Rachel Laudan on culinary Luddism and the inaccessbility of slow food
Meant To Be Eaten
English - October 21, 2018 20:07 - 39 minutes - 35.9 MB - ★★★★ - 6 ratingsSociety & Culture Arts Food meant to be eaten coral lee authenticity ethnic food cultural appropriation culinary world hospitality industry restaurants chefs Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
The Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger. Unless you’re author Rachel Laudan.” As a historian, Rachel has concluded that never have such a large proportion of humans enjoyed such healthful and tasty food, a case she makes in A Plea for Culinary Modernism: Why We Should Love Fast, New, Processed Food (2001). Her most recent book, Cuisine and Empire: Cooking in World History won the 2014 IACP Best Book in Culinary History award. Rachel Laudan is currently a Senior Research Fellow at University of Texas Austin, and is working on a new book about the use of the grind-stone.
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[1]https://www.rachellaudan.com/
[2]https://www.amazon.com/gp/product/0520286316/ref=dbs_a_def_rwt_bibl_vppi_i0