The Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger. Unless you’re author Rachel Laudan.” As a historian, Rachel has concluded that never have such a large proportion of humans enjoyed such healthful and tasty food, a case she makes in A Plea for Culinary Modernism: Why We Should Love Fast, New, Processed Food (2001). Her most recent book, Cuisine and Empire: Cooking in World History won the 2014 IACP Best Book in Culinary History award. Rachel Laudan is currently a Senior Research Fellow at University of Texas Austin, and is working on a new book about the use of the grind-stone.


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