Ep 5. Food and the construction of value - the view from Morocco and Croatia
What is good food: A conversation about food and the construction of value - with stories from Morocco and Croatia. Katharina Graf is a postdoctoral research fellow at the SOAS Food Studies Centre, U...
24 Tammi 201829min
Clip: People expect good food to be affordable as well as not containing any additives (ep 4)
"For example the produce that my farmers sell at the farmers' markets can be up to seven and a half times more expensive than conventional produce... 500 grams of spinach at a convention market in Chi...
9 Tammi 20181min
Clip: MSG - from a symbol of culture and civilisation to "Chinese Restaurant Syndrome" (ep 4)
"In Taiwan, MSG has been widely used as a flavour enhancing food additives and in the 1980s and 1990s, nutritional scientists appealed to the public to reduce their consumption of MGS and claimed it c...
9 Tammi 20181min
Ep 4: Good food is 'real food'
What is good food: A conversation about 'real food' in and around farmers markets in Shanghai and in food education in Taiwan. Leo Pang is a PhD candidate at the SOAS Food Studies Centre. His rese...
15 Joulu 201722min
Clip: Uncorrupted, unadulterated, 'good' food is *not* an everyday reality (ep 3)
"One of my main interlocutors is an older lady called Fupu, and she suggests that these agrochemicals have made the environment toxic, and that all food today is 'bhejal'. So actually in my research I...
1 Joulu 201730s
Clip: People have described it as a meatier taste, a gamier taste (ep 3)
"Ruminants that are raised on grasslands, because they are using more of their muscles, those muscles develop a deeper flavour, because they are consuming a wider variety of grasses. The flavour is al...
1 Joulu 201742s
Clip: “Good food” and “good parenting” idealise a white middle class model of family nutrition(ep 2)
"Ultimately I’m looking at food and parenting or “good food” and “good parenting” are used to promote what I think is a white middle class model of family and nutrition which unfortunately often is no...
16 Marras 20171min
