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Anna Zeide

7 Podcast Episodes

Latest 22 Jan 2022 | Updated Daily

Weekly hand curated podcast episodes for learning

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Anna Zeide (Air Date: 10/05/2021)

Stacks on Stacks: The Interviews

Dr. Anna Zeide is an Associate Professor in History at Virginia Tech and the founding director of a new Food Studies Program in the College of Liberal Arts and Human Sciences.  Anna joined Kira and Joe to talk about the new program (in which Kira has also been a collaborator) and about her work. She is the author of the 2018 book, Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press), which won a James Beard media award in 2019. Stacks on Stacks: The Interviews is a collection of guest interviews that aired during the regular broadcast of the program on Tuesdays from 3:30 until 5pm, over 90.7 FM WUVT, Radio for Everyone. Season Two: The Hopeful Return is a collection of all the interview segments recorded for live broadcast during the Stacks on Stacks radio program in the Fall 2020.

31mins

8 Oct 2021

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Anna Zeide: Canned

Thinking Aloud

Anna Zeide walks Marcus Smith through the history of the canning industry and tells the story of how consumers came to trust in food that came from a little opque can.

30 Aug 2018

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Anna Zeide: Canned

Thinking Aloud

Anna Zeide walks Marcus Smith through the history of the canning industry and tells the story of how consumers came to trust in food that came from a little opque can.

30 Aug 2018

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What Canned Food Stands For: A Conversation with Anna Zeide

Edge Effects

A historian implicates the canning industry in the rise of the industrial food system and our current public health crisis. And yet, she says, maligning canned food is not the answer. The post What Canned Food Stands For: A Conversation with Anna Zeide appeared first on Edge Effects.

29mins

26 Jun 2018

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Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)

New Books in History

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against.Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/history

52mins

16 Apr 2018

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Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)

New Books in Environmental Studies

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against.Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/environmental-studies

52mins

16 Apr 2018

Episode artwork

Anna Zeide, “Canned: The Rise and Fall of Consumer Confidence in the American Food Industry” (U California Press, 2018)

New Books in Food

Most everything Americans eat today comes out of cans. Some of it emerges from the iconic steel cylinders and much of the rest from the mammoth processed food empire the canning industry pioneered. Historian Anna Zeide, in Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018), carefully traces how canners convinced a nation of consumers who ate little but seasonal, fresh food to dare to crack open an opaque container of unknown origins and put its contents into their bodies. The feat required reshaping everything from federal regulatory practices and the makeup of academic faculties to the way food was advertised and the genetic composition of peas. When the canning industry has seen its hard-won reputation for providing a wholesome staple of American pantries come under attack from consumer groups and environmentalists starting in the 1960s and 70s, it has doubled down on its techniques of obfuscation, brand burnishing, and regulatory capture. For those endeavoring to reform the American food system, the book is a sobering presentation of just what they are up against.Anna Zeide is Assistant Professor of Professional Practice in the Department of History at Oklahoma State University. Brian Hamilton is a Ph.D. candidate at the University of Wisconsin—Madison where he is researching African American environmental history in the nineteenth-century cotton South. He is also an editor of the digital environmental magazine and podcast Edge Effects. Learn more about your ad choices. Visit megaphone.fm/adchoicesSupport our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

52mins

16 Apr 2018