On this episode we discuss using the past to understand the present. How can we make eating part of a well-lived life, a daily pleasure that neither scares us nor takes an inordinate amount of time and money. And of course how to extend that to the whole world.
Today’s guest is Rachel Laudan, author of the prize-winning global food history, Cuisine and Empire: Cooking in World History. For many years she was a history professor in various American research universities, specializing in history of science and technology. She has been interested in food all her life from an upbringing on a dairy and wheat farm in England to cooking and dining on five different continents.
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