37 min listen
The Meanings of Meat: Lab-grown Protein and Biological Time
FromGastronomica
ratings:
Length:
38 minutes
Released:
Apr 7, 2024
Format:
Podcast episode
Description
This week’s episode looks at lab-grown meat, climate change, and the possible futures of edibility. In conversation with Gastronomica’s Bob Valgenti, Hallam Stevens shares his new article about a mammoth meatball and what motivated him to explore the technological innovation of an un-eatable food. Connecting history, biology, technology, and ethics, Hallam discusses how cellular agriculture shapes the temporality of food and the category of the animal itself, weighing in on what these new forms of value creation mean for sustainability transitions.Gastronomica is Powered by Simplecast.
Released:
Apr 7, 2024
Format:
Podcast episode
Titles in the series (45)
Krystyn R. Moon and Jennifer Rhode Ward on the Cultural Production of Taste in Cuban Foodways: Food scholars have found that notions of “good taste” often distinguish people based on class and social inequality. But how do people give meaning to food and taste in a socialist economy? Join host Jaclyn Rohel, a member of the Gastronomica Editorial Collective, as she talks with food historian Krystyn Moon and biologist Jennifer Rhode Ward about their new research on the complexities of taste, identity, and food access in Cuba. Krystyn and Jennifer shed light on why hierarchies of taste persist even amidst state attempts to flatten social hierarchies. Photograph courtesy of Jennifer Rhode Ward. by Gastronomica