Professor of History Paul Josephson discusses the rise of industrial food in several segments of National Geographic’s Eat: The Story of Food, a six-hour series that originally aired in November and can still be seen on National Geographic and other channels. In the segment “Sugar Rushes” Josephson comments on high fructose corn syrup, in “Guilty Pleasures” he discusses food regulation and safety, and in “Hooked on Seafood” he speaks about the fish stick—what he calls “the ocean’s hot dog.”