Texas Tech University

"Food and..." Speakers Series

Anastacia Marx de Salcedo


Marx de Salcedo

"Food and the Military: The Secret History of Processed Food"
Thursday, February 8, 2018
TTU Library, South Croslin Room, 5:30 p.m.

Energy bars, restructured meat, extended-life bread, cling wrap, cheese powder, TV dinners, active dry yeast, instant coffee and much more. Ever since Napoleon, armies have sought better ways to preserve, store and transport edibles for battle. But did you know that the U.S. military is behind much of the science used in creating processed foods? Come hear the secret history of many of the items that line our pantry and refrigerator shelves—and why that influence continues unabated to this day.


Anastacia Marx de Salcedo is interested in the things that are hiding in plain sight, often buried in volumes of bureaucratic documents and jargon-filled professional journals. Her current writing passions are industrial food science, microbial "farms," and non-munitions military technology transfer. She's worked as a public health consultant, the publisher of a newsmagazine, and a public policy researcher. She was born in New York City, graduated from Columbia College, and lives in Boston.

To learn more about Anastacia Marx de Salcedo, please visit: Anastacia Marx de Salcedo.

To view more photos from Anastacia Marx de Salcedo's talk, please visit: Food and the Military.

Florence ReedPictured left to right: Dorothy Chansky, Humanities Center Director; Joseph Heppert, Vice President for Research; and guest speaker Anastacia Marx de Salcedo.




Humanities Center