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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:

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All Episodes

64:31

Diane Purkiss, "English Food: A Social History of...

New Books in Food ·

2023/08/18

A rich and indulgent history, English Food: A Social History of England Told Through the Food on Its Tables (William Collins, 2022) by Dr. Diane Purkiss will change the way you view your food and understand your past. Dr. Purkiss uses the story of food as a revelatory device to chart changing views on class, gender, and tradition through the ages. Sprinkled throughout with glorious details of historical quirks – trial by ordeal of bread, a fondness for ‘small beer’ and a war-time ice-cream

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78:27

Bobby J. Smith II, "Food Power Politics: The Food...

New Books in Food ·

2023/08/16

Bobby J. Smith II's book Food Power Politics: The Food Story of the Mississippi Civil Rights Movement (UNC Press, 2023 )unearths a food story buried deep within the soil of American civil rights history. Drawing on archival research, interviews, and oral histories, Smith re-examines the Mississippi civil rights movement as a period when activists expanded the meaning of civil rights to address food as integral to sociopolitical and economic conditions. For decades, white economic and political

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38:30

Linda Skeens, "Linda Skeens' Blue Ribbon Kitchen:...

New Books in Food ·

2023/08/08

Appalachian grandmother Linda Skeens became an internet sensation in the summer of 2022 after taking home dozens of blue ribbons in canning, baking, and crafting at the Virginia-Kentucky District Fair. The world soon learned that Linda had been entering county fairs for decades, frequently taking home the highest honors. Her first-ever published collection of recipes and family stories, Linda Skeens' Blue Ribbon Kitchen: Recipes & Tips from America's Favorite County Fair Champion (83 Press, 2023),

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59:58

Richard C. Hoffmann, "The Catch: An Environmental...

New Books in Food ·

2023/08/07

The Catch: An Environmental History of Medieval European Fisheries (Cambridge UP, 2023) provides a comprehensive examination of European engagement with aquatic systems between c. 500 and 1500 CE. Using textual, zooarchaeological, and natural records, Richard C. Hoffmann's unique study spans marine and freshwater fisheries across western Christendom, discusses effects of human-nature relations and presents a deeper understanding of evolving European aquatic ecosystems. Changing climates,

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54:32

Erica Abrams Locklear, "Appalachia on the Table:...

New Books in Food ·

2023/07/28

When her mother passed along a cookbook made and assembled by her grandmother, Erica Abrams Locklear thought she knew what to expect. But rather than finding a homemade cookbook full of apple stack cake, leather britches, pickled watermelon, or other “traditional” mountain recipes, Locklear discovered recipes for devil’s food cake with coconut icing, grape catsup, and fig pickles. Some recipes even relied on food products like Bisquick, Swans Down flour, and Calumet baking powder. Where, Locklear

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105:13

Rebecca Sharpless, "Grain and Fire: A History of...

New Books in Food ·

2023/07/25

While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. In Grain and Fire: A History of Baking in the American South (UNC Press, 2022), Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of

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52:46

US History in 15 Foods: A Conversation with Anna Zeide

New Books in Food ·

2023/07/24

Anna Zeide, Associate Professor of History at Virginia Tech, talks about her book, US History in 15 Foods (Bloomsbury, 2023), with Peoples & Things host, Lee Vinsel. US History in 15 Foods is an approachable book that covers key moments and major themes in the history of the United States from before European colonization to the present, using food as the lens of examination. Zeide and Vinsel also talk about how Zeide became a food historian and briefly discuss her previous, award-winning

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53:51

Ben Nadler, "The Jewish Deli: An Illustrated Guide to...

New Books in Food ·

2023/07/18

Beloved culinary and cultural institutions, Jewish delis are wonderlands of amazing flavors and great food—bright, buttery, briny, sweet, fatty, salty, smoky. . . . In The Jewish Deli: An Illustrated Guide to the Chosen Food (Chronicle Books, 2023), comics artist and deli aficionado Ben Nadler takes a deliciously entertaining deep dive into the history and culture of this food and the places that serve it up to us across the counter. Nadler guides readers through the details and delights of each

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50:52

Victoria Lee, "The Arts of the Microbial World:...

New Books in Food ·

2023/07/16

Victoria Lee’s The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan (U Chicago Press, 2021) is an in-depth exploration of the social history of microbial science in modern Japan. Lee shows that Japanese scientists and artisans in food, chemical, and pharmaceutical industries harnessed a combination of premodern and modern understandings of the microbial world to create a productive approach positing microbes “as living workers” in important industries. With case studies

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34:32

Jon Michaud, "Last Call at Coogan's: The Life and...

New Books in Food ·

2023/07/16

The uniquely inspiring story of a beloved neighborhood bar that united the communities it served. Coogan’s Bar and Restaurant opened in New York City’s Washington Heights in 1985 and closed its doors for good in the pandemic spring of 2020. Sometimes called Uptown City Hall, it became a staple of neighborhood life during its 35 years in operation—a place of safety and a bulwark against prejudice in a multi-ethnic, majority-immigrant community undergoing rapid change. Last Call at Coogan’s: The Life

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58:37

Meg Bernhard, "Wine" (Bloomsbury, 2023)

New Books in Food ·

2023/07/15

Today I talked to Meg Bernhard about her new book Wine (Bloomsbury, 2023). Agricultural product and cultural commodity, drink of ritual and drink of addiction, purveyor of pleasure, pain, and memory - wine has never been contained in a single glass. Drawing from science, religion, literature, and memoir, Wine meditates on the power structures bound up with making and drinking this ancient, intoxicating beverage. While wine drunk millennia ago was the humble beverage of the people, today the drink is

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38:23

The Future of Food: A Discussion with Kimberly Wilson

New Books in Food ·

2023/07/14

We all know that as a nation our mental health is in crisis. But what most don't know is that a critical ingredient in this debate, and a crucial part of the solution - what we eat - is being ignored. Nutrition has more influence on what we feel, who we become and how we behave than we could ever have imagined. Listen to Kimberly Wilson speak with Owen Bennett-Jones discuss the connection between food and mental health. Wilson is the author of Unprocessed: How the Food We Eat Is Fuelling Our Mental

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44:34

Linda J. Seligmann, "Quinoa: Food Politics and...

New Books in Food ·

2023/07/08

Quinoa's new status as a superfood has altered the economic fortunes of Quechua farmers in the Andean highlands. Linda J. Seligmann journeys to the Huanoquite region of Peru to track the mixed blessings brought about by the surging worldwide popularity of this "exquisite grain." Focusing on how Indigenous communities have confronted globalization, Seligmann examines the influence of food politics, development initiatives, and the region's agrarian history on present-day quinoa production among

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47:03

Malcolm F. Purinton, "Globalization in a Glass: The...

New Books in Food ·

2023/07/03

Globalization in a Glass: The Rise of Pilsner Beer through Technology, Taste and Empire (Bloomsbury, 2023) by Dr. Malcolm Purinton charts the spread of Pilsner beer from its inception in 1842 to clearly show the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological innovations and faster supply chains, but also on the increased connectedness of the world and the political and economic structures of empire. Drawing upon a wide range of archival sources

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54:36

Sarah L. Hall, "Sown in the Stars: Planting by the...

New Books in Food ·

2023/07/03

"To everything there is a season, and a time to every purpose under the heaven: a time to be born, and a time to die; a time to plant, and a time to pluck up that which is planted."—Ecclesiastes 3:1–2 The Appalachian region is deeply rooted in customs that have been handed down for generations. "Planting by the signs," a practice predicated on the belief that moon phases and astrological signs exert a powerful influence on the growth and well-being of crops, is deemed superstitious by some but has

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76:00

Josh Milburn, "Food, Justice, and Animals: Feeding...

New Books in Food ·

2023/06/15

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks

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48:56

Amanda L. Van Lanen, "The Washington Apple: Orchards...

New Books in Food ·

2023/06/09

In the nineteenth century, most American farms had a small orchard or at least a few fruit-bearing trees. People grew their own apple trees or purchased apples grown within a few hundred miles of their homes. Nowadays, in contrast, Americans buy mass-produced fruit in supermarkets, and roughly 70 percent of apples come from Washington State. So how did Washington become the leading producer of America’s most popular fruit? In The Washington Apple: Orchards and the Development of Industrial

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55:13

Ed Mitchell et al., "Ed Mitchell's Barbeque" (Ecco,...

New Books in Food ·

2023/05/26

Ed Mitchell’s journey in the barbeque business began in 1991 with a lunch for his mama, who was grieving the loss of Ed’s father. Ed drove to the nearby Piggly Wiggly to buy a thirty-five-pound pig—that’s a small one—and fired up the coals. As smoke filled the air and the pork skin started to crackle, the few customers at the family bodega started to inquire about lunch and what smelled so good. More than thirty years later, Ed is known simply as “The Pitmaster” in barbeque circles and is widely

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70:51

Troy Bickham, "Eating the Empire: Food and Society in...

New Books in Food ·

2023/05/19

When students gathered in a London coffeehouse and smoked tobacco; when Yorkshire women sipped sugar-infused tea; or when a Glasgow family ate a bowl of Indian curry, were they aware of the mechanisms of imperial rule and trade that made such goods readily available? In Eating the Empire: Food and Society in Eighteenth-Century Britain (Reaktion Books, 2020), Troy Bickham unfolds the extraordinary role that food played in shaping Britain during the long eighteenth century (circa 1660–1837), when

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49:45

Rachel Robison-Greene, "Edibility and in Vitro Meat:...

New Books in Food ·

2023/04/21

Consumers and policy makers have unprecedented choices to make in the years to come about how and what we eat. If we continue down our current path of food production, we risk ever-increasing levels of animal exploitation, environmental destruction, biodiversity loss, and challenges to human health. In vitro meat production, or the process of growing meat in a lab, has the potential to reduce the severity of these problems. This proposal would change our food systems dramatically. Edibility and In

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528 results

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