“Good to Think With,” but Also Delicious: A Conversation Between Merry White and Benjamin Aldes Wurgaft
Merry White and Benjamin Aldes Wurgaft discuss their new book “Ways of Eating: Exploring Food Through History and Culture.”
Benjamin Aldes Wurgaft is a writer and historian, whose books include Ways of Eating: Exploring Food Through History and Culture (University of California Press, 2023), co-written with Merry White; Meat Planet: Artificial Flesh and the Future of Food (UC Press, 2019); and Thinking in Public: Strauss, Levinas, Arendt (Penn, 2016).
Merry White and Benjamin Aldes Wurgaft discuss their new book “Ways of Eating: Exploring Food Through History and Culture.”
Rebecca Ariel Porte and Benjamin Aldes Wurgaft discuss Ada Palmer’s “Terra Ignota” series.
In a delightful essay, Benjamin Aldes Wurgaft suggests “involution” characterizes the food-tech nexus every bit as much as innovation.
An engaging new biography of the pioneer of American cuisine.
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The new documentary “Meat the Future” presents the case for cultured meat in terms that are almost naïve.
Benjamin Aldes Wurgaft remembers Jonathan Gold, who helped him fall in love with Los Angeles.
How did psychoanalysis get its couch?