Podcast appearances and mentions of eric rath

Professor Eric Rath, author of “Japan's Cuisines: Food, Place and Identity”, discusses an unlikely-seeming story of globalization: how an American fast-food staple became a Japanese Christmas tradition.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Stockdale High School Marching Band competed Oct. 14 at the UIL Music Region 12 Marching Contest in Heroes Stadium in San Antonio. The band received straight 1s in the Regional contest, their first Division 1 rating since 2010 and first advancement to Area competition in 16 years! The Brahma Band competed in the Area E Marching Contest held Oct. 21 in Odem with their program, “Tale of the Beast,” composed by Eric Rath. From a field of 12 schools, Stockdale earned its first advancement to the Area Finals. Performing their show again for the finals, the band placed seventh...Article Link

Eric Rath gives us keen insight as to how he approaches teaching his Beginner Percussionists. Take a listen as he covers everything from how to hold the stick to introducing rolls.

Sushi historian Eric Rath debunks the notion that sushi is raw or that it's a good idea to dunk your sushi in a wasabi-soy slurry. This episode might revolutionize the way you approach Japanese food. Rath even mashes up his closing Theremin solo with Noh theater vocalizations — before signing off with the Japanese colloquialism “I have done rudeness!”

Sushi historian Eric Rath debunks the notion that sushi is raw or that it’s a good idea to dunk your sushi in a wasabi-soy slurry. This episode might revolutionize the way you approach Japanese food. Rath even mashes up his closing Theremin solo with Noh theater vocalizations — before signing off with the Japanese colloquialism “I have done rudeness!”

While wealth has been used to hack college admissions for generations, the FBI indictment in Operation Varsity Blues underscores vast inequities in higher education. Eric Rath, a 14 year veteran of college counseling & SAT prep, joins the pod to diagnose what’s gone wrong with the admissions process, and steps we need to take to break the caste system of education.Eric Rath is founder of Rath Education Group, a test prep and tutoring firm. Before starting his own firm, Eric’s 14 year tutoring career spans companies ranging from large corporations to small startups, with roles as varied as writing multiple curricula (specifically SAT, ACT, & GRE), training hundreds of instructors, managing over 75,000 hours of tutoring programs, and even personally teaching over 14,000 hours of one on one private tutoring. A perfect score holder on the SAT, ACT, GRE, and GMAT, from 2010-2015, prior to the 2016 SAT & ACT redesign, Eric’s students averaged score increases of 670 points (SAT) and 7.5 points (ACT). Eric earned his B.A. with high honors from U.C. Berkeley.

Ryan Vogel, Utah Valley Univ, explains the implications of Manafort's plea deal. John Davis of Cal State Fullerton on the ethics of life extension. Michael Yogman, Harvard Medical School, wants doctors to prescribe play time for kids. Eric Rath, Univ of Kansas, gives a history of sushi. Karen Levy, Cornell Univ, argues that technology is turning us into consumer spies. BYU's Sandra Hope harnesses antibiotic power of bacteria.

Think you can eat 50 bowls of noodles? What about 100? This week, The Feast explores the tradition of wanko soba from Iwate, Japan, where families and friends compete to see who can slurp the most noodles in a single sitting. But what makes soba, or buckwheat, the preferred noodle for this centuries-old food contest? We'll dig into the celebrated history of food competitions in pre-modern Japan where writers depicted epic battles waged amongst favorite foods. Forget tiger versus shark; what about steamed eggplant versus shrimp tempura? From these early fanciful food battles, we trace a line to modern food manga, an ever-growing Japanese comic book genre that has inspired some of the most popular food shows on television today. Iron Chef, anyone? Join us as we talk about the serious business of noodle-slurping with food scholars Dr. Greg de St. Maurice, Dr. Eric Rath, and Dr. Lori Brau on this history-packed soba seminar.  Cover photo by Takekazu Omi. The Feast is brought to your Care/Of, a new kind of vitamin company. Enter the promo code "FEAST" & receive 50% off your first month's supply of vitamins and supplements. Learn more at www.takecareof.com The Feast is also brought to you by CastBox, the fastest growing podcast app around with over 9 million downloads in just 18 months. Learn more at www.castbox.fm    Learn more about your ad choices. Visit megaphone.fm/adchoices

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture, practices, performance, and literature of food in early modern Japan. Rath takes us from medieval culinary manuscripts penned by men of the knife, all the way to sukiyaki recipes clipped from newspapers in 1950s America. Focusing on late medieval culinary manuscripts and early modern printed cookbooks, Rath shows that cuisine in pre-modern Japan blended the edible with the uneaten, puns with pickles, and rituals with rice cakes. This is a wonderfully written account of the history of food in its many spaces: on the page, on the cutting board, on the tray, in the kitchen, and in transit. In the course of our interview we talked about the practical challenges of researching the history of cuisine in early modern Japan, the theater of slicing up carp, the Iberian roots of tempura, and the proper way to eat a flying quail food display. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture,... Learn more about your ad choices. Visit megaphone.fm/adchoices

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture, practices, performance, and literature of food in early modern Japan. Rath takes us from medieval culinary manuscripts penned by men of the knife, all the way to sukiyaki recipes clipped from newspapers in 1950s America. Focusing on late medieval culinary manuscripts and early modern printed cookbooks, Rath shows that cuisine in pre-modern Japan blended the edible with the uneaten, puns with pickles, and rituals with rice cakes. This is a wonderfully written account of the history of food in its many spaces: on the page, on the cutting board, on the tray, in the kitchen, and in transit. In the course of our interview we talked about the practical challenges of researching the history of cuisine in early modern Japan, the theater of slicing up carp, the Iberian roots of tempura, and the proper way to eat a flying quail food display. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture, practices, performance, and literature of food in early modern Japan. Rath takes us from medieval culinary manuscripts penned by men of the knife, all the way to sukiyaki recipes clipped from newspapers in 1950s America. Focusing on late medieval culinary manuscripts and early modern printed cookbooks, Rath shows that cuisine in pre-modern Japan blended the edible with the uneaten, puns with pickles, and rituals with rice cakes. This is a wonderfully written account of the history of food in its many spaces: on the page, on the cutting board, on the tray, in the kitchen, and in transit. In the course of our interview we talked about the practical challenges of researching the history of cuisine in early modern Japan, the theater of slicing up carp, the Iberian roots of tempura, and the proper way to eat a flying quail food display. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture,... Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/japanese-studies

Cuisine in early modern Japan was experienced and negotiated through literature and ritual, and the uneaten or inedible was often as important as what was actually consumed. Eric Rath‘s recent book Food and Fantasy in Early Modern Japan (University of California Press, 2010) is a rich study of the culture,... Learn more about your ad choices. Visit megaphone.fm/adchoices