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Food historian Rachel Laudan visits CIMMYT

Food historian Rachel Laudan, who is currently conducting maize research, visits CIMMYT to interact with maize scientists to better understand maize in Mexico.

CIMMYT genetic resources phenotyping coordinator Martha Willcox (left) reviews some of the many improved maize varieties that are shipped around the world from Mexico each year. (Photo: CIMMYT)
CIMMYT genetic resources phenotyping coordinator Martha Willcox (left) reviews some of the many improved maize varieties that are shipped around the world from Mexico each year. (Photo: CIMMYT)

On 19 November, CIMMYT hosted well-known food historian Rachel Laudan, who is currently conducting maize research and came to CIMMYT to interact with maize scientists to better understand the current state of maize in Mexico. Laudan’s website with links to her books, blog, and more may be found here. Read her recent article ‘A Plea for Culinary Modernism’ in Jacobin magazine here.

Martha Willcox (left) points out specific maize varieties being stored in the germplasm bank as author Rachel Laudan looks on. (Photo: CIMMYT)
Martha Willcox (left) points out specific maize varieties being stored in the germplasm bank as author Rachel Laudan looks on. (Photo: CIMMYT)

Watch Rachel Laudan discuss maize and the changing status of food staples globally during her visit to CIMMYT here.

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