Esculent

Elizabeth McQueen
  • 5.0 (15)
  • FOOD
  • UPDATED SEMIWEEKLY
Esculent

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

Episodes

  1. DEC 3 · BONUS

    "Raise your hand if you know what esculent means" with Professor Daniela Gutiérrez-Flores

    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, DavisRebop Episode: Oakland Community School Huey P. Newton InterviewCooking Against the Grain Library Exhibit (Online version) Stay up to date with Esculent on Instagram Producer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann

    34 min

  2. NOV 26

    Canteloupe Seeds and Colonialism with Chef Minh Phan

    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, 2022Spam Jingle thanks to Janine Sun RogersFollow Minh Phan on InstagramLA Times Article: This Michelin-starred chef wants to feed people. So she closed her restaurants Stay up to date with Esculent on Instagram Producer: Stace BaranTheme by Ronan DelisleAudio Support from Jenevieve Bohmann

    38 min

  3. NOV 19

    Heat of the Hearth with Chef Martin Draluck

    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   Black Pot Supper Club   Follow Martin's Instagram   Stay up to date on Esculent's podcast on our Instagram     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.

    24 min
  • 3 Episodes

5
out of 5
15 Ratings

About

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

Information

  • Creator
    Elizabeth McQueen
  • Years Active
    2K
  • Episodes
    3
  • Rating
    Clean
  • Copyright
    © Copyright 2024 All rights reserved.
  • Show Website
    Esculent

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