Jan 5, 2017
In this episode, Matt and I
start a three-part arc on food and world history. We discuss how to
teach sugar (using Sidney Mintz and Eric Williams) and milk (using
this article on the Leche Project), before moving on to kumis and
nomadic peoples as well as the role of salt and tobacco smuggling
in the French Revolution. We conclude by recommending two books on
food and world history that we will be discussing in our next
episode:
Matt
– Pilcher, Planet Taco
Dave
– McWilliams, Just Food