Rachel Laudan

Media

2017

3 July. Opening Panel on “Processed Food: The Good, The Bad, and The Science,” Institute of Food Technologists Annual Meeting.Las Vegas, Nevada.

6 January. Round Table Discussion of Cuisine and Empire, American Historical Association Annual Meetings.Denver, Colorado.

2016

10 December. Keynote Address. Changing Tastes. International Society of Neurogastronomy Annual Meeting. Lexington, Kentucky.

15 October.  Round Up Talk on Corn, Southern Foodways Association Annual Meeting. Oxford, Mississippi.

1-2 June.   Keynote Address. Two Great Revolutions in Food.  Dublin Gastronomy Symposium. Dublin, Ireland.

12 March.  Panel, “How Can We Persuade Billions of People Around the World to Eat Less Meat?” SXSW. Austin, Texas.

2015

19th October. Keynote Address. Four Culinary Philosophies. James Beard Foundation Future of Food Conference.

30th September.   Panel with Tamar Adler and John Coopland. Museum of Food and Drink. New York.

January 14.  Cuisine and Cultural Tourism Program.University of Girona, Spain.

2014

16-17th November. Cleveland, Ohio. “Food: Origins, Innovation, Imagination.” With Ferran Adrià, Dan Jurafsky (Linguistics, Stanford, author of The Language of Food and Felipe Fernández-Armesto, History, Notre Dame, author of Food: A History).Museum of Contemporary Art.

November 17th. Cleveland, Ohio.”The Global Dietary Crisis, 1880-1920.”  History Department, Case Western Reserve University.

5th November.   Austin, Texas.  “What’s Not to Like About Processed Food?” University of Texas at Austin.

23-25th October.  Providence, Rhode Island.  “Back Migration and the Creation of National Cuisines.”Brown University.  International Conference on Food Heritage, Hybridity, & Locality.

2nd October.  Austin, Texas. Presentation with Toni Tipton-Martin and Amy C. Evans. Austin Bytes. Austin Food Bloggers Association.

5th September. St. Helena, California.”Flavor, Quality, and American Menus.”   “Wheat, Glorious Wheat.” Culinary Institute of America.

3rd August.  New Orleans.  Farm to Table International Symposium in partnership with SoFAB Institute and The LSU AgCenter. Plenary Session. “Processed Food: Why It’s Crucial to Farm to Table.” For more information, click http://f2t-int.com/.

11th April. (with Harold McGee) “Culture in the Kitchen and the Kitchen in Culture.” San Jose Museum of Art. Sponsored by SACHI (Society for Art and Culture Heritage of India).

10 April. “Cuisine and Empire in the Pacific.” Pomona College, Claremont, California. Open to the Public

“A wonderful, wide-ranging and interesting lecture. . .You were the terrific ‘closer’ [to the series].”  Samuel Yamashita, Henry E. Sheffield Professor of History.

26-30 March. “Wheat: The Grain at the Center of History.” Borlaug 100. International Maize and Wheat Improvement Center, Cuidad Obregon, Mexico.

4 March. “How Industrialized Food Created the Modern World.” Center for Food Safety, University of Georgia.

24 January. “The Progress of Science: The Historical Debate 1650-1950” History and Philosophy of Science Seminar, University of Texas at Austin.

2013

10 November. “What’s Not to Like About Industrially Processed Food?” Culinary Historians of Northern California, Omnivore Books, 3885 Cesar Chavez A, San Francisco. More details about Omnivore Books Events.

9 November. “What’s Not to Like About Industrially Processed Food?” 10:30 am. Culinary Historians of Southern California, Los Angeles Central Library, Taper Auditorium. Open to the public. More details here.

28 October. “What’s Not to Like About Industrially Processed Food?”  Gastronomy@BU Lecture Series. Boston University.  Click on the first link for a student report.

25 October. “The Business of Confectionary: Convent Sweets in the Iberian Empires.”  Conference “Beyond Sweetness,” Brown University.

 Videos of speaking

Modern Processed Foods: An Historical Perspective. Culinary Historians of Southern California.  Los Angeles Public Library, Los Angeles, California.

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 People Say about My Presentations

“A terrific addition to our meeting . . . a brilliant presentation.” Michael P. Doyle, Regents Professor and Director, Center for Food Safety, University of Georgia.

“Laudan detailed such things as the development of the Hawaiian plate lunch, to the amazement of the national press and the delight of the local folks in the audience.” John Heckathorn, ed., Honolulu Magazine, Big Island Bounty at the Ritz-Carlton

“An extraordinary display of intellectual power.” Rex Field, World 2000 Conference, Austin, TX.

“Several members told me that your presentation provided a perfect counterpoint to the conference program, and that it made the trip worthwhile, which is the definition of 3 stars in France.” John Matchuk, Corporate Chef, Research Chefs Conference, Miami.

“Laudan  turned me on to a unique and fascinating food culture.” Patricia Unterman, San Francisco Examiner, Big Island Bounty at the Ritz-Carlton

“Stupendous.” Dr. Leila Fawaz, Dean of Humanities, Tufts University at the Library of Congress.

“It was worth coming to the conference just to hear Rachel Laudan.” Mary Kelsey, Food, Culture and Society, Oregon State University.

“The best of the lecturers in the series.” Robert Magee, Culinary Historian, at the Smithsonian Institution.

“Your sessions were everything I hoped they would be. Thanks for such informative and exciting workshops and discussions. You are amazing!” Judy Bart Kancigor, Author, Melting Pot Memories, at the Dallas International Association of Culinary Professionals.

“Everyone just raved about your sessions.  You represent the type of speaker that we hope to continue to draw to our meetings, but you will be hard to surpass.” Marilyn Tausend, Culinary Adventures at Dallas IACP.

“Your seminar was the most informative and useful of all the seminars I attended. Thank you for the one truly impressive session that I attended.” Ruth Alegria, Princeton Cooking School and Consultants at Dallas IACP.

“Lovely job. Brava.” Blake Swihart,  Food Service Solutions at Dallas IACP.

“Your keynote was perfection.” Carol Brock. Founder. Les Dames d’Escoffier.

 

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).

 

 

 

 

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