Culinary Catalysts and Scientific Shifts: Peruvian Quinoa in the Age of Genetics and Gastronomy
35 min•19 april 2017
This episode of This Anthropological Life presents a little differently from our normal episodes. The Society for Applied Anthropology generously allowed us to release the audio from Adam’s presentation at the SFAA 2017 Annual Meeting in Santa Fe, New Mexico, so this episode is based entirely on this presentation. Adam discusses a quinoa gastronomy project he is working on in conjunction with Dr. Alipio Canahua Murillo and Chef José Maguiña. They are designing an agricultural-gastronomy project in the region of Puno, Peru in order to create new dishes based on endangered varieties of quinoa.
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About This Anthro Life:
This Anthro Life is your podcast for thought leadership at the intersection of culture, work, and storytelling. We bring you interviews and insights for business leaders, design thinkers, researchers, and anyone curious about how culture shapes our lives.
Explore more episodes and subscribe to our newsletter at thisanthrolife.org and join our Substack community at thisanthrolife.substack.com.
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Send in a voice message: https://anchor.fm/thisanthrolife/message
About This Anthro Life:
This Anthro Life is your podcast for thought leadership at the intersection of culture, work, and storytelling. We bring you interviews and insights for business leaders, design thinkers, researchers, and anyone curious about how culture shapes our lives.
Explore more episodes and subscribe to our newsletter at thisanthrolife.org and join our Substack community at thisanthrolife.substack.com.
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