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A food podcast that explores how humans have defined what is, and isn’t, edible. Stay connected on instagram.
Episodes
Monday Dec 23, 2024
Monday Dec 23, 2024
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 McQueen
Producer: Stace Baran
Theme by Ronan Delisle
Audio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.
Tuesday Dec 17, 2024
Tuesday Dec 17, 2024
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 McQueen
Producer: Stace Baran
Theme by Ronan Delisle
Audio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.
Tuesday Dec 03, 2024
Tuesday Dec 03, 2024
What does esculent mean? Why is it the title of this podcast? And what is the seminar that is funding this project? Professor Daniela Gutiérrez-Flores joins Elizabeth McQueen to unpack the word, and why thinking about the esculent might be useful in approaches to food justice, especially in humanities research. This episode is also a preview for the in-person research colloquium, Reimagining the Past through Food Justice, at UC Davis, December 6-7, 2024.
Tasting: Handheld Pies, Davis
Rebop Episode: Oakland Community School Huey P. Newton Interview
Cooking Against the Grain Library Exhibit (Online version)
Stay up to date with Esculent on Instagram
Host: Elizabeth McQueen
Producer: Stace Baran
Theme by Ronan Delisle
Audio Support from Jenevieve Bohmann
Tuesday Nov 26, 2024
Tuesday Nov 26, 2024
A pinch of this and a pinch of that captures my conversation with Chef and Artist Minh Phan. We discuss her methods of fermentation all the way to rethinking efficiency in her anti-colonialist mindset.
Tasting: Los Angeles River Wine Company, Palomino, 2022
Spam Jingle thanks to Janine Sun Rogers
Follow Minh Phan on Instagram
LA Times Article: This Michelin-starred chef wants to feed people. So she closed her restaurants
Stay up to date with Esculent on Instagram
Host: Elizabeth McQueen
Producer: Stace Baran
Theme by Ronan Delisle
Audio Support from Jenevieve Bohmann
Monday Nov 18, 2024
Monday Nov 18, 2024
Our inaugural episode features a tasting and conversation with Chef Martin Draluck of the Black Pot Supper Club, with a tasting of the inaugural whiskey from Uncle Nearest, the first black-owned whiskey distillery in the U.S.. It honors Nathan 'Nearest' Green, a formative distiller enslaved to Dan Call. Join us as our host Elizabeth McQueen talks with Chef Martin Draluck about the hearth in early American cooking techniques, performing for the camera in Netflix's High on the Hog, and what it means to reconstruct enslaved culinary histories.
Tasting: Uncle Nearest 1856
High on the Hog, Season 1 Episode 3: Our Founding Fathers
Stay up to date on Esculent's podcast on our Instagram
Host: Elizabeth McQueen
Producer: Stace Baran
Theme by Ronan Delisle
Audio Support from Jenevieve Bohmann
This podcast is supported by the UC Davis Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.
Esculent
Esculent is a thought-provoking podcast that explores the ever-evolving concept of edibility. Through conversations with historians, chefs, artists, food justice activists, and scientists, the podcast delves into how different cultures and societies have defined what is suitable for food. Each season uncovers a new dimension of our relationship with food, blending academic insight with real-world implications. By examining the historical, artistic, narrative, and future-oriented aspects of food, Esculent offers listeners a rich and varied exploration of what we eat and why.
Esculent is sponsored by the Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.
Your Host
Elizabeth McQueen is an Assistant Professor in the College of Fine Arts at Florida State University. Her writing is found in Gastronomica, Global Performance Studies, Theater Journal, and elsewhere.
She holds a Ph.D. in Theater and Performance Studies and a certificate in Food Studies from UCLA.