If you’re like us, you’re probably snacking on something right now trying to get through your day. It goes without saying how important food is to our survival, but beyond the biological needs, there is a whole system surrounding food. This episode is an introduction to food studies from a sociological perspective. We look at the intermingling of culture and food, the stories and legends we pass down about food, as well as the system of food, including production, processing, and distribution. We hope you’re hungry to learn!
Keywords: Food, culture, food systems, production, distribution
Looking for a transcript of this episode? Well, look no further! Click here. And bit thanks to Jody Sauer for transcribing this episode!
The way neighborhoods are transformed as investors, capital, and newcomers arrive cannot be understood without talking about cafes, lattes, food security, avocado toast, and race. Dr. Alison Alkon and Dr. Joshua Sbicca join us this week to discuss how food is both a gentrifying force and gentrified itself. The conversation was initiated by a new edited volume by our guests (and Dr. Yuki Kato who could not make it) titled, A Recipe for Gentrification! Tune in to learn more about how neighborhood foodscapes change, and how these changes warrant sociological analysis. All you food and environmental justice peeps, this one’s for you!
Penn and Ellen are avid fans of Bon Appetit’s YouTube channel. ‘Gourmet Makes,’ ‘Back to Back Chef,’ ‘It’s Alive with Brad’, and that one where Chris recreates dishes blind-folded– WE LOVE THEM ALL. But at the start of June, it was revealed that there is shocking inequality in Bon Appetit: white chefs appearing in videos were being paid for their time, while chefs of color were not, and leadership was engaging in other racist practices. So, we had to get together for a breakaway and talk about this drama, and how the culinary industry is rife with inequality. Tune in here!