The British emphasis on bread and beef to the near exclusion of everything else was fascinating. There was this widespread attempt around the world in the late 19th and early 20th centuries to try to convert Mexicans or Argentinians, Brazilians or Japanese to bread and beef diets. Most of those efforts failed because it was economically an incredibly uphill job but they didn't fail entirely. The Japanese today eat bread and so do most of the Latin Americans and beef is valued in those places.
Rachel Laudan, visiting scholar at the University of Texas and author of Cuisine and Empire, talks with EconTalk host Russ Roberts about the history of food. Topics covered include the importance of grain, the spread of various styles of cooking, why French cooking has elite status, and the reach of McDonald's. The conversation concludes with a discussion of the appeal of local food and other recent food passions.