Louise O. Fresco is a food and agricultural scientist and president of Wageningen University and Research Centre in the Netherlands. She is a member of the Royal Netherlands Academy of Arts and Sciences and of the Council of Advisors for the World Food Prize.
Books by Louise Fresco
Interviews with Louise Fresco
Cuisine and Empire: Cooking in World History
by Rachel Laudan
The Raw and the Cooked
by Claude Levi-Strauss
1493: Uncovering the New World Columbus Created
by Charles Mann
All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present
by Stephen Mennell
Sweetness and Power: The Place of Sugar in Modern History
by Sidney Mintz
Most people are illiterate when it comes to food, their views based on a combination of personal beliefs, semi-truths and not fully substantiated scientific claims. Dutch food and agricultural scientist, and author, Louise Fresco, picks five books to help us better understand the food we eat.