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A food podcast that explores how humans have defined what is, and isn’t, edible.
Thinking Indigeneity with Fabiola Santiago and Mi Oaxaca
Esculent
26 minutes 49 seconds
8 months ago
Thinking Indigeneity with Fabiola Santiago and Mi Oaxaca
We start off our third season featuring a conversation with Fabiola Santiago of Mi Oaxaca, exploring how indigenous knowledge is linked with mezcal and the colonial exploitation that occurs within Oaxaca today. From Mexico’s tourism board to the role of service and hospitality workers in disseminating knowledge around mezcal, this season, we are all about the big ideas that shape the esculent.
Viewing: Mexico Tourism Board’s 2014 campaign for Oaxaca, “Live it to Believe it”
Tasting: Kalawashaq Wine Cellars from Camins 2 Dreams
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Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections. Season 3 is supported by Professor Daniela Gutiérrez-Flores.
Esculent
A food podcast that explores how humans have defined what is, and isn’t, edible.
