A conversation with Daniel Bender. We’re all very concerned with saving food–from preservation to curation to nostalgia to archiving to salvation– but Daniel Bender, an editor of leading food studies journal, Gastronomica, and history professor at the University of Toronto Scarborough—took a step back to ask, “what exactly are we saving food from?”
A conversation with Daniel Bender. We’re all very concerned with saving food–from preservation to curation to nostalgia to archiving to salvation– but Daniel Bender, an editor of leading food studies journal, Gastronomica, and history professor at the University of Toronto Scarborough—took a step back to ask, “what exactly are we saving food from?”
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