Podcasts about Anna Zeide

Welcome back to Drafting the Past, a podcast about the craft of writing history. In this episode, host Kate Carpenter welcomes someone a little bit different to the podcast: writer and writing coach Helen Betya Rubinstein. Helen is neither a historian nor a writer or history herself, but she has been working as a writing coach for the past six years, often with historians and other academics. If you remember my conversation with Anna Zeide in episode 29 last year, Helen was the writing coach that Anna and her co-editors brought in to a workshop to help book contributors work on writing essays aimed at wider audiences. I'm delighted to have the chance to talk more with Helen about what exactly a writing coach does and the kinds of conversations she finds herself having with historians. In addition to her work as a coach and teacher, Helen is a writer with MFA degrees from Brooklyn College and the University of Iowa, and her essays and fiction have appeared in publications including The Kenyon Review, The Paris Review Daily, and Literary Hub. She is the author of a book of lyric fictions and also has a forthcoming book about writing, teaching, and publishing.

Hey Smarties! We're on a break for the holidays and revisiting some of our top episodes from 2023. We can't do this show without you, and we still need your support. If you can, donate today to keep independent journalism going strong into 2024 and beyond. Give now to support “Make Me Smart.” Thank you so much for your generosity. Happy holidays and we'll see you in the new year! What can Jell-O tell us about the United States during the Gilded Age? What about Spam during World War II? According to Anna Zeide, food historian and author of the new book “US History in 15 Foods,” they can tell us a lot about the evolution of American values, government — and of course, the American economy. “We all have to eat every day, and nothing else we do can really happen without food. And yet, at the same time, I think because of how mundane it becomes in its dailiness, it recedes to the back of our, kind of, concentrated thought. And we don’t spend all that much time thinking about how central it is both to our daily lives as well as to historical events,” Zeide said. On the show today, Zeide walks us through the history baked into food items from all-American whiskey to Korean tacos. And, why food is often much more than something we simply eat. In the News Fix, we remember Judy Heumann, an activist who championed crucial pieces of disability rights legislation. Also, eyes are on Walgreens after the company said it would stop dispensing abortion pills in some Republican-led states where abortion is still legal. Plus, we'll get into why some women in high-level positions are too burned out to stay in the workforce. Later, a listener sings us a song inspired by Marketplace's Nova Safo. And this week's answer to the Make Me Smart question comes from a listener who was wrong about dancing. Here’s everything we talked about today: Anna Zeide’s “US History in 15 Foods” “Remembering Judy Heumann's lasting contributions to disability rights” from PBS Newshour “Walgreens in the hot seat” from Politico “California to not do business with Walgreens over abortion pills issue, Governor says” from Reuters “Debt Default Would Cripple U.S. Economy, New Analysis Warns” from The New York Times “Female Execs Are Exhausted, Frustrated and Heading for the Exits” from Bloomberg What have you been wrong about lately? We want to hear your answer to the Make Me Smart question! Leave us a voice message at 508-U-B-SMART, and your submission may be featured in a future episode.

Hey Smarties! We're on a break for the holidays and revisiting some of our top episodes from 2023. We can't do this show without you, and we still need your support. If you can, donate today to keep independent journalism going strong into 2024 and beyond. Give now to support “Make Me Smart.” Thank you so much for your generosity. Happy holidays and we'll see you in the new year! What can Jell-O tell us about the United States during the Gilded Age? What about Spam during World War II? According to Anna Zeide, food historian and author of the new book “US History in 15 Foods,” they can tell us a lot about the evolution of American values, government — and of course, the American economy. “We all have to eat every day, and nothing else we do can really happen without food. And yet, at the same time, I think because of how mundane it becomes in its dailiness, it recedes to the back of our, kind of, concentrated thought. And we don’t spend all that much time thinking about how central it is both to our daily lives as well as to historical events,” Zeide said. On the show today, Zeide walks us through the history baked into food items from all-American whiskey to Korean tacos. And, why food is often much more than something we simply eat. In the News Fix, we remember Judy Heumann, an activist who championed crucial pieces of disability rights legislation. Also, eyes are on Walgreens after the company said it would stop dispensing abortion pills in some Republican-led states where abortion is still legal. Plus, we'll get into why some women in high-level positions are too burned out to stay in the workforce. Later, a listener sings us a song inspired by Marketplace's Nova Safo. And this week's answer to the Make Me Smart question comes from a listener who was wrong about dancing. Here’s everything we talked about today: Anna Zeide’s “US History in 15 Foods” “Remembering Judy Heumann's lasting contributions to disability rights” from PBS Newshour “Walgreens in the hot seat” from Politico “California to not do business with Walgreens over abortion pills issue, Governor says” from Reuters “Debt Default Would Cripple U.S. Economy, New Analysis Warns” from The New York Times “Female Execs Are Exhausted, Frustrated and Heading for the Exits” from Bloomberg What have you been wrong about lately? We want to hear your answer to the Make Me Smart question! Leave us a voice message at 508-U-B-SMART, and your submission may be featured in a future episode.

Hey Smarties! We're on a break for the holidays and revisiting some of our top episodes from 2023. We can't do this show without you, and we still need your support. If you can, donate today to keep independent journalism going strong into 2024 and beyond. Give now to support “Make Me Smart.” Thank you so much for your generosity. Happy holidays and we'll see you in the new year! What can Jell-O tell us about the United States during the Gilded Age? What about Spam during World War II? According to Anna Zeide, food historian and author of the new book “US History in 15 Foods,” they can tell us a lot about the evolution of American values, government — and of course, the American economy. “We all have to eat every day, and nothing else we do can really happen without food. And yet, at the same time, I think because of how mundane it becomes in its dailiness, it recedes to the back of our, kind of, concentrated thought. And we don’t spend all that much time thinking about how central it is both to our daily lives as well as to historical events,” Zeide said. On the show today, Zeide walks us through the history baked into food items from all-American whiskey to Korean tacos. And, why food is often much more than something we simply eat. In the News Fix, we remember Judy Heumann, an activist who championed crucial pieces of disability rights legislation. Also, eyes are on Walgreens after the company said it would stop dispensing abortion pills in some Republican-led states where abortion is still legal. Plus, we'll get into why some women in high-level positions are too burned out to stay in the workforce. Later, a listener sings us a song inspired by Marketplace's Nova Safo. And this week's answer to the Make Me Smart question comes from a listener who was wrong about dancing. Here’s everything we talked about today: Anna Zeide’s “US History in 15 Foods” “Remembering Judy Heumann's lasting contributions to disability rights” from PBS Newshour “Walgreens in the hot seat” from Politico “California to not do business with Walgreens over abortion pills issue, Governor says” from Reuters “Debt Default Would Cripple U.S. Economy, New Analysis Warns” from The New York Times “Female Execs Are Exhausted, Frustrated and Heading for the Exits” from Bloomberg What have you been wrong about lately? We want to hear your answer to the Make Me Smart question! Leave us a voice message at 508-U-B-SMART, and your submission may be featured in a future episode.

My guest this week is historian Dr. Anna Zeide. Anna is an associate professor of history at Virginia Tech, where she is also the founding director of the food studies program, as well as the author of two books. The first, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, won a James Beard award, and her most recent book, U.S. History in 15 Foods, was published earlier this year. Incidentally, reading that book inspired me to plant corn in my home garden for the first time ever, so stay tuned on that experiment. She is also a co-editor of an anthology called Acquired Tastes: Stories About the Origins of Modern Foods. In our delightful conversation, we talked about everything from putting together a writing outline to taking a metaphorical—or literal—wander through the woods as part of the writing process.

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Lee Vinsel is an associate professor in the Department of Science, Technology and Society at Virginia Tech. He studies human life with technology, with particular focus on the relationship between government, business, and technological change. His first book, Moving Violations: Automobiles, Experts, and Regulations in the United States, was published by Johns Hopkins University Press in July 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Lee Vinsel is an associate professor in the Department of Science, Technology and Society at Virginia Tech. He studies human life with technology, with particular focus on the relationship between government, business, and technological change. His first book, Moving Violations: Automobiles, Experts, and Regulations in the United States, was published by Johns Hopkins University Press in July 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Lee Vinsel is an associate professor in the Department of Science, Technology and Society at Virginia Tech. He studies human life with technology, with particular focus on the relationship between government, business, and technological change. His first book, Moving Violations: Automobiles, Experts, and Regulations in the United States, was published by Johns Hopkins University Press in July 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Lee Vinsel is an associate professor in the Department of Science, Technology and Society at Virginia Tech. He studies human life with technology, with particular focus on the relationship between government, business, and technological change. His first book, Moving Violations: Automobiles, Experts, and Regulations in the United States, was published by Johns Hopkins University Press in July 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Lee Vinsel is an associate professor in the Department of Science, Technology and Society at Virginia Tech. He studies human life with technology, with particular focus on the relationship between government, business, and technological change. His first book, Moving Violations: Automobiles, Experts, and Regulations in the United States, was published by Johns Hopkins University Press in July 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry. Lee Vinsel is an associate professor in the Department of Science, Technology and Society at Virginia Tech. He studies human life with technology, with particular focus on the relationship between government, business, and technological change. His first book, Moving Violations: Automobiles, Experts, and Regulations in the United States, was published by Johns Hopkins University Press in July 2019. Learn more about your ad choices. Visit megaphone.fm/adchoices

You are what you eat - and so is America. Various foods have played their part in the country's history. Anna Zeide, author of US History in 15 Foods, takes us through 5 of them - Corn, Peanuts, Graham Bread, Spam and The Big Mac.Produced by Freddie Chick. Mixed by Stuart Beckwith. Senior Producer: Charlotte Long.For more History Hit content, subscribe to our newsletters here.If you'd like to learn even more, we have hundreds of history documentaries, ad-free podcasts, and audiobooks at History Hit - subscribe today!

What can Jell-O tell us about the United States during the Gilded Age? What about Spam during World War II? According to Anna Zeide, food historian and author of the new book “US History in 15 Foods,” they can tell us a lot about the evolution of American values, government — and of course, the American economy. On the show today, Zeide walks us through the history baked into food items from all-American whiskey to Korean tacos. And, why food is often much more than something we simply eat. In the News Fix, we remember Judy Heumann, an activist who championed crucial pieces of disability rights legislation. Also, eyes are on Walgreens after the company said it would stop dispensing abortion pills in some Republican-led states where abortion is still legal. Plus, we'll get into why some women in high-level positions are too burned out to stay in the workforce. Later, a listener sings us a song inspired by Marketplace's Nova Safo. And, this week's answer to the Make Me Smart question comes from a listener who was wrong about dancing. Here’s everything we talked about today: Anna Zeide’s “US History in 15 Foods” “Remembering Judy Heumann's lasting contributions to disability rights” from PBS Newshour “Walgreens in the hot seat” from Politico “California to not do business with Walgreens over abortion pills issue, Governor says” from Reuters “Debt Default Would Cripple U.S. Economy, New Analysis Warns” from The New York Times “Female Execs Are Exhausted, Frustrated and Heading for the Exits” from Bloomberg What have you been wrong about lately? We want to hear your answer to the Make Me Smart question! Leave us a voice message at 508-U-B-SMART, and your submission may be featured in a future episode.

What can Jell-O tell us about the United States during the Gilded Age? What about Spam during World War II? According to Anna Zeide, food historian and author of the new book “US History in 15 Foods,” they can tell us a lot about the evolution of American values, government — and of course, the American economy. On the show today, Zeide walks us through the history baked into food items from all-American whiskey to Korean tacos. And, why food is often much more than something we simply eat. In the News Fix, we remember Judy Heumann, an activist who championed crucial pieces of disability rights legislation. Also, eyes are on Walgreens after the company said it would stop dispensing abortion pills in some Republican-led states where abortion is still legal. Plus, we'll get into why some women in high-level positions are too burned out to stay in the workforce. Later, a listener sings us a song inspired by Marketplace's Nova Safo. And, this week's answer to the Make Me Smart question comes from a listener who was wrong about dancing. Here’s everything we talked about today: Anna Zeide’s “US History in 15 Foods” “Remembering Judy Heumann's lasting contributions to disability rights” from PBS Newshour “Walgreens in the hot seat” from Politico “California to not do business with Walgreens over abortion pills issue, Governor says” from Reuters “Debt Default Would Cripple U.S. Economy, New Analysis Warns” from The New York Times “Female Execs Are Exhausted, Frustrated and Heading for the Exits” from Bloomberg What have you been wrong about lately? We want to hear your answer to the Make Me Smart question! Leave us a voice message at 508-U-B-SMART, and your submission may be featured in a future episode.

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/american-studies

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices

From whiskey in the American Revolution to Spam in WWII, food reveals a great deal about the society in which it exists. Selecting 15 foods that represent key moments in the history of the United States, this book takes readers from before European colonization to the present, narrating major turning points along the way, with food as a guide. US History in 15 Foods (Bloomsbury, 2023) takes everyday items like wheat bread, peanuts, and chicken nuggets, and shows the part they played in the making of America. What did the British colonists think about the corn they observed Indigenous people growing? How are oranges connected to Roosevelt's New Deal? And what can green bean casserole tell us about gender roles in the mid-20th century? Weaving food into colonialism, globalization, racism, economic depression, environmental change and more, Anna Zeide shows how America has evolved through the food it eats. Anna Zeide is Associate Professor of History and the founding director of the Food Studies Program in the College of Liberal Arts & Human Sciences at Virginia Tech, USA. She has previously written Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (2018), which won a 2019 James Beard Media Award, and co-edited Acquired Tastes: Stories about the Origins of Modern Food (2021). Twitter. Website.  Brian Hamilton is chair of the Department of History and Social Science at Deerfield Academy. Twitter. Website. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

In previous episodes, we have talked about how feminist restaurants, cafes, and coffehouses in the United States and Canada in the 1970s and 1980s were connected to feminist bookstores, lesbian bars, women's rights organizations– not to mention the broader network of Civil Rights, LGBTQ rights, and anti-racist organizations. Today we'll be talking about the cultural outputs of feminist restaurants, cafes, and coffeehouses – and we will be focusing primarily on cookbooks. You can access the transcript at: http://www.thefeministrestaurantproject.com/p/podcast.html We will be joined by Dr. Jessica Kenyatta Walker and Dr. Anna Zeide. We will also be joined by archivist Elis Ing. For more information about Dr. Jessica Kenyatta Walker: https://mobile.twitter.com/nervouskitchens https://lsa.umich.edu/ac/people/faculty/walkerjk.html   For more information on Dr. Anna Zeide: https://mobile.twitter.com/aezeide Canned: The Rise and Fall of Consumer Confidence in the American Food Industry: https://www.ucpress.edu/book/9780520322769/canned Acquired Tastes: Stories about the Origins of Modern Food: https://mitpress.mit.edu/9780262542913/acquired-tastes/ US History in 15 Foods: https://www.bloomsbury.com/ca/us-history-in-15-foods-9781350211971/ For more information on Elis Ing:  https://mobile.twitter.com/ElisLeeIng Feminist Ingredients for Revolution: A Food and Queer History Podcast will explore all of this and more over the course of the following episodes. Please follow the podcast to be notified of new updates. All transcripts are available at: thefeministrestaurantproject.com  My book Ingredients for Revolution: A History of American Feminist Restaurants, Cafes, and Coffeehouses is coming out Fall 2022 from Concordia University Press. You can receive 20% off pre-orders with the discount code KETCHUM20. I've included the link in the shownotes and the transcript (https://www.concordia.ca/press/ingredients.html#read). An open access version will be released a bit later. 

Hope you're hungry because today we're opening a can of historical worms as we discover the origins of canned food. How did canned food go from something only explorers would consider eating to the centrepiece of kitchen cupboards? What does a competition run by Napoleon have to do with things? And is it true that the can opener wasn't invented until decades after the can was?Our guest today is Anna Zeide, author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry.Produced by Freddy Chick. Editing and sound design by Thomas Ntinas. Executive Producer is Charlotte Long.If you'd like to learn even more, we have hundreds of history documentaries, ad-free podcasts, and audiobooks at History Hit - enter promo code PATENTED for a free trial, plus 50% off your first three months' subscription. To download, go to Android or Apple store. Hosted on Acast. See acast.com/privacy for more information.

Dr. Anna Zeide is an Associate Professor in History at Virginia Tech and the founding director of a new Food Studies Program in the College of Liberal Arts and Human Sciences. Anna joined Kira and Joe to talk about the new program (in which Kira has also been a collaborator) and about her work. She is the author of the 2018 book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press), which won a James Beard media award in 2019. Stacks on Stacks: The Interviews is a collection of guest interviews that aired during the regular broadcast of the program on Tuesdays from 3:30 until 5pm, over 90.7 FM WUVT, Radio for Everyone. Season Two: The Hopeful Return is a collection of all the interview segments recorded for live broadcast during the Stacks on Stacks radio program in the Fall 2020.

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/new-books-network

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series of moments in food history—stories of bread, beer, sugar, canned food, cereal, bananas, and more—that shaped how we think about food today. Contributors consider the displacement of native peoples for agricultural development; the invention of Pilsner, the first international beer style; the “long con” of gilded sugar and corn syrup; Josephine Baker's banana skirt and the rise of celebrity tastemakers; and faith in institutions and experts who produced, among other things, food rankings and fake meat. Benjamin R. Cohen is Associate Professor at Lafayette College and the author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food. Michael S. Kideckel teaches history at Princeton Day School and is the author of the forthcoming Fresh from the Factory: Breakfast Cereal, Natural Food, and the Marketing of Reform, 1890-1920. Anna Zeide is Associate Professor of History and Director of Food Studies at Virginia Tech. She is the author of Canned: The Rise and Fall of Consumer Confidence in the American Food Industry, winner of the 2019 James Beard Award in Reference, History and Scholarship. Brian Hamilton is Chair of the Department of History and Social Science at Deerfield Academy and a Ph.D. candidate at the University of Wisconsin–Madison. Twitter. Website Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

Re-upload - ----Canned,---- by Anna Zeide

A historian implicates the canning industry in the rise of the industrial food system and our current public health crisis. And yet, she says, maligning canned food is not the answer. The post What Canned Food Stands For: A Conversation with Anna Zeide appeared first on Edge Effects.

In the midst of the Great Depression, Oklahoma was hit with an intense environmental transformation known today as the Dust Bowl. A series of dust storms caused by risky agricultural practices and severe drought, the Dust Bowl impacted the lives of thousands living in the plains region. However, many questions about daily life in this time period still go unanswered. For example, how did people even keep the dust out of their homes? How were everyday tasks like laundry and food preparation adapted to withstand the intense conditions? In this episode, we’ll explore the overlooked impact of the Dust Bowl by listening to several interview excerpts from the Dust, Drought, and Dreams Gone Dry Oral History Project. Also, Dr. Anna Zeide from the Oklahoma State University Department of History joins us to provide insight on how everyday habits, particularly foodways, changed during this time. Amplified Oklahoma is a production of the Oklahoma Oral History Research Program at the Oklahoma State University Library. Show notes: https://library.okstate.edu/news/podcast/episode-26-living-with-the-dust-bowl

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against. Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoices

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against. Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoices

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against. Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoices

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against. Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoices

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against. Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoices

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against. Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoices