Podcast appearances and mentions of yael raviv

Interacting with our food goes far beyond just tasting it. A typical trip to the grocery store can involve smelling and feeling your produce, giving it a tap to see how it sounds, and taking a good look at it before you add it to your shopping cart. This week, each story hones in on one of the four senses that accompany taste. We wax poetic on the importance of feeling your food and wonder whether this has been compromised by the coronavirus. Then take a nose dive into the science behind smells and explore the emotions that are aroused by ASMR. Finally, we look at the intersection of food and visual art. So keep your eyes and ears open, as we jump into this sense-ational episode. Further Reading:Learn more about Umami Projects here. Check out Miniature Cusina on YouTube here. Heritage Radio Network is a listener supported nonprofit podcast network. Support Meat and Three by becoming a member!Meat and Three is Powered by Simplecast.

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the late nineteenth century, Jewish immigrants inspired by Zionism began to settle in Palestine. Their goal was not only to establish a politically sovereign state, but also to create a new, modern, Hebrew nation. With the establishment of the State of Israel in 1948, the Zionist movement realized its political goal. It then sought to acculturate the multitude of Jewish immigrant groups in the new state into a unified national culture. Yael Raviv highlights the role of food and cuisine in the construction of the Israeli nation. Raviv’s book, Falafel Nation: Cuisine and the Making of National Identity in Israel (University of Nebraska Press, 2015) examines how national ideology impacted cuisine, and vice versa, during different periods of Jewish settlement in Palestine and Israel. Early settlers, inspired by socialist ideology and dedicated to agricultural work, viewed food as a necessity and treated culinary pleasure as a feature of bourgeois culture to be shunned. Working the land, and later buying “Hebrew” agricultural products, however, were patriotic performances of the nation. With increased Jewish migration, the situation changed. Cuisine emerged as an aspect of capitalist consumer culture, linked to individual choice and variety. As Israel became more cosmopolitan, its food scene grew. Israeli institutions professionalized cooking and emphasized ethnic diversity. Culinary pleasure, no longer shunned, even moved into the public sphere, as picnics and barbeques became a national obsession. Food Nation takes us on a historical journey through a century of Jewish foodways in Palestine and Israel, highlighting their essential role in creating an Israeli nation. Learn more about your ad choices. Visit megaphone.fm/adchoices

On THE FOOD SEEN today, Yael Raviv, director of the Umami Food and Art Festival, is joined by the event's curator, Ame Gilbert, and participating artist Terri Hanlon, as they ready themselves for Edible Architecture: Umami 2011 Gala Event on Monday, March 28th, a fundraiser to support future Umami projects. “ The Umami Food and Art Festival, was created in 2008 as a non-profit biennale event. It offers a meeting ground to people who use food as a medium and who present their audience with a multi-sensory experience in the dining room, or gallery space. The festival's objective is to open avenues of collaboration between these artists and culinary professionals and expose them to new audiences from both the art and the culinary worlds. Choosing food as a common thread allows Umami to present new ways to look at art and to integrate art into daily life. Umami offers an environment for non-commercial, time-based art and encourages artists who work with non-traditional mediums and forms.”