In our second interview with a professor teaching food history, Matt and Andrew discuss how to teach a World History course through food.  Come for the pedagogical insights, stay for the singing canned corn.Recommendations:Rachel Laudan, Cuisine and Empire: Cooking in World History.  An essential text for instructors interested in incorporating food history into their courses.  Prof. Laudan’s excellent blog on food and food history: http://www.rachellaudan.com/ Andrew Behrendt’s Syllabus and pörkölt recipe:World History through Food History SyllabusBeef stew with spætzle, Hungarian-style recipe