The forces of neo-Prohibitionism are afoot everywhere, seeking to minimize not just our choices when it comes to food and drink, but our very pleasure. In San Francisco, health officials have cracked down on high-end bars that make their own bitters. In New York, raw eggs have been banned from use in cocktails such as sloe gin fizzes. When will it ever stop?
To get a sense of the range and causes of the neo-Prohibitionist mind-set, Reason's Nick Gillespie talked with unabashed culinary freedom fighter Liz Williams, the founder and president of New Orleans' own Southern Food and Beverage Museum.
Williams believes we are what we eat, and we should be free to eat and drink what we want. She is a lawyer by training, has served as a Judge Advocate General in the U.S. Army, and is the author of the forthcoming book The Encyclopedia of Law and Food.
Approximately 44 minutes.
This discussion was part of Reason Weekend, an annual conference held by Reason Foundation, the nonprofit that publishes Reason.tv and Reason.com. This year's event took place in New Orleans from April 15-18 in New Orleans.
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