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A food podcast that explores how humans have defined what is, and isn’t, edible.
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!)
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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.
Esculent
A food podcast that explores how humans have defined what is, and isn’t, edible.
