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On Top of the World

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.


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:

Andrew Behrendt’s Syllabus and pörkölt recipe:

World History through Food History Syllabus
Beef stew with spætzle, Hungarian-style recipe