From the invention of blood sausage by the Assyrians to the creation of such American icons as barbecue and hot dogs, pig has remained on the menu for all but a few notable people groups. Celebrated at fairs and looked to for medical research, pigs offer culinary delight and potential promise but also create some challenges. Hear author and food historian, Cynthia Clampitt, discuss the importance of pork and how it has become a staple in many diets today.
Cynthia Clampitt is a writer and food historian. She has pursued her love of culture, history, and food in thirty-seven countries on six continents, but in recent years has focused her studies on the American Midwest. She is the author of Midwest Maize: How Corn Shaped the U.S. Heartland, published by the University of Illinois Press and Pigs, Pork, and Heartland Hogs: From Wild Boar to Baconfest, published by Rowman & Littlefield. She has written for three decades about food history, and has also written more traditional history and geography for clients that include the Colonial Williamsburg Foundation and National Geographic Learning. Clampitt is a member of the Society of Women Geographers, Culinary Historians of Chicago, the Agricultural History Society, the Association of Food Journalists, the Midwestern History Association, and the history section of the International Association of Culinary Professionals.