Print and On-Line Reviews of Cuisine and Empire

Louise Fresco recommends the best books on food. Sophie Roell interviews Louise Fresco, Five Book, August 25,2016.

“To her impressively thorough research Laudan brings a lifetime that has included practical experience on the farm, in the kitchen, and in the classroom. This means that her exposition is as lucid as it is authoritative. Her bibliography and notes bear witness to her deep learning, and her book, in its scope and originality, gives deserved prominence to a long-neglected theme in world history. It is a triumph, pointing the way to a wholly new kind of historiography that can hold its own with more familiar work on political, economic, social, and intellectual history.” G. W. Bowersock, New York Review of Books

Peter Thonemann, Times Literary Supplement, December 20 2013.

Lydia Kiesling in The Millions, January 28 2014.

Ann White, The Washington Independent Review of Books, November 21, 2013.

See a longer list of reviews and comments under Cuisine and Empire.

 

Print and On-Line Interviews

Cuisine and Empire, long discussion by Eugene Wei on his blog, Remains of the Day, August 15 2015.

How Michael Pollan, Alice Waters, and Slow Food Theorists Got It All Wrong. An Interview with food historian (and Contrarian) Rachel Laudan. Todd Kliman, Washingtonian, May 2015.

The Page 99 Test: Rachel Laudan’s Cuisine and Empire. January 2014.

Rachel Laudan: Farmer’s Daughter, Global Scholar. Mary Margaret PacK, Austin Chronicle, October, 2013.

Q & A with Rachel Laudan. October 2013. Maureen Ogle.

“Food and Power: An Interview with Rachel Laudan.” Elatia Harris, Three Quarks Daily, September 2013.

The Kitchen at the Center of History: An Interview with Rachel Laudan.” Elatia Harris, Rambling Epicure, July 2013.

Radio, Video, and Podcasts

Rethinking Processed Food. Interview with Michael Williams. Blueprint for Living. ABC Radio, Australia. September 8, 2016.

Rethinking the Agricultural “Revolution.” Interview with Christopher Rose. 15-Minute History. University of Texas at Austin, September 7, 2016.

In Defence of Processed Food” on The Food Chain, BBC World Service, 23rd March 2016. Picked up by BBC radio4’s ‘pick of the week’ (15 minutes 40) in: http://www.bbc.co.uk/programmes/b074w048).

 Historically Thinking Eats with Rachel Laudan, interview with Al Zabone of Historically Thinking, January 16, 2016. (One hour)

Our Choices, Our Future,” video of keynote at James Beard Future of Food 2015 Conference, November 2015, New York City.  (20 minutes, scroll through to find video).

Technology and the New Food Ethics,” video of Museum of Food and Drink Roundtable held at the New School, NYC, September 30, 2015.  Chair, Dave Arnold, other participants Tamar Adler, Stefani Bardin, and John Coupland.

Technology and the New Food Ethics,” radio broadcast of above by Heritage Radio.

Rachel Laudan on the History of Food and Cuisine,” podcast interview with Russ Roberts of EconTalk, with further readings and (sometimes dicey) transcription. (one hour)

“A Historian’s Take on Food and Food Politics,” podcast interview with nutritionist, Melissa Dobbins, on Soundbites, September 2, 2015. (One hour)

Cuisine and Empire: What Does Food Tell Us About Culture?” Hour-long interview with Jack Weinstein of Why? Radio, April 12, 2015.

Wheat: The Grain at the Center of Civilization,” video of presentation at the Borlaug Summit on Wheat for Food Security, Ciudad Obregon, Mexico on March 27, 2014. (20 minutes)

“Rethinking portion size” with Brian Wansink (author of Mindless Eating) and Todd Kliman (Dining Editor of The Washingtonian standing in for Kojo Nnamdi) on the Kojo Nnamdi Show, WAMU 88.5 American University Radio, July 30, 2014. http://thekojonnamdishow.org/shows/2014-07-30/rethinking-portion-size

The Splendid Table. Rachel Laudan on Empires, January 2014 (radio interview)

All Cuisines Considered. Think. KERA, November 2013.(radio interview)

Chatting about Cuisine and Empire with Linda Pelaccio, Heritage Radio, October, 2013.

The Business of Confectionary: The Global Spread of Convent Sweets in the Sixteenth and Seventeenth Centuries (I’m at 28 minutes to 53 minutes) in the session on Experimentation and Technology. Conference on  Beyond Sweetness:    John Carter Brown Library, Providence, Rhode Island.

What’s Not to Love About Industrially Processed Food? Culinary Historians of Southern California, November, 2013.

Sugar and Salt: Industrial is Best. Eat This Podcast, June 2013.

No Twinkies? No Problem: The Rising Power of Mexico’s Bimbo.  With Marco Werman on Public Radio International’s The World.  November 2012 (radio)

Transplanted Cuisines: Migrants in the Making of Mexican Cuisine,” video of talk in the Foodways of Mexico Series, Lozano Long Institute for Latin American Studies, University of Texas, Nov 13, 2009. (Although dark at first, the video is fine once the slides begin).