Nonfiction with Callie Hitchcock

Paul Freedman: Author of American Cuisine: And How It Got This Way

36 min · 17 de abr de 2025
Portada del episodio Paul Freedman: Author of American Cuisine: And How It Got This Way

Descripción

I talk with Paul Freedman, a history professor at Yale and author of the book American Cuisine: And How It Got This Way [https://wwnorton.com/books/9781631494628] which looks at the history of how food evolved over time in the US. In 1900 40% of US population worked in agriculture. Now that number is under 2%. Correspondingly food used to be 40% of a family’s budget and in 2016 that number was 12.6%. We talk about the positives and negatives of the industrialization of food, the evolution of food science, the 70s farm to table revolution, and more! * Food Fantasy blog by Callie Hitchcock [⁠https://calliehitchcock.substack.com/⁠ ] * Nonfiction with Callie Hitchcock Patreon [⁠https://www.patreon.com/nonfictionwithcalliehitchcock⁠ ]

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episode Paul Freedman: Author of American Cuisine: And How It Got This Way artwork

Paul Freedman: Author of American Cuisine: And How It Got This Way

I talk with Paul Freedman, a history professor at Yale and author of the book American Cuisine: And How It Got This Way [https://wwnorton.com/books/9781631494628] which looks at the history of how food evolved over time in the US. In 1900 40% of US population worked in agriculture. Now that number is under 2%. Correspondingly food used to be 40% of a family’s budget and in 2016 that number was 12.6%. We talk about the positives and negatives of the industrialization of food, the evolution of food science, the 70s farm to table revolution, and more! * Food Fantasy blog by Callie Hitchcock [⁠https://calliehitchcock.substack.com/⁠ ] * Nonfiction with Callie Hitchcock Patreon [⁠https://www.patreon.com/nonfictionwithcalliehitchcock⁠ ]

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