Future of Agriculture | 20 June 2018 | 0h 31m | Listen Later | iTunes
Interview with Rachel Laudan, the author of Cuisine and Empire: Cooking in World History. Discusses how traditional foods came to be considered traditional, notwithstanding their recent and geographically distant origins, the criticality of food processing to feeding us all, the long history of fast food, the importance of separating processed food from “bad food” and what she believes we should consider to be “good food.”