Participant Info

First Name
Last Name
Institute for Historical Studies, University of Texas at Austin
Website URL
Food history, especially Mexico, Hawaii, Britain, processed food, industrial agriculture, appropriation
Additional Contact Information

Personal Info

About Me

I’ve spent twenty years working on the history of food following a career as a historian of science and technology. Fascinated by the way cuisines (styles of food and cooking) have spread around the world, I look at food from a long term global perspective. This has led me to conclude that for all modern food’s problems, it’s better than at any time in the past. And the environment? Ask me about that.


Recent Publications

Author of Cuisine and Empire: Cooking in World History (U. Cal Press, 2013) and “A Plea for Culinary Modernism: Why We Should Love Fast, New Processed Food.”

Media Coverage
Country Focus
Expertise by Geography
British Isles, Latin America, Pacific, United States
Expertise by Chronology
Ancient, Medieval, Pre-17th century, 17th century, 18th century, 19th century, Early Modern, Modern, 20th century, 21st century
Expertise by Topic
Food History, Material Culture, Rural & Agrarian History