Today’s guest is Zara-Louise Stubbs. Zara is a researcher at the University of York, where she is reading for a PhD in Contemporary Literature. Her thesis is entitled Eating Bodies, Assembling Selves: The Uncanny Gastronomic in Contemporary Women’s Literature. As that title suggests, she’s interested in questions around food, the uncanny, and gender across a range of literary genres. Those are exactly the kind of topics we talk about in this episode, where we look at Zara’s anthology The Uncanny Gastronomic: Strange Tales of the Edible Weird, which gathers a range of short stories and other works – some famous, some comparatively obscure – about the ‘uncanny gastronomic’, along with introductions to the texts from Zara. The book was published in 2023 British Library Publishing, part of their British Library Tales of the Weird series.
This episode is proudly sponsored by the Animal Politics book series, from Sydney University Press
Knowing Animals is a fortnightly podcast hosted by Dr Josh Milburn who discusses all things related to animals and ethics; animals and the law; animals and politics; and animal advocacy. The show features interviews with Animal Studies scholars and animal advocates.
Dr Walter Veit is a lecturer in philosophy at the University of Reading in the UK. His research concerns the philosophy of science, the philosophy of mind, and applied ethics, and his books include Modelling Evolution and What Are Zoos …continue
Proudly brought to you by: 5 January 2026
This episode’s guest is Professor Marcy Norton of the University of Pennsylvania’s Department of History. She’s a historian of the early modern Atlantic interested in questions about how Europeans shaped the Americas and how Native American peoples shaped Europe. She’s …continue
Proudly brought to you by: 6 July 2026
On the 250th episode of Knowing Animals, the guest is Jin Qian, a PhD candidate at Wageningen University and Research in the Netherlands. She researches China’s environmental governance and its global implications, with a focus on the intersection of food, …continue
Proudly brought to you by: 1 June 2026
