Podcasts about edible series

The Turkey, An American Story Andrew F. Smith “Talking turkey” about the bird you thought you knew. Fondly remembered as the centerpiece of family Thanksgiving reunions, the turkey is a cultural symbol as well as a multi-billion dollar industry. As a bird, dinner, commodity, and as a national icon, the turkey has become as American as the bald eagle (with which it actually competed for supremacy on national insignias). Food historian Andrew F. Smith's sweeping and multifaceted history of Meleagris gallopavo separates fact from fiction. Smith presents the turkey in ten courses, beginning with the bird itself (actually several different species of turkey) flying through the wild. Learn practically every aspect of the iconic bird, including the wild turkey in early America, how it came to be called “turkey,” domestication, turkey mating habits, expansion into Europe, stuffing, conditions in modern industrial turkey factories, its surprising commercial history of boom and bust, and its eventual ascension to holiday mainstay. BIOGRAPHY: Andrew F. Smith has taught food studies courses at the New School University since 1996. He is currently teaching an undergraduate course online “Zero Food Waste.” Andrew is the editor of The Oxford Encyclopedia of Food and Drink in America, and is the author or editor of 33 books. His most recent works include the three-volume Food in America (2017), Fast Food: The Good, the Bad and the Hungry (2016), and Why Waste Food? (2020). He serves as the series editor for both the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom. CONNECT WITH CULINARY HISTORIANS OF CHICAGO ✔ MEMBERSHIP https://culinaryhistorians.org/membership/ ✔ EMAIL LIST http://culinaryhistorians.org/join-our-email-list/ ✔ S U B S C R I B E https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ F A C E B O O K https://www.facebook.com/CulinaryHistoriansOfChicago ✔ PODCAST 2008 to Present https://culinaryhistorians.org/podcasts/ By Presenter https://culinaryhistorians.org/podcasts-by-presenter/ ✔ YOUTUBE https://www.youtube.com/channel/UC6Y0-9lTi1-JYu22Bt4_-9w ✔ W E B S I T E https://www.CulinaryHistorians.org

What a Waste! Here’s what the world is doing to recover, reduce and recycle food waste Presented by Andrew Smith Culinary Historians, Author, Editor Don’t hold your nose! We’re not going to trash-talk you. Instead we’re going to offer you some savory food for thought when Andy Smith, one of our nation’s most esteemed culinary historians lifts the lid on a vital issue: food waste. Join us as Andy shows us how saving food and preventing waste are crucial matters that have confronted humankind for millennia. During the twentieth century, lower food prices and societal changes encouraged food waste in well-to-do countries. During the latter part of the century, concern with food waste was raised by two major groups: environmentalists and anti-hunger advocates. Environmentalists were concerned with the impact of food waste issues in rapidly expanding landfills. They also identified it as a major contributor to global warming. Those concerned with food insecurity, malnutrition and hunger wanted to recover as much edible food as possible to help feed to the needy. When food prices skyrocketed in the early 2000s due to rapidly increasing food prices, bad weather, and the financial crisis known as the “Great Recession,” millions of people around the world were facing hunger and malnutrition. War was declared on food waste in many countries. Books, articles, films, conferences and television programs alerted businesses and consumers to issues associated with food waste. Governmental programs, organizations and businesses were launched to help recover, reduce, and recycle food waste. BIOGRAPHY: Andrew F. Smith has taught food studies courses at the New School University since 1996. He is currently teaching an undergraduate course online “Zero Food Waste.” Andrew is the editor of The Oxford Encyclopedia of Food and Drink in America, and is the author or editor of 33 books. His most recent works include the three-volume Food in America (2017), Fast Food: The Good, the Bad and the Hungry (2016), and Why Waste Food? (2020). He serves as the series editor for both the “Edible Series” and the “Food Controversies Series” at Reaktion Books in the United Kingdom. Recorded via Zoom on October 21, 2020 http://www.culinaryHistorians.org

Judith Weinraub is a former reporter and section editor for the Washington Post and the winner of two James Beard Awards. Andrew F. Smith is editor of the Edible Series of books. He teaches culinary history at the New School and is the author of The Encyclopedia of Junk Food and Fast Food. Ken Albala is Professor of History at the Ken Albala is Professor of History at the University of the Pacific and founder of the Food Studies MA program in San Francisco. In this “Food Friday” installment of Leonard Lopate at Large, Judith, Andrew and Ken discuss the origin of some of their favorite foods.

This week on A Taste of the Past, host Linda Pelaccio is joined in the studio by Andrew F. Smith, author of the book Fast Food: The Good, The Bad and The Hungry. He is also the editor of the Edible Series, a revolutionary new series of books on food and drink which explores the rich history of man’s consumption. Each book provides an outline for one type of food or drink, revealing its history and culture on a global scale. Tune in to hear them discuss the history of the fast food industry, from the streets to the franchises.

On this week's episode of What Doesn't Kill You, host Katy Keiffer is joined in the studio by Andrew F. Smith, a writer and lecturer on food and culinary history. Andrew serves as the general editor for the Edible Series, published by Reaktion Press, and teaches Food Studies at the New School University in New York. He is also the author of the new book Fast Food: The Good, the Bad and the Hungry. Tune in as they discuss why the fast food industry has been so successful, and the myriad consequences that have occurred as a result.

On this week's episode of What Doesn't Kill You, host Katy Keiffer is joined in the studio by Andrew F. Smith, a writer and lecturer on food and culinary history. Andrew serves as the general editor for the Edible Series, published by Reaktion Press, and teaches Food Studies at the New School University in New York. He is also the author of the new book Fast Food: The Good, the Bad and the Hungry. Tune in as they discuss why the fast food industry has been so successful, and the myriad consequences that have occurred as a result.

On a special episode Sharp & Hot, Emily Peterson is joined by Andrew F. Smith, the editor of  **Savoring Gotham: Celebrating the Making of the Definitive Companion to New York City’s Food. ** New York City boasts the world’s most diverse, fascinating, and ground-breaking food scene. Whether dining in iconic or trend-setting restaurants, noshing on vibrant street food prepared by new immigrants, or filling one’s basket at markets catering to ethnic heritage or gourmet aspirations, New York City’s opportunities for cosmopolitan eating are unparalleled.  New York also has pioneered solutions to complex issues, from launching farmers’ markets and tilling urban gardens be they in vacant lots or on pristine rooftopsto politically-charged battles over licensing laws, school food and soda sizes. Andrew F. Smith is a writer and lecturer on food and culinary history. He serves as the general editor for the Edible Series, published by Reaktion Press. He also teaches Food Studies at the New School University in New York. “Print food books are not going out. Other topics/types of books are declining. There’s only 10% decline in the sales of print cookbooks over the past 10 years. That’s minimal.” [23:00]