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The History of Food: The Universalization of Regional Food Practices

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Manage episode 507971537 series 1457369
Content provided by UCTV. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by UCTV or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]
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211 episodes

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Manage episode 507971537 series 1457369
Content provided by UCTV. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by UCTV or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]
  continue reading

211 episodes

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