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New Books in Food

This podcast is a channel on the New Books Network. The New Books Network is an academic audio library dedicated to public education. In each episode you will hear scholars discuss their recently published research with another expert in their field. Discover our 150+ channels and browse our 28,000+ episodes on our website: ⁠newbooksnetwork.com⁠ Subscribe to our free weekly Substack newsletter to get informative, engaging content straight to your inbox:

arts food

All Episodes

73:02

Theresa McCulla, "Insatiable City: Food and Race in...

New Books in Food ·

2024/07/11

A history of food in the Crescent City that explores race, power, social status, and labor.In Insatiable City: Food and Race in New Orleans (U Chicago Press, 2024), Theresa McCulla probes the overt and covert ways that the production of food and the discourse about it both created and reinforced many strains of inequality in New Orleans, a city significantly defined by its foodways. Tracking the city’s economy from nineteenth-century chattel slavery to twentieth-century tourism, McCulla uses menus,

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55:53

Samuel Dolbee, "Locusts of Power: Borders, Empire,...

New Books in Food ·

2024/07/03

In this episode, I talk to Samuel Dolbee, Assistant Professor of History at Vanderbilt University. His book, Locusts of Power: Borders, Empire, and Environment in the Modern Middle East (Cambridge University Press, 2023).In this highly original environmental history, Samuel Dolbee sheds new light on borders and state formation by following locusts and revealing how they shaped both the environment and people's imaginations from the late Ottoman Empire to the Second World War. Drawing on a wide

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45:41

Michelle T. King, "Chop Fry Watch Learn: Fu Pei-Mei...

New Books in Food ·

2024/07/03

In 1971, the New York Times called the Taiwanese-Chinese chef, Fu Pei-Mei, the “the Julia Child of Chinese cooking.” But, as Michelle T. King notes in her book Chop Fry Watch Learn: Fu Pei-Mei and the Making of Modern Chinese Food (Norton, 2024), the inverse–that Julia Child was the Fu Pei-Mei of French cuisine–might be more appropriate. Fu spent decades on Taiwanese television, wrote three seminal cookbooks on Chinese cuisine, ran a famous cooking academy and even provided important culinary advice

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64:40

Keja L. Valens, "Culinary Colonialism, Caribbean...

New Books in Food ·

2024/06/22

Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavours of domestic autonomy.Culinary Colonialism, Caribbean Cookbooks, and Recipes for National

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74:22

John Soluri, "Banana Cultures: Agriculture,...

New Books in Food ·

2024/06/16

Bananas, the most frequently consumed fresh fruit in the United States, have been linked to Miss Chiquita and Carmen Miranda, "banana republics," and Banana Republic clothing stores—everything from exotic kitsch, to Third World dictatorships, to middle-class fashion. But how did the rise in banana consumption in the United States affect the banana-growing regions of Central America? In this second edition of Banana Cultures: Agriculture, Consumption, and Environmental Change in Honduras and the

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44:56

Adam Zientek, "A Thirst for Wine and War: The...

New Books in Food ·

2024/05/24

Adam Zientek, Assistant Professor of History at UC Davis joins Jana Byars to talk about his new book, A Thirst for Wine and War: The Intoxication of French Soldiers on the Western Front (McGill-Queen's University Press, 2024). Beginning in the fall of 1914, every French soldier on the Western Front received a daily ration of wine from the army. At first it was a modest quarter litre, but by 1917 it had increased to the equivalent of a full bottle each day. The wine ration was intended to sustain

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44:31

Cathy Stanton, "Food Margins: Lessons from an...

New Books in Food ·

2024/05/23

An anthropologist walks into a grocery store—no that’s not the start of a joke, that’s the true story of how Cathy Stanton came to be involved with Quabbin Harvest, a food co-op in the former mill town of Orange, Massachusetts. Part memoir and part history, Stanton’s new book Food Margins: Lessons from an Unlikely Grocer (University of Massachusetts Press, 2024) traces the struggles of one small store in one small town and uncovers the long arc of the modern industrial food system coming into

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53:45

José Ciro Martínez, "States of Subsistence: The...

New Books in Food ·

2024/05/15

In 1974 the government of Jordan established a new ministry to oversee a nationwide scheme to buy and distribute subsidized flour and regulate bakeries. The scheme sets terms for the politics that are the subject of a new book: States of Subsistence: The Politics of Bread in Contemporary Jordan (Stanford University Press, 2022). Rest assured, this is no dull account of state welfare that posits and tests for a two-dimensional relationship between the delivery of a staple food and public acquiescence

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42:08

Kimberley Moore and Janis Thiessen, "Mmm... Manitoba:...

New Books in Food ·

2024/05/12

In 2018, Janis Thiessen, Kimberley Moore, and collaborator Kent Davies refashioned a used food truck into a mobile oral history lab. Together they embarked on a journey around Manitoba, gathering stories about the province’s food and the people who make, sell, and eat it. Along the way, they visited restaurant owners, beer brewers, grocers, farmers, scholars, and chefs in their kitchens and businesses, online, and on board the food truck. The team conducted nearly seventy interviews and indulged in

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53:15

Michael Gilson, "Behind the Privet Hedge: Richard...

New Books in Food ·

2024/05/03

Britain is a nation of gardeners; the suburban garden, with its roses and privet hedges, is widely admired and copied across the world. But it is little understood how millions across the nation developed an obsession with their colourful plots of land.Behind the Privet Hedge: Richard Sudell, the Suburban Garden and the Beautification of Britain (Reaktion, 2024) by Michael Gilson explores the history of this development and how, despite their stereotype as symbols of dull, middle-class conformity,

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26:03

Sara B. Franklin, "The Editor: How Publishing Legend...

New Books in Food ·

2024/05/03

The woman behind some of the most important authors of the 20th century—including Julia Child, Anne Frank, Edna Lewis, John Updike, and Sylvia Plath—finally gets her due in this colorful biography of legendary editor Judith Jones. When Judith Jones began working at Doubleday’s Paris office in 1949, the twenty-five-year-old spent most of her time wading through manuscripts in the slush pile until one caught her eye. She read the book in one sitting, then begged her boss to consider publishing it. A

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47:34

Crystal Wilkinson, "Praisesong for the Kitchen...

New Books in Food ·

2024/05/02

Years ago, when O. Henry Prize-winning writer Crystal Wilkinson was baking a jam cake, she felt her late grandmother’s presence. She soon realized that she was not the only cook in her kitchen; there were her ancestors, too, stirring, measuring, and braising alongside her. These are her kitchen ghosts, five generations of Black women who settled in Appalachia and made a life, a legacy, and a cuisine. An expert cook, Wilkinson shares nearly forty family recipes rooted deep in the past, full of

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48:20

John O'Brien, "States of Intoxication: The Place of...

New Books in Food ·

2024/04/29

Is alcohol a universal feature of human society? Why is problematic in some countries and not others? How was alcohol helped build the modern state? These are just a few of the questions that sociologist John O'Brien addresses in States of Intoxication: The Place of Alcohol in Civilisation(Routledge, 2018). His book offers a broad and diverse perspective on alcohol use and suggests that booze has been an important element in developing communities and building up tax bases. In the era of "superpubs"

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75:34

Tarana Husain Khan et al., Memories and Recipes from...

New Books in Food ·

2024/04/28

Forgotten Foods: Memories and Recipes from Muslim South Asia (Pan Macmillan India, 2023) is a collection of essays and recipes that highlights the complex and layered food history of Muslim communities across South Asia. The contributors to the volume include historians, literary scholars, plant scientists, writers, chefs, and more. And their range of essays take us from Ladakh in the north to Sri Lanka in the south, as we learn how food has not been fixed but rather has traveled, survived, and

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42:30

Ruth Reichl, "The Paris Novel" (Random House, 2024)

New Books in Food ·

2024/04/19

Stella St. Vincent, a thirty-something copy editor in 1980s New York, has survived a relationship with her mother, Celia, so complicated that even the words “my daughter” give Stella pause. Celia lived life to the fullest, reinventing herself and discarding anything that no longer pleased her, including Stella’s father, whom Celia refused even to name. And when Stella rebelled by becoming the exact opposite of her mother—disciplined, buttoned-down, reliant on schedules to guarantee safety—Celia did

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58:19

Richard Olsen-Harbich, "Sun, Sea, Soil, Wine:...

New Books in Food ·

2024/04/17

With his new book Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island (SUNY Press, 2024), Richard Olsen-Harbich, Long Island's longest-tenured winemaker, weighs in on what makes the North Fork so unique for fine wine production. He shares his journey through the intricate art of winemaking – a tale of dedication, passion, and the remarkable bond between the sun-soaked earth, the sea-kissed vines, and the creation of exceptional wines. The artfully delves into the rich history, distinct

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56:09

Victoria Flexner and Jay Reifel, "A History of the...

New Books in Food ·

2024/04/16

For every lover of food culture, A History of the World in 10 Dinners: 2,000 Years, 100 Recipes (Rizzoli, 2023) by Victoria Flexner and Jay Reifel presents scrupulously researched and accessible cookbook presents one-of-a-kind dinner parties inspired by seminal moments in culinary history.In ten chapters—each an important moment in food history, from Ancient Rome to Al-Andalus in Spain, from the Ethiopian Empire to nineteenth-century New York City—the authors pair menus with immersive retellings of

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41:23

Grazia Ting Deng, "Chinese Espresso: Contested Race...

New Books in Food ·

2024/04/14

Why and how local coffee bars in Italy--those distinctively Italian social and cultural spaces--have been increasingly managed by Chinese baristas since the Great Recession of 2008?Italians regard espresso as a quintessentially Italian cultural product--so much so that Italy has applied to add Italian espresso to UNESCO's official list of intangible heritages of humanity. The coffee bar is a cornerstone of Italian urban life, with city residents sipping espresso at more than 100,000 of these local

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32:10

JJ Johnson and Danica Novgorodoff, "The Simple Art of...

New Books in Food ·

2024/04/13

The Simple Art of Rice: Recipes from Around the World for the Heart of Your Table (Flatiron Books, 2023) is a cookbook celebrating the versatility of this grain. Its recipes are rooted in many cultures from around the globe, including Asia, Europe, Africa, and the Americas. Award-winning author Chef JJ Johnson, along with Danica Novgorodoff, produces rice recipes for every meal and event. The Simple Art of Rice also provides valuable information on fool-proof methods and rice cooking that will help

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18:42

Tina Sikka, "Health Apps, Genetic Diets and...

New Books in Food ·

2024/04/05

Health Apps, Genetic Diets and Superfoods: When Biopolitics Meets Neoliberalism (Bloomsbury, 2023) critically examines contemporary health and wellness culture through the lens of personalization, genetification and functional foods. These developments have had a significant impact on the intersecting categories of gender, race, and class in light of the increasing adoption of digital health and surveillance technologies like MyFitnessPal, Lifesum, HealthyifyMe, and Fooducate. These three vectors of

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