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3 episodes with anne mendelson
3 episodes with anne mendelson
2 episodes with anne mendelson
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/animal-studies
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/book-of-the-day
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. 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
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. 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
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders.
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/medicine
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. Learn more about your ad choices. Visit megaphone.fm/adchoices
Why is cows' milk, which few nonwhite people can digest, promoted as a science-backed dietary necessity in countries where the majority of the population is lactose-intolerant? Why are gigantic new dairy farms permitted to deplete the sparse water resources of desert ecosystems? Why do thousands of U.S. dairy farmers every year give up after struggling to recoup production costs against plummeting wholesale prices? Exploring these questions and many more, Spoiled: The Myth of Milk as Superfood (Columbia UP, 2023) is an unflinching and meticulous critique of the glorification of fluid milk and its alleged universal benefits. Anne Mendelson's groundbreaking book chronicles the story of milk from the Stone Age peoples who first domesticated cows, goats, and sheep to today's troubled dairy industry. Spoiled shows that drinking fresh milk was rare until Western scientific experts who were unaware of genetic differences in the ability to digest lactose deemed it superior to traditional fermented dairy products. Their flawed beliefs fueled the growth of a massive and environmentally devastating industry that turned milk into a cheap, ubiquitous commodity. Mendelson's wide-ranging account also examines the consequences of homogenization and refrigeration technologies, the toll that modern farming takes on dairy cows, and changing perceptions of raw milk since the advent of pasteurization. Unraveling the myths and misconceptions that prop up the dairy industry, Spoiled calls for more sustainable, healthful futures in our relationship with milk and the animals that provide it. Melek Firat Altay is a neuroscientist, biologist and musician. Her research focuses on deciphering the molecular and cellular mechanisms of neurodegenerative and neurodevelopmental disorders. Learn more about your ad choices. Visit megaphone.fm/adchoices
In her latest book, "Spoiled: The Myth of Milk as Superfood," Anne Mendelson deconstructs the history of 'drinking milk' and the myths, scientific developments, and social constructs that have supported the growth of an industry, for better or worse.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.
Cow's milk in fluid drinking form was not introduced in America until the 17th century, and quickly gained popularity. Before long it was promoted as a science-backed dietary necessity even though a large portion of the population was lactose intolerant and could not digest it. Despite this, culinary historian and author Anne Mendelson chronicles the story of milk and unravels the myths and misconceptions surrounding its importance in her recent book, "Spoiled: The Myth of Milk as Superfood," and joins Linda to talk about it.Heritage Radio Network is a listener supported nonprofit podcast network. Support A Taste of the Past by becoming a member!A Taste of the Past is Powered by Simplecast.
With the first signs of color beginning to emerge on the trees, we're taking a look at tried and true fall food favorites… and flipping the script. This week on Meat and Three, we're shaking up your idea of all things autumn. Moving past the notorious pumpkin spice latte, we'll look at maple syrup's seasonality, apple flavors that are more than just bottled essence, the transcontinental history of squash and more.Further Reading:Let's Get Real: This episode featured Episode 76: Biting into a Pumpkin Spice Flavored Halloween Hershey's Kiss Is Worse Than Biting into a Razor Blade. Listen to more from the archived show Let's Get Real on HRN's website.HRN Happy Hour: This episode featured Episode 99: Spice Up Your Soda. Follow HRN Happy Hour wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) Eat Your Heartland Out: This episode featured Episode 18: The Sweetness of Midwestern Maple Season. Follow Eat Your Heartland Out wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS) Beer Sessions Radio: This episode featured Episode 566: Cider from the Place of Regenerative Ag and the Case for Reparations in Finger Lakes, NY. Follow Beer Sessions Radio wherever you get your podcasts. (Apple Podcasts | Stitcher | Spotify | RSS)Cooking in Mexican from A to Z: This episode featured Episode 4: The Triple Bounty of Squashes. Follow Cooking in Mexican from A to Z wherever you get your podcasts. (Apple Podcast | Stitcher | Spotify | RSS)Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.
On this episode, Zarela and Aarón welcome their first return guest to the show - Anne Mendelson. Anne is an unbelievable resource, a culinary historian and author who co-wrote three cookbooks with Zarela. This time, they're together to discuss the history and uses of lard. First, Anne guides us through the history of lard's introduction to Mexico, and she even ties it back to their first episode together (#4 - "The Triple Bounty of Squashes") by discussing how squash seeds were one of the only indigenous sources for fat! Then Zarela guides us through two ways to render lard at home and Aarón shares his foolproof recipe for tamales - with Lard, of course! Plus, Zarela shares early memories of using lard and making butter on the ranch.For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.
Aarón and Zarela are joined by Anne Mendelson, Zarela’s co-author on numerous cookbooks and a long-time family friend. Together they talk about squash - including pumpkins and zucchini - and how to use these vegetables in their entirety. They share ideas for using squash seeds in sauce as well as recipes for Sikil P’ak and Calabasitas Con Queso. Plus, Anne takes us all on a tour of how squash has traveled around the world and Zarela shares memories of the squash dishes she grew up with on the ranch.For more recipes from Zarela and Aarón, visit zarela.com and chefaaronsanchez.comHeritage Radio Network is a listener supported nonprofit podcast network. Support Cooking in Mexican from A to Z by becoming a member!Cooking in Mexican from A to Z is Powered by Simplecast.
The ancient Greeks believed that our galaxy was created when the goddess Hera spilled some of her milk as she was nursing the baby Hercules. Each drop became a star in what we have ever after appropriately called the Milky Way. Likewise the Egyptians, the Hindus, and the Sumerians assigned milk a central role in their creation stories. Milk-based creation myths can be found in many cultures around the world and you might regard them as merely entertaining and fanciful stories, as I always have. But recently I have come to a deeper understanding of why many in the ancient world regarded milk as at the center of the universe. It happened while I was visiting my new grandson and namesake for whom right now milk really is the center of the universe. Noting his dependence on milk, the first food of all humans, and all mammals for that matter, I have a further appreciation of the substance which food historian Anne Mendelson, writing in the Oxford Companion to Sugar and Sweets, calls “the
Welcome to 2020! And the first episode of the podcast recorded in 2020. Today I had fun sharing with you a passage written by Anne Mendelson and published in the Oxford Companion to American Food and Drink about cookbooks and manuscripts from 1920-1940. At that time, many cookbooks were still focused on all-purpose tomes that covered many aspects of not just cookery but domestic and home economics, but as we learn from Anne, cookbooks started to evolve during the early 20th century even into books that people enjoyed to read and use as armchair cooks and travelers. Things We Mention In This Episode: Oxford Companion to American Food and Drink Download a copy of my Cookbook Writing Roadmap Please join our Confident Cookbook Writer Facebook Group Let’s connect on Instagram @greenapron
This week on the Heartland Labor Forum: In her new book Chow Chop Suey, food historian Anne Mendelson traces the history of the Chinese in America through food in Chinese […] The post Chow Chop Suey: Food & the Chinese American Experience and The One-Eighth-Cent Sales Tax: Pro and Con appeared first on KKFI.
Chinese food first became popular in America under the shadow of violence against Chinese aliens. In her book Chow Chop Suey, Anne Mendelson traces the introduction of an altered Cantonese cuisine to white Americans by poor Chinese immigrants during the Gold Rush. She follows the eventual abolition of anti-Chinese immigration laws and demographic changes that transformed the face of Chinese cooking in America.
Is milk “nature’s perfect food”? This week on A Taste of the Past, Linda Pelaccio is joined by cookbook historian Anne Mendelson to debunk this myth. Anne is the author of Milk: The Surprising Story of Milk Through the Ages, a cookbook and overview of milk’s history. Learn about milk’s volatile chemistry, the differences between different mammals’ milks, and Anne’s thoughts on the raw milk debate. Also, Anne explains the beginnings of the pasteurization and homogenization processes, and how it changed the lives of urban dwellers in the late 1800s. Hear about modern pasteurization processes, from small to large scale. This program has been brought to you by Cain Winery. “It [milk] is intended to be supplied in one particularly way, and one alone…under those circumstances it is quite safe to drink, even if it’s raw. But if you divert it, if you interrupt that closed system… it changes as soon as you divert it into the outside world; you’ve already interrupted nature the moment you do that.” “Raw milk’s sales allow farmers to sell directly to consumers without a middle man. And it’s one of the ways that farmers can sell their product for a price so that they can make a living.” —Anne Mendelson on A Taste of the Past
This week, Anne Saxelby is joined by two very special guests. Anne Mendelson & Mary Habstritt join the show for a special one-hour discussion on the history of milk trains, milk quality, and the bottling process.
On this week’s Cutting the Curd, Anne speaks with the author of the acclaimed book “Milk: The Surprising Story Of Milk Through The Ages”.
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