147 | Rachel Laudan on Cuisine, Culture, and Empire

147 | Rachel Laudan on Cuisine, Culture, and Empire

For as much as people talk about food, a good case can be made that we don't give it the attention or respect it actually deserves. Food is central to human life, and how we go about the process of creating and consuming it — from agriculture to distribution to cooking to dining — touches the most mundane aspects of our daily routines as well as large-scale questions of geopolitics and culture. Rachel Laudan is a historian of science whose masterful book, Cuisine and Empire, traces the development of the major world cuisines and how they intersect with politics, religion, and war. We talk about all this, and Rachel gives her pitch for granting more respect to "middling cuisine" around the world.

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Rachel Laudan received a Ph. D. in History and Philosophy of Science from University College London. She retired from academia after teaching at Carnegie-Mellon, the University of Pittsburgh, Virginia Tech, and the University of Hawaii. Among her awards are the Jane Grigson/Julia Child prize of the International Association of Culinary Professionals and the IACP Cookbook Award for Best Book in Culinary History.


Jaksot(416)

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200 | Solo: The Philosophy of the Multiverse

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199 | Elizabeth Cohen on Time and Other Political Values

199 | Elizabeth Cohen on Time and Other Political Values

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198 | Nick Lane on Powering Biology

198 | Nick Lane on Powering Biology

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197 | Catherine Brinkley on the Science of Cities

197 | Catherine Brinkley on the Science of Cities

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AMA | May 2022

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196 | Judea Pearl on Cause and Effect

196 | Judea Pearl on Cause and Effect

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195 | Richard Dawkins on Flight and Other Evolutionary Achievements

195 | Richard Dawkins on Flight and Other Evolutionary Achievements

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194 | Frans de Waal on Culture and Gender in Primates

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