How history and status shape what you eat
A new book on the history of food contains provocative arguments about authenticity and status, big agriculture, and what's "healthy."
History, industry, the quest for social status, and our changing ideas about health all inform what we eat and why, according a new book.
The book, Food Fights: How History Matters to Contemporary Food Debates (UNC Press, 2019), looks at a wide range of issues that relate to our dining habits—and highlight just how complex (and interesting) the world of food can be.
Here, co-editors Chad Ludington and Matthew Booker, both associate professors in the history department at North Carolina State University, explain some of the arguments in the book, including the constantly-changing definition of “healthy” food, how our tastes may be a product of our status, and more:
The post How history and status shape what you eat appeared first on Futurity.
