Rachel Laudan is a food historian and award-winning author of Cuisine and Empire: Cooking in World History, a book about the rise and fall of various culinary traditions and philosophies. She has over twenty years of dedicated research to the evolution of our food systems. She’s also an engaging speaker who helps industry professionals, students and professors, and public groups see food from a long-term and global perspective.
Today, Rachel joins me to share a brief overview of what food history is all about. She shares her thoughts on various food movements and diets, how traditional foods came to be considered traditional, and why people today have better food than most kings and queens in the past. She also explains the importance of separating processed food from what is “bad food” and what she believes we should consider to be “good food.”
“One should tell food history as a series of expansions, migrations, cuisines, or systems of eating.” - Rachel Laudan
This Week on The Future of Agriculture Podcast:
- What encouraged her interest in agriculture and food history?
- Foods we think are traditional, but really not.
- Is there truth to having better sustainability in the pre-processed food era?
- Her thoughts on how to feed the exploding human population.
- Why she thinks corn is an amazing crop.
- Her perspective on the "Natural Food" trend.
- What counts as a "good" food?
- What is "Culinary Modernism"?
Rachel Laudan’s Words of Wisdom:
- We should realize how great modern food is. Average-earning populations can eat better than most kings or royalty in the past.
- Almost everything we eat has been transformed from its natural state.
- If we eat nothing but raw food, the human race will find survival difficult.
Connect with Rachel Laudan:
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