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A Real Corker: Anthropologist Corky White Dishes on Food!

Our guest today is Corky White, Professor of Anthropology at Boston University. Although her focus is on Japan, Corky has a deep and fascinating focus on food – both as an academic pursuit and as globe-trotting food lover. Today’s episode is just that. A global trot through Corky’s life, food, culture, and the impact of her own heritage on why food is so fascinating.

Ben wurgaftCorky whiteProfessor of anthropology at boston university

Spruce up your holiday cheese board with a little know-how from spice school

Curio Spice Co., the North Cambridge shop selling spices sourced directly from small growers, is offering a variety of classes and events in a charming space adjoining the store that founder Claire Cheney has dubbed The Lab.

United kingdomBen wurgaftMeryl feinsteinClaire cheneyPasta everyday cooking school april doddCurio spice coNorth cambridgeSensory story tellingMilk street cooking schoolApril doddMerry white

Ways of Eating | Heritage Radio Network

Based on years of observation, ethnographic fieldwork, and countless shared meals, mother and son Merry White and Ben Wurgaft explore how our foods reach our plates and how every bite is part of a complex web of social meaning and value. From the Venetian spice trade to the Columbian Exchange, from Roman garum to Vietnamese nớc chấm, from the origins of agriculture to contemporary debates over culinary authenticity, they uncover new ways to understand food and the social rules that shape our meals.

Republic ofBen wurgaftColumbian exchangeMerry white

Lab-grown chicken promises guilt-free meat, but the hurdles are steep

Lab-grown chicken promises guilt-free meat, but the hurdles are steep
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United statesAd daw ahSan franciscoBrooke whitneyUma valetiBen wurgaftCarolyn fongMcdonald mcnuggetsDominique crennAndrew noyesJosh tetrickMichael seldenDavid humbirdTim carmanDaniel davilaNick vollono

Most of the Meat We Eat Could Be Lab-Grown or Plant-Based Within 20 Years

Experts believe that soon more than half of the "meat" we eat will be developed in a lab or take the form of identical plant-based replacements

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