Food and History

Have you ever traveled to a distant land? How do you know where to go and what to see? And how do you know if you will like the food that the nation or region is known for? With that, how do you know to eat Schitzel in Austria, Fish and Chips in England, Vegemite in Australia and Gnioches in Argentina.

Rachel Laudan’s Blog is “A Historian’s Take on Food and Food Politics” takes us to the history of food. Laudan’s blog takes different national dishes, explains the significance culturally and symbolic relations to the nation and to explore something about culinary heritage.

When studying history, do we delve into the depths of what the society might have eaten. We know the basics i.e the American Indians of the Southwest eat beans, corn and squash. We know that the Scots love their haggis but what is the significance in culinary art as a historian.

Laudan’s discusses this query with a group of scholars from across Latin America in Guadalajara, Mexico. The idea that every nation’s cuisine is essential to it’s identity of its citizens. On the subject of the Mexican immigrants in California  Laudan says, “…half a century after Mexico had lost California to the United States and since the Mexicans had lost their lands, tamales were being made and sold by all and sundry as street food.  It’s a reminder that Mexico has not only written most migrant contributions out of its national cuisine but also the cuisines of its former territories.”

Although Laudan gives a specific reference to the contribution traditional Mexican cuisine has had on the importance of the growth of California she leaves the reader wondering how truly influential food can have on the significance of history. 


Meg Singer