Category: Videos & Audio

Mezcal: Everything but the Worm

Mezcal: Everything but the Worm

It’s nearly the Day of the Dead in Mexico, which gives us the perfect excuse to get familiar with the country’s national spirit: tequila. Or wait, should that be mezcal? And what’s the difference, anyway? In this episode of Gastropod, Cynthia and Nicky travel to Mexico to explore the history and science of distilled agave, and get tangled up in a complex story of controversies, clones, and culture.

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MacArthur Fellow Gary Paul Nabhan

MacArthur Fellow Gary Paul Nabhan

Gary Paul Nabhan, PhD was born in Indiana but he has spent most of his life in Arizona when not traveling to different parts of the world addressing indigenous foods and local communities.

Nabhan is a huge fan of food, culture and ecology, and he credits part of his passion to his Lebanese ancestry.

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Award-Winning Sundance Film Offers ‘Innovative Solutions to Mend our Broken Food System’

Award-Winning Sundance Film Offers ‘Innovative Solutions to Mend our Broken Food System’

Sundance Institute premiered the Short Film Challenge today at the 2015 Sundance Film Festival. The program “is designed to spark global conversation about solutions to challenges like extreme hunger and poverty,” according to Sundance. Beginning today, the short films will premiere on a variety of digital platforms.

There were 1,387 submissions from 89 countries on Tongal.com, a creative platform “which powered a global call for film entries that used the transformative power of storytelling to generate discussion…

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Middle Eastern Roots of Spice Trade: The Origins of Culinary Imperialism and Globalization

Middle Eastern Roots of Spice Trade: The Origins of Culinary Imperialism and Globalization

This lecture will present the hypothesis that every economic and social stage in the development of globalization was first initiated and refined among Semitic traders of aromatics, including Arab, Sephardic Jewish, Phoenecian and Nabatean spice merchants working in trancontinental networks over the last 3500 years.

The term culinary imperialism is introduced to recognize their wide-ranging influences on ethnic cuisines in the Old World and, after 1492…

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