Sustaining Food Podcast S4E7 Food and migration: paths of hope
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What are the motivations behind the migrations carried out over the centuries by populations from different countries? One of the answers is directly linked to the food supply and its diversity around the world. But after all, how does all this impact the formation of our habits and food culture? In this episode, you will explore the roots of migration in the contemporary context and discover how it is linked to sustainability issues based on the relationship between migration and different food cultures, discussing how influences from other countries transform the way Brazilians produce and consume food. This program features special participation by Ing Lee, a Korean-Brazilian, member of the Friends of the Korean Embassy program in 2022, as a promoter of Korean culture in Brazil, and Evelize Moreira, a researcher at the Immigration Museum of the State of São Paulo and a PhD student in Social Sciences focusing on material culture and women's work. • REFERENCES The links mentioned are gathered on the episode page https://www.fsp.usp.br/sustentarea/20... • CONTACT US To learn more about our work, visit our website: https://www.fsp.usp.br/sustentarea E-mail: [email protected] Spotify: https://spoti.fi/2Or5syG Instagram: / sustentarea Facebook: / sustentarea LinkedIn: / sustentarea YouTube: / @sustentareausp • TECHNICAL INFORMATION Comida que Sustenta is a production of Sustentarea. To listen to all episodes, follow us on Spotify, Orelo, on Youtube or visit sustentarea.com.br. The coordination, support for the agenda, script and research of this production were by Nadine Marques and Mariana Hase Ueta Presented by Pamela di Christine, Patricia Mello and Laís Dias. The editing was by Lúcia Santos Felipe and the soundtracks and sound effects were by Daniela Viana and Fernando Kuraiem. The promotional materials were by Clarissa Taguchi, Katharina Cruz, Gabbi Mahfuz and Lucia Santos Felipe. Sustentarea is a research and extension center at USP, conceived and coordinated by Aline Martins de Carvalho, professor at the Department of Nutrition at the School of Public Health at USP.
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