We struggle–and it seems we’ve always struggled–with what we eat. It’s too much or too little, clean or dirty, healthy or indulgent. For a little historic perspective on the physical and psychological interpretations of appetite, check out Appetite and Its Discontents by Elizabeth A. Williams.
Actually, the University of Chicago Press is a great source for works on culinary history, and so is CHoW. You can watch our speakers live via zoom or later on youtube.
Appetite for Books 