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Daniel Mintz and Grilled Cheese

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Manage episode 310569697 series 3049916
Content provided by A Recipe for Nostalgia and Natalie Hatton. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by A Recipe for Nostalgia and Natalie Hatton or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
No one appreciates a good grilled cheese quite like Dr. Daniel Mintz, director of the food studies program at Loyola University New Orleans. As an English professor, he was able to take us into what Marcel Proust said about food and memory, and he also tells us about his own memories of cheese and crackers. Find more episodes at www.recipefornostalgia.squarespace.com For information on the Food Studies program, visit http://cas.loyno.edu/food-studies For Landing Lion, visit https://www.landinglion.com Theme music by https://www.hooksounds.com
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3 episodes

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Manage episode 310569697 series 3049916
Content provided by A Recipe for Nostalgia and Natalie Hatton. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by A Recipe for Nostalgia and Natalie Hatton or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
No one appreciates a good grilled cheese quite like Dr. Daniel Mintz, director of the food studies program at Loyola University New Orleans. As an English professor, he was able to take us into what Marcel Proust said about food and memory, and he also tells us about his own memories of cheese and crackers. Find more episodes at www.recipefornostalgia.squarespace.com For information on the Food Studies program, visit http://cas.loyno.edu/food-studies For Landing Lion, visit https://www.landinglion.com Theme music by https://www.hooksounds.com
  continue reading

3 episodes

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