Ep 1. Food Revolutionaries

Eat: The Story of Food season 1 episode 1, Food Revolutionaries, delves into the various pioneers in the food industry who have transformed the way we eat and think about food today. The episode starts with the story of Alice Waters, the founder of California's Chez Panisse restaurant, who revolutionized the way people thought about food sourcing in the 1960s. Her dedication to using local and seasonal ingredients was a groundbreaking concept at the time, and her farm-to-table philosophy has inspired many chefs to follow suit.

The episode then moves on to explore the work of Harvey Washington Wiley, who fought for the passage of the Pure Food and Drug Act of 1906. Wiley's efforts led to the creation of the Food and Drug Administration (FDA) and the establishment of regulations for food safety and labeling that we take for granted today. His work was crucial in ensuring that food producers were held accountable for the quality of their products and that consumers had access to accurate information about what they were eating.

The episode also looks at the life and legacy of Julia Child, the chef and author who introduced French cuisine to American households through her famous cookbook and television show, The French Chef. Her work made gourmet cooking accessible to the masses and paved the way for the popularity of cooking shows that we see today.

Next, the episode talks about the impact of canned and processed foods on the American diet. In the early 20th century, companies like Campbell's and Kraft introduced convenient and shelf-stable products that were marketed as time-savers for busy homemakers. However, the health consequences of these foods were not fully understood at the time, and the episode explores how they contributed to the rise of obesity and other diet-related health issues in modern times.

Lastly, the episode features the story of Nathan Myhrvold, the former Chief Technology Officer of Microsoft, who has turned his attention to the culinary world. Myhrvold's company, Modernist Cuisine, has pioneered the use of scientific methods and technology in cooking, and their work is pushing the boundaries of what is possible in the culinary world. The episode explores their innovative techniques, such as using centrifuges and freeze-drying equipment to create unique textures and flavors.

Overall, Food Revolutionaries offers a fascinating look into the people and ideas that have shaped our modern food landscape. From the farm-to-table movement to the rise of processed foods and the cutting-edge techniques of modernist cuisine, this episode provides a captivating exploration of how we have arrived at the way we eat today.