x

75% of people globally want unbiased news (Pew Research) but are concerned they're not getting that.

Get balanced coverage with Symby. See how stories are covered across diverse outlets and spot when one side covers a story the other skips.

PODCAST

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

49:08

Paul Hansen, "Hokkaido Dairy Farm: Cosmopolitics of...

New Books in Food ·

2024/04/03

As an ethnography of a Japanese dairy farm while having theoretical values going beyond the specific context, Hokkaido Dairy Farm: Cosmopolitics of Otherness and Security on the Frontiers of Japan (SUNY Press, 2024) offers a historical and ethnographic examination of the rapid industrialization of the dairy industry in Tokachi, Hokkaido. The book begins with a history of dairy farming and consumption in Hokkaido from a macro perspective, mapping the transition from survival to subsistence and then

en

81:27

Elizabeth S. D. Engelhardt, "Boardinghouse Women: How...

New Books in Food ·

2024/03/31

In Boardinghouse Women: How Southern Keepers, Cooks, Nurses, Widows, and Runaways Shaped Modern America (UNC Press, 2023), Elizabeth Engelhardt argues that modern American food, business, caretaking, politics, sex, travel, writing, and restaurants all owe a debt to boardinghouse women in the South. From the eighteenth century well into the twentieth, entrepreneurial women ran boardinghouses throughout the South; some also carried the institution to far-flung places like California, New York, and

en

60:55

José Tenorio, "School Food Politics in Mexico: The...

New Books in Food ·

2024/03/30

For decades now, we’ve all heard the refrain – we are in a war against obesity, with perhaps the most important battle being fought over the health of our children. What better place could there be to defeat the enemy of obesity than our schools, where children are fed and educated and educated about being fed on a daily basis? But how did we come to see health promotion in schools as the key solution to solving the problem of obesity? And is obesity really at the root of our problems to begin

en

58:54

David E. Sutton, "Bigger Fish to Fry: A Theory of...

New Books in Food ·

2024/03/28

What defines cooking as cooking, and why does cooking matter to the understanding of society, cultural change and everyday life? Bigger Fish to Fry: A Theory of Cooking as Risk, with Greek Examples (Berghahn, 2021) by Dr. David E. Sutton explores these questions by proposing a new theory of the meaning of cooking as a willingness to put oneself and one’s meals at risk on a daily basis. Richly illustrated with examples from the author’s anthropology fieldwork in Greece, Bigger Fish to Fry proposes a

en

93:37

Dinesh Wadiwel, "Animals and Capital" (Edinburgh UP,...

New Books in Food ·

2024/03/19

In the 20th century, capitalist animal agriculture emerged with a twofold mission: to ruthlessly exploit animals for their labour time and enlarge human food supplies. The results of this process are clear. Animal-sourced foods have expanded exponentially. And simultaneously, hundreds of billions of animals confront humans and machines in brutal, antagonistic relations shaped by domination and resistance.Building on Karl Marx’s value theory, Dinesh Joseph Wadiwel argues that factory farms and

en

90:56

Xaq Frohlich on the History of Food Labeling

New Books in Food ·

2024/03/18

Peoples & Things host Lee Vinsel talks with Xaq Frolich, Associate Professor of History at Auburn University, about his new book, From Label to Table: Regulating Food in America in the Information Age (University of California Press, 2023). From Label to Table tells the fascinating history of the US Food and Drug Administration’s spreading authority of food regulation over the 20th century, which, after many twists and turns, culminated in the mandatory standardized food label featured on all

en

64:01

Secret Harvests: A Hidden Story of Separation and the...

New Books in Food ·

2024/03/14

Today’s book is: Secret Harvests: A Hidden Story of Separation and the Resilience of a Family Farm (Red Hen Press, 2023), by David Mas Masumoto. In his new memoir, Mas discovers his “lost” aunt. She had been taken away in 1942 when all Japanese Americans were considered the enemy and imprisoned. Due to a disability, she became a “ward” of the state; and his family believed she had died. Then came a surprising phone call—she was alive and living a few miles from their family farm. As Mas discovers,

en

56:20

Christy Spackman, "The Taste of Water: Sensory...

New Books in Food ·

2024/03/08

Have you ever wondered why your tap water tastes the way it does? The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage (U California Press, 2023) explores the increasing erasure of tastes from drinking water over the twentieth century. It asks how dramatic changes in municipal water treatment have altered consumers’ awareness of the environment their water comes from. Through examining the development of sensory expertise in the United States and France, this unique

en

61:17

Alicia Kennedy, "No Meat Required: The Cultural...

New Books in Food ·

2024/03/06

A culinary and cultural history of plant-based eating in the United States that delves into the subcultures and politics that have defined alternative food. The vegan diet used to be associated only with eccentric hippies and tofu-loving activists who shop at co-ops and live on compounds. We’ve come a long way since then. Now, fine-dining restaurants like Eleven Madison Park cater to chic upscale clientele with a plant-based menu, and Impossible Whoppers are available at Burger King. But can

en

46:25

Joanna Crosby, "Apples and Orchards Since the...

New Books in Food ·

2024/03/05

Showing how the history of the apple goes far beyond the orchard and into the social, cultural and technological developments of Britain and the USA, Apples and Orchards since the Eighteenth Century: Material Innovation and Cultural Tradition (Bloomsbury, 2023) by Dr. Joanna Crosby takes an interdisciplinary approach to reveal the importance of the apple as a symbol of both tradition and innovation. From the 18th century in Britain, technological innovation in fruit production and orchard management

en

49:09

Alessandro Gerosa, "The Hipster Economy: Taste and...

New Books in Food ·

2024/02/27

Today, being authentic has become an aspiration and an imperative. The notion of authenticity shapes the consumption habits of individuals in the most diverse contexts such as food and drinks, clothing, music, tourism and the digital sphere, even leading to the resurgence of apparently obsolescent modes of production such as craft. It also significantly transforms urban areas, their local economies and development. Alessandro Gerosa's The Hipster Economy: Taste and Authenticity in Late Modern

en

70:08

The Taste of Water: A Conversation with Christy Spackman

New Books in Food ·

2024/02/26

After WAY too long a hiatus, Peoples & Things is back! GET EXCITED!! In this episode, host Lee Vinsel interviews Christy Spackman, Assistant Professor of Art/Science with a joint appointment in the School for the Future of Innovation in Society and the School of Arts, Media, and Engineering at Arizona State University, about her recent book, The Taste of Water: Sensory Perception and the Making of an Industrialized Beverage (U California Press, 2023). Most Americans drink water that has gone through

en

33:17

Marcia Bricker Halperin, "Kibbitz and Nosh: When We...

New Books in Food ·

2024/02/25

In the middle decades of the twentieth century in New York City, Dubrow’s cafeterias in the Flatbush section of Brooklyn and the garment district of Manhattan were places to get out of your apartment, have coffee with friends, or enjoy a hearty but affordable meal. They were grounded in the world of Jewish immigrants and their children, and they thrived in years when Flatbush and the Garment District each had a distinctly Jewish character. The cafeterias were also places where working class and

en

47:23

Jennifer Regan-Lefebvre, "Imperial Wine: How the...

New Books in Food ·

2024/02/16

Imperial Wine: How the British Empire Made Wine’s New World (University of California Press, 2022) by Dr. Jennifer Regan-Lefebvre is a bold, rigorous and award-winning history of Britain’s surprising role in creating the wine industries of Australia, South Africa, and New Zealand. Dr. Regan-Lefebvre bridges the genres of global commodity history and imperial history, presenting provocative new research in an accessible narrative. This is the first book to argue that today’s global wine industry

en

49:23

Rob Percival, "The Meat Paradox: Eating, Empathy, and...

New Books in Food ·

2024/02/12

Our future diet will be shaped by diverse forces. It will be shaped by novel technologies, by geopolitical tensions, and the evolution of cultural preferences, by shocks to the status quo-- pandemics and economic strife, the escalation of the climate and ecological crises--and by how we choose to respond. It will also be shaped by our emotions. It will be shaped by the meat paradox."Should we eat animals?" was, until recently, a question reserved for moral philosophers and an ethically minded

en

77:36

Yamini Narayanan, "Mother Cow, Mother India: A...

New Books in Food ·

2024/02/11

India imposes stringent criminal penalties, including life imprisonment in some states, for cow slaughter, based on a Hindu ethic of revering the cow as sacred. And yet India is among the world's leading producers of beef, leather, and milk, industries sustained by the mass slaughter of bovines. What is behind this seeming contradiction? What do bovines, deemed holy in Hinduism, experience in the Indian milk and beef industries? Yamini Narayanan asks and answers these questions, introducing cows and

en

56:29

Julia Ornelas-Higdon, "The Grapes of Conquest: Race,...

New Books in Food ·

2024/02/03

California’s wine country conjures images of pastoral vineyards and cellars lined with oak barrels. As a mainstay of the state’s economy, California wines occupy the popular imagination like never before and drive tourism in famous viticultural regions across the state. Scholars know remarkably little, however, about the history of the wine industry and the diverse groups who built it. In fact, contemporary stereotypes belie how the state’s commercial wine industry was born amid social turmoil and

en

24:56

Use of Bacteriophages as Natural Antimicrobials to...

New Books in Food ·

2024/02/02

Aquaculture is the fastest-growing protein production industry globally, with Vietnam one of the top producers and exporters of seafood products. In Vietnam, aquaculture is seen as a means of protecting rural livelihoods threatened by the consequences of climate change on agriculture. But climate change also drives the emergence of marine bacterial pathogens, causing considerable losses to aquaculture production. Traditionally, pathogen blooms have been treated with antimicrobials – but this has

en

72:15

Charlotte Coté, "A Drum in One Hand, a Sockeye in the...

New Books in Food ·

2024/01/30

Food is at the center of everything, writes University of Washington professor of American Indian Studies Charlotte Coté. In A Drum in One Hand, A Sockeye in the Other: Stories of Indigenous Food Sovereignty from the Northwest Coast (U Washington Press, 2022), Coté shares stories from her own experience growing up and living in the Pacific Northwest. From salmon, to wild berries, to community gardens, the food abundance of this region is central to Indigenous decolonization and sovereignty. Coté

en

63:05

James R. Fichter, "Tea: Consumption, Politics, and...

New Books in Food ·

2024/01/24

In Tea: Consumption, Politics, and Revolution, 1773–1776 (Cornell University Press, 2023), Dr. James R. Fichter reveals that despite the so-called Boston Tea Party in 1773, two large shipments of tea from the East India Company survived and were ultimately drunk in North America. Their survival shaped the politics of the years ahead, impeded efforts to reimburse the company for the tea lost in Boston Harbor, and hinted at the enduring potency of consumerism in revolutionary politics. Tea protests

en

526 results

Similar Podcasts

Start The Breakthrough Full Audiobook Now, Thriller Fans!

thebookvoice.com

Get Hooked On The Life-Enhancing Full Audiobook Experience!

thebookvoice.com

西四五条

主播郑捕头

Podcast Patapoe

0d0a

On Mic Podcast

Jordan Rich