Susanne Freidberg

 

On her book A Perishable History

Cover Interview of April 17, 2009

Editor’s note

Originally, this interview ran on the Rorotoko cover page under the headline

“The farther we get from our food, the more we want to know that it’s really fresh.”



We highlighted two quotes.


On the first page:

“I use the history of six foods commonly kept in the fridge to explore particular dimensions of freshness.”



On the second:

“As consumers, we’re hungry for the new and improved, but also nostalgic for all that was supposedly simple, wholesome and natural about the past. Food sold as fresh appeals to both appetites.”