New Books in Sociology
Steven Shapin, "Eating and Being: A History of Ideas about Our Food and Ourselves" (U Chicago Press, 2024)
Jan 8, 2025
In a fascinating discussion, Steven Shapin, Professor emeritus of the history of science at Harvard, delves into the intertwined history of food and identity. He explores how eating has evolved from moral and dietary practices to a focus solely on health. Shapin contrasts traditional dietetics with modern nutrition science, revealing how industrialization reshaped our understanding of food. He encourages a deeper appreciation of everyday dining experiences, urging listeners to reconsider the cultural narratives woven into our meals.
44:31
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Quick takeaways
- The podcast highlights the historical transition from traditional dietetics, which integrated moral philosophy and lifestyle, to modern nutritional science focused on specific dietary components like calories and proteins.
- It emphasizes the often overlooked significance of moderation in eating practices, contrasting past holistic views with today's extreme dietary trends that prioritize quick fixes over sustainable habits.
Deep dives
The Motivation Behind Exploring Food History
The exploration of food and its historical significance stems from a dual interest in both the serious and the enjoyable aspects of eating. The speaker, a historian, recognized the often overlooked connection between food and our subjective experiences, challenging the long-held notion that such topics are trivial. Historically, academics have tended to focus on objectivity and scientific facts; however, the speaker aims to bridge the gap by investigating the importance of subjectivity and personal experiences related to food. This comprehensive approach aims to reposition food's role from a mere necessity to a significant cultural and historical element that shapes human identity.
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