Podcasts about canned the rise

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

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/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 Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/popular-culture

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 Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/science-technology-and-society

What's inside that seemingly unremarkable object: a metal can of food? How did we get to where we are today, where canned food appears so mundane — when, in fact, selling food in a corrodible can to dubious American consumers was an uphill battle for the processed food industry? Historian Anna Zeide looks at the role of trade groups, public relations, and political lobbying in the marketing of canned food. Resources: Anna Zeide, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry UC Press, 2018 The post It's in the Can appeared first on KPFA.

In this gourmet era, canned food doesn’t get much respect. But that humble tin of chicken soup in the pantry has a fascinating backstory. Canning was invented to feed soldiers during the French Revolutionary Wars. And the commercial canning industry that followed was, at first, a dicey business. Historian Anna Zeide talks about her new book, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry.”

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