You know that's not bad food. I just want to add I would often also add an egg to it which should talk about convenience. If you don't want to spend much time over your meal bringing water to boil, dropping the noodles in and adding the flavor packet was really easy. The other thing about it I have to just say is that there's something physically beautiful about the shape of the noodles. You know they look like mattress springs which is not an image usually associated with nutrition or food. That's something nobody said to me before but I like it. So let's shift gears. This is a good transition we're talking about McDonald's and ramen which are very fast foods
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.