World War 1 was a catalyst to many of the features we now associate with the modern food supply. Ensuring soldiers were well nourished led to the discovery of vitamins and framing national nutritional standards. Supplying troops led to efficient ways to preserve and ship food. On the home front, controlling the food supply via farms and distribution networks gave rise to modern logistics and global shipping. Moreover it was during these years that many of the industrially made foods with which we are now familiar first appeared on the market. This talk will explore how and why the way we eat today was shaped by the first decades of the 20th century. Ken Albala is Professor of History and Founder of the Food Studies Program at the University of the Pacific. He has written or edited 25 books, the latest of which is Noodle Soup: Recipes, Techniques, Obsession, forthcoming soon. His course Food: A Culinary Cultural History is available from the Great Courses company and on Audible.