Meant 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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Meant 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.
If you’ve been keeping up with Meant To Be Eaten, you know that our last few seasons were produced in collaboration with Gastronomica, the Journal for Food Studies. Gastronomica now has its very own feed on the Heritage Radio Network where they are continuing this work!
So, if you’re a fan of Meant To Be Eaten, go check out Gastronomica and subscribe! Here’s a little sneak peak of what you can expect.
On this episode, host Jaclyn Rohel, a member of the Gastronomica Editorial Collective, talks with food historian Krystyn Moon and biologist Jennifer Rhode Ward about their new research on the complexities of taste, identity, and food access in Cuba. Krystyn and Jennifer shed light on why hierarchies of taste persist even amidst state attempts to flatten social hierarchies.
Meant To Be Eaten
Meant 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.
