Podcasts about immigrant cuisine

The history of restaurants, food and, especially, fine dining, is deeply tied to the history of immigration to the U.S. and French cultural power in the early 20th century. Not surprisingly, the story that leads to Yelp and Anthony Bourdain is not without its share of racism that the modern food world and its taste makers are still grappling with today. We speak to three experts who study food culture and fine dining about the perceptions and definitions of what's considered good food. We explore how food trends are deeply tied to immigration, how the history of western culinary techniques limits the creativity and authenticity of modern restaurants and how social media compares to the Michelin Guide as a tool in the quest for "good food." Featuring Krishnendu Ray, a professor of food studies at New York University in the US, Zeena Feldman is a professor of digital culture at King's College in London, in the UK, and Gillian Gualtieri is Assistant Professor of Sociology at Barnard College in the US. This episode was produced and written by Dan Merino and Katie Flood. Mend Mariwany is the executive producer of The Conversation Weekly. Eloise Stevens does our sound design, and our theme music is by Neeta Sarl. Sign up here for a free daily newsletter from The Conversation. Full credits for this episode available here.Further reading: Why celebrity, award-winning chefs are usually white menNoma to close: why it's so hard to run a sustainable innovation-focused restaurantRed meat and imported wine: why ethical eating often stops at the restaurant door Hosted on Acast. See acast.com/privacy for more information.

Have you ever walked down a street in New York City and been in awe of the diversity of flavors, tastes, and smells you have encountered? Have you then been compelled to explore the roots of the feasts and the people that cook them? This week on Meat and Three, we celebrate the lives and feats of the immigrants who have and continue to enrich the culinary landscape of the concrete jungle. We look at the legacy of immigrants from the Arabic-speaking world, eat some Filipino fast food with a side of nostalgia, and meet the makers behind Mexican food trucks in The Bronx. Plus, we take a hard look at the access issues that affect some of our city's newest residents.Further Reading:You can learn more about Dr. Matthew J. Stiffler's work on Arab and Muslim American studies here. Read A Mexican State of Mind: New York City and the New Borderlands of Culture by Dr. Melissa Castillo-Planas.See how Jollibee and Filipino-ness are intertwined through this brief history of the brand Get involved with Mixteca here, and learn more about the New York Immigration Coaliton's efforts to expand the Excluded Workers Fund here. Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

The iconic Thanksgiving setting looks something like this: cranberry, Turkey and sides shared at a large table with family. But Thanksgiving celebrations are more varied than we may think. Whether it's at the checkout counter, in a to-go box, or outside the U.S. entirely –– Thanksgiving food may look a little different this year. Further Reading:Visit Barra's website for restaurant information and menus. Check out Braden Perkins' restaurants Verjus and Ellsworth as well as their instagrams for more info on the restaurants' menus.Go here to learn more about the bullwhip effect. To hear from a turkey farmer, watch this videoRead more about holidays' economic impacts on restaurants here. Stats more specifically about thanksgiving can be found here.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

On this weeks episode of Book(ish) I sit down with author/podcaster/DJ/dad Andrew Levins to talk about Exit West by Mohsin Hamid. Our conversation includes comic book recommendations, understanding immigration via food and what to do with a vegan child. Enjoy!Books discussed:Exit West by Mohsin HamidThe Dark Knight Returns by Frank MillerBatman: Year One by Frank MillerThe Killing Joke by Alan MooreAll Star Superman by Grant MorrisonUnderstanding Comics by Scott McCloudDaytripper by Fábio Moon and Gabriel BáJujutsu Kaisen by Gege AkutamiBlood on the Tracks by Shūzō OshimiTen: The Nice Guy on the Path of Tenhō by Nobuyuki FukumotoHoles by Louis SacharYou can follow Andrew on Twitter and InstagramYou can listen to his shows Hey Fam, All The Small Games and Serious IssuesFollow Book(ish) and give me your thoughts on Instagram, Twitter and Facebook.Sign up to our newsletter here. Join our facebook group here.You can now physically send us stuff to PO BOX 7127, Reservoir East, Victoria, 3073.Want to help support the show?Sanspants+ | Podkeep | USB Tapes | MerchWant to get in contact with us?Email | Twitter | Website | Facebook | Reddit See acast.com/privacy for privacy and opt-out information.

Welcome to the fifth season of A Hungry Society! On today's show we're talking to Nasser Jab, co-founder of Komeeda a dining platform showcasing and amplifying the voices of immigrant chefs and cuisine. A Hungry Society is powered by Simplecast

Today's guests are Lisa Gross and Sonya Kharas of The League of Kitchens, an immersive culinary adventure in New York City where immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine, and neighborhood with every experience. A Hungry Society is powered by Simplecast

Today's guest is Yewande Komolafe a chef, recipe developer, and food stylist based in Brooklyn. Yewande grew up in Lagos, Nigeria and has worked in kitchens across the country, including Momofuku Milk Bar in Manhattan. She's developed and tested hundreds of recipes for the James Beard Foundation, Bon Appétit, Saveur, and styled food for the New York Times, Food52, Munchies and more. Yewande is also the creator of the “My Immigrant Food is…” dinner series that hopes to inspire conversations that delve into the idea of home being centered around food, migration, and adaptation. A Hungry Society is powered by Simplecast

Noobtsaa Philip Vang is the founder of Foodhini, a meal delivery service that employs immigrant & refugee chefs, creating space for them to share their culture's cuisine and increase multicultural representation in local food scenes in cities across the US. Vang was inspired by his parents, who came to the U.S. as refugees from Laos, and by the untold stories behind his mother's home-cooked Lao dishes that he grew up eating. Food Without Borders is powered by Simplecast

Ligaya Mishan is the author of the New York Times' "Hungry City" column, where she reviews New York's "great, unsung" restaurants. Her career has taken her from an MFA in poetry to writing book reviews for the New Yorker to her current job, where she tells the stories of immigrants and entrepreneurs through the food that they serve. Join us as we talk about how someone who grew up eating spam and frozen peas now reviews restaurants serving food from dozens of countries, and as we grapple with questions of authenticity in the food industry. Why Food? is powered by Simplecast

Adam Kantor is on Broadway most days, in shows like Fiddler on the Roof and The Band's Visit. In 2017 with Brian Bordainick he created Story Course. With Story Course, they create uniquely moving and delicious experiences by taking guests on a coursed dinner that pairs with stories. It's storytelling and fine dining mixed to tell the story of an immigrant chef through food and words. Their first event "How Do You Hug A Tiger? with Chef Jae Jung" started in 2017 and continues in February. Check out www.storycoursenyc.com for tickets and use code "EATYOURSTORY" for a discount! Feast Yr Ears is powered by Simplecast

Cristina Martinez is an undocumented Mexican immigrant who came to America in order to pay for her daughter's college tuition. While working at a restaurant in Philadelphia, she met fellow cook Ben Miller. The pair fell in love and when Cristina came forward about her illegal status to the restaurant owners, she was fired. After years of hard work, Cristina and Ben opened South Philly Barbacoa, with Cristina at the helm cooking the food she grew up with in her native Mexico. In 2016 they were named one of the best restaurants in America by Bon Appetit. Tune in to this special episode with chefs, restauranteurs, and activists, Ben and Cristina. Food Without Borders is powered by Simplecast

This week on Food Without Borders, Leah chats with two acclaimed chefs of Southern cuisine​:​ New Orleans native and restaurateur​,​ John Currence​,​ and India-born Vishwesh Bhatt​, ​executive chef​ of Currence's Snackbar in Oxford, Mississippi. Both men credit good luck and desperation ​to​ their entrance into the culinary world as college students​,​ through which they eventually became friends & collaborators. Each chef discusses the inspiration behind their approach to Southern cuisine and its broader connection to the global south—from Oxford, Mississippi to ​West India ​to​ West Africa. They talk about how current​ ​political unrest in the Trump era has altered life in and outside of the restaurant world. Food Without Borders is powered by Simplecast

Yewande Komolafe is a food stylist and recipe developer raised in Lagos, Nigeria. After moving to the United States for college, Yewande started cooking as a way to stay connected to her African heritage and eventually enrolled in culinary school. After the election, she created the dinner series My Immigrant Food Is... as a way to speak out against the Trump administration as a proud Nigerian and former undocumented immigrant in America. Food Without Borders is powered by Simplecast

Today on Food Without Borders, Sari is joined by Catherine Piccoli, James Boo, and Mos Gen the Poet. Catherine is the curator of MOFAD, the museum of food and drink. She speaks about the current exhibit, Chow: Making the Chinese American Restaurant which touches on themes of racism and anti-immigration sentiment that are so clearly reflected in contemporary American society. James Boo is the creator of one minute meal, an award-winning documentary series that uses food to reveal the communities, legacies, realities, and unseen forces that shape life in New York City. James talks about why he made a documentary series that focuses largely on immigrants and people of color instead of the typical chefs that represent the food world. The episode closes with a passionate performance by Mos Gen who delivers his poem Saturday Morning Cartoons.

This week on Food Without Borders, Leah speaks with culinary historian, Michael W. Twitty, whose acclaimed new book, The Cooking Gene: A Journey Through African American Culinary History in the Old South, traces the history of Southern cuisine, family ancestry, and African-American identity in the US. Leah and Michael talk about the discomfort entrenched in Southern cuisine and the cultural amnesia surrounding slavery (from rice paddies to plantation kitchens) that had previously blurred the contributions enslaved Africans made to American food culture. Michael's work peels back the layers of history, in an effort to reclaim the lost memories of his ancestors and transform our national consciousness at the intersection of race and food. Food Without Borders is powered by Simplecast

This week on Food Without Borders, Sari sits down with Christine Sahadi Whelan, the owner of James Beard Foundation-winning gourmet Middle Eastern grocery in Brooklyn. Christine and Sari discuss the often precarious logistics of sourcing products from conflict regions in The Middle East and how both policy and war can disrupt supply chains. Food Without Borders is powered by Simplecast

Hurricane Maria exacerbated pre-existing problems of access and equality in Puerto Rico. Food and beverage writer Alicia Kennedy and bartender Rafa García Febles join Sari in studio to speak about the crisis in Puerto Rico, how chefs are stepping up to provide relief for Puerto Ricans, and tell us what are the best ways to help.

The League of Kitchens is a unique cooking school in New York City where immigrant instructors teach the recipes of their origin countries to students in their own homes. On this episode of Food Without Borders, Sari is joined by League of Kitchens program manager, Sonya Kharas, and instructors Angie Vargas from Mexico and Nawida Said Hosan from Afghanistan. Tune in to find out how these talented home cooks preserve their connection to heritage by sharing their cuisine.

On the season finale of Food Without Borders, host Sari Kamin is joined by mother and daughter Rawia and Jumana Bashara of the restaurant Tanoreen, a blend of classical Middle Eastern home-style cooking with delicious Mediterranean aromas, located in Bay Ridge, Brooklyn. Tune in to hear them discuss how food is politics, in the best, most inclusive sense.

This week on Food Without Borders, host Sari Kamin is joined in the studio by Ariel Barbouth, founder and CEO of Nuchas, which brings Argentinian food staples to NYC. In 2011, Nuchas opened its first retail location in Times Square, but it wasn't until they started their first food truck in 2012 that people started to take notice. Nuchas quickly built a reputation among the NYC street food scene, winning the Rookie of the Year Vendy Award in 2013, and in the same year opening their second retail location in Greeley Square. Barbouth's goal is to redefine the culinary concept of "hand-held foods" so that no utensils are needed, and so that the flavors appeal to all cultures, even to those with dietary restrictions, using only quality ingredients that are responsibly sourced. Food Without Borders is powered by Simplecast

On a new episode of Food Without Borders, host Sari Kamin is joined by Soleil Ho, a chef, writer, and co-host of the The Racist Sandwich podcast. Tune in to hear them discuss her assimilated upbringing, authenticity and ownership in food businesses, food media's white supremacy problem, mayonnaise, and more!

On a special "in the field" episode of Food Without Borders, Sari and HRN engineer David Tatasciore go on a food walk of Queens with Culinary Backstreets, a tour company that highlights family-run restaurants often overlooked in big cities. Throughout the tour, Sari and David speak to immigrant vendors who started their lives over in Queens and have made it one of America's most vibrant and diverse culinary destinations.