『Gastronomica』のカバーアート

Gastronomica

Gastronomica

著者： Heritage Radio Network
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The Gastronomica podcast is where the academic field of food studies meets a public appetite for gastronomy and the culinary arts. Tune in to hear interviews with authors whose articles or books have recently been featured in the journal (published by University of California Press since 2001), as we showcase diverse voices in the food world, tackle complex questions about cooking, cuisine, culinary traditions, food justice and equity. Each episode is hosted by a member of the journal’s Editorial Collective, representing food scholars, perspectives, and disciplines from around the world. Gastronomica's theme song is by Robert T. Valgenti and mixed by Samuel N. Ortiz. ​ The photo, "A Wise Crack,” is by Carl Fleischhauer.© 2022 Heritage Radio Network アート 世界 社会科学
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  • Making Microbes Explicit

    Making Microbes Explicit
    2026/07/03
    This episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section on microbes and food. In a conversation that spans food systems, environment, health, dietetics, and culture, they explore human microbial relationships from the soil to the processing plant, at the grocery store, in home kitchens, and beyond. Sarah and Maya share how they each came to the study of microbes, discuss what microbes are and what it means to center microbes in food studies research, and reflect on some of the policy implications. Their two-part special section in the Spring and Summer 2026 issues of Gastronomica brings together 11 articles on microbes in food and food systems from researchers around the world. Listeners can find "Making Microbes Explicit: Introduction to Microbes, Food, and Food Systems" by Maya Hey and Sarah Elton, and their co-written follow-up piece, "Finding the Microbes in Food Studies” in Gastronomica (issues 26.1 and 26.2). Sarah Elton is an assistant professor and Eakin Chair in Critical Qualitative Health Research Methodology at the Dalla Lana School of Public Health, University of Toronto. She has published widely, with her research appearing most recently in journals such as Nature Cities, Social & Cultural Geography, Qualitative Inquiry and Gastronomica. She is also the author of Locavore (HarperCollins Canada 2010) and Consumed: Food for a Finite Planet (University of Chicago Press, 2013). Maya Hey is based in Stockholm at KTH Royal Institute of Technology, where she is a postdoctoral researcher with the Environmental Humanities Laboratory. Her interdisciplinary work on microbes draws on her background in food studies, dietetics, and communication. Her new book, Singing with Invisible Worlds: Fermenting Sake on Microbial Time will be published later this year by the University of Minnesota Press. Daniel E. Bender is a professor of food studies, environmental studies, and history at the University of Toronto, the President of the Association for the Study of Food and Society (ASFS), and Co-Chair of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes.
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    41 分
  • Mapping Out Food and Philosophy

    Mapping Out Food and Philosophy
    2026/05/01
    This episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the last three decades and shares the inspiration behind their special issue. They discuss how this issue of Gastronomica engages with different disciplines and formats by bringing together short essays and reflections on the field of philosophy from scholars around the world. By attending to ethics, value, and aesthetics through a range of topics that include art, taste, hunger, sustainability, food waste, and bioethics and GLP-1s, the special issue highlights different perspectives on how food can enter philosophical practice. Gastronomica’s special issue on food and philosophy was published in Fall 2025 (25.3) and is available online here. Andrea Borghini is an associate professor of philosophy and the director of Culinary Mind, a research center for the philosophy of food, at the University of Milan. Learn more about his work here and about Culinary Mind here. Robert T. Valgenti is a professor of liberal arts and food studies at The Culinary Institute of America. A philosopher and translator, he works on the philosophy of food, Italian philosophy, and hermeneutics and is a member of the Editorial Collective at Gastronomica. Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes.
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    40 分
  • Chiang Mai 2015

    Chiang Mai 2015
    2026/04/03
    The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica’s Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary tourism, a story set against the smoky skies of northern Thailand, Camille asks what it means to travel, to look for meaning, and to eat ethically. In conversation with Alyssa, Camille talks about how the haze shapes her story, reflects on the politics of culinary tourism, and shows how food can become a small anchor in times of crisis. “Chiang Mai 2015” was published in the Spring 2025 issue of Gastronomica (25.1) and is available online here. Camille Bégin is the author of Taste of the Nation: The New Deal Search for America’s Food (University of Illinois Press, 2016). Her personal essays have appeared in Gastronomica, Adelaide Magazine, and the scientific journal, Brain. She is currently writing a food memoir called Crumbs: A Trail of Taste and Illness. Website here Alyssa A. L. James is an anthropologist and postdoctoral scholar at the USC Society of Fellows. Her current book project, Revival Grounds, examines coffee, heritage, and temporality in Martinique. Learn more here Listeners can now find the Gastronomica podcast on the New Books Network here. Subscribe to Gastronomica’s podcast feed to stay updated on the newest episodes.
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    41 分
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