Projects

Writing

• “Grocery garbage: food waste and the rise of supermarkets in the mid-twentieth century United States,” History of Retailing and Consumption 5 (April 2019): 71-86,
• My first book Canned: The Rise and Fall of Consumer Confidence in the American Food Industry (University of California Press, 2018). You can find it on Amazon, or the UC Press page. Follow the book’s Facebook page. Read coverage of the book here. Other related writing:
  • The Deadly Toxin Outbreak that Spurred America’s Food Safety System
  • “’Eating Is An Agricultural Act’: A Case Study,”
  • “‘From Libel to Label’: Canners Focus on Research and Marketing,”
  • “Anna Zeide’s ‘Canned’” The Page 99 Test, March 18, 2018
  • “Why the Food Movement Should Focus on Trade Organizations,” UC Press blog, March 17, 2018
• “Jello & Mayonnaise? What fresh white 1950s suburban hell is this?!” Edge Effects, November 22, 2016 http://edgeeffects.net/tilefish-and-jello-salad/
• My blog, Dining and Opining, which I maintained from 2011-2015.
• My 2011 Food Studies series on Grist.org: https://grist.org/author/anna-zeide/ 
• “Finding Meaning in the Absence of Crumbs,” Humanities NOW, Center for the Humanities, University of Wisconsin-Madison, March 15, 2012

Teaching

Over the past eight years, I’ve designed and taught a wide range of courses at Oklahoma State University and the University of Wisconsin. These include:

• Food and Culture
• History of the Present: Food, Environment, and Justice
• Introduction to the Study of History
• Reacting to the Past: Worker’s Rights and Women’s Rights, 1913
  • Watch a video about my version of this innovative course, here
• Survey of American History
• Jobs in History: A Practicum
  • Read an article about this course in the OSU College of Arts & Sciences magazine, here
• Senior Research Seminar
• Graduate Readings on the Environment and Race
• Eating and Memory: Writing Oral Histories of Food
• Composing a Shared Meal: Food, Ethics, and Community
• The Physician in History
• Western Civilization: Science, Technology, Philosophy II [The Rise of Modern Science]
• You Are What You Eat: Environmental Studies through Food

Community Projects

• OSU Food Studies
• Jew-ish in Stillwater

Past projects

• Public Humanities Fellowship, Center for the Humanities, UW-Madison, Madison Children’s Museum
  • GreenExhibits.org
  • Day in a Kid’s Life digital storytelling project
• Center for Culture, History, and Environment
  • Agriculture in a Changing Urban Space
• PEOPLE program, UW-Madison
• UW GreenHouse Living-learning community
  • Kevin Kousha, “Global Food for Thought combines cuisine, culture,” The Badger Herald, October 24, 2011 https://badgerherald.com/artsetc/2011/10/24/global-food-for-thou/
• Wisconsin School Garden Network
• Community GroundWorks
• Madison Storytellers
  • Bob Jacobson, “The Moth Lands in Madison,” Isthmus,  January 5, 2016
    https://isthmus.com/arts/the-moth-lands-in-madison/