harvesting projects utilizing local weeds, fruits, and plants by night. Why this popular desire to “return to our roots” in understanding where our food comes from? How are present and aspiring-“pro ...
Suzanne Cope on immigrant labor and "American" cuisine
September 16, 2018 20:46 - 34 minutes - 31.5 MBSuzanne Cope, PhD is an educator, narrative journalist, and scholar. She's written on food near and far: from small-batch cheesemakers in Northern California to cooking schools in Marrakech, on the popularity of sauerkraut in Cuba, the feminist history of food journalism, and to the ever-changing streets of Bed-Stuy. How did/do we define American culture, if not by constituent parts? How did immigrants and early-wave feminists interpret American cuisine differently than “Americans” do today?...
#32 – Americana
September 16, 2018 20:46 - 34 minutes - 31.5 MBSuzanne Cope, PhD is an educator, narrative journalist, and scholar. She's written on food near and far: from small-batch cheesemakers in Northern California to cooking schools in Marrakech, on the popularity of sauerkraut in Cuba, the feminist history of food journalism, and to the ever-changing streets of Bed-Stuy. How did/do we define American culture, if not by constituent parts? How did immigrants and early-wave feminists interpret American cuisine differently than “Americans” ...
#31 – The One Who Knows More About Japanese Things than Practically Anybody
September 09, 2018 20:04 - 55 minutes - 51.2 MBThe late, LA Times critic, Jonathan Gold, so describes today’s MTBE guest. An author of 3 (soon to be 4) tomes on Japanese cooking, Nancy Hachisu is proof in the pudding that another, once-foreign culture, cuisine, food, and mannerisms, can be studied, learned, and embodied...sensitively, accurately, and holistically. Nancy and Coral discuss why Japanese cuisine enjoys higher prestige than others, in America, and why is it more often creatively appropriated, rather than mis-appropri...
Nancy Hachisu on appropriation, cultural hierarchies, and authenticity
September 09, 2018 20:04 - 56 minutes - 51.2 MBThe late, LA Times critic, Jonathan Gold, so describes today’s MTBE guest. An author of 3 (soon to be 4) tomes on Japanese cooking, Nancy Hachisu is proof in the pudding that another, once-foreign culture, cuisine, food, and mannerisms, can be studied, learned, and embodied...sensitively, accurately, and holistically. Nancy and Coral discuss why Japanese cuisine enjoys higher prestige than others, in America, and why is it more often creatively appropriated, rather than mis-appropriated.