Culinary Cultures: Hawaii and Beyond

For as much as people talk about food, a good case can be made that we don’t give it the attention or respect it actually deserves. Food is central to human life, and how we go about the process of creating and consuming it — from agriculture to distribution to cooking to dining — touches the most mundane aspects of our daily routines as well as large-scale questions of geopolitics and culture. Rachel Laudan is a historian of science whose masterful book, Cuisine and Empire, traces the development of the major world cuisines and how they intersect with politics, religion, and war. We talk about all this, and Rachel gives her pitch for granting more respect to “middling cuisine” around the world.

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Rachel Laudan received a Ph. D. in History and Philosophy of Science from University College London. She retired from academia after teaching at Carnegie-Mellon, the University of Pittsburgh, Virginia Tech, and the University of Hawaii. Among her awards are the Jane Grigson/Julia Child prize of the International Association of Culinary Professionals and the IACP Cookbook Award for Best Book in Culinary History.

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