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 Jan 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 Jan 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 Jan 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 Dec 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 Dec 201730s
Ep 3:"Tastes like a piece of heaven". Farming, and ecological and moral science
What is good food? A conversation about farming and ways of knowing in the US and Bangladesh Megan, a PhD researcher at the University of Exeter and programme director at Glynwood considers the chall...
24 Nov 201729min
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 Nov 20171min
