Rachel Laudan

Rachel Laudan is a food historian, an author of the prizewinning Cuisine and Empire: Cooking in World History.[1][2]

Early life

Laudan was born and grew up on a traditional family farm in England.[1][2] At age 18, Laudan taught in a girls' high school in Nigeria for a year with Voluntary Service Overseas. She studied at Bristol University majoring in Geology. She then earned a Ph.D. in History and Philosophy of Science at the University College London.

Career

Laudan taught history, philosophy, and science in several universities including Carnegie Mellon, University of Pittsburgh, and Virginia Tech in the U.S. for more than two decades. After joining the science faculty at the University of Hawaii, Laudan became interested in the foods of Hawaii. She published The Food of Paradise: Exploring Hawaii's Culinary Heritage in 1996, It received several awards, including the International Association of Culinary Professionals' Jane Grigson/Julia Child Award for Distinguished Food Scholarship.[3]

References

  1. 1 2 "Official website". Retrieved 26 November 2014.
  2. 1 2 Food And Power: An Interview With Rachel Laudan by Elatia Harris, 3 Quarks Daily, September 30, 2013
  3. ↑ "Farmers Daughter Global Scholar". Retrieved 26 November 2014.
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