Everything has a history, even breakfast cereal. And that history is involved with the history of grain–which means it is involved with both the history of agriculture and urbanism; how humans mark time during the day; meal customs, which means it’s also involved with the history of the family; nutrition and health, and all the ideas and fears involved with those terms, as well as the history of science and, believe it or not, the history of religion and of political progressivism;  and, since the late twentieth century, marketing and mass-culture. Breakfast cereal, it turns out, is connected to just about everything.

With me to talk about her new book Breakfast Cereal: A Global History is Kathryn Cornell Dolan. She is an associate professor in the department of English and Technical Communication at Missouri University of Science and Technology. Her previous books are Beyond the Fruited Plain: Food and Agriculture in US Literature, 1850-1905 and Cattle Country: Livestock in the Cultural Imagination.

For Further Investigation

Previous podcasts interlink with this conversation in ways that I didn't anticipate. Rachel Laudan spoke about the history of food in Episode 44; Jonathan Rees and I discussed nutrition and diet as part of our conversation about J. Harvey Wiley in Episode 222; and John Arthur talked about the importance of beer to nutrition and culture throughout world history in Episode 253.
Atlas Obscura has an article on the surviving buildings of the Battle Creek Sanitarium. They are amazingly big.
If you would like to benefit from the wealth of C.W. Post, you can do so thanks to his only child, Marjorie Merriweather Post who grew the fortune even bigger. She also built amazingly big houses, including one in Florida she named Mar-a-Lago...can't think if I've ever heard of it before. Her home in Washington, DC, was Hillwood, and is now a museum now open to the public.
Kathryn's book is notable for having recipes at the back. Until you buy it, you can content yourself with these porridge recipes from around the world, collected by at Saveur magazine. Who hasn't at some point really craved turkey congee? Better than a gobbler sandwich the day after Thanksgiving!