Cooking & Capitalism with Marion Nestle

Today we’re speaking with Marion Nestle. She is Paulette Goddard Professor in the Department of Nutrition, Food Studies, and Public Health at New York University, Emerita. From 1986-88, she was senior nutrition policy advisor in the Department of Health and Human Services and managing editor of the 1988 Surgeon General's Report on Nutrition and Health. Her research examines scientific, economic, and social influences on food choice.She is the author of three prize-winning books: Food Politics: How the Food Industry Influences Nutrition and Health; Safe Food: The Politics of Food Safety, and What to Eat. Her new memoir Slow Cooked: an unexpected life in food politics was released in late 2022 from the University of California Press. She blogs almost daily at foodpolitics.com. In her memoir, Professor Nestle says, “I still believe that studying food is an exceptionally effective and accessible way to get at the most vexing societal problems that affect all of us. Food is about taste and pleasure, but it is also about nutrition, health, community, and culture. I am hard pressed to think of a problem in society that cannot be understood more deeply by examining the role of food.”