This is part of the Traveling Foods Series, in which I take a look at foods eaten by different kinds of travelers. In the fall of 1906, Vilhjalmur Stefansson, a Canadian-born anthropologist, was in a quandary.  He was on an … Continue reading →

Food In History by Reay Tannahill (New York: Stein and Day, 1973) I read Food In History years before I thought about studying food history; at the time I just thought it was an interesting book to check out from the … Continue reading →

Harvey Levenstein’s 2003 book Paradox of Plenty is a thick book that recounts the history of food in America over the past 150 or so years.  It covers enough material that, in some ways, it functions better as a reference book … Continue reading →

The years after World War II saw a number of advances in the world of foods, but particularly in the world of convenience foods.  Dehydrated potatoes, nutritional breakfast cereals (with added vitamins), nondairy creamer for coffee, TV Dinners, and many … Continue reading →

Note: this article originally appeared in my printed zine Bread & Salt. Not that many people read it, so I’m reprinting it here. Ah, the life of an English sailor back in the olden days.  The ocean breeze in your hair.  The … Continue reading →