Interview with Tom Standage author of “An Edible History of Humanity”

 

Today at 5:00pm on WCHE 1520am, Sam interviews Tom Standage author of An Edible History of Humanity.

 
An Edible History of HumanityMore than simply sustenance, food historically has been a kind of technology, changing the course of human progress by helping to build empires, promote industrialization, and decide the outcomes of wars. Tom Standage draws on archaeology, anthropology, and economics to reveal how food has helped shape and transform societies around the world, from the emergence of farming in China by 7500 b.c. to the use of sugar cane and corn to make ethanol today. An Edible History of Humanity is a fully satisfying account of human history.
 
Tom Standage is digital editor at The Economist, overseeing the magazine’s website, Economist.com, and its smartphone, tablet and e-reader editions. Before that he was business affairs editor, running the back half of the magazine (business, finance, economics, science and technology), and he previously served as business editor, technology editor and science correspondent. He has been the editor of the Technology Quarterly supplement, which covers emerging technology, since 2003. Tom is also the author of five history books, including “An Edible History of Humanity” (2009), “A History of the World in Six Glasses” (2005), a New York Times bestseller, and “The Victorian Internet” (1998), described by the Wall Street Journal as a “dot-com cult classic”. He writes the video-game column for Intelligent Life, The Economist‘s lifestyle magazine, is a regular commentator on BBC radio, and has written for other publications including the Guardian, the Daily Telegraph, the New York Times and Wired. He holds a degree in engineering and computer science from Oxford University, and is the least musical member of a musical family. He is married and lives in London with his wife and children.
 
If you miss an interview you can always catch it at Wellington Square Books or on the Avid Reader at iTunes.

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