Podcast appearances and mentions of megan elias

America loves hot sauce. A 2021 Instacart survey found 74% of consumers eat hot sauce with their food, and when there was a shortage of the popular Huy Fong Foods' sriracha hot sauce last year, one bottle would go for as much as $52 on Amazon. Right now, they go for $9. But given Greater Boston's reputation for cuisine that is the opposite of spicy (clam chowda, anyone?) you might be surprised that Massachusetts has a long history with hot sauce — the first bottled cayenne sauces appeared here in 1807.“There is a really, really long history of use of hot and spicy foods in the Americas,” Megan Elias, director of the food studies programs at Boston University, told Under the Radar. “The capsicum comes from the Americas. And it was, then exported out to Europe and to the rest of the world, really crucially. So it ends up in South Asia and ends up in Africa, getting kind of involved ... in the foods there. And then, eventually kind of comes back to the U.S.”The hot sauce market in the U.S. is projected to grow from about $3 billion in 2023 to more than $5 billion by 2030, and there will be plenty of spicy food for local fans to sample at the upcoming, inaugural Rhythm N' Spice festival in Cambridge on Saturday, May 4. It reflects the area's growing desire for spicy flavors, says Nicola Williams, producer of the festival. She plans to highlight the culinary diversity that exists in Greater Boston.“We have a spicy Jamaican vegetarian and beef patty challenge. We have a spicy pizza challenge with a local, Black-owned restaurant right here in Cambridge. We have, wings. And we're going to have three categories of flavors, from African sauces, to jerk, to hot sauce from all over the world,” she said. “And so we want to make sure that we infuse all of this spice throughout the event. We also have dance so you can shake it off after you've blown your mouth or palates.”GUESTSNicola Williams, producer of the Rhythm N' Spice Hot Sauce Fest, president of The Williams AgencyBrian Ruhlmann, founder and owner of Craic Sauce in Lowell, MassachusettsMegan Elias, director of the food studies programs at Boston University

On this episode our special guest is focused on shaping the future of food by training and mentoring the next generation of food industry innovators. He is Jonathan Deutsch, PhD, CHE, CRC, is professor in the Departments of Food and Hospitality Management and Nutrition Sciences at Drexel University and a certified hospitality educator. Before moving to Drexel, Deutsch built the culinary arts program at Kingsborough Community College, City University of New York (CUNY) and the PhD concentration in food studies at the CUNY Graduate Center and School of Public Health. At Drexel, he is the founding director of the Drexel Food Lab, a culinary innovation and food product research and development lab focused on solving real world food system problems in the areas of sustainability, health promotion and access. He was the James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators and was named a Food Waste Warrior by Foodtank. He is the author or editor of eight books including Barbecue: A Global History (with Megan Elias), Culinary Improvisation, and Gastropolis: Food and Culture in New York City (with Annie Hauck-Lawson) and numerous articles in journals of food studies, public health and hospitality education. He earned his PhD in Food Studies and Food Management from New York University (2004), his culinary degree from the Culinary Institute of America (AOS, Culinary Arts, 1997), and is a proud alumnus of Drexel University (BS, Hospitality Management, 1999). A classically trained chef, Deutsch worked in a variety of settings including food product development, small luxury inns and restaurants. When not in the kitchen, he can be found behind his tuba. To learn more about Drexel Food Lab>> https://drexel.edu/cnhp/research/centers/Drexel-Food-Lab/ Sponsor This episode was made possible by FoodNiche-ED - A gamified platform that empowers teachers to introduce nutrition education in the classroom. You can learn more here >>foodniche-ed.com | LinkedIn >> https://www.linkedin.com/company/foodniche-education/

Hilton Hotels started in Texas and swelled into a globe-straddling hospitality behemoth. Along the way company founder Conrad Hilton kept ideas about affordable luxury at the center of his business model. Among the affordable luxuries on offer in Hilton Hotels was an “eclectic modernist” design sensibility that placed the American consumer at the apex of a global cultural hierarchy. In her book project, Megan Elias, associate professor and director of the Gastronomy program at Boston University, traces a design history of Hilton Hotels. To uncover this story, Elias conducted research in multiple Hagley Library collections, such as the William Pahlmann Associates papers, and the Ernst Dichter papers. Among her key findings are how design decisions bore upon the business of hospitality at every turn. From architecture to furniture, food, and art, every aspect of the experience of a Hilton Hotel was crafted to appeal to consumer desires. Whereas hospitality had traditionally been an ersatz affair with uncomfortable boarding houses and public accommodations that compared unfavorably with the comforts of home. In the twentieth century, Hilton and competitor firms, transformed hospitality into an industry for the mass consumption of luxury, and made hotels better than homes. To support her research Dr. Elias received funding from the Center for the History of Business, Technology, & Society at the Hagley Museum & Library. For more information and more Hagley History Hangouts visit us online at hagley.org.

I've been looking forward to talking about food for a while. Dr. Helen Zoe Veit joins me to answer all my questions about decadent recipes, food security, poverty, picky children, and the connections between Gilded Age foodstuff and our diet today. Dr. Veit is professor at Michigan State University and the director of the "What America Ate" project.Essential Reading:Helen Zoe Veit, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013).Recommended Reading:Benjamin R. Cohen, Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (2020)April Merleaux, Sugar and Civilization: American Empire and the Cultural Politics of Sweetness (2015)Jonathan Rees, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (2021)Megan Elias, Stir It Up: Home Economics in American Culture (2008)Andrew Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (2011)Laura Shaprio, Perfection Salad: Women and Cooking at the Turn of the Century (1986) Rebecca Sharpless, Cooking in Other Women's Kitchens: Domestic Workers in the South,1865-1960 (2010)Special food issue of The Journal of the Gilded Age and Progressive Era, ed. Megan Elias, Volume 18, Issue 4 (October 2019) Hosted on Acast. See acast.com/privacy for more information.

Part II: What Makes it Difficult to Define Midwestern Food?We talk with Sarah Wassberg Johnson, Megan Elias & Amy Thielen about Midwestern food as depicted in food writing and cookbooks. Sarah Wassberg Johnsonhttps://www.thefoodhistorian.com/about.htmlMegan Elias https://meganjelias.com/about/https://www.upenn.edu/pennpress/book/15628.htmlAmy Thielenhttp://www.amythielen.com/Eat Your Heartland Out is powered by Simplecast.

In these so-called "unprecedented times," historian Megan Elias explains that there is in fact no such thing. Everything has a precedent. In this wide-ranging interview Elias, the Director of the Gastronomy Program at Boston University, looks at parallels between today's food voices, meat shortages, community cookbooks and past disruptions. Will the experience of COVID-19 change us? History—and Megan Elias—will tell us. Listen in for a glimpse at the future through the past.Want to stay up to date on the latest Speaking Broadly episodes? To hear more conversations with Dana Cowin and her fierce guests, subscribe to Speaking Broadly (it’s free!) on iTunes or Stitcher. If you like what you hear, please take a moment to rate + review us on Apple’s podcast store and follow Dana on Instagram @speakingbroadly and @fwscout. Thanks for tuning in!Speaking Broadly is powered by Simplecast.

Chef Todd Leonard discusses 2019's best recipes, Megan Elias explains why cultural food matters, Timothy Pychyl talks about procrastination, Elizabeth Schroeder explains how to teach consent, Noe Alvarez discusses his journey, Taney Henry talks about her girls summit.

Topic - Manifestation Made Simple   Megan Elias - Manifestation and mindset coach   Q: What was your journey to becoming a manifestation and mindset coach?   A: A few years ago, I was feeling depressed and out of control about my life. Reached a point where I knew that something had to change   Said out Loud: "I need help"   Next Day – Received a message about a workshop, and went. Learned about manifestation and the Law of Attraction. The host of the workshop became my personal coach.   Literally asked for something and received it the next day   Q; Did you recognize it as manifestation at the time?   A: I felt it was a coincidence, serendipitous, luck Q: How would you describe what manifestation is?   A: You're manifesting all the time, whether you know it or not Bringing your thoughts or imagination into reality   You're already doing it, you may not be doing it consciously   To me, it's something to do consciously, so you can have more choice about what you're creating in your life Q: How would you describe it to someone who has created a reality that they're not happy with?   A: Remove the idea of blaming yourself, realize it's just conditioning and beliefs that you've picked up from your life. It's not your fault, but once you're aware of it, it's something that you can change   Be aware of where you're currently at, what you choose to focus on. Where are you believing thoughts that aren't actually true?   Q: It sounds simple, but how easy is it to be aware of your thoughts?   A; You can start by focussing on your emotions, they can guide you to the thoughts. Q: Why do you think people overcomplicate it and feel resistance? Why do we make the process of manifestation hard?   A; It depends on your own experiences, and what you're good at. You might be good at manifesting in one area, and not another. It's all based on what you believe.   Some areas will be more challenging based on your beliefs.   Use awareness and your emotions as a compass   Q: Example of someone unhappy in a 9-5 job manifesting a new job/life   A: It depends on how much you're willing to expand your beliefs. Think of it as a ladder of changing your beliefs. Move incrementally so you can really believe in it.  Move in steps until you can get there   Q; Process : Ask, Believe, Receive. How much do we need to be attached to the outcome, and how much do we need to be in joy?   A: A combination. Make a very clear decision about what you want, and why you want it.   Firm, clear: “This is happening, this is how things are now”... from a very decisive space   Big Piece: Gratitude, appreciate where you are right now. Understand the journey Trust that it will come at the right time, and in the right way Know what we want, but not be too rigid   Appreciate what is here and now, and also open to receiving more   Q: What are some of the ways that you coach people, that you teach manifestation to make it easy to apply?   A: Break it into steps. Recognize the middle piece where the old beliefs and resistance come up   Middle mindset work makes the process easy, when you address your mind and it's objections and old beliefs. Find the beliefs that aren't helping you. Tell your mind: “That's not true anymore”. Tell it what you want (repeatedly)            Bridge conscious and subconscious (affirmations)   Q: What is the manifestation process that you give to your clients?   A: With affirmations, they need to be emotionally charged. There has to be some personal meaning behind it.  How you can get something into your mind as frequently as possible?   Q: What are some other ways that we can make manifestation simple?   A: Trusting in it. Having an overall knowing that everything is ok, everything's working out, it's going to happen in the right time in the right way   An overriding feeling of "everything is ok" , knowing that you're supported TRUST**   Trust, surrender, allow it to happen   Affirmation example: "It's already done"   Q: Do you have any affirmations or techniques to get into the feeling of trust?   A: Keep that word in my mind   Eg; " I am enough" Trust that this is true, trust that it's real.   Do what feels good, use that as a compass. Allow your emotions to guide you.   If you're not feeling good, go back and check what you're focussing on   Worthiness is a foundation – Believe that you can have and create what you desire   *If you get to the core of that, manifesting becomes easy   Q: Negative Connotation on the word desire   A: I try to use language to make it accessible and understandable. I think we're taught to not ask for what we want. We're willing to take less than what we deserve.   *Taking out words like vibration, frequency, so that anyone can join the conversation.   Make it more practical, down to earth, so it makes sense to people.   Q: Example of words that you use instead?   A: Explain it as a way of focussing on your mindset, rewiring your brain. Relate it to applying scientific ideas.  Letting go and allowing things to happen.   Q: What can someone expect from the Manifestation Daily community?   A: To answer questions, make it simple, apply it to your everyday life. To make it become a lifestyle, a way of living your life.   LINKS   Manifestation Tool Kit       -  A Step-by-step guide to manifesting anything you want.         -  Prompts, fill in with your own thoughts, a guide to get back on track Manifestation Daily – FB Group  https://www.facebook.com/groups/meganaelias/ IG – @meganaelias  www.instagram.com/meganaelias Website www.meganaelias.com 

An overview of Unit 4: Preserving Processes of Public History, with Readings by Megan Elias, Adam Steinberg, Mark Smith, and Ann Tyson, along with information on our Unit 4 Project re-enacting an historical process. - Featuring host Dr. Kera Lovell from the University of Utah, Asia Campus.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin talks to Megan Elias, Director of Boston University’s Gastronomy program, which Julia helped establish. They parse culinary arts verses gastronomy, what exactly does gastronomy mean and 200+ years of cookbooks covered by Megan’s book, Food on the Page: Cookbooks and American Culture. Plus, Megan shares her Julia Moment. Inside Julia's Kitchen is powered by Simplecast.

Megan Elias's work and research explores the history of food and culture through food writing, markets, and home economics. Elias is the author of Food on the Page: Cookbooks and American Culture (University of Pennsylvania Press, 2017) as well as four other books about food history. We discuss how idealized versions of cooking and living that appear in cookbooks and on TV encode complex ideas about gender expectations. Photo courtesy of Headshot (BU) Meant To Be Eaten is powered by Simplecast

On this week's episode of Eat Your Words, Cathy is joined in studio by Megan Elias, author of Food on the Page, the first comprehensive history of American cookbooks from the early 1800s to the present day. Following food writing through trends such as the Southern nostalgia that emerged in the late nineteenth century, the Francophilia of the 1940s, countercultural cooking in the 1970s, and today's cult of locally sourced ingredients, Elias reveals that what we read about food influences us just as much as what we taste. Eat Your Words is powered by Simplecast

Author Megan Elias explores the role words play in the creation of taste on both a personal and a national level. From Fannie Farmer to The Joy of Cooking to food blogs, she argues, American cookbook writers have commented on national cuisine while tempting their readers to the table. By taking cookbooks seriously as a genre and by tracing their genealogy, her new book, Food on the Page, explains where contemporary assumptions about American food came from and where they might lead.

This week on A Taste of the Past, Linda is joined by author and teacher Megan Elias, author of the forthcoming book “Taste of the Nation: American Cookbooks and Culture”. Linda and Megan explore the history of American recipes, cuisine and cookbooks and ask the question “what is America’s national dish?”. Tune in to learn how our “stop and go” culture has influenced our cuisine and how our food ideas trickle down into many different outlets. This episode was sponsored by Cain Five.