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A Plea for Culinary Modernism
The obsession with eating natural and artisanal is ahistorical. We should demand more high-quality industrial food.
Rachel Laudan is a historian and philosopher of science and technology. She is the author of Cuisine and Empire: Cooking in World History. The following essay originally appeared in Gastronomica.
The obsession with eating natural and artisanal is ahistorical. We should demand more high-quality industrial food.