Podcasts about empire cooking

Hello my lovely archaeogastronomers!What were the origins of the Ottoman Cuisine? What were the influences behind?And how the Roman and Greek history influence the Sultan and the Palace alongside the cuisine of the upper classes?If you went to Istanbul in the late 15th or 16th century what would be the "go-to" food?Join me on Part One, for an epic adventure through the centuries exploring the foods, the drinks, the dishes and the ingredients of the rich and tasty Ottoman cuisine!Friday will be the release of Part Two so stay tuned!This week's recommendations include Sam Bilton's podcast Comfortably Hungry new episode Soy, The book by author Rachel Laudan Cuisine and Empire: Cooking in World History:https://www.amazon.com/Cuisine-Empire-Cooking-History-California/dp/0520286316And Jenny Linford's news that she has three books about food out this Spring! Hurray!More here: https://jennylinford.co.uk/For an updated reading listing, selected bibliography and source for this episodes, join me on Patreon:www.patreon.com/thedeliciouslegacy Love,The Delicious LegacySupport this show http://supporter.acast.com/the-delicious-legacy. If you love to time-travel through food and history why not join us at https://plus.acast.com/s/the-delicious-legacy. Hosted on Acast. See acast.com/privacy for more information.

Rachel Laudan tells the remarkable story of the rise and fall of the world's great cuisines―from the mastery of grain cooking some twenty thousand years ago, to the present―in this superbly researched book. Rachel Laudan is a food historian, an author of the prizewinning Cuisine and Empire: Cooking in World History. Learn more: https://www.rachellaudan.com/

It’s undeniable that the way people eat has changed drastically in the last century. It took thousands of years for human societies to transition from hunter-gatherers to farmers. By contrast, it’s only been in the last hundred years or so that people have moved away from growing their own crops and raising their own livestock to getting most of their food from a restaurant or store. Food historian Rachel Laudan thinks that this recent and rapid transition is ultimately a good thing. She takes issue with the conventional wisdom that industrialized food is a blight. In her book Cuisine and Empire, she details the rise of “middling cuisine”—the food of the middle class. On this episode of UnTextbooked, producer Grace Davis interviews Rachel Laudan about how greater access to a wide variety of food is a marker of social equality.Book: Cuisine and Empire: Cooking in World History and “A Plea for Culinary Modernism”Guest: Dr. Rachel LaudanProducer: Grace DavisMusic: Silas Bohen and Coleman HamiltonEditors: Bethany Denton and Jeff Emtman

With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It’s a rich collection of history and insights into how not only past generations but we ourselves choose to live our lives and tell our history to ourselves. Along the way she has some gentle admonitions to gluten-free advocates, paleo-dieters, Michael Pollan, and those of us who have considered having “Eat Local” tattooed on our forearms. She and Al also discuss how “normal people” might begin to not only collect their family’s recipes, but “do” food history. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It’s a rich collection of history and insights into how not only past generations but we ourselves choose to live our lives and tell our history to ourselves. Along the way she has some gentle admonitions to gluten-free advocates, paleo-dieters, Michael Pollan, and those of us who have considered having “Eat Local” tattooed on our forearms. She and Al also discuss how “normal people” might begin to not only collect their family’s recipes, but “do” food history. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It’s a rich collection of history and insights into how not only past generations but we ourselves choose to live our lives and tell our history to ourselves. Along the way she has some gentle admonitions to gluten-free advocates, paleo-dieters, Michael Pollan, and those of us who have considered having “Eat Local” tattooed on our forearms. She and Al also discuss how “normal people” might begin to not only collect their family’s recipes, but “do” food history. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It’s a rich collection of history and insights into how not only past generations but we ourselves choose to live our lives and tell our history to ourselves. Along the way she has some gentle admonitions to gluten-free advocates, paleo-dieters, Michael Pollan, and those of us who have considered having “Eat Local” tattooed on our forearms. She and Al also discuss how “normal people” might begin to not only collect their family’s recipes, but “do” food history. Al Zambone is a historian and the host of the podcast Historically Thinking. You can subscribe to Historically Thinking on Apple Podcasts. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the United States, Cinco de Mayo is an excuse for margarita-fueled partying. But in Mexico, that date—the anniversary of a military triumph over Napoleon on May 5, 1862—is marked by a parade and not much else. The real celebrations happen on September 16, which is Mexican Independence Day. At Gastropod, we’re always down to party, so here’s to Mexico’s true national holiday—and its true national dish: mole! But what is mole? Listen in this episode as we trace mole’s complicated evolution from medieval Moors to the invention of the blender, and from something that had been considered peasant food to a special occasion showstopper. Rachel Laudan is a food historian and author of Cuisine and Empire: Cooking in World History—but, when she started researching mole, the first document she uncovered was hardly deep in the archives. When she first visited Mexico in the 1990s, Laudan went to a restaurant famous for its mole. “And, of course, they had the statutory place mat with the story of mole poblano being invented in a convent in the eighteenth century,” she told us. According to the origin story on the place mat, some nuns, in a panic because an archbishop was visiting and they had nothing to serve him, threw a bunch of spices in a pot and somehow came up with the perfect rich, chocolate-brown sauce. “That, to me, just sounds like propaganda,” said Fernando Lopez, one of three siblings whose father founded Guelaguetza, an Angeleno restaurant that is a temple to Oaxacan mole. He believes mole is far too complex to have been created overnight. Plus, mole comes in many varieties and colors. Guelaguetza serves six kinds of mole—mole negro, mole rojo, mole coloradito, mole amarillo, mole verde, and mole estofado—but Sandra Aguilar-Rodriguez, associate professor of Latin American history at Moravian College in Pennsylvania, told us that she could name ten versions off the top of her head, and that each town in the south of Mexico will have its own variation on the classic recipes. So where does this delicious and extremely labor-intensive sauce come from? This episode, with the help of chef Iliana de la Vega, Rachel Laudan, Sandra Aguilar-Rodriguez, and the Lopez siblings, we trace the varied elements that make up mole: the indigenous tradition of hand-ground sauces, the Old World ingredients and Baroque aesthetic, the surprising Islamic influence, and, yes, the nuns. And we tell the story of how mole was elevated from its humble, southern origins to become a sophisticated sauce that doubles as Mexico’s national dish. Plus, we’ve got the expert verdict on jarred mole pastes, for those of you who can’t face spending two to three days roasting and grinding nuts, chiles, and spices. Listen in now for a deep dive—literally, someone falls into a bucket of the stuff—into the mysteries of mole.Episode NotesGuelaguetza Guelaguetza’s website is ilovemole.com, and the restaurant in LA’s Koreatown is known for its delicious mole, as well as other Oaxacan specialties. We spoke to three of the four Lopez siblings—Bricia, Paulina, and Fernando Jr.—who run it today. You can buy mole paste from their online store (they have three varieties: rojo, negro, and coloradito) and order their new cookbook here.Iliana de la Vega and El Naranjo Chef Iliana de la Vega grew up in Mexico City, but her mother was from Oaxaca, and when she opened her first restaurant, El Naranjo, it was in Oaxaca. So many people asked for her mole recipe that she ended up opening a cooking school there, too. In 2006, she moved to Austin, Texas, and re-opened El Naranjo there; this year, she was a semi-finalist in the James Beard Awards for best chef in the Southwest.Rachel Laudan Rachel Laudan is a food historian whose most recent book, Cuisine and Empire, won Best Book in Culinary History from the International Association of Culinary Professionals Award in 2014. Her blog is required reading.Sandra Aguilar-Rodriguez Sandra Aguilar-Rodriguez is assistant professor of history at Moravian College, and author of the recent article, “Mole and mestizaje: race and national identity in twentieth-century Mexico.” The post Celebrate Mexico’s True National Holiday with the Mysteries of Mole appeared first on Gastropod.

My guest this week, Eugene Wei, has one of the most interesting backgrounds of anyone I’ve had on the podcast. He worked at Amazon early in its life, was the head of product at Hulu and Flipboard, and head of video and Oculus.   Our conversation is about the intersection of technology, media, culture. We discuss Eugene’s concept of invisible asymptotes: why growth slows down (for both companies and people) and how some can burst through. I’d list more of the topics, but we covered so much that you should just listen.   Finally, I’ll say that after spending a day with Eugene (including a wildly interesting dinner with Eugene, past podcast guest Sam Hinkie, and future podcast guest Kevin Kwok) that he is the type of uniquely interesting and kind person I am always searching for and one that I wish I could bet on somehow. If you know more people like this, reach out and suggest them for this podcast. Now, enjoy our conversation.   For more episodes go to InvestorFieldGuide.com/podcast. Sign up for the book club, where you’ll get a full investor curriculum and then 3-4 suggestions every month at InvestorFieldGuide.com/bookclub. Follow Patrick on Twitter at @patrick_oshag   Show Notes 1:38 - (First Question) – Idea of cuisine and empire             1:52 – Cuisine and Empire: Cooking in World History 4:20 – Key takeaways from the Defiant Ones Documentary 8;25 – Being convinced to buy a sports coat 11:10 – The concept of invisible asymptote 17:43 – How the medium shapes the messaging and the impact of cameras everywhere on society             17:48– Invisible asymptotes             17:56 –  Selfies as a second language 22:57 – Proof of work in building a social network 32:51 – Magnification of inequalities in digital networks             34:01 – The Lessons of History 36:47 – His thoughts on the media industry’s impact on society as a whole 39:42 – His time at Hulu 44:48 – Places where video could replace text 47:30 – The need for media for any business looking to grow             49:35 – Amusing Ourselves to Death: Public Discourse in the Age of Show Business 53:08 – Personal asymptotes 57:19 -  Habit building and goal setting 1:00:29 – Travel recommendations 1:03:24 – Movie recommendations 1:08:16 – Product recommendations and what makes them indispensable             1:10:44 – Creation: Life and How to Make It 1:13:23 – Thoughts on the art of conversation             1:14:59 – The Most Human Human: What Artificial Intelligence Teaches Us About Being Alive 1:18:30 – Kindest thing anyone has done for Eugene   Learn More For more episodes go to InvestorFieldGuide.com/podcast.  Sign up for the book club, where you’ll get a full investor curriculum and then 3-4 suggestions every month at InvestorFieldGuide.com/bookclub Follow Patrick on twitter at @patrick_oshag

Is Slow Food and organic produce an elitist form of status signalling? What's so good about McDonalds?! And why do we need food waste?Food historian Rachel Laudan joins Adam Grubb and Sarah Coles to talk reasons why she thinks many in the ethical and sustainable food movements could use a little historical perspective, and it's a fascinating and provocative discussion. See her critique of the Slow Food movement, and her award winning book 2013's Cuisine and Empire: Cooking in World History for further reading.

The Los Angeles Times wrote: “It seems like every time you hear someone mention processed food, it’s accompanied with the words ‘bad’ or ‘unhealthy,’ plus a shaking finger. Unless you’re author Rachel Laudan.” As a historian, Rachel has concluded that never have such a large proportion of humans enjoyed such healthful and tasty food, a case she makes in A Plea for Culinary Modernism: Why We Should Love Fast, New, Processed Food (2001). Her most recent book, Cuisine and Empire: Cooking in World History won the 2014 IACP Best Book in Culinary History award. Rachel Laudan is currently a Senior Research Fellow at University of Texas Austin, and is working on a new book about the use of the grind-stone. Powered by Simplecast https://simplecast.com/podcasts [1]https://www.rachellaudan.com/ [2]https://www.amazon.com/gp/product/0520286316/ref=dbs_a_def_rwt_bibl_vppi_i0

Rachel Laudan is a food historian and award-winning author of Cuisine and Empire: Cooking in World History, a book about the rise and fall of various culinary traditions and philosophies. She has over twenty years of dedicated research to the evolution of our food systems. She’s also an engaging speaker who helps industry professionals, students and professors, and public groups see food from a long-term and global perspective. Today, Rachel joins me to share a brief overview of what food history is all about. She shares her thoughts on various food movements and diets, how traditional foods came to be considered traditional, and why people today have better food than most kings and queens in the past. She also explains the importance of separating processed food from what is “bad food” and what she believes we should consider to be “good food.”   “One should tell food history as a series of expansions, migrations, cuisines, or systems of eating.” - Rachel Laudan       This Week on The Future of Agriculture Podcast:    What encouraged her interest in agriculture and food history? Foods we think are traditional, but really not. Is there truth to having better sustainability in the pre-processed food era? Her thoughts on how to feed the exploding human population. Why she thinks corn is an amazing crop. Her perspective on the "Natural Food" trend. What counts as a "good" food? What is "Culinary Modernism"?   Rachel Laudan’s Words of Wisdom: We should realize how great modern food is. Average-earning populations can eat better than most kings or royalty in the past. Almost everything we eat has been transformed from its natural state. If we eat nothing but raw food, the human race will find survival difficult.   Connect with Rachel Laudan:   Rachel Laudan official website Twitter Cuisine and Empire The Food Paradise Check Out Our Sponsor for the “Sustainability at Scale” Series   Have you ever heard of Marrone’s BIO WITH BITE? Marrone Bio Innovation offers crop pest protection for the modern organic and conventional production systems. To make sure every grower using their products realize the best possible return on investment, Marrone invests time and resources to thoroughly test and demonstrate the efficacy of those new state of the art products. With serious trial data to back it up! You can see more and connect directly with Marrone by visiting them at www.marronebio.com Marrone is very proud to support The Future Of Agriculture blog series on sustainability in agriculture with Tim Hammerich.   We Are a Part of a Bigger Family!    The Future of Agriculture Podcast is now part of the Farm and Rural Ag Network. Listen to more ag-related podcasts by subscribing on iTunes or on the Farm and Rural Ag Network Website today.      Share the Ag-Love!    Thanks for joining us on the Future of Agriculture Podcast – your spot for valuable information, content, and interviews with industry leaders throughout the agricultural space! If you enjoyed this week’s episode, please subscribe on iTunes and leave your honest feedback. Don’t forget to share it with your friends on your favorite social media spots!    Learn more about AgGrad by visiting:  Future of Agriculture Website AgGrad Website AgGrad on Twitter  AgGrad on Facebook  AgGrad on LinkedIn  AgGrad on Instagram   

In our second interview with a professor teaching food history, Matt and Andrew discuss how to teach a World History course through food.  Come for the pedagogical insights, stay for the singing canned corn.Recommendations:Rachel Laudan, Cuisine and Empire: Cooking in World History.  An essential text for instructors interested in incorporating food history into their courses.  Prof. Laudan’s excellent blog on food and food history: http://www.rachellaudan.com/ Andrew Behrendt’s Syllabus and pörkölt recipe:World History through Food History SyllabusBeef stew with spætzle, Hungarian-style recipe 

Thousands of years before recorded human history, anthropologists have traced the evolution of human society from a nomadic hunter-gatherer phase to the rise of agricultural practices, which allowed people to stay settled in one place, form complex societies, and ultimately early civilizations. This transition, it is said, was so momentous that it has become known as the Agricultural Revolution. A few decades ago, however, a scholar posited that humans lost leisure time in the process, becoming virtual slaves to their new agricultural lifestyles that required hours of maintenance daily. This counterargument declared that the Agricultural Revolution was nothing less than the greatest disaster to ever befall mankind. Not so fast, says our guest this week. Thousands of years before recorded human history, anthropologists have traced the evolution of human society from a nomadic hunter-gatherer phase to the rise of agricultural practices, which allowed people to stay settled in one place, form complex societies, and ultimately early civilizations. This transition, it is said, was so momentous that it has become known as the Agricultural Revolution. A few decades ago, however, a scholar posited that humans lost leisure time in the process, becoming virtual slaves to their new agricultural lifestyles that required hours of maintenance daily. This counterargument declared that the Agricultural Revolution was nothing less than the greatest disaster to ever befall mankind. Not so fast, says our guest this week. Rachel Laudan, a renowned food historian and author of Cuisine and Empire: Cooking in World History, argues that this thesis, which has found a champion in Jared Diamond’s best-selling Guns, Germs & Steel, fails to take food preparation into account. Our interview offers a different perspective and raises some new questions about the social impact of the beginnings of agriculture.

It's the New Year, and Historically Thinking is back from an extended Christmas-New Year's Break. With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire. Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It's a rich collection of history and insights into how not only past generations but we ourselves choose to live our lives and tell our history to ourselves. Along the way she has some gentle admonitions to gluten-free advocates, paleo-dieters, Michael Pollan, and those of us who have considered having "Eat Local" tattooed on our forearms. She and Al also discuss how "normal people" might begin to not only collect their family's recipes, but "do" food history. Guten apetit! For Further Reading Rachel Laudan, Cuisine and Empire: Cooking in World History Her eponymous website: see particularly "Getting Started in Food History" Further books and articles by Rachel

On this episode we discuss using the past to understand the present. How can we make eating part of a well-lived life, a daily pleasure that neither scares us nor takes an inordinate amount of time and money.  And of course how to extend that to the whole world.  Today’s guest is Rachel Laudan, author of the prize-winning global food history, Cuisine and Empire: Cooking in World History. For many years she was a history professor in various American research universities, specializing in history of science and technology. She has been interested in food all her life from an upbringing on a dairy and wheat farm in England to cooking and dining on five different continents. For more information and show notes visit www.SoundBitesRD.com/blog