Why the Beef? Empire and Cuisine
On April 12th I will be talking at the Food Book Fair in New York (details below). It’s a great panel, put together by fellow former historian of science, Evelyn…
Read moreWheat, Glorious Wheat: Borlaug100
One of the great things about working on “food” is that it’s such a huge and various subject. This past week I was lucky enough to be one of 700…
Read moreSpinning, Grinding, and Social Change
I’ve long thought that I should read more about the history of clothing. It parallels the history of food in so many ways. The raw materials for cloth (flax, cotton,…
Read more