Podcast Episode 017: A Historian’s Take on Food and Food Politics – Interview with Rachel Laudan
Sep 2, 2015
Today’s episode focuses on why we should love fast, modern processed food.
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Rachel Laudan
Today my guest is Rachel Laudan. She is author of the prize-winning global food history, Cuisine and Empire: Cooking in World History (2013). For many years she was a history professor in various American research universities, specializing in history of science and technology. She has been interested in food all her life from an upbringing on a dairy and wheat farm in England to cooking and dining on five different continents.
Here are the resources we mentioned on the show:
- Rachel’s website
- Rachel’s book: Cuisine and Empire: Cooking in World History
- Rachel’s article: A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food
- Washingtonian interview: How Michael Pollan, Alice Waters and Slow Food Theorists Got It All Wrong
- Sound Bites Podcast interview with Andrew Maynard of Risk Bites
Welcome to my podcast where we delve into the science, psychology and strategies behind good food and nutrition.
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