Thomas Parker: Taste as biocultural, relational, and experiential

Why is it that cuisines have historically been dismissed as a serious field of study? How have social factors, such as cultural norms and class, influenced people’s perceptions of the prestige or disgust of different foods across different times? And how are acquired tastes and market demands for food shaped by the broader food landscape that people are situated within? In this episode, Green Dreamer’s kaméa chayne speaks with Thomas Parker, whose latest book is Paranatures in Culinary Culture: An Alimentary Ecology. Join us as we explore what is possible when we deepen our connections with the sources of our foods, and what it means to understand taste as multi-sensorial, experiential, and context-dependent — not just based on the objective biochemical compositions of what we ingest. We invite you to… tune in and

You can listen to Thomas Parker: Taste as biocultural, relational, and experiential online on Radio and Podcast. Open the player on this page to stream the available audio.

Thomas Parker: Taste as biocultural, relational, and experiential is an episode from Green Dreamer: Sustainability From Ideas to Life with Eco Pioneers, Revolutionary Thinkers, Leading Creatives by Kaméa Chayne.

This episode is 46:54 long.

This episode was published on Nov 24, 2025.

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