The History of Food: The Universalization of Regional Food Practices

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…