Podcasts about food studies program

In this special episode, created by one of our student podcast fellows, NYU student Stella Adler interviews Steve Zagor, adjunct faculty member at the Nutrition and Food Studies Program at the NYU Steinhardt School of Culture, Education, and Human Development. Together, they discuss Steve's career in the restaurant, hotel, and food consulting industries, tips for establishing a successful restaurant, and how the New York City food scene has changed over the years. They also answer one of the hardest questions ever: what's the best slice of pizza in New York City?Steve Zagor's multifaceted career has included owning a multi-concept restaurant/retail/club group, directing a $10 million NYC restaurant, serving as a regional consulting leader in food business advisory for a worldwide financial firm, and sitting on boards of businesses and non-profits. He is quoted and appears frequently in major media. Currently, Steve is a faculty member at both NYU and the Columbia Business School, where he developed courses in food/restaurants and the business side of nutrition. He has a food business consulting company and performs satirical ventriloquism on The Food Freneticks.For a full transcript of this episode, please email career.communications@nyu.edu. 

What’s in your kitchen? With a plethora of kitchen tools available to us today, the contents of our kitchen drawers varies. But a recent survey has shed light on some trends in kitchen tool ownership. This hour, a look at that data and the history and evolution of kitchen tools and gadgets. Plus, examples of creative kitchen tools throughout history. GUESTS: Megan Elias: Historian and director of the Food Studies Program and associate professor at Boston University David Montgomery: Senior data journalist at YouGov and a history podcaster Corinne Mynatt: Author of Tools for Food: The Objects That Influence How and What We Eat The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode! Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. Join the conversation on Facebook and Twitter. Colin McEnroe, Jonathan McNicol, and Cat Pastor contributed to this show, which originally aired December 11, 2023. Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

This hour: lunch — from the hungry judge effect to the sad desk lunch. We'll look at the history of our mid-day meal, talk about school lunches, and get tips for packing lunch. And we want to hear from you. Do you love lunch? Hate it? Eat the same lunch every day? Never eat lunch? Call us: 888-720-9677. GUESTS:  Megan Elias: Historian, Director of the Food Studies Program, Associate Professor at Boston University, and author of Lunch: A History Aviva Wittenberg: Author of Lunchbox: 75+ Easy and Delicious Recipes for Lunches on the Go Erin Feinauer Whiting: Professor of Multicultural Education at Brigham Young University Join the conversation on Facebook and Twitter.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

What's in your kitchen? With a plethora of kitchen tools available to us today, the contents of our kitchen drawers varies. But a recent survey has shed light on some trends in kitchen tool ownership. This hour, we look at that data, and we talk about the history and evolution of kitchen tools and gadgets. Finally, we talk about examples of creative kitchen tools throughout history. GUESTS:  Megan Elias: Historian, Director of the Food Studies Program, and Associate Professor at Boston University David Montgomery: Senior Data Journalist at YouGov, and a history podcaster Corinne Mynatt: Writer, editor, consultant, and producer. She is the author of Tools for Food: The Objects that Influence How and What We Eat Join the conversation on Facebook and Twitter. Subscribe to The Noseletter, an email compendium of merriment, secrets, and ancient wisdom brought to you by The Colin McEnroe Show. The Colin McEnroe Show is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.  Colin McEnroe and Cat Pastor contributed to this show. Our programming is made possible thanks to listeners like you. Please consider supporting this show and Connecticut Public with a donation today.Support the show: http://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

We're 100% here for Vanessa Rissetto's accessible, straightforward nutrition advice. She approaches nutrition from an outsider's perspective because, in many ways, she is one. As CEO and Co-Founder of Culina Health, her priority is making clinical nutrition care inclusive and accessible. Vanessa received a Master's in Science in Marketing from NYU and later completed her Dietetic Internship through their Nutrition and Food Studies Program at Mount Sinai Hospital. Her work in private practice includes treatment of GI disorders, bariatric surgery, weight management, PCOS, and family nutrition. She loves helping clients take an active role in their health journey and motivates them to achieve success. Vanessa was named by Essence magazine as one of the top 5 black nutritionists who will change the way you think about food. Links from the ep:  use code olivia for 15% off your first one-month supply of NOBS using this link betterbiom.com/olivia Here's the juice: How she felt like the nutrition field catered to the 1% and therefore started her company, Culina Health to increase access The value of a great practitioner as opposed to a bunch of functional tests that aren't covered by insurance Her simple, straightforward advice about eating that everyone can benefit from How to figure out “what works for you” when you have no clue  Her opinion on intermittent fasting and when it's appropriate Why it's okay to want to look good in your body! How she built her company to be the first nutrition company run by RDs, with investment money, and accepting insurance  Why not eating enough actually keeps you from losing weight  The role of compromise in achieving your health goals How to incorporate healthy coping mechanisms that aren't related to food and drink The importance of sitting in the quiet for clarity and food-related emotions Tips on how to access nutritious, high quality food when you're on a budget Connect with Vanessa: Follow HERE Web HERE Connect with Olivia: Follow HERE Shop herbal formulas HERE

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

Dr. Anna Zeide is an Associate Professor in History at Virginia Tech and the founding director of a new Food Studies Program in the College of Liberal Arts and Human Sciences. Anna joined Kira and Joe to talk about the new program (in which Kira has also been a collaborator) and about her work. She is the author of the 2018 book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press), which won a James Beard media award in 2019. Stacks on Stacks: The Interviews is a collection of guest interviews that aired during the regular broadcast of the program on Tuesdays from 3:30 until 5pm, over 90.7 FM WUVT, Radio for Everyone. Season Two: The Hopeful Return is a collection of all the interview segments recorded for live broadcast during the Stacks on Stacks radio program in the Fall 2020.

Episode Notes On this episode, SunAh is joined by Dr. Letisha Brown, Assistant Professor of Sociology and member of the Steering Committee for the development of the Food Studies Program at Virginia Tech. Letisha talks how our relationships and other aspects of our social life shape our experiences with food. She also challenges some of our long-held beliefs about how, why, and what we eat.

Meet Clementine Paddleford, the forgotten food journalist who elevated food writing from dull and mundane to a delicious art form. The way we write about food today is largely due to Clementine, the roving reporter who taught herself to fly a plane so she could report on every aspect of food across the country and around the world. Afterwards, hear Jo’s conversation with Yasmin Khan, the best-selling food writer whose books on middle eastern cooking, The Saffron Tales and Zaitoun, expertly carry on Clementine’s legacy.     Main Sources: Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer who Chronicled How America Ate, by Kelly Alexander and Cynthia Harris How to Cook for a Whole Crew by Clementine Paddleford, from the NY Herald Tribune, July 1960 Vast Drive And Courage Spark Career of Famed Food Editor – By Susan Delight, for the San Diego Union, February 1959 A Life in the Culinary Front Lines, by R.W. Apple for the NY Times, Nov, 2005 The Great American Cookbook: 500 Time-Tested Recipes: Favorite Food from Every State, by Clementine Paddleford - a reprint of the original ‘How America Eats’ edited by Kelly Alexander A panel sponsored by the Food Studies Program at the New School in New York City titled ‘Clementine Paddleford: America's First Food Journalist’ which took place in June of 2010 (some panelists and guests knew Clementine Paddleford personally and shared anecdotes about her life.) Clementine Paddleford’s obituary in the NY Times from November of 1967 titled ‘Clementine Paddleford is Dead; Food Editor of Herald Tribune Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

What is leadership? How is it developed? How is it defined? We've assembled an expert panel of business professors and leaders to discuss modern leadership styles and philosophies, how different generations of workers view leadership, and what this means for the workforce of the future. Our guests are Professors Richard Bilodeau and Emily Newell of the University of Southern Maine's School of Business; and Becky McKinnell of iBec Creative.Professor Richard Bilodeau teaches both undergraduate and graduate courses in entrepreneurship, creative strategies, design thinking, business sustainability, and marketing at the University of Southern Maine. In addition to his teaching, Professor Bilodeau oversees USM's Center for Entrepreneurship, and serves on the advisor groups for the Honors Program, Food Studies Program, MEIF Entrepreneurship Training Program and Ci2 Lab. He also has an active consulting practice, working with a wide range of businesses, from small retail and coffee shops in Maine to industry leaders like The Weather Channel, ESPN, Nielsen, and Deloitte.Professor Emily Newell is an Assistant Professor of Sport Management at USM and a former intercollegiate athletics professional. Her research centers around the intersection of intercollegiate sport and higher education, with a focus on international students, minority students, first generation students, and academically at-risk students. Prior to joining USM, Emily was a faculty member at Georgia Southern University.Becky McKinnell, founded her award-winning digital agency iBec Creative the day after graduating from the University of Southern Maine in 2006. Becky has since been recognized as one of Businessweek's Top 25 Entrepreneurs 25 and Under, was named U.S. Small Business Administration Young Entrepreneur of the Year, and received the Stevie Women in Business Award, among numerous industry recognitions for her company's work. In addition to iBec, Becky is a founding partner of ikno intranet, a social intranet software designed for companies between 50 and 500 employees that need an easy and intuitive way to communicate online. And most recently, Becky launched a necklace and handbag line inspired by salt air, Wildwood Oyster Co.

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women's history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell's new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women's history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell's new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Jodi Campbell is Professor of History at Texas Christian University. She has written extensively on Spanish drama, royal history and women’s history. Her first book was published by Ashgate in 2006 and is titled Monarchy, Political Culture and Drama in Seventeenth-Century Madrid: Theater of Negotiation. She also co-edited Women in Port: Gendering Communities, Economies, and Social Networks in Atlantic Port Cities, 1500-1800 (Brill, 2012). Dr. Campbell’s new book, At the First Table: Food and Social Identity in Early Modern Spain (University of Nebraska Press, 2017) focuses on food as a mechanism for the performance of social identity in early modern Spain. According to Dr. Campbell, early modern Spaniards adhered to strict regulations about food consumption based on their place in the social hierarchy as well as defined categories of gender, age, occupation and religion. The particular foods one ate as well as how they ate them were part of a display of identity and collective belonging. This enticingly-written book fills a need in food scholarship to understand Spanish customs in the broader context of early modern European food culture. Spain followed some of the general European trends for adopting New World foods, such as sugar, but its Jewish and Muslim roots inflected Spain with its own particular food heritage. “A phenomenal book… beautifully written and organized, and meticulously researched with a broad range of primary and secondary sources. There is nothing like it in English.”--Ken Albala, professor of history and the director of the Food Studies Program at the University of the Pacific and the author of Food in Early Modern Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

Well into a highly successful academic, scientific and public policy career, Dr. Marion Nestle led the way to the development and launch of the country’s first comprehensive Food Studies Program. This game-changing accomplishment has spawned numerous programs, studies, scholars, collections, careers, books, and other efforts, forever broadening and deepening the way we look at, talk about, study and experience food in America. Join us for a lively discussion as Caity Moseman Wadler, Executive Director of Heritage Radio Network, interviews Dr. Nestle about her impact on the world of food policy and nutrition, including her nine (soon to be 10!) published books, and her views on the current food system. Heritage Radio Network On Tour is powered by Simplecast.

Actor, filmmaker and restaurant-owner Zach Braff (Scrubs, Alex Inc, Garden State) was born and raised in New Jersey - home to the highest percentage of Italian Americans in the country. And for his last meal, he's sticking close to his roots! On this week's YLM, Rachel digs into the cheesy, saucy and fascinating history of Italian food in America with Krishnendu Ray, Department Chair of the Food Studies Program at NYU. Then she talks with cookbook author and Long Island native Amy Pennington about how to make the perfect red-checkered-tablecloth-and-Chianti-bottle-candleholder chicken parm. Watch Zach in Alex Inc, now streaming at abc.com. Check out Krishnendu Ray's book "The Ethnic Restaurateur," an academic look at the immigrant perspective of working in restaurants. Visit amy-pennington.com to get any of her books including her newest cookbook "Salad Days." And follow yourlastmealpodcast on Instagram!

The history of pasta, ancient and modern, is littered with myths about the origins of manufacturing techniques, of cooking, of recipes, of names, of antecedents. Supporting most of these is a sort of truthiness whereby what matters most is not evidence or facts but – appropriately for us – gut feeling. Combine that with the echo chamber of the internet, and an idea can become true by virtue of repetition. So it is, by and large, for the idea that Arabs were responsible for inventing dried pasta and for introducing it to Sicily, from where it spread to the rest of the peninsula and beyond. You can find versions of this story almost everywhere you look for the history of dried pasta. Anthony Buccini’s gut feeling, however, was that this story was not true. His expertise in historical linguistics and sociolinguistics tells him that the linguistic evidence for an Arab origin gets the whole story backwards; rather, one of the principal elements in the spread of dried pasta through Italy and beyond was the commercial expansion of Genoa. The stuff itself was being made in southern Italy, the Genoese took the word and the stuff to the north and to Catalonia, and it was the Catalonians who took them to the Maghreb and the Arabs. So what did the Arabs do? They wrote it down in their cookbooks. And a bit more besides. Notes The 2nd Perugia Food Conference Of Places and Tastes: Terroir, Locality, and the Negotiation of Gastro-cultural Boundaries took place from 5–8 June 2014. It was organized by the Food Studies Program of the Umbra Institute. World Pasta Day falls on 25th October. Enough time to prepare something special? Banner photograph taken by Su-Lin in Vancouver. Used with permission.

What do artisanal cheese and maple syrup have in common? In North America, and elsewhere too, they’re likely to bring to mind the state of Vermont, which produces more of both than anywhere else. They’re also the research focus of Amy Trubek at the University of Vermont, a trained chef and cultural anthropologist. Trubek gave one of the keynote speeches at the recent Perugia Food Conference, saying that terroir – which she translates as the taste of place – combines two elements. There is the taste itself, which when people talk about it with one another becomes a social experience that, she said, lends meaning to eating and drinking. And it is “a story we tell to assure that our food and drink emerges from natural environments and conditions.” Vermont cheese, at least the lovingly crafted artisanal kind, as much as maple syrup, reflects those concerns with natural environments and conditions. In our interview, we didn’t dwell too much on the scientific research underpinning Amy Trubek’s ideas. I found the idea that simply knowing the personal story of a cheese – who makes it, where, why – can influence how you respond to it fascinating. Taste, surely, is physiological. How would the story affect that? But it does. In one study of four different cheeses, people heard either a generic story about that cheese category, taken “from dairy science manuals,” or “socially and contextually relevant production information”. No matter how much they actually liked the cheese, or their “foodiness” on an established scale, people who had been told personal stories about the cheesemakers liked the cheese more than those told about the cheese alone. (See Note 3 below.) What’s more, according to Rachel DiStefano, who did a Master’s thesis with Amy Trubek, cheesemongers are vital allies in telling the stories and thus helping consumers to value artisanal cheeses. By contrast, terroir for maple syrup does seem to be less about personal stories and more about the soils the trees are in and the details of turning sap into syrup. Trubek has worked with a large, multidisciplinary team to create new standards and vocabulary that take discussions well beyond “sweet”. And yes, there is some evidence that soil does affect taste: [S]yrup produced from trees on limestone bedrock had the highest quantities of copper, magnesium, calcium and silica, which scientists hypothesized had a role in the taste. Shale syrups came in second in all of these substances, followed by schist. A final thought: Amy Trubek’s throwaway remark about fake maple flavour sent me down an internet rabbit hole that in the end proved surprisingly productive. Notes The 2nd Perugia Food Conference Of Places and Tastes: Terroir, Locality, and the Negotiation of Gastro-cultural Boundaries took place from 5–8 June 2014. It was organized by the Food Studies Program of the Umbra Institute. Sign photograph by Katherine Martinelli. Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models. Rachel DiStefano has written about her field work, behind the counter of a specialist cheese shop in Cambridge, Ma. If you’re entertaining thoughts of maple syrup expertise, you’ll need to study the new sensory maps and be able to talk knowledgeably about the history of sugaring. Other images by Rachel DiStefano.

Great wheels of parmesan cheese, stamped all about with codes and official-looking markings, loudly shout that they are the real thing: Parmigiano-Reggiano DOP. They’re backed by a long list of rules and regulations that the producers must obey in order to qualify for the seal of approval, rules that were drawn up by the producers themselves to protect their product from cheaper interlopers. For parmesan, the rules specify how the milk is turned into cheese and how the cheese is matured. They specify geographic boundaries that enclose not only where the cows must live but also where most of their feed must originate. But they say nothing about the breed of cow, which you might think could affect the final product, one of many anomalies that Zachary Nowak, a food historian, raised during his presentation at the recent Perugia Food Conference on Terroir, which he helped to organise. In the end the whole question of certification is about marketing, prompted originally by increasingly lengthy supply chains that distanced consumers from producers. One problem, as Zach pointed out, is that in coming up with the rules to protect their product, the producers necessarily take a snapshot of the product as it is then, ignoring both its history and future evolution. They seek to give the impression that this is how it has always been done, since time immemorial, while at the same time conveniently forgetting aspects of the past, like the black wax or soot that once enclosed parmesan cheese, or the saffron that coloured it, or the diverse diet that sustained the local breed of cattle. One aspect of those forgettings that brought me up short was the mezzadria, a system of sharecropping that survived well into the 1960s. Zach has written about it on his website; some of the memories of a celebrated Perugian greengrocer offer a good starting point. Will some enterprising cheesemaker take up the challenge of producing a cheese as good as Parmigiano-Reggiano DOP somewhere else? No idea, but if anyone does, it’ll probably be a cheesemaker in Vermont, subject of the next show. Notes The 2nd Perugia Food Conference Of Places and Tastes: Terroir, Locality, and the Negotiation of Gastro-cultural Boundaries took place from 5–8 June 2014. It was organized by the Food Studies Program of the Umbra Institute. Wikipedia has masses of information about Geographical indications and traditional specialities in the European Union and, of course, Parmigiano-Reggiano which may, or may not, be parmesan. Official site of the Consorzio del Parmigiano-Reggiano. Thanks to Zachary Nowak for his map of the soils of the Parmigiano-Reggiano DOP. 2019-05-05 Updated with link to Internet Archive.>/li>