Paul Freedman: Author of American Cuisine: And How It Got This Way

I talk with Paul Freedman, a history professor at Yale and author of the book American Cuisine: And How It Got This Way which looks at the history of how food evolved over time in the US. In 1900 40% of US population worked in agriculture. Now that number is under 2%. Correspondingly food used to be 40% of a family’s budget and in 2016 that number was 12.6%. We talk about the positives and negatives of the industrialization of food, the evolution of food science, the 70s farm to table revolution, and more!Food Fantasy blog by Callie HitchcockNonfiction with Callie Hitchcock Patreon