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AnthroDish

AnthroDish explores the intersections between our foods, cultures, and identities. Host Dr. Sarah Duignan sits down one-on-one with people in academia, hospitality, farming and agriculture, and more to learn about their food knowledge and experiences. If you"re interested in the unique lives of everyday people who have been shaped by their relationship with food, this show is for you!

arts food

All Episodes

31:04

159: What Could a Just Food System Really Look Like?...

AnthroDish ·

2025/11/11

My guest today, Dr. Bryan Dale, is here to explore these nuances. Bryan is an Assistant Professor in the Department of Environment, Agriculture, and Geography at Bishop's University. His research interests include food sovereignty, agroecology, climate change, environmental justice, social movements, and alternative economic initiatives (especially in food and farming). He completed a postdoctoral fellowship with the Culinaria Research Centre at the University of Toronto Scarborough, and a PhD and

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26:38

158: Honouring Asian Ingredients in Cookie Baking...

AnthroDish ·

2025/11/04

My guest today, Kat Lieu, is a Vietnamese-Chinese cookbook author, and here to share more about how she's challenging this through her new cookbook, 108 Asian Cookies: Not-too-Sweet Treats from a Third Culture Kitchen. Kat is the founder of the popular online community, Subtle Asian Baking, and is the author of best-selling cookbook, Modern Asian Baking at Home as well as two others. Kat brings a third culture approach to Asian baking, baking and cooking by blending Asian ingredients with Western

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44:31

157: Preserving Palestinian Cuisine During Genocide...

AnthroDish ·

2025/10/28

As this episode airs, it has been just over two years of Israel's ongoing genocide in Gaza. Tens of thousands of Palestinian people have been killed, and entire cities have been reduced to rubble. And with this, there is a slow and brutal erasure of the rich histories of Palestinian gastronomy. My guest today, Lama Obeid, is here to explore the state of Palestinian food culture and the impact of the genocide on how people eat and break bread. Lama is a Palestinian writer residing in Palestine, with

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42:24

156: Cooking through the Silk Roads with Anna Ansari

AnthroDish ·

2025/10/21

If you grew up in the Western world, it’s entirely possible you’ve heard of a singular Silk Road used for trade between two major entities, Europe and China. And maaaybe Marco Polo. But the reality is so much more deeply textured and layered with transitions of food, spices, ideas, and cultures along along a wide array of travel and trading routes across Asia. My guest this week, Anna Ansari, speaks to this through her new cookbook-cum-memoir Silk Roads: A Flavour Odyssey with Recipes from Baku to

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32:20

155: Queers at the Table with Dr. Alex Ketchum and...

AnthroDish ·

2025/10/14

What makes food queer? Is it possible to name and list it out as simple, clearcut elements? In their new co-edited volume, Queers at the Table, Drs. Alex Ketchum and Megan Elias explore this question with a community of writers, illustrators, and recipe creators. As an anthology of essays, comics, and recipes, the book reveals the dynamic and transformative ways that queerness informs food production and restaurant culture, and how food empowers, transforms, and unites queer and trans folk. Alex is

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08:31

154: Episode 10 Launch! [SOLO Episode]

AnthroDish ·

2025/10/07

A solo episode to kickstart season 10 of AnthroDish - exploring diverse themes of community this year relating to food, culture, and identity. Website: https://www.anthrodish.com Newsletter: https://sarahduignan.substack.com/ Instagram: https://www.instagram.com/anthrodishpodcast/ YouTube: https://www.youtube.com/@anthrodishpodcast

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32:47

153: Setting a Place for Recipes of Displacement &...

AnthroDish ·

2025/05/20

As season 9 of the podcast draws to a close, it’s feeling like a full circle moment thematically. The conversations began this season around what it means to value labour, specifically whose labour is and isn’t valued to power a global food supply, and an exposé of the cruel treatment of migrant workers coming to the U.S. But the process of migrating, and the experiences that come with it, are incredibly important stories. What does it mean to carry culture through food when you’ve been displaced,

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30:27

152: Documenting the Undocumented through Food with...

AnthroDish ·

2025/05/06

The idea of a pristine kitchen with clean countertops feels distinctively American, or an all-American idealist. However, the concept of the American ideal, or the American dream, desperately needs to be challenged. How better to do that than through food? My guest this week, author and filmmaker Jill Damatac, does just that in her new memoir, Dirty Kitchen: A Memoir of Food and Family. Jill was born in the Philippines, raised in the US, and is now a UK citizen living in the San Francisco Bay Area

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28:53

151: What Can Local and Seasonal Food Networks Look...

AnthroDish ·

2025/04/29

Perhaps now more than ever, there’s renewed appreciation for the intricacies of our food systems' deep dependence on a global supply chain. However, that also raises challenges around our relationships with producers and understanding of food value. My guest today, Colin Fontaine, is here to discuss how to reorient American concepts of food and culture to be grounded in seasonal and local approaches. Colin examines food production solutions to achieve more local and seasonal foods, arguing that

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31:27

150: Italian Pasta Nights with an American Accent...

AnthroDish ·

2025/04/22

Throughout this season, we’ve been exploring immigrant narratives around food: roles in food systems, labour, and diasporic food stories. Part of this is making sense of the “ish” elements to identities through food, which my guest this week, Renato Poliafito, does beautifully. Renato is a James Beard-nominated restaurateur, pastry chef, cookbook author, designer, and entrepreneur based in Brooklyn, NY. After a graphic design and advertising career, Renato pivoted to food, training as a barista to

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57:41

149: Unbottling the Problems of Bottled Water with...

AnthroDish ·

2025/04/15

A plastic bottle of water powerfully represents the state of our current environmental and health priorities. That water can become commodified while being an essential public service means that who gets access to water can be deeply challenged. How is water justice reached when plastic water privatization has become so embedded in our systems? My guest today, Dr. Daniel Jaffee, is here to explore the depths of these two important parts of the water spectrum. Dan is an environmental and rural

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38:16

148: Masala, Maíz, and Movement - Ingredients for...

AnthroDish ·

2025/04/01

On the show today are Norma Listman and Saqib Keval, looking at the solutions and communities that can be built when activism and ethical values are at the forefront of food creation. Norma and Saqib are the chefs and restauranteurs behind Masala y Maíz, which TIME Magazine named as one of the top destinations to visit worldwide, and its slightly more casual Indian-Mexican sister restaurant, Mari Gold. Norma and Saqib were also just featured in the most recent season of Chef’s Table on Netflix

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34:20

147: What Canada Ate - The Role of Cookbooks in...

AnthroDish ·

2025/03/18

As most historians will tell you, the past can help make sense of a lot of the present, but maybe in unexpected or novel ways—like through cookbooks! We’re living in an intense period (I probably always say this, but it feels particularly challenging right now). With the new Trump presidency, shifts to Canada’s economic stability and food security are top of mind for many—how are we going to afford eating, how can we support Canadian-focused food systems, and who is at the centre of these domestic

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36:39

146: Flavour's Role in Food System Fixes with Franco...

AnthroDish ·

2025/03/12

The idea of industrial food systems is flat, heavy, and feels complex to access. It brings up connotations of very bland, hyper-processed foods made to reach a large number of people at a low cost. There are important consequences to these food systems choices, though some are louder ones than others. My guest today, Franco Fubini, tackles an often under-appreciated one: flavours of ingredients. Franco Fubini is the founder and CEO of Natoora, and takes a unique approach to seasonality and sourcing

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25:39

145: Exploring the Biodiversity of Climate-Smart...

AnthroDish ·

2025/03/04

Industrial food systems tend to use mono-crop and unilinear approaches to supplying the Global North with food. But what happens when we consider more diverse crops? My guest today, Shreema Mehta, will discuss the traditional, climate-smart crops that are overlooked by the industrial food system. She started Climate Cookery selling tamarind hot sauce and has since expanded it to a newsletter that explores increasing biodiversity and supporting knowledge of underutilized crops. Resources: Climate

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53:55

144: The Rich History of Georgian Wines with Sarah...

AnthroDish ·

2025/02/25

When it comes to wine, I have a tendency to retreat and panic: I don’t know anything, and I certainly don’t feel like I have the means to access the knowledge. I often wonder if that’s a common experience for people, based on the connotations that come with its consumption. My guest this week, Sarah May Grunwald, is someone I find quite admirable for the barriers she breaks down in communication about wine and winemaking practices. Sarah May Grunwald is a wine, food, and travel writer originally

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39:21

143: Unpacking the Absent Food Citizen in Policy with...

AnthroDish ·

2025/02/18

This week, we’re exploring the idea of the food citizen, or perhaps more accurately, the absent food citizen, with Isabela Bonnevera. Isabela is a doctoral researcher at ICTA-UAB, and engages with participatory methods to explore how immigrants are shaping sustainable food transitions in cities. She also examines how sustainable food policies impact food justice outcomes for immigrant communities. I met Isabela through her work as the co-founder of Feminist Food Journal, which is an award-winning

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32:23

142: What Role Does Food Play in Fiction Writing?...

AnthroDish ·

2024/11/26

One of the most frustrating parts of watching Gossip Girl growing up was witnessing the elaborate breakfast spreads that the families had each morning, only for the main characters to grab a piece of toast and run away with anguish. When we think about fiction, food isn’t always central to how a story is told. But what happens when it is? My guest this week is Margaux Vialleron, a French-born and Glasgow-based interdisciplinary writer and cook. She is the author of two novels: Breaststrokes (May

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33:10

141: Uncovering Medieval Pictish Foodways through...

AnthroDish ·

2024/11/19

Oftentimes, when we think about plant-human relationships, we’re thinking about our contemporary lives and how plants factor into it – be it North American plant-based diets or what we’re growing in our apartments. But our relationship with plants goes back for millennia, and accessing this historical and prehistoric knowledge is a glimpse into what life looked like for ancient humans. My guest this week is Dr. Shalen Prado, who is here to explore what we know about plant-based eating during the

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42:29

140: Recovering from Restrictive Online Diet Myths...

AnthroDish ·

2024/11/12

Diet culture on the internet is excellent at sensationalizing our food to the point of panic. I’m sure many of you have seen the videos across TikTok and Instagram where someone positions themselves as an expert and demonizes strawberries, bread, or my beloved potatoes. But what happens when we take a more proactive and less restrictive approach to looking at food? My guest today is the delightful Dr. Sarah Ballantyne, the founder of Nutrivore.com and the New York Times bestselling author of

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166 results

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