Esculent

Elizabeth McQueen
  • 5,0 (16)
  • ĐỒ ĂN
  • MỘT TUẦN HAI LẦN

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

  1. 4 NGÀY TRƯỚC

    Multisensory worlds in the work of Candice Lin, with Professors Hsuan Hsu and Sal Nicolazzo

    What happens when art invites us to taste through touch, smell, or atmosphere? Professors Hsuan Hsu and Sal Nicolazzo join the podcast to discuss the interdisciplinary work of artist Candice Lin, whose material and multisensory practice challenges colonial ideas of consumption, and esculence in the present. Together, they consider how smell, tactility, and duration expand the sensory boundaries of art and literature, through smelly close-reading. Tasting: An iteration of Alison Knowles “Make a Salad” (1962-) Viewing: Season 1, Drops of God (Apple TV, 2023) Host: Dr. Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann Esculent is brought to you by Professor Charlotte Bitekoff and the Darrel Corti Endowed Professorship in Food, Wine and Culture at University of California, Davis.

    46 phút

  2. 3 THG 11

    *Live* Black Food Futurisms with Nia Lee

    Our second live episode, culinary artist Nia Lee joins Esculent following the debut of her performance installation, THE ARCHIVE IS THE BIRTHSEED OF OUR DREAMS at the Manetti Shrem Museum. We discuss a tasting of a miracle berry, or Synsepalum dulcificum with audience reflections on sweetness as a means to understand Lee’s concept of Black Food Futurism. Host: Dr. Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann Esculent is brought to you by Professor Charlotte Bitekoff and the Darrel Corti Endowed Professorship in Food, Wine and Culture at University of California, Davis.

    40 phút

  3. 27 THG 10

    Sounding Culinary Time with Heidi Ross

    If culinary art is already an “art,” then what does it mean to have an art practice that uses food? Culinary artist Heidi Ross joins us to begin our season on Artists to share more about her somatic practice, relationship to the culinary world, and sonic explorations.  Tasting: An iteration of Alison Knowles “Make a Salad” (1962-) by Elizabeth McQueen Reading of: The Futurist Cookbook by Filippo Tommaso Marinetti (1932) Host: Dr. Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann Esculent is brought to you by Professor Charlotte Bitekoff and the Darrel Corti Endowed Professorship in Food, Wine and Culture at University of California, Davis.

    35 phút

  4. ĐOẠN GIỚI THIỆU PHIM CỦA PHẦN 5

    Season 5: Artists

    Season 5, Artists is finally here. We launch into conversations with artists whose medium is food, matter, and other things esculent.  Host: Dr. Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann Esculent is brought to you by Professor Charlotte Bitekoff and the Darrel Corti Endowed Professorship in Food, Wine and Culture at University of California, Davis.

    2 phút

  5. 11 THG 6

    Building an Archive: 3500 Episodes with Chef Martin Yan

    Thousands of television episodes leave a mark – not only on digital archives of our food media-saturated world – but on the host, the performer, as well. In the final episode of our second season with chefs, we speak with Chef Martin Yan, the host of Yan Can Cook. We discuss Chef Yan’s decades of work wth PBS, the importance of culinary education, not only entertainment, and the development of his archive with UC Davis Library. We are joined by Food & Wine Curator Audrey Russek, and just barely scratch the surface on all the mediums, stories, and impacts that Chef Martin Yan has made throughout his career, including his time as a UC Davis student. Tasting: Wolfskill Reserve Olive Oil from UC Davis Olive Center Viewing: Yan Can Cook: Winter Melon, Steamed Sea Bass, and Black Bean Chicken, aired on PBS in the 1980s Host: Elizabeth McQueen Producer: Stace Baran Theme by Ronan Delisle Audio Support from Jenevieve Bohmann This podcast is supported by the UC Davis Library and the Mellon Foundation Sawyer Seminar, Thinking Food at the Intersections.

    38 phút

  6. 4 THG 6

    A 15th-Century Chef and a Recipe for Menjar Blanc de Carabasses with Professor Daniela Gutiérrez Flores

    Can we tell the story of a chef from 1490? Join podcast regular Professor Daniela Gutiérrez Flores as we attempt to recreate a recipe from Mestre Robert, a 15th-century chef and the author of Libre del Coch, the first printed cookbook. Join our reenactment where we speculate salt use, concern over squash cooking, and a huge sensory disagreement over rose water. Tasting & Viewing: Menjar Blanc de Carabasses by Mestre Robert in Libre del Coch 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.

    31 phút

  7. 27 THG 5

    The Poetry of the Thinnest Slice of Bread in Animation History with Baker Jim Franks

    Well-baked bread is an art in and of itself, but in this episode, we look at a few representational mediums of yeasty dough: poetry, photography, and animation, as forms that give new light to a thousand-year-old practice. Baker Jim Franks discusses his new book of poetry, Existential Bread (Drag City, 2025), and one of my favorite animations of food ever, evoking faint memories for both of us, just like a whiff of a good loaf. Jim Franks’ book is out now, with a cover designed by podcast favourite Jordan Rundle of Dazer! Tasting: Minh Phan’s Jujube Blossom Shrub Viewing: ‘Portraits of Women with Their Weight in Dough’ by Santina Amato (2019- ) and the 1947 Animated Short, Mickey and the Beanstalk 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.

    27 phút

  8. 20 THG 5

    A Sensory Education through Nixtamalization with Chef Emmanuel Galvan

    I first smelled the freshly nixtamalized masa from Emmanuel Galvan of Bolita at the Gilman Wine Block, where the tender, vegetal umami scent carried above the crowds right into my nose. This episode, we focus on technological and labor challenges of nixtamalization in the present, specifically right in Berkeley – complicating the many ways nixtamalization makes corn esculent. Tasting: Tessier Wine’s Pinot Noir Viewing: “Memory,” the dish with tortillas from The Menu (2022) 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.

    29 phút
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Giới Thiệu

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

Thông Tin

  • Nhà sáng tạo
    Elizabeth McQueen
  • Năm hoạt động
    2024 - 2025
  • Tập
    27
  • Xếp hạng
    Sạch
  • Bản quyền
    © Copyright 2024 All rights reserved.
  • Trang web chương trình
    Esculent

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