The "Making a Meal of It" food crossword (makingamealofit.com)

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Across
  1. 3. referring to the food or culture of a migrant people
  2. 4. "The Myth of the _____ Goats" (coffee origin story)
  3. 7. neither rotten nor cooked nor raw
  4. 8. wild rice, to the Anishinaabeg people
  5. 9. the kind of gasronomy Zack Denfeld focuses on
  6. 10. yoga pose or salmon-roasting surface
  7. 15. what Jane Clause considers to be a practical and beautiful agricultural system
  8. 17. whale species legally hunted in Norway
  9. 19. a sauce traditionally made in a mortar
  10. 20. cured ham variety
  11. 21. author of "Consider the Oyster"
  12. 22. Western term for jiaozi
  13. 23. He Who Sticks Things in His Mouth
  14. 24. Taylor Cocalis Suarez's alimentary employment community
  15. 26. Sandeep Bhagwati's favorite aroma
  16. 28. food anthropologist Levi-Strauss
  17. 30. etymologically, "the rules of the stomach"
  18. 33. "Mr. ________ , you make good cookies!"
  19. 35. a young bivalve
  20. 36. memory trigger for Proust
  21. 37. supermarket loss due to spoilage or theft
  22. 39. Ruth Wilkins downfall, according to her imagined, self-written epitaph
  23. 43. Maaz Gardezi's university
  24. 45. a food activist and chef Signe Rousseau greatly admires
  25. 47. C5 H12 05
  26. 49. what makes breakfast into brunch, according to The Simpsons
  27. 50. the word Amita Kuttner uses to describe why food systems often remain unbalanced.
  28. 51. type of cabbage
Down
  1. 1. the edible biomass in the novel, The Space Merchants
  2. 2. objectified and idealized images of edibles
  3. 5. an example of military technology in the kitchen
  4. 6. what l'aPéro Buvette doubles as during the day
  5. 8. what to drink in the Big Apple?
  6. 11. the name of Hubert Taschereau's former company
  7. 12. taste treat for Gromit's master
  8. 13. pen name of "Babette's Feast" author
  9. 14. an overrated food context, according to Dawn Lee
  10. 16. the Swiss melt for it
  11. 18. the food literature scholar David talked with
  12. 19. the kind of fat that Deb Oleynik researched in her master thesis
  13. 22. apple, pear, or quince
  14. 25. the basis of an excellent cocktail, according to David Szanto
  15. 27. the occasion on which John Schreiner feigns satiety (when offered a second helping of ______.)
  16. 29. what Jean-Sébastien Michel is a big fan of
  17. 31. ChatGPT's idea of a perfect food
  18. 32. the word Jennifer Brady would like people to stop using
  19. 34. that to which Lisa Heldke compares philosophy
  20. 38. what David Szanto wanted to eat after talking with Virgie Tovar
  21. 40. Sheila Malcolmson's greatest gastronomic extravagance
  22. 41. the region in which Alessandra Castelli lives
  23. 42. frozen orange/vanilla treat
  24. 44. source of quinine
  25. 46. public market visited with Nicolas Fabien-Ouellet
  26. 48. classic variety for a wedge salad