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Episode 6: Generational Differences
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Το περιεχόμενο παρέχεται από το Feminist Ingredients for Revolution. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Feminist Ingredients for Revolution ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.player.fm/legal.
Episode 6: Generational Differences
Here is the link to the transcript: https://docs.google.com/document/d/146l8DcPRuQ6vrCxVSMsns61QpuWPENUvbZV7k92w6EY/edit?usp=sharing
Our previous episodes have emphasized the histories of feminist restaurants, cafes, and coffeehouses in the 1970s and 1980s in the USA and Canada a bit more than the current existing ones. In today’s episode, I am going to touch on some of the differences between these spaces over time.
We will also be talking with filmmaker Annie Laurie Medonis who is making a film about the feminist restaurant Bloodroot Feminist Vegetarian Restuarant of Bridgeport, Connecticut and historian Dr. Annelise Heinz and digital humanities scholar Dr. Cameron Blevins.
For more information on Dr. Annelise Heinz and links to her book:
https://twitter.com/AnneliseHeinz
For more information on Dr. Cameron Blevins and links to his book:
http://www.cameronblevins.org/
https://twitter.com/historying
For more information on Annie Laurie Medonis:
https://www.annielauriemedonis.com/
Feminist Ingredients for Revolution: A Food and Queer History Podcast will explore all of this and more over the course of the following episodes. Please follow the podcast to be notified of new updates. All transcripts are available at: thefeministrestaurantproject.com
My book Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses is coming out Fall 2022 from Concordia University Press. You can receive 20% off pre-orders with the discount code KETCHUM20.
I’ve included the link in the shownotes and the transcript (https://www.concordia.ca/press/ingredients.html#read). An open access version will be released a bit later.
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