About this episode

Stanley Chodorow discusses the evolution of food practices from ancient to modern times, highlighting technological advancements and their impact on diet.

Stanley Chodorow, Emeritus Professor of History at UC San Diego, traces the evolution of food preservation, preparation, and production from ancient times to the modern era. He explores early methods such as drying, salting, and ice cellars, advances like iceboxes, refrigeration, and flash freezing, and innovations in cooking technology from open fires to gas and electric stoves. Chodorow examines the domestication of animals, the development of agriculture, and transformative tools like the wheeled plow and horse harness. He highlights the rise of industrialized food, refrigerated transport, and global trade in products such as sugar, chocolate, and processed foods. Concluding with the health impacts of dietary changes since the shift from hunter-gatherer to agricultural societies, he offers a sweeping view of how technology has shaped what—and how—we eat. Series: "Osher UC San Diego Distinguished Lecture Series" [Health and Medicine] [Science] [Show ID: 40966]

People in this episode

Guest: Stanley Chodorow

Topics covered

• food history
• food preservation
• agriculture
• cooking technology
• industrialized food
• dietary changes

Keywords

• food preservation
• cooking technology
• agriculture
• industrialized food
• dietary changes
• food history
• global trade

Mentioned in this episode

Organizations: UC San Diego

Books & works: Osher UC San Diego Distinguished Lecture Series

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