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Jessica Carbone (Contributing Editor), shapes cookbook and food narrative coverage, and the SAVEUR cookbook club. She began her career by editing cookbooks at Alfred A. Knopf and Clarkson Potter, then joined the food history team at the Smithsonian’s National Museum of American History. She is currently completing her dissertation research in 20th-century food history and culture in the American Studies program at Harvard University. ....
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In this episode, James Edward Malin talks with Gastronomica’s Jessica Carbone about the history of seltzer in New York City. Drawing together histories of migration with histories of public health, engineering, and urban infrastructure, James sheds light on how soda water eventually came to be Jewish food icon. ....