PODCAST

Esculent

Elizabeth McQueen

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

arts food

All Episodes

44:22

Curating Living Archives with Kyria Boundy-Mills

Esculent ·

2025/12/23

What does it mean to steward a living archive? Kyria Boundy-Mills, curator of the Phaff Yeast Culture Collection, joins Esculent to discuss the care and preservation of thousands of yeast strains. The collection extends far beyond familiar fermenters like bread and beer yeasts, encompassing species drawn from insect ecologies, plants, soils, and unexpected environments.In this episode, we explore how yeasts become technologies of esculence, such as how isolating, storing, and characterizing

51:04

Scaling Taste with Professor David Block

Esculent ·

2025/12/16

What happens when the science of winemaking meets the emerging world of cultivated meat? Distinguished Professor David Block joins Esculent to discuss how engineering principles, chemistry, and scale shape technologies of taste. This episode also considers mouthfeel—how the tactile sensation of food and drink becomes central, or is becoming central, to the experience of the esculent in the food industry. Together, we reflect on how scaling, precision, and sensory expectations intersect in both

52:11

Microbial Worlds with Professor Maria Marco

Esculent ·

2025/12/09

Microorganisms structure not only our foods but our bodies. Professor Maria Marco joins Esculent to discuss her research on bacteria, fermentation, probiotics, and the gustatory systems that support microbial life. While microbes often appear in consumer culture as wellness buzzwords, Professor Marco offers a another perspective on how microorganisms function as part of systems of eating.This episode examines how microbes participate in the making of the esculent, and the questions that linger on

43:07

Accounting for Taste with Professor Hildegarde Heymann

Esculent ·

2025/12/02

How do we understand taste as something measurable and communicable? Distinguished Professor Hildegarde Heymann joins Esculent to explore the field of sensory science, a discipline that transforms fleeting sensory impressions into data and descriptive language. From wine and spirits to chocolate and ice cream, Professor Heymann’s work has shaped how sensory researchers structure panels, train tasters, and translate perception into scientific method.In this episode, we take up the connection between

49:56

Environments of Taste with Professor Julien Delarue

Esculent ·

2025/11/25

What does it mean to taste in context? Professor Julien Delarue joins Esculent to discuss his research on immersive sensory environments and how surroundings—visual, auditory, spatial—shape our perception of flavor. From reproducing a Korean street market in the lab to considering atmosphere in sensory evaluation, Professor Delarue’s work asks us to reconsider context not as background but as a fundamental component of the sensory experience.Tasting: Dandelion Semuliki Forest 70% chocolate,

35:27

Season 6: Food Scientists

Esculent ·

2025/11/25

What does it mean to study taste, edibility, and food systems through the scientific method? In our season introduction, co-hosts Professor Charlotte Biltekoff (American Studies & Food Science and Technology, UC Davis) and Professor Elizabeth McQueen (College of Fine Arts, FSU) set the stage for a season centered on food scientists — their methods, their imaginaries, and technological and microscopic infrastructures that construct another thread of the esculent. Together, they reflect on the

40:59

A podcast on our podcast, or esculent’s esculence

Esculent ·

2025/11/17

Esculent is an idea - and one that can be applied, theorized, even rehearsed. This week we self-reflect on the aims of the podcast with host Dr. Elizabeth McQueen and editor Stacey Baran. Tasting: Strength tea from Harbor Herbalist Viewing: Esculent outtakes 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

46:08

Multisensory worlds in the work of Candice Lin, with...

Esculent ·

2025/11/10

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

39:57

*Live* Black Food Futurisms with Nia Lee

Esculent ·

2025/11/03

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

34:40

Sounding Culinary Time with Heidi Ross

Esculent ·

2025/10/27

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

1:36

Season 5: Artists

Esculent ·

2025/10/27

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.

37:55

Building an Archive: 3500 Episodes with Chef Martin Yan

Esculent ·

2025/06/11

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

30:40

A 15th-Century Chef and a Recipe for Menjar Blanc de...

Esculent ·

2025/06/04

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

27:28

The Poetry of the Thinnest Slice of Bread in...

Esculent ·

2025/05/27

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

28:33

A Sensory Education through Nixtamalization with Chef...

Esculent ·

2025/05/20

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

24:09

Restaurant Doors and Roasting Ducks with Chef Brandon...

Esculent ·

2025/05/13

We are back with a dive into the archive featuring Chef Brandon Jew of Mister Jiu’s restaurant in San Francisco - featuring historic menus and historic buildings, and how this influences canonical Chinese American recipes like Peking Duck. We kick off Season 4: Chefs Pt. 2 with our literary inquiries into the work of Chefs, and how words, archives, and texts make the esculent.Tasting: A whiff of UC Davis Special Collections Viewing: Yan Can Cook: Winter Melon, Steamed Sea Bass, and Black Bean

02:20

Season 4: Chefs, Part 2

Esculent ·

2025/05/12

Season 4, Chefs is here: we revisit the dynamic role of the chef in popular culture through culinary literatures, from 15th-century cookbooks to PBS television series. Tasting: A Russell Stover head of an Easter Bunny (context provided, sort of). Stay up to date with Esculent on our Instagram 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

34:57

The Idea of Solutions with Professor Julie Guthman

Esculent ·

2025/04/08

Can baking brownies save the planet? I’m a little embarrassed I even wrote this question out, but this rhetoric exemplifies the argument of our esteemed guest’s new book: The Problem with Solutions: Why Silicon Valley Can't Hack the Future of Food (UC Press, 2024). For our final episode of this season, we are joined by Julie Guthman, Distinguished Professor of Community Studies Emerita at the University of California, Santa Cruz. We discuss my favorite food film, shifts in university pedagogy, and

33:37

Imagining Authenticity with Professor Ignacio M....

Esculent ·

2025/04/01

Authenticity. An idea that has plagued many conversations on food. This week, we are joined by Professor Ignacio M. Sánchez Prado, the Jarvis Thurston and Mona van Duyn Professor in Humanities at Washington University in St. Louis. We interrogate the role of authenticity in constructing Mexican national identity through another culinary idea: that of the taco. We discuss the taco’s malleable history across regions, including Taco Bell. Stay tuned for Professor Sánchez Prado’s upcoming book on the

36:08

The Idea of Real Food with Professor Charlotte Biltekoff

Esculent ·

2025/03/25

How are processed and natural contested categories - rather than objective definitions- of food? These questions are at the center of Professor Charlotte Biltekoff’s new book, Real Food, Real Facts: Processed Food and the Politics of Knowledge. Joined by a special guest, Dan Polsby of Best Friends Wine, to introduce our tasting and complicate “real” wine, we discuss food science, industry, and the Food Inc. documentaries.Tasting: Sfera Bianco, 250mL can Viewing: Trailers for Food Inc. (2006) and

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