In our second interview with a professor teaching food history, Matt and Andrew discuss how to teach a World History course through food. Come for the pedagogical insights, stay for the singing canned corn.
- Rachel Laudan, Cuisine and Empire: Cooking in World History. An essential text for instructors interested in incorporating food history into their courses.
- Prof. Laudan’s excellent blog on food and food history: http://www.rachellaudan.com/
Andrew Behrendt’s Syllabus and pörkölt recipe:
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