AnthroDish is a weekly show about the intersections between our foods, cultures, and identities. Host Sarah Duignan sits down one-on-one with folks in academia, hospitality, farming and agriculture, and more to learn about their food knowledge and experiences. If you're interested in the unique and fascinating lives of everyday people who have been shaped by their relationship with food, this show is for you!
85: How Food "Authenticity" Commodifies Identities with Jenny Dorsey
We’ve seen food media really start to crack when grappling this summer with who can cook what, and for who. The power that recipe production and food media has on flattening complex marginalized identities into harmful stereotypes while white chefs appropriate cultural dishes for their own prestige has become a much bigger conversation. But how does the idea of authenticity shape power and privilege in cooking? And what are the particular ways that commodifying identities can harm BIPOC chefs and restaurant owners?
Today chef and activist Jenny Dorsey is here to explore these further. She founded and runs the incredible Studio ATAO, a non-profit that creates immersive experiences at the centre of food, art, and social impact. Jenny is a first-generation Chinese American who has worked in Michelin-starred restaurants. In 2014, she pivoted to impact-driven culinary work, which eventually led to the formation of Studio ATAO. It’s best known for Asian in America, a public exhibition that explores the narrative of Asian American identity through food and drink courses, VR, spoken word, and poetry, and they’re also know for their free, collaborative community resources that address social impact topics.
Since the onset of the pandemic, she and her team have put their public and live events on hold, but they’ve continued to create online content and educational resources that address pertinent issues in the food world and beyond, from Recognizing, Disrupting & Preventing Tokenization in Food Media to Understanding Anti-Intellectualism.
Today on the show we’re unpacking the idea of authenticity in food, and how it ties in deeply to the commodification of marginalized identities, as well as the ways she’s challenging this through her exhibits, resources, and impact-driven culinary work.
Learn More About Jenny & Studio ATAO!
Studio ATAO Website: https://www.studioatao.org/ Instagram: @studioatao and @chefjennydorsey Twitter: @studioatao and @chefjennydorsey Studio ATAO GoFundMe Campaign
84: Anti-Racism in Dietetic Practice & Training with Gurneet Kaur Dhami
We’ve talked on the show before about how there are a lot of really white-centric connotations around the idea of “Canadian” food – a lot of people say there’s no such thing as Canadian food, or joke about poutine… and those whitewashing tactics in our food landscape are woven in more insidious ways into the fabrics of how nutrition and dietetics are taught and understood.
My guest today is Gurneet Kaur Dhami, a settler of Panjabi-Sikh descent travelling between Kanadario and Mi’lma’ki as she completes her Masters of Science in Applied Human Nutrition at Mount Saint Vincent University. She is currently completing her studies to become a dietitian and her thesis focus is on the experiences of racialized dietitians in Canada.
Gurneet is on the show today to share some of her work and knowledge on the main issues that racialized dietiticians face – not just in being dieticians but also in the process of becoming dieticians, and how the racist structures guiding nutrition and diet studies perpetuate racism and food security issues for BIPOC communities seeking nutritional guidance.
Gurneet’s approaches to social justice and anti-oppression work within the many communities she works in are so multi-faceted, and I am really excited to share this conversation with you!
Learn More About Gurneet:
Website: https://www.gurneetkdhami.com/ Support Gurneet on Patreon: https://www.patreon.com/gurneetkdhami Instagram: @gurneetkdhami Twitter: @GurneetKDhami
83: Diners, Dudes, & Diets with Dr. Emily Contois
The phrase “dude food” likely brings to mind a range of very specific images: burgers stacked impossibly high with an assortment of toppings that were themselves once considered a meal, crazed sports fans demolishing radioactively hot wings, barbecued or bacon wrapped…anything. But there is SO much more to the phenomenon of dude food than how outrageous the plate looks.
My guest this week, Dr. Emily Contois, is an Assistant Professor of Media Studies at the University of Tulsa. Dr. Contois is here to explore dude food and chat about her fresh out this week book, Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture. Her book begins with the dude himself – the man who retains masculine privileges but doesn’t meet traditional standards of economic and social success.
Dr. Contois explores how the Great Recession’s aftermath contributed to this collision of dude masculinity and food producers and markets, and the lasting impact this gendering of food has had on food production, consumption, and informs the way we carry out our personal identity contests and media lives.
She is truly one of my absolute favourite food researchers out there – I mean she has papers out that explore Guy Fieri’s Flavourtown, and she’s got these accessible syllabi and reading lists for food media studies that really get the weird ways social media and Instagram have interacted with our own identities and selfhoods… so suffice to say I’ve been very excited to share this interview!
Learn More about Dr. Contois
Get a copy of her book, Diners, Dudes, and Diets! Website: https://emilycontois.com/ Twitter: @EmilyContois
82: How to Start a Feminist Restaurant with Dr. Alex Ketchum
With much attention finally being paid to sexual harassment and labour issues within the restaurant industries, it’s easy to view restaurant and food culture simply as being rooted in misogyny and patriarchy. But there are many feminist restaurant and coffeehouse spaces, some incredibly long standing, that serve to really challenge the structures and spaces we operate in. So what does a feminist coffeehouse or restaurant look like?
My guest this week, Dr. Alex Ketchum, is here to unpack that question more. Dr. Ketchum is currently a faculty lecturer at the Institute for Gender, Sexuality, and Feminist Studies at McGill University. Her doctoral dissertation from McGill focused on feminist restaurants, cafes, and coffeehouses in the United States and Canada from 1972-1989. Searching through women’s lesbian, and gay travel archives, she creates a data base that built a series of maps showing where American and Canadian feminist restaurants and cafes were located. She has a newly launched DIY guidebook, How to Start a Feminist Restaurant, that gleans the lessons of what makes an intentional feminist restaurant space work, and what to consider.
Today she’s on the show to explore some of the key findings from her research, and how she used them to launch the feminist restaurant project website to share her findings to highlight how past feminist restaurant owners navigated gender and racial barriers to opening restaurants, and what these takeaways can offer for today’s feminist communities.
Get Social with Dr. Ketchum!
Website: www.alexketchum.ca Twitter: @aketchum22
81: Changing Your Mind About Veggies, One Soup at a Time with Carolyn Davenport-Moncel
Today is our first real episode of the 6th season! Thank you all for joining me here today, it really means the world to share these conversations with you, and especially so when we’re all living in these very difficult new realities and a changed world, that you take the time to tune in.
My guest this week is Carolyn Davenport-Moncel. Carolyn is an American expat and Chicago native, who wears many, many hats as a writer, entrepreneur, digital marketing professional, mum of two, and Souper-in-Chief at Simply Souperlicious. Simply Souperlicious is a food recipe website, app, and community that is devoted to converting those veggie haters into veggie lovers – one local, seasonal, homemade soup at a time. Carolyn carries a wealth of knowledge and experience in digital media and communication, which spans more than 20 years. When she’s not cooking in her kitchen, singing loudly and off key to some 90s indie song, she’s serving as the Head of Digital Marketing at the Geneva Centre for Security Policy in Switzerland, where she oversees integrated marketing and digital transformation strategies. She is also the author of three collections of published short stories and numerous online media relations and lifestyle articles.
I will warn you that this episode might make you feel very strong soup cravings, so maybe just pin that idea for your next lunch! I am really excited to share this conversation, because through her Simply Souperlicious website and work, she’s really tackling these issues of who has access to healthy food, challenging what healthy food and wellness “is” or “isn’t” and making delicious and nutritious meals much more accessible for all those of us who are incredibly time crunched, stressed, and wanting to make some small first step changes for ourselves and our families.
Get Social with Carolyn!
Website: https://simplysouperlicious.com/ Instagram: @simplysouperlicious
80: Season 6 Launch [Solo Episode]
This episode kicks off the brand new 6th season for AnthroDish! Tune in to hear some reflections from Sarah on where the show is going, and tackling some issues and discomforts while growing the podcast audience and community. Full interview episodes start next Tuesday!
Customer ReviewsSee All
Wide variety of topics and guests. Terrific podcast!
Wow - what a cool show! Mixing learning about various cultures (and I am a world traveler - so LOVE this), and the wonderful foods that come from so many different areas of the world - covers various topics around food, health, and culture - Awesome! Coach Riana Milne - Lessons in LIfe & Love Podcast
Not Your Ordinary Food Show
What a unique podcast! It's not just about food, it's about relationships to food and the dysfunction many experience with the fuel we require to live.