On Top Of The World

In this episode, Matt and I start a three-part arc on food and world history. We discuss how to teach sugar (using Sidney Mintz and Eric Williams) and milk (using this article on the Leche Project), before moving on to kumis and nomadic peoples as well as the role of salt and tobacco smuggling in the French Revolution. We conclude by recommending two books on food and world history that we will be discussing in our next episode:Matt – Pilcher, Planet TacoDave – McWilliams, Just Food