This episode focuses on the design, politics, and economics of restaurants, including some of the reasons that the experience of dining out is a lot more complex than it may seem. One conversation with restaurant design and consumer behaviour expert Dr. Stephani Robson, and another with chef-turned-social gastronomer Christophe Dubois, shed light on the dynamics of cooking and serving food. (The conversation with Christophe is in French—see transcript for English translation.) David and Maxime go humble in the bread-and-butter edition of ‘Stick This in Your Mouth’ segment, and vocalist and drag performer Gabriel Dharmoo responds to the Food Questionnaire.

Guests:

Dr. Stephani Robson is an expert in restaurant design and consumer behaviour with a master degree in Design and Environmental Analysis and a PhD in Environmental Psychology, both from from Cornell University. She works in both educational and commercial settings, helping to create and optimize hospitality environments. For more, see her LinkedIn profile or listen to this episode of NPR’s Planet Money podcast.

Christophe Dubois is a former restaurant co-owner and cook who now studies and practices social gastronomy. He is also a co-founder of the Parti culinaire du Québec, a provincial political party focusing on “gastronocracy.” For Christophe, preparing food is a way to acquire confidence and a sense of belonging, to bring transformation to political and environmental contexts, and to increase solidarity among diverse communities of people.

Gabriel Dharmoo an experimental vocal artist, composer, and performer, including as Bijuriya, his curious and vulnerable drag identity inspired by South Asian culture.

Also mentioned: Eric Kim’s article in Saveur about bread-and-butter pickles

Host/Producer: David Szanto

Music: Story Mode

Stock media: ProSoundEffects / Pond5

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