This episode is part of a collaboration with Gastronomica: The Journal for Food Studies, hosted by Gastronomica editorial collective member James Farrer. Geographer Benjamin Schrager talks about his new article, “Risky but Raw: On (Not) Regulating One of the Most High-Risk Dishes in Japan,” published in Gastronomica (issue 21.3). He raises awareness about food risk and discusses the tastes and textures of some raw chicken dishes, local regulatory responses, and the development of the poultry industry in Japan more broadly.
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