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.
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.
Listen to the trailer
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