Given out penchant for food and food history, Susanne Freidberg’s new book Fresh: A Perishable History capture some of our attention. Freidberg, an associate professor at Dartmouth, looks at six common foods to discover how notions of freshness have changed over time. Fruit sales, she finds, privileged beauty over taste from quite an early date. Milk and fish are also treated.

Fresh: A Perishable History is out from Harvard University Press.

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