Helen Veit, associate professor of history at Michigan State University, weaves together cultural history and the history of science to bring readers into the strange and complex world of the American Progressive Era. The era’s emphasis on science and self-control left a profound mark on American eating, one that remains today in everything from the ubiquity of science-based dietary advice to the tenacious idealization of thinness.
Presented in partnership with the National WWI Museum and Memorial.
Dr. Charles Bourland will be in conversation with Eric Ward, Vice President for Public Programs, about the history of space food. Dr. Bourland began work at the NASA in 1969 and developed food and packages for Apollo, Apollo-Soyuz, Skylab, Shuttle, Shuttle/Mir, and the International Space Station.
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William A. Mitchell, an American food chemist, died July 26, 2004. Mitchell was one of the most inventive food concoctors of the 20th century. He worked for General Foods for many years, and in 1957 he came up with a powdered fruit-flavored drink that was marketed in 1959 as Tang. It sold slowly at first, but when NASA adopted Tang as the official drink of the Mercury and Gemini missions…
Join Sara Clark, Senior Manager of Food Science and Regulatory Affairs at Russell Stover Candies, for an insiders look at how food science and technology contribute to the food you consume daily.