I’m lecturing to students taking Berkeley’s Edible Eduction course. Details about the course are here. It can be watched livestream: details here. In person, it’s at the Anderson Auditorium at the Haas School of Business. I’ll be speaking on current food politics and also about Slow Cooked.
by Marion Nestle
Nov
14
2014
Weekend reading: food history!
Paul Freedman, Joyce E. Chaplin, and Ken Albala. Food in Time and Place: The American Historical Association Companion to Food History. University of California Press, 2014.
I was happy to be asked to do a blurb for this one:
This book is a treasure. Its clear and lively chapters on global food history instantly explain why food has become an essential entry point into the most intellectually challenging problems of our time. Any reader interested in the role of food in history, culture, or politics, its production or consumption, or the teaching of critical thinking will find this book hard to put down.