Podcast appearances and mentions of Rebecca L Spang

In this episode, we explore food places beginning with 'B.' Neil uncovers the buttery—not the hearty Scottish roll, but the traditional place where wine is stored. Allie dives into the origins and charm of the bistro, with its revolutionary roots where food and culture come together in cosy, intimate spaces. Meanwhile, Sam unwraps the story of Bourneville, where chocolate and community collide. Useful links and things mentioned in the episodeGood Food by Ambrose Heath (1932)What the butler saw : two hundred and fifty years of the servant problem by E. S. Turner (2001) Cooking & Dining in Tudor & Early Stuart England by Peter Brears (2015)Cooking & Dining in Medieval England by Peter Brears (2012)What's in a Name?: Buttery by Neil Buttery (2016) British Food: A History blogThe Invention of the Restaurant: Paris and Modern Gastronomic Culture by Rebecca L Spang (2000)A Bite Sized History of France: Gastronomic Tales of Revolution, War and Enlightenment by Stéphane Henaut and Jeni Mittchell (2018)The Bistro: French Food and the Culture of Place by Bertrand Auboyneau and François Simon (2018)French Provincial Cooking by Elizabeth David (1960)What is Olla Podrida? A Siege of Paris ‘Menu' Cadbury WorldBournville Village TrustBournville Village Heritage TourA Brief History of Birmingham You can visit some examples of the city's Back-to-Backs run by the

Rebecca L. Spang, Stuff and Money in the Time of the French Revolution (Page 6)In Processions, host Maxximilian Seijo reads and reflects on one page of a given text, five days a week. Taking a tour through a vast array of thinkers, concepts and methods, one snapshot at a time, Maxx explores the redemptive capacity of the Money on the Left Editorial Collective's method of analogical critique. After the first five episodes, Processions will be released as a Patreon delayed exclusive. Episodes will be available for public listening seven days later.Subscribe to our Patreon for more: https://www.patreon.com/MoLsuperstructureMusic by Nahneen Kula (https://www.nahneenkula.com)

Rebecca L. Spang, Stuff and Money in the Time of the French Revolution (Page 6) In Processions, host Maxximilian Seijo reads and reflects on one page of a given text, five days a week. Taking a tour through a vast array of thinkers, concepts and methods, one snapshot at a time, Maxx explores the redemptive capacity of the Money on the Left Editorial Collective's method of analogical critique. After the first five episodes, Processions will be released as a Patreon delayed exclusive. Episodes will be available for public listening seven days later. Subscribe to our Patreon for more: https://www.patreon.com/MoLsuperstructure Music by Nahneen Kula (https://www.nahneenkula.com)

Joe Weisenthal of Bloomberg joins Slate Money to talk about his take on inflation, Exxon’s new activist investors, and Amazon buying MGM.  In the Plus segment: Joe on the importance of semiconductors.  Mentioned in the show: "It’s Time to Talk About Something and Inflation Isn’t the Right Word for it,” by Joe Weisenthal for Bloomberg “What Scaremongering About Inflation Gets Wrong,” by Rebecca L. Spang for the Washington Post "Daniela Gabor on the Critical Case Against Private Sector ESG,” by Joe Weisenthal for Bloomberg "The Texas Winter Storm and Power Outages Killed Hundreds More People Than the State Says,” by Peter Aldhaus, Stephanie M. Lee, and Zahra Hirji for Buzzfeed "How the Texas Legislature Could Change the state's Power Grid This Session,” by Erin Douglas and Mitchell Ferman Email: slatemoney@slate.com Podcast production by Jessamine Molli. Twitter: @felixsalmon, @EmilyRPeck, @s_m_i Learn more about your ad choices. Visit megaphone.fm/adchoices

Joe Weisenthal of Bloomberg joins Slate Money to talk about his take on inflation, Exxon’s new activist investors, and Amazon buying MGM.  In the Plus segment: Joe on the importance of semiconductors.  Mentioned in the show: "It’s Time to Talk About Something and Inflation Isn’t the Right Word for it,” by Joe Weisenthal for Bloomberg “What Scaremongering About Inflation Gets Wrong,” by Rebecca L. Spang for the Washington Post "Daniela Gabor on the Critical Case Against Private Sector ESG,” by Joe Weisenthal for Bloomberg "The Texas Winter Storm and Power Outages Killed Hundreds More People Than the State Says,” by Peter Aldhaus, Stephanie M. Lee, and Zahra Hirji for Buzzfeed "How the Texas Legislature Could Change the state's Power Grid This Session,” by Erin Douglas and Mitchell Ferman Email: slatemoney@slate.com Podcast production by Jessamine Molli. Twitter: @felixsalmon, @EmilyRPeck, @s_m_i Learn more about your ad choices. Visit megaphone.fm/adchoices

Du fait maison dans ma gamelle et des repas livrés à la maison, les deux mondes se croisent plusieurs fois par jour au moment des repas, et se mêlent, s’influencent. Dans certains endroits, les mégalopoles telles que Singapour, New York ou Hong-Kong, la moitié des repas sont pris à l’extérieur de chez soi. Cantines, pique-niques, restaurants, street food, maquis, hawker center, les souks et les marchés, «manger dehors» ailleurs que chez soi devient avec l’urbanisation, plus ordinaire. Quelle place pour le privé, pour le public, le partage alors que l’épidémie rebat aussi les cartes de nos vies et de notre alimentation. Avec le professeur Jean-Pierre Poulain, sociologue de l’alimentation, directeur de la chaire Food studies, Food culture and Health créée conjointement par l’Université Jean Jaurès à Toulouse et la Taylor University de Kuala Lumpur en Malaisie. Il est l’auteur, notamment, de «Sociologie de l’alimentation», aux éditions Presses universitaires de France, d’un «Dictionnaire des cultures alimentaires» au PUF, «sociologie de l’obésité». Pour aller plus loin  La France gastronome. Comment le restaurant est entré dans notre histoire, d'Antoine de Baecque. Éditions Payot, 2019.  The Invention of the Restaurant de Rebecca L. Spang. Éditions Harvard University Press, 2001.  Les hawker center à Singapour, halles couvertes abritant des restaurants et de petites échoppes, classés au patrimoine immatériel universel de l’Unesco   Le goût du monde au temps du Ramadan 2020  Cantine et alimentation au travail : une approche comparée du milieu du XIXème à nos jours. Stéphane Gacon éditions. La Découverte.   Pierre Thiam, chef cuisinier sénégalais à New York, auteur culinaire et promoteur du fonio. Le site de Yolélé. Les temps modernes, Charlie Chaplin (1936).  Eating In and Out : modernité alimentaire et diversité en Asie sur le site de l'OCHA. Programmation musicale  Les cornichons - Nino Ferrer  Leave the door open -  Bruno Mars, Anderson.Paak, Silk Sonic Un soir au village - Manu Dibango 

As difficult as life feels right now, this time of sheltering in place has revealed some important truths about how unsustainable our previous COVID-19 lives were. And yet what we're experiencing now is unsustainable in a totally different way. Laura looks to French historian Rebecca L. Spang for what history can teach us as we imagine a third way of living, one that might be more revolutionary than we realize. See acast.com/privacy for privacy and opt-out information.

The practice of having your food prepared by strangers in a public place goes back millennia but what makes a restaurant different from the many other dining options is that you can choose from a list of dishes, you can eat at a time of your rather than the cook's choosing and are usually served by a professional waiter in pleasant surroundings. There were fully-fledged restaurants in 12th-century China catering to a wide range of tastes and budgets. Six centuries later, the first European restaurants in Paris advertised themselves as places that offered good health, rather than just good food. The fashion for French-style dining quickly spread to other countries but it took over a century for the waiters, waitresses and kitchen staff – the very people who are crucial to the success of any restaurant - to be given half-decent working conditions and a modicum of recognition. Bridget Kendall discusses the development of the restaurant with historians Rebecca L. Spang, Patricia Van den Eeckhout, Luke Barr, Nawal Nasrallah and Christian de Pee. Photo: A waiter with a serving platter and dome. Credit: RTimages/Getty Images

World Policy Institute — From bartering to coins, paper, and virtual currency, economic transfers have taken many forms over the centuries to facilitate finance and trade. Yet, as historian Rebecca L. Spang explains on today's episode of World Policy On Air, the narrative tying changes in money to technological progress obscures the political aspects of currency and the inequality it produces.