Podcasts about modern food

Play Episode Listen Later Feb 20, 2023 39:24

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

united states america history college fall british european world war ii origins associate professor indigenous foods spam selecting virginia tech social sciences roosevelt new deal american revolution weaving liberal arts us history bloomsbury human sciences consumer confidence brian hamilton modern food anna zeide food studies program canned the rise

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in Environmental Studies

Play Episode Listen Later Feb 20, 2023 39:24

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

united states america history college fall british european world war ii origins associate professor indigenous foods spam selecting virginia tech social sciences roosevelt new deal american revolution weaving liberal arts us history bloomsbury human sciences consumer confidence brian hamilton modern food anna zeide food studies program canned the rise

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

Play Episode Listen Later Feb 20, 2023 39:24

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

united states america history college fall british european world war ii origins associate professor indigenous foods spam selecting virginia tech social sciences roosevelt new deal american revolution weaving liberal arts us history bloomsbury human sciences consumer confidence brian hamilton modern food anna zeide food studies program canned the rise

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in American Studies

Play Episode Listen Later Feb 20, 2023 39:24

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

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

Play Episode Listen Later Feb 20, 2023 39:24

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

united states america history college fall british european world war ii origins associate professor indigenous foods spam selecting virginia tech social sciences roosevelt new deal american revolution weaving liberal arts us history bloomsbury human sciences consumer confidence brian hamilton modern food anna zeide food studies program canned the rise

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in Economic and Business History

Play Episode Listen Later Feb 20, 2023 39:24

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

Anna Zeide, "US History in 15 Foods" (Bloomsbury, 2023)

New Books in Popular Culture

Play Episode Listen Later Feb 20, 2023 39:24

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

united states america history college fall british european world war ii origins associate professor indigenous foods spam selecting virginia tech social sciences roosevelt new deal american revolution weaving liberal arts us history bloomsbury human sciences consumer confidence brian hamilton modern food anna zeide food studies program canned the rise

Episode 158: "The Menu" & the Modern Food Film

SOMM TV

Play Episode Listen Later Feb 16, 2023 47:48

"The Menu" is the most important food film in a decade and it's time to talk about it. Jason wise and Jonah Beer break down the movie and talk about what should really scare you. For hundreds of hours of the best food and wine content, make sure to subscribe to SOMMTV.COM and watch on any streaming device worldwide.

film menu modern food somm tv

Episode 5: Culture and Cookbooks

Feminist Ingredients for Revolution: A Food and Queer History Podcast

Play Episode Listen Later Nov 15, 2022 95:17

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.

united states canada culture fall lgbtq origins foods ingredients civil rights us history cookbooks cafes consumer confidence modern food anna zeide

Food in the Gilded Age

The Gilded Age and Progressive Era

Play Episode Listen Later Nov 2, 2022 56:00

I've been looking forward to talking about food for a while. Dr. Helen Zoe Veit joins me to answer all my questions about decadent recipes, food security, poverty, picky children, and the connections between Gilded Age foodstuff and our diet today. Dr. Veit is professor at Michigan State University and the director of the "What America Ate" project.Essential Reading:Helen Zoe Veit, Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century (2013).Recommended Reading:Benjamin R. Cohen, Pure Adulteration: Cheating on Nature in the Age of Manufactured Food (2020)April Merleaux, Sugar and Civilization: American Empire and the Cultural Politics of Sweetness (2015)Jonathan Rees, The Chemistry of Fear: Harvey Wiley's Fight for Pure Food (2021)Megan Elias, Stir It Up: Home Economics in American Culture (2008)Andrew Haley, Turning the Tables: Restaurants and the Rise of the American Middle Class, 1880-1920 (2011)Laura Shaprio, Perfection Salad: Women and Cooking at the Turn of the Century (1986) Rebecca Sharpless, Cooking in Other Women's Kitchens: Domestic Workers in the South,1865-1960 (2010)Special food issue of The Journal of the Gilded Age and Progressive Era, ed. Megan Elias, Volume 18, Issue 4 (October 2019) Hosted on Acast. See acast.com/privacy for more information.

science nature turning south journal fight cooking sugar acast chemistry michigan state university sweetness gilded age american culture veit progressive era cultural politics early twentieth century other women pure food american middle class modern food jonathan rees andrew haley megan elias

KFBK Morning News Talks: Toxic Modern Food

KFBK Morning News

Play Episode Listen Later Aug 18, 2022 4:00

They are in our air, in our water, in our soils, and in our food supply: Toxins and chemical pollutants are everywhere -- including in our bodies. According to the Department of Agriculture, Americans consume 104 million pounds of food preservatives annually.

americans toxic agriculture toxins morning news modern food kfbk

The Bleak Ideology of Food Crazes

This Is Critical

Play Episode Listen Later Jun 16, 2022 28:26

It seems like you can't swing a spatula without hitting a claim that eating this way will make you happier, stronger, and more productive. As it turns out, diet trends are neither new nor politically innocuous. Lisa Haushofer, author of the upcoming Wonder Foods: The Science and Commerce of Nutrition, joins Virginia to dig into the outsized promises of idealized foods — and their roots in imperialism and racism. During the course of the conversation, Lisa credited the work of a number of her colleagues; here are those citations.Rosenberg, Gabriel N., and Jan Dutkiewicz. “Abolish the Department of Agriculture.” The New Republic, December 27, 2021. Reese, Ashanté M. Black Food Geographies: Race, Self-Reliance, and Food Access in Washington,. Chapel Hill: University of North Carolina Press, 2019.Jou, Chin. Supersizing Urban America: How Inner Cities Got Fast Food with Government Help. Chicago: University of Chicago Press, 2017.Scrinis, Gyorgy. Nutritionism: The Science and Politics of Dietary Advice. New York: Columbia University Press, 2013.Veit, Helen. Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century. Chapel Hill: University of North Carolina Press, 2013.

Adina and Eric Yoffie: A Different Path, Still Family [Divergence 5/5]

18Forty Podcast

Play Episode Listen Later Apr 19, 2022 69:42 Very Popular

This series is sponsored by our friend, Danny Turkel. This episode is sponsored by Ari Bergmann in appreciation of Adina's work and scholarship.In this episode of the 18Forty Podcast, we talk to Rabbi Eric and Dr. Adina Yoffie about their journey as a family through ideological differences. Rabbi Yoffie is the President Emeritus of the Union for Reform Judaism and his daughter Adina is a Modern Orthodox editor and writer. As Adina journeyed to Modern Orthodoxy, she also had to navigate the implications of her observance to her Reform family, and how she could live by her newfound truth without disrupting her family life. - How does one best respect religious approaches other than their own?- How does one take a principled stand without making someone within their own family feel like their own lives and their own practice does not have any standing?- How did Adina's Orthodoxy affect Rabbi Yoffie's approach to Reform Judaism? Tune in to hear a conversation about seeing legitimacy in another camp at the same time while holding on to one's own beliefs and convictions. Interview begins at 16:09Rabbi Eric H. Yoffie (father) is a Reform rabbi, and President Emeritus of the Union for Reform Judaism. Since retiring in 2012, he has been a lecturer and writer; his writings have been published in The Huffington Post, The Jerusalem Post, and Haaretz. Dr. Adina M. Yoffie (daughter) is a tutor, editor, and writer living in Manhattan. She earned a Master's and PhD in European History from Harvard University and a Bachelor's in History from Princeton. She has published in the leading journals of her field and has received a Fulbright Award to Germany.Adina can be found at https://www.adinayoffie.comReferences:Mishna Halachos by Rav Menashe KleinThe Formation of the Talmud: Scholarship and Politics in Yitzhak Isaac Halevy's Dorot HaRishonim by Dr. Ari BergmannOp-Ed: Judaism is always ‘tikkun olam' — and more by Eric YoffieKosher USA: How Coke Became Kosher and Other Tales of Modern Food by Roger HorowitzThe Rebbe's Army by Sue FishkoffThe French Enlightenment and the Jews by Rabbi Dr. Arthur HertzbergThe Fate of Zionism by Rabbi Dr. Arthur HertzbergJudaism, Human Values, and the Jewish State by Yeshayahu LeibowitzWords on Fire: The Unfinished Story of Yiddish by Dovid Katz

Resistant Starch, Modern Food Marketing, and the $121 Billion Mental Wellness Economy

IDEA Listen & Learn CEC Podcast

Play Episode Listen Later Nov 30, 2021 35:41

Welcome to the latest episode of the IDEA Listen & Learn CEC Podcast—the fitness industry's first audible CEC program. In order to claim your CEC you will need to pass a short https://pro.ideafit.com/pro/february-2021-idea-fitness-journal-sprint-quiz?couponcode=FEBSPRINT21&sourcecode=podcast_link&trackingcode=pod_Listen-Learn-s2-e5_2021_november&utm_source=podcast&utm_medium=link&utm_campaign=pod_Listen-Learn-s2-e5_2021_november&utm_content=Listen-Learn (quiz) which is https://pro.ideafit.com/pro/february-2021-idea-fitness-journal-sprint-quiz?couponcode=FEBSPRINT21&sourcecode=podcast_link&trackingcode=pod_Listen-Learn-s2-e5_2021_november&utm_source=podcast&utm_medium=link&utm_campaign=pod_Listen-Learn-s2-e5_2021_november&utm_content=Listen-Learn (available for purchase in the IDEA store). The quiz comes with the written version of the CEC articles on this podcast, so you also can read them and refer back to the research presented. This episode contains information that has been approved for 1 CEC hour by more than 25 approval agencies including ACE, NASM, AFAA, ACSM, NSCA and NFPT. It contains 27 short articles—15 from our Headlines news section and 12 from our Food for Thought news section, as published in the Feb 2021 edition of IDEA Fitness Journal Sprint. This collection of evidence-based news stories will bring you up to date on fitness trends, exercise research and the dynamic fields of diet, food, nutrition and behavior change science. CEC articles included: WHO's New Message on Physical Activity HIIT Back on Sleep Loss Effects Resistance Training for Adolescents and Preadolescents Physically Active Working Moms Cope Better Sleep Loss? Vigorous Exercise May Reduce Cravings Arsenic in Rice Plant-Based Antioxidants We Need Words of the Day: Resistant Starch The Big 8 Food Allergens May Become 9 Bone Up on Vegan Nutrition Read by Judy Minich - Production Editor - IDEA

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#29 Modern Food Trends and the Meat Packing Monopoly

the RICE podcast

Play Episode Listen Later Oct 20, 2021 61:04

(E)ntertainment! This week Jonny and Kyle speak about a variety of topics that range from Adele's song inspiration to modern food trends across the industry. Listen in today!

meat monopoly packing food trends modern food

Fixing Digestion, Nutrient Absorption and Recovery with Wade Lightheart l How to Optimize our Diets and Gut Health with the Modern Food Supply

Biohacker Babes Podcast

Play Episode Listen Later Sep 27, 2021 66:29

Wade Lightheart is an author, athlete, Nutritionist and expert on fixing digestion! A 3-time Canadian National All Natural Bodybuilding Champion who competed as a vegetarian, former Mr. Universe competitor, and host of The Awesome Health podcast, Wade is one of the world's premier authorities on Natural Nutrition and Training Methods.He's been in the health industry for over 25 years, coached thousands of clients, and is sought out by athletes and high-performance oriented individuals worldwide for his advice on how to optimize their health and fitness levels. Wade also serves as an advisor to the American Anti-Cancer Institute, and is the Co-Founder and President at BiOptimizers, a digestive and health optimization company.Wade shares the truth behind the epidemic of digestive issues in the United States and simple at-home tests we can all do to help personalize our gut healing plan. He also dives into dietary tribalism and how we can have to figure out what works for each individual. This all supports, as he calls it, the "AWESOME health system!"SHOW NOTES:0:52 Welcome to the show!3:34 Wade Lightheart's Bio4:38 Welcome, Wade!5:37 The epidemic of digestive issues6:45 What's gone wrong with our food supply11:19 Our symbiotic relationship with bacteria12:30 Dietary tribalism & Food allergies14:40 His experience in bodybuilding16:08 Why he developed BiOptimizers17:30 Do we need to take digestive enzymes?20:12 The tradeoff with cooking our food22:00 STUDY: Dietary enzymes24:07 Should we be able to eat anything?30:43 A healthy argument about dietary choices31:56 Why he thinks biohacking has emerged33:37 The goal to become “Bulletproof”34:48 What Darwin really said about ‘Adaptation'37:05 The power of journaling & intuition40:26 Renee's experience with journaling42:34 Wade's mission statement44:22 Protein bioavailability & amino acids49:34 How to get more out of your diet52:08 How many enzymes should we take?53:20 At-home digestive tests56:30 Magnesium deficiencies1:03:10 Wade's final piece of advice1:05:42 Thanks for tuning in! RESOURCES:IG: @BiOptimizersFB: BiOptimizersYouTube: BiOptimizersBiOptimizers.com – Save 10% with code: BiohackerBabes10Support this podcast at — https://redcircle.com/biohacker-babes-podcast/donations

Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in Economic and Business History

Play Episode Listen Later Aug 17, 2021 55:10

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

Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in Science, Technology, and Society

Play Episode Listen Later Aug 17, 2021 55:10

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

Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

New Books in Environmental Studies

Play Episode Listen Later Aug 17, 2021 55:10

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

Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

Play Episode Listen Later Aug 17, 2021 55:10

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

Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

Play Episode Listen Later Aug 17, 2021 55:10

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

Benjamin R. Cohen et al., "Acquired Tastes: Stories about the Origins of Modern Food" (MIT Press, 2021)

The Doctor's Farmacy with Mark Hyman, M.D.

Play Episode Listen Later Aug 17, 2021 55:10

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

Why Modern Food Is Nutrient Depleted And How to Fix It with Dan Kittredge

Play Episode Listen Later Jun 2, 2021 50:16

Why Modern Food Is Nutrient Depleted And How to Fix It | This episode is brought to you by BiOptimizers, Athletic Greens, and TushyIt might be easy to assume that if you’re eating a whole foods diet rich in plants, you’re getting lots of nutrients. Compared to a processed diet, that’s true, but you might not be getting all the nutrition you’d expect from one carrot to the next. Wouldn’t it be cool if we could measure the nutrient density in our food, to pick the most optimal bunch of spinach or package of berries at the market? Thanks to the convergence of technology and nutrition science, we can. I was fascinated to talk to Dan Kittredge about intentionally eating for nutrient density on this episode of The Doctor’s Farmacy. Dan Kittredge has been an organic farmer for more than 30 years and is the founder and executive director of the Bionutrient Food Association, a non-profit whose mission is to “increase quality in the food supply.” Known as one of the leading proponents of “nutrient density,” Dan works to demonstrate the connections between soil health, plant health, and human health. Out of these efforts was born the Real Food Campaign which has engineered a prototype of a hand-held consumer spectrometer designed to test nutrient density at point of purchase. Via the Bionutrient Meter, the goal is to empower consumers to choose for nutrient quality and thereby leverage economic incentives to drive full system regeneration.This episode is brought to you by BiOptimizers, Athletic Greens, and Tushy.Right now, BiOptimizers is offering Doctor’s Farmacy listeners 10% off your Magnesium Breakthrough order. Just go to magbreakthrough.com/hyman and use code HYMAN10 to receive this amazing offer. Athletic Greens is offering Doctor’s Farmacy listeners a full-year supply of their Vitamin D3/K2 Liquid Formula free with your first purchase, plus 5 free travel packs. Just go to athleticgreens.com/hyman to take advantage of this great offer. The Tushy bidet is a sleek attachment that clips onto your existing toilet and connects to the water supply behind your toilet to spray you with clean, fresh water. Right now, Tushy is offering 10% off, just go to hellotushy.com/HYMAN. Here are more of the details from our interview: Dan’s experience growing up on an organic farm and how it shaped the way he thinks about farming (6:12)Limitations of organic agriculture and labeling agricultural practices overall (11:57)Agriculture’s historic focus on calorie abundance over nutrient density and flavor (14:10)Understanding the connection between soil health, planetary health, cultural health, and spiritual health (16:57)America’s malnutrition crisis (20:15)How flavor correlates to nutritional value in plant foods (23:17)Why soil health is key to human survival (28:45)How much has the nutrient density in our food dropped in the last 100 years? (35:12)Hand-held consumer spectrometer designed to test nutrient density of plant food at point of purchase (39:04)Driving beneficial changes in the food supply system (44:48) Learn more about Dan’s work at https://bionutrient.org/ and at https://realfoodcampaign.org/.Follow Bionutrient Food Association on Facebook @bionutrientfoodassociation, Instagram @bionutrientfoodassociation, and on Twitter @BionutrientFood.Follow the Real Food Campaign on Facebook @realfoodcampaign2.0, on Instagram @realfoodcampaign, and on Twitter @realfoodorg. See acast.com/privacy for privacy and opt-out information.

america doctors driving agriculture limitations nutrient athletic greens hyman depleted tushy bioptimizers farmacy magnesium breakthrough modern food dan kittredge bionutrient food association

Face The Facts / Modern Food Engineering

Brain Over Belly

Play Episode Listen Later May 11, 2021 34:09

Have you ever wondered why you just can't get enough of certain foods? Why you can eat a whole bag of chips or an entire package of cookies and barely remember doing it? Why the sound, smell, or image of a food from your childhood still makes your mouth water as an adult? Why do you consider some foods “comfort” and not others?It's time to Face The Facts about modern food engineering.

engineering modern food

06. Why Healthy Eating Is So Hard In Our Modern Food Environment

The Road to Carnivore

Play Episode Listen Later Apr 28, 2021 13:53

Welcome to Episode 6 of The Road to Carnivore Podcast!In this 14-minute episode we explore and become aware of how insane our modern food environment is.If you're someone who has a hard time resisting food, this concept is a revelation because you find out that to some degree it's not your fault. We are constantly surrounded by hyperpalatable things to eat and we are constantly prompted to eat. Every occasion is marked with food. It wasn't always like this. Snacking was not a thing before the 1950s.Beginning to understand all the cues and the nature of our modern food environment is key to making changes in your food choices and getting more in control over your food. One of the beautiful things about carnivore is that you're eating foods your body understands. Meat is really tied in with our satiety signals and our body does a good job of communicating when we've had enough steak or chicken. We don't really overeat these things, and we don't need to try to stop ourselves. Our body understands this food.See the show notes and resources here on my website.**Do you want your kids to eat more meat and less junk? Check out my ebook How to Get Your Kids to Eat More Meat...and actually like it.

environment meat healthy eating snacking get your kids modern food

LIVE on Christmas Eve as modern food, fuel and fiber production never stops

The Big Show

Play Episode Listen Later Dec 24, 2020 47:36

As an example, the markets are open for a partial day and, as expert market analyst Brian Hoops points out, in some cases are at contract highs so more industry folks than ever are working this holiday season so as not to miss this rare opportunity. PLUS Cargill's Brenda Kochanny offers some holiday marketing recipies for success as these prices provide very profitable sales for both the 2020 and 2021 growing season AND the sauceman himself, Speed Herrig of Cookies BBQ fame, provides some last minute feast ideas since things will be a little different this year. Merry Christmas, we are grateful for each and every one of you who has appeared on the show, reached out via e-mail, phone or text with a tip, idea or proposal and tuned in all year long, we couldn't do what we love without all of you!

merry christmas christmas eve production fuel stops fiber modern food speed herrig

Can Natural Foods Compete with the Modern Food Environment?

Education Issues (Audio)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

Obesity Research and Prevention (Audio)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

Education Issues (Video)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

UC San Francisco (Video)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

Education Issues (Audio)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

Health and Medicine (Audio)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

Health and Medicine (Video)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

UC San Francisco (Audio)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

Obesity Research and Prevention (Video)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

University of California Audio Podcasts (Audio)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

University of California Video Podcasts (Video)

Play Episode Listen Later Sep 11, 2020 5:51

Ashley Gearhardt describes significant differences between natural food and the modern food environment and how the human brain could be affected. Gearhardt developed the Yale Food Addiction Scale (YFAS) to operationalize addictive-like eating behaviors, which has recently been linked with more frequent binge eating episodes in clinical populations, increased prevalence of obesity and patterns of neural activation implicated in other addictive behaviors. Series: "UCSF Consortium for Obesity Assessment, Study and Treatment" [Health and Medicine] [Education] [Show ID: 36381]

health food study environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food treatment health series ucsf consortium ashley gearhardt

Can Natural Foods Compete with the Modern Food Environment?

COAST: UCSF Center for Obesity Assessment, Study and Treatment (Audio)

Play Episode Listen Later Sep 11, 2020 5:51

health food environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food

Can Natural Foods Compete with the Modern Food Environment?

COAST: UCSF Center for Obesity Assessment, Study and Treatment (Video)

Play Episode Listen Later Sep 11, 2020 5:51

health food environment sugar fat obesity compete carbohydrates processed food natural foods addiction and substance abuse modern food

E16 Unpacking marketplaces and modern food delivery wars with Mike Ghaffary from Canvas Ventures

Sand Hill Road

Play Episode Listen Later Aug 29, 2020 45:12

In this episode, Erasmus Elsner is talking to Mike Ghaffary, general partner at Canvas Ventures about his journey as app builder, co-founder of Stitcher, CEO at Eat24, to becoming a successful angel investor and now institutional venture investor at Canvas. 00:00 Intro 02:21 Swiss army knife of education 04:04 Business school after Dotcom bubble burst 05:06 Founding Stitcher 06:14 Focusing on news 08:03 Becoming CEO of Eat24 09:39 Growing Eat24 from 10FTEs to $700m top line 10:45 Food delivery wars 11:55 Grubhub Partnership that never launched 13:12 Jeremy Stoppelman and Steve Jobs on search on mobile 14:30 Becoming a successful angel investor 15:35 Paying off graduate debt by making the most expensive iPhone app ever 16:37 Angel investment in Strava 17:20 Angel investment in Superhuman 17:50 Joining Social Capital 19:58 Mike’s experience at Social Capital 20:28 CloudKitchens investment 21:30 HubHaus investment 22:37 Joining Canvas Ventures 24:04 Flyhomes investment 27:52 Marketplace Deep Dive 28:27 Lenny Rachitsky: focus on supply or demand side? 30:06 Thomas Eisenmann: Two-sided networks 30:57 Uber: demand side vs. supply side subsidies 32:09 Local vs. global network effects 33:24 Sarah Tavel (Benchmark): Unlocking new supply in delivery wars 34:21 Local delivery war zones 35:36 Uber Eats entering the market 37:04 Public vs. privately held delivery war contenders 38:54 Marketplace take rate 40:38 Out-of bound marketplace take rates 41:57 Zero percent take rate 43:02 Finding out more about Mike

MODERN FOOD SYSTEM

Feeling Good to Feeling Great By Chie Nutrition

Play Episode Listen Later Aug 25, 2020 24:19

How our food system has evolved into what we see today in the super market? Please learn some watch out that can impact our health and some tips on how to avoid some of these impacts. Music from https://filmmusic.io "Feelin Good" by Kevin MacLeod (https://incompetech.com) License: CC BY (http://creativecommons.org/licenses/by/4.0/) Disclaimer: I am not a medical or mental health practitioner and I am not holding myself to be in any capacity. I am a certified nutrition coach and act as mentor or a guide to help people reach their own established health goals. The information I provide are purely for information purpose and are presented to you for educational purposes. Every effort is put into creating content from my personal point of view and experience. --- Send in a voice message: https://anchor.fm/monica-elyse-bastola/message

music kevin macleod food systems feelin good modern food

Ep. 78 - Diet vs Anti-Diet Culture

Iron Culture

Play Episode Listen Later Aug 3, 2020 112:29

Things happen fast on the interwebs these days kids. You might have only recently learned what intuitive eating actually means. In the course of that, you might have come across the terms “diet culture” and “anti-diet culture”. If you didn’t know what the former was, then you certainly weren’t aware of the definition or possibly even the existence of the latter. In this episode returning guest, Dr. Gabrielle Fundaro helps us understand the roots, definitions, misunderstandings of, and the arguments between these “camps”. As is often the case when people don’t see eye to eye, there is typically something lost in translation. In this episode, we wade into that gap with Dr. Fundaro, who’s been working to bridge it. Brene Brown's Ted Talk on Shame Brene Brown's book on women and shame, I Thought It Was Just Me Helen Veit's book Modern Food, Moral Food Christy Harrison's book Anti-Diet Bridging the Gap Article Series

ted talks bridging brene brown lost in translation diet culture anti diet christy harrison gabrielle fundaro modern food i thought it was just me

Tipping the Scales: When America Started Moralizing Food

Innovation Hub

Play Episode Listen Later Jul 31, 2020 22:41

It was once a virtue to have some excess weight, kids weren’t considered picky eaters, and the term “overweight” didn’t even exist. What changed? Helen Zoe Veit, an associate professor of history at Michigan State University, and author of “Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century,” joined us to talk about how America began to moralize the food that we eat — or don’t eat.

america science started michigan state university tipping the scales early twentieth century modern food moralizing

Tipping the Scales: How America Started Moralizing Food

Innovation Hub

Play Episode Listen Later Jan 31, 2020 23:11

It was once a virtue to have some excess weight, kids weren’t considered picky eaters, and the term “overweight” didn’t even exist. What changed? Helen Zoe Veit, an associate professor of history at Michigan State University, and author of “Modern Food, Moral Food: Self-Control, Science, and the Rise of Modern American Eating in the Early Twentieth Century,” joined us to talk about how America began to moralize the food that we eat — or don’t eat.

america science started michigan state university tipping the scales early twentieth century modern food moralizing

What We Take For Granted in the Modern Food Industry

True Hospitality

Play Episode Listen Later Dec 27, 2019 35:02

In this episode, we discuss how much we take the cleanliness, options, quality, and predictability of the modern food industry for granted. It's hard to believe that in the not too distant past, we lived in an age where modifying your order at a restaurant was abnormal, and our spaghetti sauce choices were limited to Prego or Ragu. We'll talk about how the efforts of pioneers like Duncan Hines and Howard Moskowitz helped to shape our moden food industry into what it has become, and how their work still influences our culture to this day.

restaurants cocktails bars granted food industry food service ragu prego modern food duncan hines

Eve Jochnowitz, "Yiddish Reactions to Modern Food"

Frankely Judaic: Explorations in Jewish Studies

Play Episode Listen Later Oct 3, 2019 8:18

2019-20 Frankel Institute "Yiddish Matters" Fellow, Eve Jochnowitz Project Title: Yiddish Reactions to Modern Food

fellow reactions yiddish modern food

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in African American Studies

Play Episode Listen Later Jul 15, 2019 74:16

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

university culture english living society food european african americans gender color south carolina pittsburgh cat associate professor assistant professor artificial mediterranean cane ernest hemingway oxford university press american studies american literature gertrude stein keyser foodways african american literature rutgers university press chatham university their eyes were watching god oxford up zelda fitzgerald arkansas press modern food periodicals jean toomer carrie helms tippen dorothy west carrie tippen george schuyler catherine keyser mccausland fellow playing smart new york women writers modern magazine culture racial fictions zora neale hurtson

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

Play Episode Listen Later Jul 15, 2019 74:16

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today's readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer's Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler's speculative fiction; Ernest Hemingway and Gertrude Stein's search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald's anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson's Their Eyes Were Watching God and Dorothy West's The Living is Easy. Keyser's careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat's research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/african-american-studies

university culture english living society food european african americans gender color south carolina pittsburgh cat associate professor assistant professor artificial mediterranean cane ernest hemingway oxford university press american studies american literature gertrude stein keyser foodways african american literature rutgers university press chatham university their eyes were watching god oxford up zelda fitzgerald arkansas press modern food periodicals jean toomer carrie helms tippen dorothy west carrie tippen george schuyler catherine keyser mccausland fellow playing smart new york women writers modern magazine culture racial fictions zora neale hurtson

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

Play Episode Listen Later Jul 15, 2019 74:16

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

university culture english living society food european african americans gender color south carolina pittsburgh cat associate professor assistant professor artificial mediterranean cane ernest hemingway oxford university press american studies american literature gertrude stein keyser foodways african american literature rutgers university press chatham university their eyes were watching god oxford up zelda fitzgerald arkansas press modern food periodicals jean toomer carrie helms tippen dorothy west carrie tippen george schuyler catherine keyser mccausland fellow playing smart new york women writers modern magazine culture racial fictions zora neale hurtson

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in Literary Studies

Play Episode Listen Later Jul 15, 2019 74:16

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

university culture english living society food european african americans gender color south carolina pittsburgh cat associate professor assistant professor artificial mediterranean cane ernest hemingway oxford university press american studies american literature gertrude stein keyser foodways african american literature rutgers university press chatham university their eyes were watching god oxford up zelda fitzgerald arkansas press modern food periodicals jean toomer carrie helms tippen dorothy west carrie tippen george schuyler catherine keyser mccausland fellow playing smart new york women writers modern magazine culture racial fictions zora neale hurtson

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

Play Episode Listen Later Jul 15, 2019 74:16

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

university culture english living society food european african americans gender color south carolina pittsburgh cat associate professor assistant professor artificial mediterranean cane ernest hemingway oxford university press american studies american literature gertrude stein keyser foodways african american literature rutgers university press chatham university their eyes were watching god oxford up zelda fitzgerald arkansas press modern food periodicals jean toomer carrie helms tippen dorothy west carrie tippen george schuyler catherine keyser mccausland fellow playing smart new york women writers modern magazine culture racial fictions zora neale hurtson

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

In Conversation: An OUP Podcast

Play Episode Listen Later Jul 15, 2019 74:16

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today's readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer's Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler's speculative fiction; Ernest Hemingway and Gertrude Stein's search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald's anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson's Their Eyes Were Watching God and Dorothy West's The Living is Easy. Keyser's careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat's research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society.

university culture english living society food european african americans gender color south carolina pittsburgh cat associate professor assistant professor artificial mediterranean cane ernest hemingway oxford university press american studies american literature gertrude stein keyser foodways african american literature rutgers university press chatham university their eyes were watching god oxford up zelda fitzgerald arkansas press modern food periodicals jean toomer carrie helms tippen dorothy west carrie tippen george schuyler catherine keyser mccausland fellow playing smart new york women writers modern magazine culture racial fictions zora neale hurtson

Catherine Keyser, "Artificial Color: Modern Food and Racial Fictions" (Oxford UP, 2019)

New Books in American Studies

Play Episode Listen Later Jul 15, 2019 74:16

In this this interview, Carrie Tippen talks with Catherine Keyser about early twentieth century fiction and the role that modern food plays in literature as a language for talking about race and racial categories. In Artificial Color: Modern Food and Racial Fictions, published in 2019 by Oxford University Press, Keyser explores the ways that modern fiction writers responded to the theories and anxieties about race in the early twentieth century through related anxieties about modern industrial food. In each chapter, Keyser focuses on a few closely related authors and texts, linked by their common use of food for plot, imagery, and metaphor, each one shedding some light on how that food carried meanings of racial identity. Keyser uncovers the historical context around each food to help today’s readers see what it might have meant to the writers and their contemporary readers. Keyser examines the use of soda pop and syrup or images of effervescence in Jean Toomer’s Cane as a metaphor for inevitable racial intermixing; the promises of raw food for revitalizing African American resistance in George Schuyler’s speculative fiction; Ernest Hemingway and Gertrude Stein’s search for a cosmopolitan identity through European terroir; the fragility of whiteness in F. Scott and Zelda Fitzgerald’s anxieties about coffee, wine, and the sticky Mediterranean; and the failure of capitalism to secure black masculinity through the figure of the grocer in Zora Neale Hurtson’s Their Eyes Were Watching God and Dorothy West’s The Living is Easy. Keyser’s careful pairing of familiar texts with their less canonical contemporaries brings an important new perspective to both. Catherine Keyser is Associate Professor and McCausland Fellow at the University of South Carolina. Cat’s research focuses on Modern American Literature, African American Literature, Periodicals, Gender, and Food. She is also the author of the 2010 book Playing Smart: New York Women Writers and Modern Magazine Culture from Rutgers University Press, 2010. You can follow Cat on Twitter @Cat_Keyser. Carrie Helms Tippen is Assistant Professor of English at Chatham University in Pittsburgh, PA, where she teaches courses in American Literature. Her 2018 book, Inventing Authenticity: How Cookbook Writers Redefine Southern Identity (University of Arkansas Press), examines the rhetorical strategies that writers use to prove the authenticity of their recipes in the narrative headnotes of contemporary cookbooks. Her academic work has been published in Food and Foodways, American Studies, Southern Quarterly, and Food, Culture, and Society. Learn more about your ad choices. Visit megaphone.fm/adchoices

university culture english living society food european african americans gender color south carolina pittsburgh cat associate professor assistant professor artificial mediterranean cane ernest hemingway oxford university press american studies american literature gertrude stein keyser foodways african american literature rutgers university press chatham university their eyes were watching god oxford up zelda fitzgerald arkansas press modern food periodicals jean toomer carrie helms tippen dorothy west carrie tippen george schuyler catherine keyser mccausland fellow playing smart new york women writers modern magazine culture racial fictions zora neale hurtson

The Modern Food Hall: A Passing Trend, or Here to Stay?

Future Built

Play Episode Listen Later May 21, 2019 23:21

The modern food hall, the newest up-and-coming trend hitting the retail industry, is a place where patrons can try a variety of different foods and restaurants under one roof. These spaces, which feature high-quality food and drinks from local eateries in modern, well-designed settings, offer distinct benefits to patrons, restauranteurs, and property owners alike. Andy Koglin, the president of OKW Architects, has been a leader in the food hall market, and his firm has designed many of the Chicago food halls we know and love. Andy sits down with Skender project engineer – and food hall aficionado – Dan Turro to explore the modern food hall in depth. The two discuss: What makes a modern food hall, and why are they so popular? How do you design a food hall, and is the process different than designing a traditional restaurant space?Where will the next food halls be built?About Andy KoglinFour years after earning his Masters in Architecture from Yale University, Andrew “Andy” Koglin joined OKW. Another four years later, he became a principal. Having built a foundation in corporate interior planning and design, Andy grew the scope of his expertise to include residential, retail, institutional, and hospitality clientele. As the firm’s President, he directs OKW’s retail and mixed-use project group, drawing on over thirty years of experience in architecture to strategically steer projects. Andy also manages the daily operations of the firm, which range from establishing the firm’s vision and mission, to financial oversight, strategic planning, and client relations.Outside the office, Andy serves as a member of the Yale Alumni Schools Committee, where he interviews high school applicants, and is involved in both the Urban Land Institute and the Economic Club of Chicago. To decompress on weekends, he enjoys golf and driving his sports car as fast as possible (on a track and not at the same time), which allows him to connect with his not-so-secret dream of becoming a professional Formula 1 racecar driver.

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Ep. 171 - Discussing Modern Food Communication with Sally Squires SVP - Management Supervisor & Director, Food, Nutrition and Wellness Communications at Weber Shadwick

My Food Job Rocks!

Play Episode Listen Later May 13, 2019 50:33

Sally Squires is a food communicator who works with really cool companies crafting messages. She spent her early years at the Washington Post, and now works for Weber Shadwick, as their SVP-Management Supervisor & Director, Food, Nutrition and Wellness Communications A funny story about this interview is that you might recall I had the opportunity to go to The Ohio State University to talk about podcasting and they dropped me off in a room with Sally Squires. After a brief talk about some interesting topics, I took out my podcasting gear and did an interview there on the spot! During Sally’s 24 years at the Washington Post, she built out the nutrition section of the organization. She started with small column where people would send her questions and this launched her career from working with the USDA, to collaborate with cool food tech startups to improve their messaging. So get ready to learn about how to be a critical thinker, to have the ability to sort fact from fiction as you’ll look into the mind a trained journalist, an expert at critical thinking. Or rather, be like a scientist when it comes to reading the news. About Sally Sally Squires, MS, MS, wears many professional hats. She is a senior vice president at Powell Tate, the Washington, DC division of Weber Shandwick, a weekly contributor to the leading all-news radio station in Washington, DC and an adjunct professor at the Tufts Friedman School. She spent 24 years as an award-winning health writer at the Washington Post, where she also created the Lean Plate Club, a nationally syndicated nutrition column and online community that now resides at her website, www.leanplateclub.com. Ms. Squires is an author, keynote speaker, documentary filmmaker and has written for a wide range of publications, including Parade and Reader’s Digest. She holds two master’s degrees from Columbia University; one in nutrition, the other in journalism. She is a member of the American Society for Nutrition, the American Public Health Association, the Academy of Nutrition and Dietetics and the Institute of Food Technologists, among others, and serves on the editorial boards of Nutrition Today and the Nation’s Health, published by the American Public Health Association Sponsor: Salt of the Earth I'm happy to introduce our newest sponsor: Salt of the Earth and their new ingredient, Mediterranean Umami, an all-natural and clean-label flavor enhancer and sodium reduction ingredient that works amazingly on meats, veggie-meats, soups and sauces and ready-meals. My friend, David gave me a bottle and I use it on my pasta sauces, or rice porridge to give it the satisfying umami depth I crave. Find the 2017 IFT Innovation Award Winner at IFT19 at booth number 2112 where they will be showcasing fresh food prepared with Mediterranean Umami. If you're interested now, feel free to email them at info@salt.co.il Show Notes Citation Needed American Society for Nutrition Graduate Degree Columbia University Powell Tate – public affairs Weber Shadwick Nutrition 2018 Glassdoor Clean Plate Club Lean Plate Club Senator Ted Kennedy How do you network in Washington DC?: Our office has tons of interns who ask this question. You have to get yourself out there and meet people. You’d be surprised who you can meet by just reaching out and talking Washington Post Malcolm Gladwell Michael Spector What did you find valuable about the column?: The digital age allowed people to participate in more real time and builds community faster USDA Food Database Supertracker – case study curriculum for low income students Slaughter-Free meat Sustainably Grown How do companies talk about innovative technologies?: Transparency is key Good Food Institute Botulism Refrigeration Clean Meat – Paul Shapiro Artificial Ice The Lean Plate Club Adjunct Professor at Tufts Society of children’s book writers Youtube Knitting Cook’s Illustrated Vertical Farming Ring Nest What advice would you give for communicating science?: Be a good writer. Convey what you’re trying to get across in clear language Potpourri Grammarly How do you write better?: reading aloud. Does what you read make sense? Curiousity. Keep asking questions. Be curious. A good book: A more Beautiful Question Julie Yip-Williams – Unwinding the Miracle Favorite kitchen item: Deyhydrator. I’m trying to make dog treats Favorite cookbook: Barefoot Contessa Ina Garten Where can we find you?: Sallysquires.com; sally@sallysquires.com LinkedIn

Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

New Books in Sociology

Play Episode Listen Later Mar 20, 2019 47:09

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

politics food assistant professor sociology johnston food systems california press food politics william penn university modern food jason edwards michael o johnston alex colas sami zubaida jane levi

Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

Play Episode Listen Later Mar 20, 2019 47:09

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

politics food assistant professor sociology johnston food systems california press food politics william penn university modern food jason edwards michael o johnston alex colas sami zubaida jane levi

Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

New Books in Anthropology

Play Episode Listen Later Mar 20, 2019 47:09

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

politics food assistant professor sociology johnston food systems california press food politics william penn university modern food jason edwards michael o johnston alex colas sami zubaida jane levi

Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

Play Episode Listen Later Mar 20, 2019 47:09

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

politics food assistant professor sociology johnston food systems california press food politics william penn university modern food jason edwards michael o johnston alex colas sami zubaida jane levi

Alex Colas et al., "Food, Politics, and Society Social Theory and the Modern Food System" (U California Press, 2018)

The Holden Village Podcast

Play Episode Listen Later Mar 20, 2019 47:09

The consumption of food and drink is much more than what we put in our mouth. Food and drink have been a focal point of modern social theory since the inception of agrarian capitalism and the industrial revolution. The origins of food and drink are rather complex. The construction of food and drink as authentic to a specific region is even more complex. Join us for a discussion with Alex Colas, Jason Edwards, Jane Levi, and Sami Zubaida about their book Food, Politics, and Society Social Theory and the Modern Food System(University of California Press, 2018). Together we will learn more about the history and sociology of how various ideas and practices shape human understanding and organization of the production, processing, preparation, serving, and consumption of food and drink in modern society. The authors divide this book into twelve chapters and draw on a wide range of historical and empirical illustrations to provide a concise, informed, and accessible survey of the interaction between social theory as well as food and drink. They provide a perfect interview for a wide range of discipline as long been a focal point of modern social theory. Michael O. Johnston is an Assistant Professor of Sociology at William Penn University. He is currently conducting research on the placemaking associated with the development of farmers’ market. Learn more about your ad choices. Visit megaphone.fm/adchoices

politics food assistant professor sociology johnston food systems california press food politics william penn university modern food jason edwards michael o johnston alex colas sami zubaida jane levi

Modern Food Systems with Katie Monsen

Play Episode Listen Later Mar 12, 2019 10:10

Katie Monsen is a lecturer in Environmental Studies and the Rachel Carson College at the University of California Santa Cruz, where she earned her PhD. She grew up in Spokane, Washington, attended Pacific Lutheran University, and also lived in Iowa while earning her master's degree in Ecology and Evolutionary Biology. She has fallen in love with food systems and ecosystems from the Pacific Northwest to the Midwest to California's Central Coast and beyond, and loves to help others fall in love with them, too. Katie teaches courses in sustainability, freshwater ecology, agroecology, and climate change, making space for her students to get their hands dirty and their feet wet as much as possible. On the side she keeps her own hands busy by cooking, knitting, crocheting, and gardening, spending time outside with her husband and daughters, and reading. To learn more about Holden Village, visit: www.holdenvillage.org or to listen to more audio recordings visit: http://audio.holdenvillage.org

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The World of Modern Food: More Flavor, Less Nutrition = Overeating + Cravings. How to fix yourself.

Food School: Smarter Stronger Leaner.

Play Episode Listen Later Sep 11, 2018 16:15

TUNE IN and LEARN: How we bred our food for size, stealing flavor and nutrition Why more added "natural flavors" means overeating and never-ending hunger + obesity for you How to fix yourself with the simplest diet invented by mother nature Bitter and Sweet tastes: use them to fine-tune your hunger The Dorito Effect book Need help with meal plan? Fat Loss? Weight Loss? Not sure how to start on KETO? Intermittent fasting? How to get lean and shredded and healthy without starving yourself? SHOOT ME AN EMAIL: Angela@CreateYourself.Today Created by Angela Shurina http://www.CreateYourself.Today/ Support the show (https://www.patreon.com/FoodSchool)

LU 061: Alan Levinovitz, Ph.D. – The religious roots of modern food fears & "The Nocebo Effect".

Life. Unrestricted.

Play Episode Listen Later Sep 20, 2017 84:19

Download Episode! Hey there, lovely radicals... podcast time! In today's episode of the "Life. Unrestricted." podcast, I talk to Alan Levinovitz from Charlottesville, Virginia. Alan is an assistant professor of religion at James Madison University, and his academic work focuses on classical Chinese thought, the philosophy of play, and the intersection of religion and medicine. He studied philosophy and religion at Stanford, and received his Ph.D. in religion and literature from the University of Chicago Divinity School. His writing has appeared in numerous media outlets as well as academic journals. Listen to Alan talk about: – What made him see and investigate the connection between religion and our culture’s obsession with "wildly attaching morality/miracle powers" to different foods – Why he would personally have chosen a different title for the book – Where the inclination to attribute (somewhat random) superpowers to certain foods comes from – Why we are so susceptible to fall for miracle promises and fall for all the nutritional lies we are presented with – Where the science really stands on gluten-sensitivity – Why a lot of people with disordered eating hide their disorder by making up sensitivities they don’t really have – How living in fear of certain foods can severely limit our life, relationships and joy – What we are forgetting when we are obsessed with "healthy eating" – Why a fearful attitude about food/food groups/ingredients alone can cause the undesirable symptoms we were trying to avoid – How to not get caught up in the myth of "optimization" and "body hacking" when it comes to food and exercise – How we should really be thinking about the concept (and consequences!) of "dieting" – Why fear-mongering myths about food can have a powerful, long-lasting effect on people – Why, when "the honeymoon phase" of a certain diet is over, we tend to think it’s us that sucks at dieting – What the "Sunk Cost Bias" is and how you can recognize it if it happens in your own mind – Why books by medical doctors (like "Wheat Belly" or "Grain Brain") are misrepresenting actual scientific evidence, and are causing nothing but unnecessary hysteria and fear – Why in science, any "exaggeration" is, in fact, a lie; yet science is often misquoted or taken out of context to create a new sensationalist, fear-mongering narrative – Why we hold on to false beliefs even in light of disproving evidence – What the "Wind Turbine Syndrome" is – Why the powerful "Nocebo Effect" is way too often forgotten – What our beliefs about food have to do with our own mortality – Why irrational fears can cause major obsessions, and why thinking critically and staying objective is so important – Why, when we feel stressed out, we tend to repeat actions that don’t actually work for us, and we tend to do those even harder ("diet’s not working! – let’s diet harder, then...") – Why diet-gurus summon up demons that don’t exist (and how often they get rich doing just that) – Why 30% of the American population is interested in "going gluten-free", even though only 1% actually are affected by Celiac Disease – How to stay sane in a world that constantly throws contradictory nutritional advice at us... ... And so much more! Here’s the link to Alan’s workplace: https://www.jmu.edu/philrel/people/faculty/levinovitz-alan.shtml You can also check out his Twitter account: https://twitter.com/alanlevinovitz?lang=en And here’s the link to his book "The Gluten Lie" on Amazon: https://www.amazon.com/Gluten-Lie-Other-Myths-About/dp/1941393063 If you enjoy and love my podcast, please support it on Patreon! It would greatly help me to keep those episodes coming to you. Thank you! https://www.patreon.com/lifeunrestricted If you want this sort of badassery to come to your phone automatically, please DO subscribe on iTunes (Apple): https://itunes.apple.com/ch/podcast/life.-unrestricted.-podcast/id1130713233?mt=2 or on Stitcher (Android): http://www.stitcher.com/s?fid=93987&refi ********* Don't forget!********* Make sure to join my tribe and meet some of the most supportive, loving and kind people of all shapes and sizes, including great coaches and leaders! We’re right over here at: http://www.lifeunrestricted.org/join/

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Episode 0140: Kosher USA: How Coke Became Kosher

The Shmooze, The Yiddish Book Center's Podcast

Play Episode Listen Later Mar 24, 2017 20:30

Roger Horowitz, author of the recently published Kosher USA: How Coke Became Kosher and Other Tales of Modern Food, shares a few backstories from his book about the history of keeping kosher in America. He reveals how iconic products such as Coca Cola and Jell-O tried to become kosher, what made Manischewitz wine the first kosher name-brand product to gain a wide non-Jewish audience, and more. Episode 0140 March 24, 2017 Yiddish Book Center Amherst, Massachusetts

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Episode 77: The Food & Drink Magazine Edition

The Mockingcast

Play Episode Listen Later Feb 9, 2017 79:09

In this special episode of The Mockingcast we give a preview of some of the content of Mockingbird's quarterly print magazine. Several contributors are featured including Dr. Helen Zoe Veit. She's the author of Modern Food, Moral Food. Special Guest: Helen Zoe Veit.

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Evan Sung on Modern Food Photography

The Eater Upsell

Play Episode Listen Later Nov 20, 2016 53:27

Evan Sung didn’t think he’d be a photographer — let alone one of the most sought-after food photographers in the country. Armed with an undergrad degree in psychology and an insatiable curiosity about people and the world, Sung set out to tell the most honest visual stories he could, his success at which landed him on the pages of 35 cookbooks (shooting with the likes of chefs Paul Liebrandt and Marc Forgone) and a myriad of publications. Sung visited the Eater Upsell studios to talk LA’s incredible light, his favorite shots of all time, and the unsung hero of the food photography world: the prop stylist. But first, Helen tells Greg about a secret Las Vegas restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices

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Kosher USA: How Coke Became Kosher and Other Tales of Modern Food with Roger Horowitz

Stories from the Stacks

Play Episode Listen Later Oct 10, 2016 61:23

Dr. Roger Horowitz discusses at the Hagley Museum and Library the history of modern kosher food and the growth and development of the kosher food industry in the 20th century. In explaining how Coke became kosher he talks about how rabbis used Jewish law and modern chemistry to determine what food products were kosher and how food manufacturers could change their ingredients and methods to adhere to Jewish dietary law. Horowitz also discusses the mass appeal of kosher foods to non-Jewish consumers. He cites a statistic that at one time only one quarter of kosher food purchasers were Jewish. Horowitz concludes with a brief section on kosher meat production and how the output of a once large industry has become a specialty product due to issues of economy and changes in the meat industry. Throughout the lecture Horowitz discusses his own family history and personal background, having grown up in an observant Jewish household.

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Nachum Segal and Roger Horowitz on, "Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Arts and Traditions of the Table: Perspectives on Culinary History)"

JM in the AM Interviews

Play Episode Listen Later Sep 14, 2016

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Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

Off the Page: A Columbia University Press Podcast

Play Episode Listen Later Apr 21, 2016 32:01

In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history.

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Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

Play Episode Listen Later Apr 21, 2016 32:01

In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

united states history business technology society jewish tales library coke kosher jello horowitz american jewish other tales columbia up modern food hagley museum roger horowitz

Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books in Jewish Studies

Play Episode Listen Later Apr 21, 2016 32:26

In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

united states history business technology society jewish tales library coke kosher jello horowitz american jewish other tales columbia up modern food hagley museum roger horowitz

Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

Play Episode Listen Later Apr 21, 2016 32:01

In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

united states history business technology society jewish tales library coke kosher jello horowitz american jewish other tales columbia up modern food hagley museum roger horowitz

Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)

New Books in American Studies

Play Episode Listen Later Apr 21, 2016 32:01

In Kosher USA: How Coke Became Kosher and Other Tales of Modern Food (Columbia University Press, 2016), Roger Horowitz, director of the Center for the History of Business, Technology, and Society at the Hagley Museum and Library, looks at points of intersection between Jewish law and modern industrial foodways during the 20th century. In revealing the hidden kosher histories of products such as Coke, Jell-O and kosher meat, Horowitz highlights controversies over rabbinic authority and consumption in American Jewish history. Learn more about your ad choices. Visit megaphone.fm/adchoices

united states history business technology society jewish tales library coke kosher jello horowitz american jewish other tales columbia up modern food hagley museum roger horowitz

Roger Horowitz, “Kosher USA: How Coke Became Kosher and Other Tales of Modern Food” (Columbia UP, 2016)