Oct 2, 202643 min
Rosi Song of Gastronomica’s Editorial Collective hosts authors Eve Z. Bratman and Anna Purchase in a discussion of their newly published research article on lanternfly honey. Eve and Anna bring a social science...
About this Podcast:
The Gastronomica podcast is where the academic field of food studies meets a public appetite for gastronomy and the culinary arts. Tune in to hear interviews with authors whose articles or books have recently been featured in the journal (published by University of California Press since 2001), as we showcase diverse voices in the food world, tackle complex questions about cooking, cuisine, culinary traditions, food justice and equity. Each episode is hosted by a member of the journal’s Editorial Collective, representing food scholars, perspectives, and disciplines from around the world. Gastronomica's theme song is by Robert T. Valgenti and mixed by Samuel N. Ortiz. The photo, "A Wise Crack,” is by Carl Fleischhauer. Gastronomica can be found at this link here.
Pitch Analysis
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Contact path
Verified email
Booking probability
32%
Guest openness
Selective
80/100
Required Score
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Signup to Generate a PitchQuestions about Gastronomica
What is Gastronomica about?
The Gastronomica podcast is where the academic field of food studies meets a public appetite for gastronomy and the culinary arts.
What has Gastronomica covered recently?
Recent episodes include "A Mellified Redemption? Learning to Live with a Pest Through Spotted Lanternfly Honey" (2 October 2026, 43 minutes), "The Next Issue: Fall 2026 (26.3)" (4 September 2026, 38 minutes), and "Gastronomy as Sensory Engineering" (31 August 2026, 37 minutes).
How often does Gastronomica publish?
Gastronomica publishes roughly monthly, with episodes averaging 40 minutes across 58 episodes.
How hard is it to get booked on Gastronomica?
Booking probability for Gastronomica is 32%, and the host is rated Selective on guests. Gastronomica requires a Pod Score of 80 or higher. Gastronomica's contact route on record: verified email.
Who should pitch Gastronomica?
The strongest fits for Gastronomica are Restaurants. Gastronomica has an arts audience.
About the host
Gastronomica is an arts podcast with 58 episodes published.
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Recent episodes
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Gastronomica
The Next Issue: Fall 2026 (26.3)
Sep 4, 202638 minIn this episode, Melissa Fuster and Rosi Song of Gastronomica’s Editorial Collective introduce the journal’s latest issue, Fall 2026 (volume 26, issue 3), now available online. Melissa talks with Rosi about what...
Gastronomica
Gastronomy as Sensory Engineering
Aug 31, 202637 minOne year after the publication of Gastronomica’s special feature on food and philosophy, Robert T. Valgenti of the Editorial Collective revisits the question of what a philosophical perspective could bring to...
Gastronomica
Making Microbes Explicit
Jul 3, 202641 minThis episode takes listeners into the latest issues of Gastronomica, with a special feature on microbes. Sarah Elton and Maya Hey talk with Dan Bender of the Gastronomica Editorial Collective about their special section...
Gastronomica
Mapping Out Food and Philosophy
May 1, 202640 minThis episode introduces a special issue on food and philosophy. Robert T. Valgenti, of Gastronomica’s Editorial Collective, talks with Andrea Borghini about the increasing attention to food within philosophy over the...
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Gastronomica
Chiang Mai 2015
Apr 3, 202641 minThe Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica’s Editorial...
Episode #51
Ozoz Sokoh on Movement and Storytelling
Nov 24, 202445 minIn this episode, Gastronomica’s Irina D. Mihalache talks with Ozoz Sokoh, creator of Kitchen Butterfly and author of the forthcoming book, Chop Chop: Cooking the Food of Nigeria (2025). Ozoz reflects on how movement and...
Episode #50
A Celebrated Condiment and a Forgotten Past
Jun 30, 202443 minIn this episode, Gastronomica’s Dan Bender talks with anthropologist Alyssa Paredes about the role that stories of celebration can play in remembering food history — and in eclipsing alternative narratives about the...
Episode #49
How American Food Writing Changed After 2020
Jun 23, 202446 minWhat do the stories we tell about food reveal about the moment in which they are written? Gastronomica’s Melissa Fuster is joined by literary scholar turned food studies scholar Julieta Flores Jurado in a conversation...
Episode #48
What to Read Now: "The Climate Reality for Independent Restaurants”
Jun 9, 202437 minIn this episode, Gastronomica’s Jaclyn Rohel talks with Dr. Anne E. McBride and Dr. Tara Scully about how climate change is impacting restaurants, the focus of their collaboration on a new report from the James Beard...
Episode #47
Negotiating Dietary Change in a Time of Planetary Eating
May 12, 202432 minThis episode offers listeners a peek into Gastronomica’s next issue. “Coproducing ‘Planetary’ Eating Futures from Dakar: Dietary Diffusionism and the (Geo)Politics of Nutrition Transition” is co-authored by Branwyn...
Episode #46
Kangaroo, Cattle, and the Historical Legacies of Modern Food Systems
May 5, 202434 minIn this episode, Gastronomica’s Bob Valgenti talks with Evelyn Lambeth about the rise of beef consumption and the historical legacies that continue to shape food systems in Australia. Contrasting cattle with kangaroos...
Episode #45
The Meanings of Meat: Lab-grown Protein and Biological Time
Apr 7, 202438 minThis week’s episode looks at lab-grown meat, climate change, and the possible futures of edibility. In conversation with Gastronomica’s Bob Valgenti, Hallam Stevens shares his new article about a mammoth meatball and...
Episode #44
Masculinity and the Making of “Assamese” Pithas
Mar 31, 202431 minIn this episode, Gastronomica’s James Farrer talks with sociologist Pooja Kalita about gender and the labor of food provisioning in Assam, India. Taking the case of pithas – the steamed or fried rice cakes and roasted...
Episode #43
What Food Studies Needs Now
Mar 24, 202459 minWhere is Food Studies today, and where might it be tomorrow? Join Alyshia Gálvez in conversation with Jessica Carbone, Irina Mihalache, Krishnendu Ray, and Signe Rousseau of Gastronomica’s Editorial Collective as they...
Episode #42
The Confectionery Industry in the Japanese Empire
Mar 3, 202431 minIn this episode, Gastronomica’s Jaclyn Rohel talks with author Lillian Tsay about her latest research on the rise of the confectionery industry in the early 20th century, from banana caramels to chocolate. Focusing on...
Episode #41
The Meanings of Sweetness in Japan
Feb 25, 202435 minWhat is “sweetness,” and how does its meaning change in communities over time? In this episode, Eric C. Rath and Takeshi Watanabe introduce some of the sweet substances of Japanese history, the subject of a special...
Episode #40
Tracing Food Memory through Migration and Displacement
Feb 18, 202454 minWhat does food sustain? Elora Halim Chowdhury joins Gastronomica’s Signe Rousseau to discuss her new article on family, class, and culture in South Asian identity-making. Reflecting on her food nostalgia for the family...
Episode #39
Sean Wyer on Rome’s Historic Jewish Quarter
Nov 26, 202339 minIn this episode, Gastronomica’s Krishnendu Ray talks with Sean Wyer about the 21st century transformation of Rome’s Jewish Quarter. Drawing on his latest research, recently published in Gastronomica, Sean considers how...
Episode #38
Lauren Crossland-Marr on Emerging Food Technologies and Science Communication
Nov 19, 202335 minIn this episode, cultural anthropologist Lauren Crossland-Marr returns to the Gastronomica podcast to discuss her new project on gene-edited foods and science communication. In conversation with Dan Bender of...
Recent guests
Recent guests on Gastronomica. Study who booked and why before you pitch.
A
Andrea Borghini
associate professor of philosophy, University of Milan
O
Ozoz Sokoh
food historian, author of Chop Chop: Cooking the Food of Nigeria
A
Alyssa Paredes
Assistant Professor in the Department of Anthropology, Department of Anthropology, University of Michigan
K
Krishnendu Ray
food studies scholar, Gastronomica
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