Apr 17, 2017
In our second interview with a
professor teaching food history, Matt and Andrew discuss how to
teach a World History course through food. Come for the
pedagogical insights, stay for the singing canned
corn.
Recommendations:
Rachel Laudan, Cuisine and Empire: Cooking in
World History. An essential text for instructors interested
in incorporating food history into their
courses.
Prof. Laudan’s excellent blog on food and food
history: http://www.rachellaudan.com/
Andrew Behrendt’s Syllabus and pörkölt
recipe:
World History through Food History
Syllabus
Beef
stew with spætzle, Hungarian-style recipe