Food and Power: An Interview with Rachel Laudan

by Elatia Harris 

All photos courtesy of Rachel Laudan  
Rachel Laudan is the prize-winning author of The Food of Paradise: Exploring Hawaii’s Culinary Heritage, and a co-editor of the Oxford Companion to the History of Modern Science. In this interview, Rachel and I talk about her new book, Cuisine and Empire: Cooking in World History, and her transition from historian and philosopher of science to historian of food. 
Elatia Harris: I can remember when there was no such academic discipline as food history, Rachel. What was involved in getting there from being a historian of science and technology?Rachel Laudan: I can remember when there was no such discipline as history of science! In fact, moving to history of food was a breeze. After all, the making of food from plant and animal raw materials is one of our oldest technologies, quite likely the oldest, and it continues to be one of the most important. The astonishing transformations that occur when, for example, a grain becomes bread or beer, or (later) perishable sugar cane juice becomes seemingly-eternal sugar have always intrigued thinkers from the earliest philosophers to the alchemists to modern chemists.  And the making of cuisines is shaped by philosophical ideas about the state, about virtue, and about growth, life, and death.
A lot of food writing is about how we feel about food, particularly about the good feelings that food induces. I'm more interested in how we think about food. In fact, I put culinary philosophy at the center of my book. Our culinary philosophy is the bridge between food and culture, between what we eat and how we relate to the natural world, including our bodies, to the social world, and to the gods, or to morality.

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