Jamie Oliver has made a name for himself as a celebrity chef who has sought to improve the way we eat. Whether it be his instructional cooking or his fight to reform school cafeterias, Oliver has spent over a decade teaching us how to make food, and urging us to think more about it. Some of his series have explored… Read more »
by Ian Mosby This month’s publication of a colourfully illustrated, revised edition of Michael Pollan’s 2009 bestseller, Food Rules: An Eater’s Manual, once again has me thinking about the role of historians in contemporary debates about the health and environmental impacts of our current industrial food system. As a historian of food and nutrition, I often find myself getting a… Read more »
Active History contributor Britt Luby looks at manomin, ‘wild’ rice and vocabularies with political consequences in Indigenous Studies.