Rachel Laudan

A Historian's Take on Food and Food Politics

Category

Grinding

Why did our ancestors prefer white bread to wholegrains?

A couple of days ago, a reader contacted me to ask me to clarify my post on why our ancestors preferred white bread. I checked the post. It’s been consistently¬†one of my most popular. And it was written in 2011…. Continue Reading →

Why Do Some Plants Become Food Crops and Others Not? And What Does That Tell Us?

  Out of thousands of plant species, only a few are important food crops Globally important food crops in the early twenty-first century include wheat, rice, sugarcane, maize, soya bean, potatoes, barley, oil palm, beans, tomatoes, bananas and plantains, and… Continue Reading →

Charmingly Unromantic: Measuring Progress in Food

One of the things a food historians should do, it seems to me, is to offer readers some assessment or judgement of the foods of the past. Yes, yes, I know that’s not a particularly popular view, ¬†particularly if you… Continue Reading →

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