Podcast appearances and mentions of krishnendu ray

“There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,' which means "Every two miles the water changes, and every four the language." So that, in fact, is the geography of taste and terroir in India.”This week on the show, we talk with sociologist Krishnendu Ray about place and food and caste in India and how identity can be defined as much by what you DON'T eat, as by what you DO eat.  And we share a recipe for a home grown hot sauce that cannot be prepared indoors. 

“There is a beautiful Hindustani saying, ‘Kosa kosa per pani badle, chare kosa per vani,' which means "Every two miles the water changes, and every four the language." So that, in fact, is the geography of taste and terroir in India.”This week on the show, we talk with sociologist Krishnendu Ray about place and food and caste in India and how identity can be defined as much by what you DON'T eat, as by what you DO eat.  And we share a recipe for a home grown hot sauce that cannot be prepared indoors. 

Where is Food Studies today, and where might it be tomorrow? Join Alyshia Gálvez in conversation with Jessica Carbone, Irina Mihalache, Krishnendu Ray, and Signe Rousseau of Gastronomica's Editorial Collective as they weigh in on recent developments in Food Studies. They discuss some of their favorite pieces over the last year, reflect on directions in the field, and share what they'd love to see in the journal's pages in the future.Gastronomica is Powered by Simplecast.

In this episode, Gastronomica's Krishnendu Ray talks with Sean Wyer about the 21st century transformation of Rome's Jewish Quarter. Drawing on his latest research, recently published in Gastronomica, Sean considers how a range of factors – from heritage tourism and cosmopolitan innovation to religious dietary laws and diasporic migration – helped shape Jewish-Roman cuisine and the evolving character of a historic neighborhood.Gastronomica is Powered by Simplecast.

As a result of trade, travel and migration, different cuisines have spread across the world. Many recipes, chefs and restaurants try to claim that their example of a particular culinary tradition is the most authentic. But is this a good thing?由于贸易、旅行和移民，不同的美食已经传播到世界各地。 许多食谱、厨师和餐馆都试图声称他们的特定烹饪传统的例子是最正宗的。 但这是好事吗？People care about authenticity because food traditions are closely linked to identity, particularly for migrant communities. Sociologist and professor of food studies, Krishnendu Ray, explains that home cooking is often the last way that communities can show their identity. British celebrity chef Jamie Oliver was accused of trying to take advantage of positive feelings about Jamaica. His ready meal product had a Jamaican name, but was unlike genuine Jamaican cooking.人们关心真实性，因为饮食传统与身份密切相关，尤其是对于移民社区而言。 社会学家兼食品研究教授克里希南杜·雷 (Krishnendu Ray) 解释说，家庭烹饪往往是社区展示其身份的最后一种方式。 英国名厨杰米·奥利弗被指控试图利用人们对牙买加的积极情绪。 他的即食产品有一个牙买加名字，但与真正的牙买加烹饪不同。However, food consultant Sara Kay asks whether there are problems with the idea of authenticity. She highlights that these ideas often come from the expectations that majority cultures have about minority cultures and their food. These can be restricting – restauranteurs have complained that people expect Asian food to be cheaper than that from European cultures.然而，食品顾问萨拉·凯询问真实性的想法是否存在问题。 她强调，这些想法通常来自大多数文化对少数文化及其食物的期望。 这些可能会受到限制——餐馆老板抱怨说，人们期望亚洲食品比欧洲文化的食品便宜。Expectations can also give people a false idea of what is authentic. While large cities are full of eateries representing different countries – China, India, Italy, Mexico and more – these labels can oversimplify the reality of food from these countries. Stephanie Elizondo Greist was surprised by the difference between regional specialities in different parts of Mexico and what she ate growing up as a Mexican-American in Texas, but feels that both are authentic examples of Mexican food.期望也会让人们对真实的事物产生错误的认识。 虽然大城市遍布代表不同国家（中国、印度、意大利、墨西哥等）的餐馆，但这些标签可能过于简单化了这些国家食品的真实情况。 斯蒂芬妮·埃利松多·格雷斯特 (Stephanie Elizondo Greist) 对墨西哥不同地区的地方特色菜与她在德克萨斯州长大的墨西哥裔美国人所吃的东西之间的差异感到惊讶，但认为两者都是墨西哥食物的正宗例子。A more controversial view of authenticity was stated by American Chef Andrew Zimmern, who claimed that he could bring Chinese dishes to Minnesota in a more authentic way than existing restaurants – many of which are owned by Chinese-Americans. Writer and food podcaster Ruth Tam points out that while these restaurants altered their menus to suit local tastes, so does Zimmern. So, while food and identity are closely linked, and failure to respect authenticity can cause offence, could there be problems with the whole idea of authenticity?美国厨师安德鲁·齐默恩(Andrew Zimmern)提出了一个更有争议的真实性观点，他声称他可以以比现有餐馆更正宗的方式将中餐带到明尼苏达州——其中许多餐馆都是由华裔美国人开的。 作家兼美食播客 Ruth Tam 指出，虽然这些餐厅改变了菜单以适应当地口味，但 Zimmern 也是如此。 因此，虽然食物和身份密切相关，不尊重真实性可能会导致冒犯，但真实性的整个理念是否存在问题？词汇表cuisine 菜肴recipe 食谱chef 厨师restaurant 餐馆，餐厅culinary tradition 烹饪传统food tradition 饮食传统food studies 食品研究home cooking 家庭烹饪celebrity chef 明星大厨ready meal 即食餐，方便食品cooking （用特定方法烹制的）饭菜restauranteur 餐馆老板eatery 小饭馆regional speciality 地方特色菜dish （一道）菜，菜肴menu 菜单

Today we present to you an episode from one of our favorite hospitality insider podcasts, Copper & Heat. Listen in for an amazing deep dive into the world behind the Michelin guide...If you were to rate the Michelin Guide, how many stars would you give it?When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you?For more from Copper & Heat plus resources related to this episode, click here!For more from Opening Soon: Launching next week, The Build. Heritage Radio Network is a listener supported nonprofit podcast network. Support Opening Soon by becoming a member!Opening Soon is Powered by Simplecast.

What roles do culture, ecology, and neuroscience play in making sense of lived experiences of eating? In this episode, Victor Valle speaks with Krishnendu Ray of Gastronomica's Editorial Collective about his newly published personal essay, “Toward a Poetics of Chile.... in Another Mexico.” Reflecting on palatal taste, memory, family biography, and colonial history, Victor connects culinary aesthetics with neural networks as he delves into acquired tastes and parses the complex sensations of his chile-eating experiences over time.Gastronomica is Powered by Simplecast. 

When Katy was working in the Bay Area in her early 20s, she would have given the Michelin Guide 3 stars, because those were the restaurants she felt like she had to work to learn about the most innovative and interesting food. How has that changed?In this last episode of our fourth season, Katy and Rachel dig into the history, the data, and the money behind the Michelin Guide in the U.S. with help from Krishnendu Ray (professor at NYU) and Beth Forrest (professor at the CIA). By the end of the research, Katy and Rachel had very different ratings for the Guide than what their 24-year-old selves would have given it. What about you? Guests:Beth ForrestHer faculty bio and booksKrishnendu RayHis book  | His faculty bio Articles mentioned and other resources:Florida's Tourism Board Will Pay Michelin $150,000 to Rate the State's RestaurantsWhy California Paid Michelin Guide $600,000 to Cover Los Angeles AgainThe Inspection ProcessMichelin Scatters Stars on New York (2005)The Fed-Up ChefThe Untold Truth Of The Michelin GuideThe High Price of a Michelin Guide: South Korea, Singapore, and Thailand have spent millions to get their own Red guidesThe History of the Michelin GuideHow Restaurants Get MIchelin Stars: A Brief History of the Michelin GuideThe Secret Life of an Anonymous Michelin Restaurant InspectorConfessions of a Michelin Inspector

Join Gastronomica's Editorial Collective as we discuss The Water Issue (22.4). Recorded live at the University of Toronto in November 2022, this episode offers a peek into a roundtable conversation on water across social and ecological registers, drawing connections between place, taste, and social justice. With contributions from Gastronomica editors including Paula Johnson, Irina Mihalache, Krishnendu Ray, Signe Rousseau, Bob Valgenti, Jessica Carbone, and moderated by Dan Bender, the roundtable explores water as a topic of food studies research where infrastructure, history, culture, and ethics meet.Photo courtesy of Paula Johnson.Gastronomica is Powered by Simplecast.

How does a food come to be linked to a place when there is movement and change? In this episode, food anthropologist Ishita Dey talks with Gastronomica's Krishnendu Ray about placemaking amidst historical, political, and ecological change in Bangladesh. Ishita shares stories and insights on the craft of sweetmaking from her research into Bogurar doi, bridging ecologies of dairy and fermentation with human geographies of migration, labor, and caste.Gastronomica is Powered by Simplecast.

Today,  we talk to the incredible associate professor of food studies from NYU, Dr. Krishnendu Ray.  Dr. Ray is the author of several books including, The Ethnic Restauranteur and Curried Cultures. In this discussion, you will learn why Indian food has struggled to gain notoriety in the west and how food helps shape cultures. 

Sharing and eating food together is a common way to build connection, but how does one maintain family ties when separated by hundreds of miles? In this episode, Singapore-based anthropologist Indira Arumugam chronicles her family's migration through a story of salt, sun, and time. In conversation with Gastronomica Editorial Collective member Krishnendu Ray, Indira shares the techniques of sun-drying goat meat and fish from her family's village in Tamil Nadu and weighs in on culinary labor, love, and hospitality in rural-urban connections.HRN is home to transformative exchanges about food. Our 35+ member-supported food podcasts empower eaters to cultivate a radically better world. This month, we're asking you to join us. Become a monthly sustaining member at heritageradionetwork.org/donate.Gastronomica is Powered by Simplecast.

Does technology change local eating? In this episode, Gastronomica Editorial Collective member Krishnendu Ray and anthropologist Tulasi Srinivas consider how taste connects material, spatial, and virtual worlds. Drawing on her ethnography of "gastro apps" in Bangalore during the Covid-19 pandemic, Tulasi sheds light on how online food delivery has changed what it means to eat locally in India.Photo courtesy of the Radcliffe Institute.Heritage Radio Network is a listener supported nonprofit podcast network. Support Gastronomica by becoming a member!Gastronomica is Powered by Simplecast.

This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. The tomato is a staple ingredient in Indian subcontinental cooking, but this is a relatively recent phenomenon. In this episode, anthropologist Sucharita Kanjilal explains how tomatoes became incorporated into Indian pantries in the 20th century. Weaving together the histories of two British imports -- the tomato and the recipe -- she discusses the fluidity of taste-making in postcolonial India.Photo courtesy of Sucharita Kanjilal.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.

Our new Intern Suzie is here for some Tricky Trivia in today's episode. Then, we're joined by food historian Krishnendu Ray for Ask a Grown Up. And finally, we'll all learn a new kitchen technique from Test Cook Andrea in How To Time!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Amazon.com: Anker Wireless Charger, PowerWave Magnetic 2-in-1 Stand with 5 ft USB-C Cable, Wireless Charging Station for iPhone 12/12 Pro / 12 Pro Max / 12 Mini/AirPods Pro (No AC Adapter) : Cell Phones & AccessoriesPatagonia Atom Sling | REI Co-opBrain Bag - Backpacks - Laptop BagsThe Chair | Netflix Official SiteAutomatically track TV & movies you're watching - Trakt.tvSanford and Son - WikipediaThe Gloaming (TV series) - WikipediaGuilt | Masterpiece | Official Site | PBSAn Oral History of The Office | Podcast on SpotifyThe fictional complexity of Omar - The Washington PostMichael K. Williams, Omar From ‘The Wire,' Is Dead at 54 - The New York TimesSabra Dipping Company Issues Limited Voluntary Recall of a Single SKU of Classic Hummus | FDASabra Dipping Company Issues Limited Voluntary Recall of a Single SKU of Classic Hummus | FDAFDA Advises Consumers of Recall of Certain Sabra Hummus Products | FDAEasy Hummus (Better Than Store-Bought)Sesame seed products contaminated with Salmonella: three outbreaks associated with tahini - PubMedSabra Dipping Company FDA 483, May 2021 | FDAzillaSabra Dipping Company FDA 483, Nov 2016 | FDAzillaFDA FOIA LogsInspection Observations | FDAFDA InspectorProfiles™, 483s, EIRs, and more | FDAzilla StorePatient count climbs in outbreak traced to backyard chickens | Food Safety NewsSalmonella Outbreaks Linked to Backyard Poultry | CDCInvestigation Details | Salmonella Outbreak Linked to Backyard Poultry | CDCWhen People Got Sick | Salmonella Outbreak Linked to Backyard Poultry | CDCNotes from the Field: Recurrence of a Multistate Outbreak of Salmonella Typhimurium Infections Linked to Contact with Hedgehogs — United States and Canada, 2020 | MMWRA chicken in every backyard: Urban poultry needs more regulation to protect human and animal healthFor Life Out Here | Tractor Supply Co.Tractor Supply Employee Exposes the Company's Cruelty to Chicks and Ducklings as a Matter of Policy and Practice - 16 April 2021 - UPCCommon Chicken Breeds | LafeberVetThe Urban Chicken NC - The Urban Chicken NC - outfitting the Triangle's chickens & their backyard friendsReal Baking with RoseHot Frogs on the LooseRadioactive Frogs Escape Pond At National LabIntro: Hot Frogs On The Loose (Live) - YouTubeHot Frogs On The Loose (Live) - YouTube189. Epoxy Hotdog — Risky or Not?Krishnendu Ray on Twitter: “1. Spices and Meat Surprisingly, flawed opinions persist about the use of spices in Early Modern Europe. Apparently it was to cover the smell of rotting flesh or to compensate for poor quality meat. I read two instances recently. https://t.co/103oJ9gjbG” / TwitterThe Brightest Bulb - Gastropod

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Krishnendu Ray. Alison Hope Alkon and Rafi Grosglik discuss representations of race in food media. Drawing on examples from contemporary popular culture, they explore how the medium of television engages with racial inequalities and how it could act as a critical intervention for social change.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant To Be Eaten by becoming a member!Meant To Be Eaten is powered by Simplecast. 

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray. Historians Michelle T. King and Wendy Jia-Chen Fu discuss the stigmatization of Chinese food and eating habits in Anglophone media coverage of the coronavirus pandemic. They weigh in on common questions surrounding wet markets and the wildlife trade in Chinese food systems, dispel misinformation, and share ways to both combat negative stereotypes about Chinese food and support Chinese American communities in the United States.Photo courtesy of Michelle T. King.Meant To Be Eaten is powered by Simplecast.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, guest hosted by Gastronomica editorial collective member Krishnendu Ray.Kyoungjin Bae, as part of a Gastronomica round table on Taste and Technology in East Asia, explores the production and consumption of soy sauce in Korea from the 18th to the early 20th centuries. Although the transformation of Korean soy sauce's identity in the 20th century is usually attributed to industrialization, Bae discovered a shift in the way ordinary people interacted with soy sauce. Soy sauce, in the early modern period, was home brewed. In colonial times (1910-1945), due to an influx of Japanese commodities in Korean market, consumers increasingly relied on their tastes to evaluate soy sauce and guide their choices among industrialized products. This, in turn, transformed conceptions of the taste of soy sauce and its identity.Image courtesy of Kyoungjin Bae.Heritage Radio Network is a listener supported nonprofit podcast network. Support Meant to be Eaten by becoming a member!Meant to be Eaten is Powered by Simplecast.  

Today on the Digest we're compiling some of our favourite clips from our recent package What Now, Predicting the Future of Restaurants, on Eater.com. Jenny Zhang interviews Soleil Ho on the landscape. Nicholas Mancall-Bitel interviews Eric Rivera on how small business' can adapt. Lesley Suter talks to Keith Corbin about the growing expectations for chefs. Jenny talks to Krishnendu Ray about the necessity of socialized medicine in the restaurant industry. Jenny talks to Lucas Sin of Junzi Kitchen about toxicity and what mom and pop restaurants can learn from Fast Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

We sit with Krishnendu Ray, author of 'The Ethnic Restaurateur' and discuss the culinary world from the perspective of the immigrant restaurateur.

This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies https://online.ucpress.edu/gastronomica, whose forthcoming issue is entirely devoted to COVID Dispatches—in it, authors from around the world offer short, intimate portraits of early responses to the food crises of this pandemic, and hosts from the journal’s editorial collective will be joined by some of the featured authors to share their stories, and to hear how things have or haven't changed in the past few months.Shalini Sinha joins guest host Krishnendu Ray to discuss the influence that the pandemic has had on street food culture and its industry in Delhi.For 30% off a single-print issue, use promo code GASTROAUG2020 at checkout.Photo Courtesy of Shalini Sinha.Meant To Be Eaten is powered by Simplecast.

Dr. Krishnendu Ray wrote the book (books, plural, actually) on how immigrants influence food culture, most recently “The Ethnic Restauranteur.” In our new bonus “From Home" series, Michael checks in with chefs and food personalities to bring you short audio glimpses of how they’re cooking during lock-down, which pantry items they’re utilizing, and what they’re looking forward to after life returns to normal. We'll be publishing dispatches from this "pandemic pantry" several times a week. Ray is chair of the department of Nutrition and Food Studies at NYU. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

This episode of Meant to be Eaten was produced in collaboration with Gastronomica Journal.Bob Valgenti, from Gastronomica: The Journal for Food Studies, is in for Coral Lee.A conversation with Krishnendu Ray. Street Food—emphasis on street, that “dwelling place of the collective” and site of liveliness. Sociologist Krishnendu Ray returns to the podcast to explore the vitality of street food, its vendors, and why cities should protect these spaces from the homogenizing gaze of the Global North. The Chair of the Department of Nutrition and Food Studies at NYU-Steinhardt, Dr. Ray recently delivered the Distinguished Lecture at the annual event co-sponsored by SOAS University of London and Gastronomica.Meant To Be Eaten is powered by Simplecast. 

Host Michael Ruhlman speaks with Dr. Krishnendu Ray about authenticity, the term "ethnic food", the importance of flavors to our identity, and much more. Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Should Aristotle have also cooked? Would you eat dog meat? What does your food say about your conception of Reality? How is our gut first colonized? What are you allergic to? How/why do cultures select what to eat? Where are taboos found? Are you a non-believer? Who does your cooking? What are the techniques? How is identity produced? Does culture uniquely meet nature in food? Can anything be purified via rituals? Why do, both, fasting and feasting exist? Does fasting modify the idea of Self? Do we store fat ‘for’ the brain? Do you follow dietary restrictions? Do you bother about Vitamin B12? How does a newly born baby know what is not-food? How were you born? Are you like your maternal grandmother? Is taste a cultural matter? Are our jaws becoming smaller? Do we need the body (even) to be spiritual? Is Mind also Matter? Is food medicine? Would you rather die than break your fast? Can food regulate certain gene expressions? Are food preferences, therefore, somewhat genetically determined? Will we eat lab-grown food? Where would micro-nutrients come from? &, would there be ‘more’ vegetables in the future…? SynTalk thinks about these & more questions using concepts from biochemistry & genetics (Dr. Giriraj R. Chandak, CCMB, Hyderabad), religious studies & theology (Swami Narasimhananda, Advaita Ashrama, Mayavati), & food studies (Dr. Krishnendu Ray, NYU, New York). Listen in...

In this episode, Niki, Natalia, and Neil discuss President Trump’s pardons of war criminals, controversial opinions about food, and the practice of indigenous land acknowledgments. Support Past Present on Patreon: https://www.patreon.com/pastpresentpodcast Here are some links and references mentioned during this week’s show:  President Trump recently pardoned three American servicemen convicted of war crimes. Natalia referred to Adam Serwer’s Atlantic piece “The Cruelty is the Point” and this New Yorker article about the 19th-century origins of the military court system. Niki recommended reading up on the case of Eddie Gallagher to understand the implications of these pardons. When conservative academic Tom Nichols recently insulted Indian food on Twitter, the internet struck back. Natalia and Neil commented on Ruth Graham’s Slate piece on the intensity of social media food takes. Natalia recommended Krishnendu Ray’s book The Ethnic Restaurateur. Neil referred to Jane Desmond’s Newsweek article about Thanksgiving turkey. Long a practice in Canada and Australia, indigenous land acknowledgements are becoming more common in the United States. In our regular closing feature, What’s Making History: Natalia discussed Tom Farrey’s book Game On: How the Pressure to Win at All Costs Endangers Youth Sports and What Parents Can Do About It. Neil commented on Rick Perry telling Trump he was “chosen by God” which he wrote about in his column for The Week, “God’s Gift to America.” Niki recommended Samira Kawash’s Atlantic article, “Sugar Plums: They’re Not What You Think They Are.”

Host Michael Ruhlman talks with Dr. Krishnendu Ray & Chef James Syhabout about "Authenticity". Dr. Ray's books: https://www.amazon.com/Krishnendu-Ray/e/B001K8AQ0K Chef Syhabout's book "Hawker Fare": https://www.amazon.com/Hawker-Fare-Stories-Recipes-Refugee/dp/0062656090 Host Michael Ruhlman's new book "From Scratch" is available now! https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States. Learn more about your ad choices. Visit megaphone.fm/adchoices

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States. Learn more about your ad choices. Visit megaphone.fm/adchoices

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States. Learn more about your ad choices. Visit megaphone.fm/adchoices

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States. Learn more about your ad choices. Visit megaphone.fm/adchoices

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States. Learn more about your ad choices. Visit megaphone.fm/adchoices

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in new places, creating a taste of home and playing a key role in influencing food cultures as a result of transactions between producers, consumers and commentators. Based on extensive interviews with immigrant restaurateurs and students, chefs and alumni at the Culinary Institute of America, ethnographic observation at immigrant eateries and haute institutional kitchens as well as historical sources such as the US census, newspaper coverage of restaurants, reviews, menus, recipes, and guidebooks, Ray reveals changing tastes in a major American city between the late 19th and through the 20th century. Written by one of the most outstanding scholars in the field, The Ethnic Restaurateur is an essential read for students and academics in food studies, culinary arts, sociology, urban studies and indeed anyone interested in popular culture and cooking in the United States. Learn more about your ad choices. Visit megaphone.fm/adchoices

Today's guest is Krishnendu Ray, Chair of the Department of Nutrition and Food Studies at NYU. He was a faculty member and the Associate Dean of Liberal Arts at The Culinary Institute of America and is the author of The Migrant's Table (2004), The Ethnic Restaurateur (2016), and the co-editor of Curried Cultures: Globalization, Food and South Asia (2012). His most recent work is on street vending in global cities with attention to questions of law, livelihood, and liveliness of cities. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate A Hungry Society is powered by Simplecast.

Alice Boyes teaches how to stay productive during summer, Connie Sobczak talks about how to feel comfortable in your own skin, Judy Willis discusses the pros and cons of standardized testing, Karen Dill-Shackleford explains why we get so attached to fictional characters, Dawn Hafner talks about why we should be working out at home, Krishnendu Ray tells the history of breakfast and clears up misconceptions

Ahmed is on vacation, so he wanted y’all to hear his favorite episode: Ghee is having a moment right now. People call it a magic food that will melt your fat away. Kourtney Kardashian swears by it. Whole Foods is selling it. And the marketing language always comes back to how “ancient,” “pure” and “authentic” it is. And Ahmed can’t stop thinking about it. So this week, we’re spending the whole episode tackling one question: Why is this happening to ghee? We do a taste test with the brain trust, chat with Food and Fitness Director at SELF Magazine (and former BuzzFeeder) Sally Tamarkin, NYU Food Studies Department chair Krishnendu Ray, and Ahmed’s aunt Naheed Usmani to chew on it. Read Ahmed’s essay: https://www.buzzfeed.com/ahmedaliakbar/tikka-masala-is-a-scam-and-other-lessons-from-pakistani?utm_term=.hdj0yqMp22 Follow Ahmed @radbrowndads Follow Zainab @zainabshah Follow Neena @neenpathak Follow Sally @sallyt Follow the show at @seesomething and facebook.com/seesomethingpodcast, Subscribe to our newsletter buzzfeed.com/seesomethingsaysomething/newsletter, Find more episodes at buzzfeed.com/seesomethingsaysomething, Email us at saysomething@buzzfeed.com. Our music is by The Kominas. Follow them at @TheRealKominas and kominas.bandcamp.com Learn more about your ad choices. Visit megaphone.fm/adchoices

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!

Oft-quoted and well-loved by the MTBE team, Krishnendu Ray--NYU Food Studies Professor and author of two books on immigrant foods in America--joins us to talk about why searching out the most "authentic, ethnic" cuisines can be a problem, how social media has democratized food and why expensive Chinese is in our future food forecast. Meant to Be Eaten is powered by Simplecast

Ghee is having a moment right now. People call it a magic food that will melt your fat away. Kourtney Kardashian swears by it. Whole Foods is selling it. And the marketing language always comes back to how “ancient,” “pure” and “authentic” it is. And Ahmed can’t stop thinking about it. So this week, we’re spending the whole episode tackling one question: Why is this happening to ghee? We do a taste test with the brain trust, chat with BuzzFeed Health editor Sally Tamarkin, NYU Food Studies Department chair Krishnendu Ray, and Ahmed’s aunt Naheed Usmani to chew on it. Follow Ahmed @radbrowndads Follow Zainab @zainabshah Follow Neena @neenpathak Follow Sally @sallyt Follow the show at @seesomething and facebook.com/seesomethingpodcast, Subscribe to our newsletter buzzfeed.com/seesomethingsaysomething/newsletter, Find more episodes at buzzfeed.com/seesomethingsaysomething, Email us at saysomething@buzzfeed.com. Our music is by The Kominas. Follow them at @TheRealKominas and kominas.bandcamp.com Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week’s episode of Food Without Borders, Sari is joined in studio by Krishnendu Ray, chair of the NYU Food Studies graduate department and multimedia artist and scholar, Sarah K. Khan. Krishnendu, Sarah, and Sari discuss how immigration policies of the past have affected our food system today and how street vendors may be impacted by current anti-immigrant rhetoric and beefed up deportation policies. They also discuss issues of cultural appropriation and authenticity in food.

Krishnendu Ray is the chair of Nutrition and Food Studies at New York University, and author of The Ethnic Restaurateur. Raj Patel, Tom Philpott and Rebecca McInroy spoke to him Ray on the day after the 2016 presidential election about his book, and the current political landscape, where change and transformation is possible through food.

Krishnendu Ray is the chair of Nutrition and Food Studies at New York University, and author of The Ethnic Restaurateur. Raj Patel, Tom Philpott and Rebecca McInroy spoke to him Ray on the day after the 2016 presidential election about his book, and the current political landscape, where change and transformation is possible through food.

Krishnendu Ray is the chair of Nutrition and Food Studies at New York University, and author of The Ethnic Restaurateur. Raj Patel, Tom Philpott and Rebecca McInroy spoke to him Ray on the day after the 2016 presidential election about his book, and the current political landscape, where change and transformation is possible through food.

This episode of Week in Review reviews a dizzying breadth of content from the past week! We hear from a 17-year-old food rapper, a Food Studies professor at NYU, and the master of acorn toilet fermentation. On “The Breakdown” Jack and Erin talk to Lindsey Shute from the National Young Farmers Coalition about the upcoming performance of Good Dirt at BAM this weekend. Last Great Bite Every episode of Week In Review opens with a recap of the last great thing Jack and Erin ate, and how you can try it too. JACK: “The meatiest weekend a person could possibly have.” - 8 pounds of pork shoulder, bacon, sausage, lamb ribs all from Heritage Foods. To balance it out, Jack ended the weekend with a homemade vegetarian bibimbap from Lukas Volger’s cookbook, Bowl. ERIN: “Felt like a champion of life last night.” when she made a porterhouse Berkshire pork chop from Heritage Foods with warm pineapple salad and brown rice. Featured Episodes Get caught up on the highlight reel of clips from the last week of HRN’s programming. GunwashGunwash Episode #185 Aaron Veal AKA Siddhartha (3/31/2016) Hosted by Aaron Ginsberg, Armand Grullard, Jack Inslee With guest Aaron Veal TasteofthePastA Taste of the Past Episode #233 Ethnic Restauranteurs (4/7/2016) Hosted by Linda Pelaccio With guest Krishnendu Ray, Department Chair at NYU Food Studies FuhmentabouditFuhmentaboudit! Episode #158 Rob Handel is the Bee’s Knees (4/4/2016) Hosted by Chris Cuzme and Mary Izett With guest Rob Handel, of The Bee’s Knees in the Catskills The Breakdown A guest or caller from around the industry joins the show to talk about their recent work. “Young farmers, young farmers, young farmers!” Jack and Erin take a call with Lindsey Shute, Executive Director of National Young Farmers Coalition and owner of Hearty Roots, in Germantown, NY. The National Young Farmers Coalition is bringing a theatrical performance, Good Dirt, to BAM April 10 at 4 pm! The play shares real stories and words of farmers in a show of humanity, struggle, and triumph. Lindsey calls it a rare opportunity to bring the life of farmers to an urban audience. All proceeds benefit the National Young Farmers Coalition. Big-Ups Jack and Erin “big up” people, places, and things they're totally digging right now. (shoutout to Big Ups, the band, for that theme song) JACK: NCAA Championship Game between Nova and UNC was this past week. Big Ups to Kris Jenkins on Villanova who lost 40 lbs by cutting candy, ultimately making the game-winning shot! ERIN: The talented Alisha Fowler, Program Director at Chefs Collaborative Summit. Tickets still available for this weekend!

On this week's episode of A Taste of the Past, host Linda Pelaccio is joined in the studio by Krishnendu Ray, Department Chair of the Food Studies program at NYU. A food studies scholar, he is the author of The Migrant’s Table: Meals and Memories in Bengali-American Households (Temple University, 2004). He co-edited Curried Cultures: Globalization, Food and South Asia (University of California Press, 2012). His most recent monograph is The Ethnic Restaurateur (Bloomsbury 2016).