Sean Carroll's Mindscape: Science, Society, Philosophy, Culture, Arts, and Ideas 147 | Rachel Laudan on Cuisine, Culture, and Empire
May 17, 2021
Rachel Laudan, a historian of science and author of "Cuisine and Empire," dives into the rich intersection of food and world history. She emphasizes how cuisine shapes culture, politics, and identity, from Hawaii's diverse culinary landscape to the impact of colonialism on food practices. The podcast explores the potato's fascinating journey to culinary prominence and critiques the rise of fast food as a democratizing force. Laudan advocates for giving greater respect to 'middling cuisine,' highlighting its role in global culinary evolution.
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Cooking: Extended Metabolism
- Cooking isn't just applying heat but involves mechanical, chemical, microbiological, and biological processes.
- This "extended metabolism" externalizes digestion, freeing human energy, but creates a burden of food preparation.
Grains: A Culinary Challenge
- Grains aren't readily edible; processing them is crucial for consumption.
- This mastery of grain preparation precedes agriculture and city development, highlighting cooking's pivotal role.
Grain Processing Failures
- Rachel Laudan's father, a farmer, tried and failed to make his own grains edible due to lack of knowledge.
- This illustrates the complexity of grain processing and the need for specific techniques.
