Cuisine and Empire
This session took place at the American Historical Association’s annual meeting.
Historians talked about the relationship between food and societies throughout world history. Using Rachel Laudan’s book, Cuisine and Empire: Cooking in World History as a starting point, they discussed how eating habits and culinary practices developed as well as the evolution of modern processed food.
People in this video
Amy Bentley Author
Paul Freedman Professor Yale University->History Department
Christopher Hodson Assistant Professor Brigham Young University->History Department
Rachel Laudan Author
Amanda Moniz Curator National Museum of American History->Philanthropy
Libby O'Connell Author
- American Historical AssociationAmerican Historical Association
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