This 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 what motivated him to explore the technological innovation of an un-eatable...

In 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 rice flour rolls that have been traditionally prepared by women – Pooja...