This episode is part of a special series in collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member Josée Johnston. Raúl Matta and Padma Panchapakesan discuss how ideas of "good taste" have changed over time with the aid of different judgment devices. Focusing on the role of chefs, they unpack the sociology of tastemakers amidst the changing landscape of the restaurant industry.
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Thomas Parker on the history of "terroir"
Josey Baker on bread's real cost, changing aesthetics, and capacity to serve a community
Maria Zizka on ghostwriting numerous California cuisine cookbooks
Dillon Edwards on the true price of a cup of coffee
Members of I-Collective on the state of Indigenous cuisine
Sarahlynn Pablo and Natalia Roxas on pushing past the stinky food narrative
Andrea Fazzari on new-school Tokyo cuisine
Jen Monroe on digital food and consumption, and food porn as a signifier
Pietro Quaglia on his millenial pink, accidentally Instagrammable restaurant
Rob Newton on being a southern chef inspired by Vietnamese cooking
Soleil Ho and Kimberly Chou on appropriation in media
Josh Grinker on being a white dude on the wok
Sarah Lohman on the eight flavors that changed the way we eat
Krishnendu Ray on the price of immigrant foods in America
Joshua Ku and Trigg Brown on Taiwan, America, Taiwan-Americana
Ben Van Leeuwen on ice cream, his Indonesian restaurant, and cooking without borders
Adedoyin Teriba and Fred Opie on the origins of soul food
Timothy Hsu and Zach Mangan on who owns tea
Dan Pashman on heritage, nostalgia, and navigating food tensions
JT Vuong on cooking another's cuisine
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