“What’s Not to Love About Modern Industrially Processed Foods? A Historical Perspective” with Rachel Laudan
Is industrially processed food addictive, unhealthy, unsafe, and destructive of family values, as many nutritionists, economists, development specialists, and members of the food movement have asserted? Using vivid examples from recent research in diverse fields of history, Rachel Laudan argues that to the contrary, industrially processed food has improved food safety, increased longevity, spurred economic growth, and enhanced social and political equality, along with offering unrivaled gastronomic benefits.
ABOUT THE SPEAKER
Rachel Laudan is author of Cuisine and Empire: Cooking in World History (University of California Press, 2013). The book uses her knowledge of farming from her English upbringing, her experience living, cooking and dining on five continents, and her scholarly career as a historian of science and technology to challenge the agrarian, romantic, domestic myths of the contemporary food movement. Since she left academia to write about food history and politics, she has also written the prize-winning Food of Paradise: Exploring Hawaii’s Culinary History, served as Scholar-in-Residence for the International Association of Culinary Professionals, and given keynote addresses at numerous academic and culinary conferences. After fifteen years in Mexico, she now lives in Austin, Texas.
A book signing and reception with themed refreshments will follow the talk at approximately 11:30.
Free and open to the public.