Esculent

Season 3: Ideas

Back again. This season hosts four thinkers, shaping and questioning the ideas that make food esculent. 
Reading: Excerpt from Professor Kyla Wazana Tompkins' new book, Deviant Matter (NYU Press, 2024)
Tasting: Kermit Lynch Wine Merchant: 2023 Coteaux du Loir Rouge “Cuvée du Rosier”
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections. Season 3 is supported by Professor Daniela Gutiérrez-Flores. 

Celebrity Chefs and Artful Eating with Professor Paul Freedman

The celebrity chef is not a modern concept, as we discuss with Paul Freedman, Professor of History at Yale. Joined by podcast regular Professor Daniela Gutiérrez-Flores, we discuss early modern history, how food comes in and out of fashion, and what artistry might indicate in food history. And the conclusion of Season 2: Historians!
Professor Freedman specializes in medieval social history, the history of Catalonia, comparative studies of the peasantry, trade in luxury products, and the history of cuisine.  His latest books are The Splendor and Opulence of the Past: Studying the Middle Ages in Enlightenment Catalonia (Cornell University Press, 2023) and (co-authored with Marc Aronson) Bite by Bite: American History through Feasts, Food, and Side Dishes (Simon & Schuster, 2024). 
Viewing: Mark Bittman visits El Bulli in 2006, NY Times
Tasting: Chateau Thivin Cote De Brouilly Half Bottle, 2022 from Wine on Piedmont
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

A taste of history with Professor Jeffrey Pilcher

What does it take to understand food historically? This episode takes a philosophical turn as Jeffrey Pilcher, Professor of Food History, joins the podcast to discuss what it means to study, write, and taste food history.
Jeffrey Pilcher is a Professor of History and Food Studies at the University of Toronto, Where he directs the Culinaria Research Centre. He is the author of several books, including Food in World History, 3d ed (2023) and Planet Taco: A Global History of Mexican Food (2012), and the newly released Hopped Up: How Travel, Trade, and Taste Made Beer a Global Commodity (2024).
Viewing: Drunk History, Season 4, Episode 8, ‘Food’
Tasting: Stillwater Brewing’s Saké Style Saison Ale (special shout out to Wine on Piedmont for the suggestion!)
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

Corporate Power and a visit to Disneyland’s Mission Tortilla Factory

Corporate power is a relentless force in shaping how and what we eat. Join us this week with Professor Enrique C. Ochoa, author of the upcoming book México Between Feast and Famine: Food, Corporate Power, and Inequality, to discuss the role of corporations in constructing a thread of Mexico’s culinary history.
Enrique C. Ochoa is Professor of History and Latin American Studies at California State University, Los Angeles
Viewing: Disneyland’s Mission Tortilla Factory (2001-2011)
Tasting: Arbol de Fuego by Vinos Pijoan
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

Productive Plants, Pacific trades with Professor Andrés Reséndez

Much of food history is a history of trade: how crops, plants, and tastes move around the world. Professor Andrés Reséndez discusses a trade route often overlooked in the 16th and 17th centuries, that of the Manila Galleons, one that can be overshadowed by the intellectually exhausted narrative of the Columbian Exchange. We also eat corn puffs. And an extra special reading by poet Rick Barot from his book, The Galleons.
Professor Andrés Reséndez is a professor of history at the University of California, Davis. Reséndez specializes in early European exploration and colonization of the Americas, the U.S-Mexico border region, and the early history of the Pacific, particularly the pioneering voyages of discovery and the biological exchanges across the largest ocean on Earth. He is the author of Conquering the Pacific: An Unknown Mariner and the Final Great Voyage of the Age of Discovery (2021) and The Other Slavery: The Uncovered Story of Indian Enslavement in America (2017)
Tasting: Golden Sweet Corn from Regent Foods
Reading: The Galleons, featuring poet Rick Barot
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

Is meat modern? Esculent animals with Professor Marcy Norton.

Is meat modern? We explore this question and more with a historical dive into human relations with animals across the Atlantic from 1492 (yes, that 1492). Professor Marcy Norton (University of Pennsylvania) brings insights from her new book, The Tame and the Wild (Harvard University Press, 2024) We discuss colonialism, Western concepts of esculent, and pre-colonial Indigenous life with animals in the Americas. 
Tasting: Impossible Meat
Viewing: Shina Nova’s TikTok page
Professor Marcy Norton (Ph.D. Berkeley) is a historian of the early modern Atlantic World, with a focus on Latin America and Spain. Along with The Tame and the Wild, publications include Sacred Gifts, Profane Pleasures: A History of Tobacco and Chocolate in the Atlantic World (Cornell University Press, 2008), and “Subaltern Technologies and Early Modernity in the Atlantic World” (Colonial Latin America Review, 2017). 
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

Handing the world a kola nut with Dr. Shantel George

Welcome to Season 2: Historians! Dr. Shantel George visits Esculent from the University of Glasgow to discuss the history of the Kola nut, West African spirituality in food history, and community in research. 
Tasting: Coca-cola
Viewing: Series finale of Mad Men, Season 7, Episode 14 (AMC)
Read more about Dr. George’s research and publications
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections

Season 2: Historians

We are back! Season 2: Historians, is here. Join us for six episodes exploring food history: from research methods to turning points in the history of chefs to influential commodities and more. 
Read more about Dr. Amr Shahat's research.
Stay up to date with Esculent on our Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

Season 1: Chefs

A belated season trailer - we're still getting the hang of it. Listen to find out why season one begins with chefs, and get a hint at what is coming up in 2025!Cooking with Beer on Emeril Live, Food Network (Season 1, Episode 13, 2002)Chef's Table, Netflix (Season 1, Episode 1, 2015)
Stay up to date with Esculent on Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

Towards Transparency with Chefs Norma Listman and Saqib Keval of Masala y Maiz

Our first live podcast welcomes Chefs Norma LIstman and Saqib Keval. Join us as we taste their historically complex dish of fermented peanuts, the first dish served at their restaurant, Masala y Maiz. Our conversation covers their commitments to radical transparency and rethinking the restaurant model, as well as the limits of representation in a capitalist system, including in their most recent appearance on Netflix's Chef's Table. This one is extra long, and extra good.
Check out Masala y Maiz and stay up to date on their Instagram.
Stay up to date with Esculent on Instagram
Host: Elizabeth McQueenProducer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.