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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:

arts food

All Episodes

50:27

The Light Between Apple Trees: Rediscovering the Wild...

New Books in Food ·

2025/10/16

As a child in the foothills of the Himalayas, Priyanka Kumar was entranced by forest-like orchards of diverse and luscious fruit—especially apples. These biodiverse orchards seemed worlds away from the cardboard apples that lined supermarket shelves in the United States. Yet on a small patch of woods near her home in Santa Fe, Kumar discovered a wild apple tree—and the seeds of an odyssey were planted. Could the taste of a feral apple offer a doorway to the wild? In The Light Between Apple Trees:

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68:28

David Singerman, "Unrefined: How Capitalism...

New Books in Food ·

2025/10/11

Sugar is everywhere in the western diet, blamed for epidemics of obesity, diabetes, and other modern maladies. Our addiction to sweetness has a long and unsavory history. Over the past five hundred years, sugar has shaped empires, made fortunes for a few, and brought misery for millions of workers both enslaved and free. How did sugar become a defining modern food and an essential global commodity?In Unrefined: How Capitalism Reinvented Sugar (U Chicago Press, 2025), Dr. David Singerman recasts

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49:06

Maria Fedorova, "Seeds of Exchange: Soviets,...

New Books in Food ·

2025/10/09

Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935 (Northern Illinois UP, 2025) examines the US and Soviet exchange of agricultural knowledge and technology during the interwar period. Maria Fedorova challenges the perception of the Soviet Union as a passive recipient of American technology and expertise. She reveals the circular nature of this exchange through official government bureaus, amid anxious farmers in crowded auditoriums, in cramped cars across North Dakota

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34:05

Susannah Fisher, "Sink Or Swim: How the World Needs...

New Books in Food ·

2025/10/07

The world needs to adapt to climate change – but how? What are the key problems and hard choices that lie ahead for the global community? Sink or Swim: How the world needs to adapt to a changing climate (Bloomsbury, 2025) by Dr. Susannah Fisher reveals all.Heatwaves, wildfires, hurricanes and flooding caused by climate change are already impacting people and nature. Adaptation until now has been incremental with governments and institutions tinkering around the edges of current systems. This will

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51:51

Eric T. Jennings, "Vanilla: The History of an...

New Books in Food ·

2025/10/02

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. In Vanilla: The History of an Extraordinary Bean (Yale UP, 2025) Dr. Eric T. Jennings explains how the world’s only edible orchid, originally endemic to Central America, became embedded in the international

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82:24

Devin Smart, "Preparing the Modern Meal: Urban...

New Books in Food ·

2025/09/21

Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City (Ohio UP, 2025) is an urban history that connects town and country. Devin Smart examines how labor migrants who left subsistence food systems in Kenya’s rural communities acquired their daily meals when they arrived in the Indian Ocean city of Mombasa, a place where cash mediated access to daily necessities. In their rural homes, people grew their own food and created mealtimes and cuisines that fit into the

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45:53

Stephen A. Harris, "50 Plants That Changed the World"...

New Books in Food ·

2025/09/17

Have you ever stopped to think about how your morning cappuccino came to be? From the coffee bush that yielded the beans, to the grass for the cattle – or perhaps the soya – that produced the milk, plants are an indispensable part of our everyday life.Beginning with some of the earliest uses of plants, in 50 Plants that Changed the World (Bodleian, 2025) Dr. Stephen Harris takes us on an exciting journey through history, identifying fifty plants that have been key to the development of the western

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37:48

Jessica B. Harris, "Braided Heritage: Recipes and...

New Books in Food ·

2025/09/16

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As

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44:57

Cup Overflowing: How Christians Should Think about Wine

New Books in Food ·

2025/09/08

“You prepare a table before me in the presence of my enemies. You anoint my head with oil; my cup overflows,” wrote King David in Psalm 23. The overflowing cup is the image that Gisela Kreglinger uses when talking about the abundance and extravagance of God’s provision for His children.Gisela Kreglinger is the daughter of winemakers and grew up on a vineyard and winery in Franconia, Germany, where her family has been crafting wine for many generations. She has a couple of master’s degrees in

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43:02

Brian Duff, "Restaurant" (Bloomsbury, 2025)

New Books in Food ·

2025/09/06

In the last few decades, restaurants and food culture have achieved extraordinary cultural presence. Chefs are heroes and thought leaders, well-executed entrées go viral, dining out has become theater, plating has become art and ubiquitous Instagram content. But in recent years restaurants have faced crisis upon crisis. Restaurant (Bloomsbury, 2025) by Dr. Brian Duff, part of the Object Lessons series, takes a deep dive into the drives, desires, and anxieties we bring to dining out at this time

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50:25

Tom Wooldridge, "Eating Disorders: A Contemporary...

New Books in Food ·

2025/09/05

Eating Disorders: A Contemporary Introduction (Routledge, 2022) presents an accessible introduction to the conceptualization and treatment of eating disorders from a psychoanalytic perspective. Each of the chapters offers a different perspective on these difficult-to-treat conditions and taken together, illustrate the breadth and depth that psychoanalytic thinking can offer both seasoned clinicians as well as those just beginning to explore the field. Different aspects of how psychoanalytic theory

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64:33

Anders M. Greene-Crow, "Austerity Measures: The...

New Books in Food ·

2025/08/27

My guest today is Anders M. Greene-Crow. Anders teaches at the Woods College of Advancing Studies and is a former Professor of English at Boston College. More recently, Anders has been preparing for the New York state bar exam, while also co-hosting the podcast “Say Podcast and Die!,” about R.L. Stine’s book series, Goosebumps. Today, we are discussing Anders’s first book, Austerity Measures: The Poetics of Food Insecurity in Early Modern English Literature (U of Pennsylvania Press,

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57:38

Every Purchase Matters: How Fair Trade Farmers,...

New Books in Food ·

2025/08/12

We all have the power to change the world through the products we buy. This simple premise has driven the growth of the conscious consumer movement for decades. Indeed, what started with a handful of niche sustainability brands has exploded into the mainstream with labels like Organic, Non-GMO, and Fair Trade Certified now adorning products in major retailers across the country. Yet the true promise of ethical sourcing and conscious consumerism has not been fully realized. Paul Rice has dedicated

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24:04

Preserving Traditional Rice and Rice Culture in the...

New Books in Food ·

2025/08/05

In the Philippines, rice serves as a fundamental component of the diet, typically accompanying most meals as either white or brown rice. It is also a key ingredient in various snacks and desserts. Consequently, the Philippines ranks among the top countries globally in rice per capita consumption, alongside nations like China and India. However, the majority of rice produced are modern varieties, which are intended for mass consumption, and differs from traditional varieties. In this episode of the

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67:12

Yuki Kato, "Gardens of Hope: Cultivating Food and the...

New Books in Food ·

2025/07/31

Gardens are often spaces of hope, expected to solve many problems in a city including food insecurity and climate resilience. In fact, there has been a historical trend of urban gardening gaining popularity during times of crisis. Gardens of Hope is the story of urban gardening in New Orleans in the decade after Hurricane Katrina and Hurricane Rita. Yuki Kato highlights the impact urban gardens have on communities after disasters and the efforts of well-intended individuals envisioning alternative

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34:00

Kelly A. Spring, "SPAM: A Global History" (Reaktion,...

New Books in Food ·

2025/07/16

The year 2025 marks the 80th anniversary of the end of the Second World War, a conflict that solidified SPAM’s place in global food culture. Created by Hormel Foods in 1937 to utilize surplus pork shoulder during the Great Depression, SPAM became an essential resource during the Second World War, and helped shape perceptions of American culture. SPAM: A Global History (Reaktion, 2025) by Dr. Kelly Spring explores SPAM’s complex history, from its inception to its resurgence during the COVID-19

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105:18

John Nott, "Between Feast Famine: Food, Health, and...

New Books in Food ·

2025/07/14

Ghana’s twentieth century was one of dramatic political, economic, and environmental change. Sparked initially by the impositions of colonial rule, these transformations had significant, if rarely uniform, repercussions for the determinants of good and bad nutrition. All across this new and uneven polity, food production, domestic reproduction, gender relations, and food cultures underwent radical and rapid change. This volatile national history was matched only by the scientific instability of

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49:39

Michael Grunwald, "We Are Eating the Earth: The Race...

New Books in Food ·

2025/06/28

Michael Grunwald is a well renown journalist, who over the last thirty years has focused on public policy and national politics, with the last fifteen years having him zeroing in or climate-related issues. His current book, which he wrote this after six years of research. It was a passionate journey to understand, not to advocate for any position.Because of his reporting for such publications as the Boston Globe, the Washington Post and Politico magazine, Michael won the George Polk Award for

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65:23

Michelle Phillipov, "Digital Food TV: The Cultural...

New Books in Food ·

2025/06/24

Michelle Phillipov's Digital Food TV: The Cultural Place of Food in a Digital Era (Routledge, 2023) explores the new theoretical and political questions raised by food TV’s digital transformation. Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and

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60:10

Matthew Allen, "Drink and Democracy: Alcohol and the...

New Books in Food ·

2025/06/23

The nineteenth-century spread of democracy in Britain and its colonies coincided with an increase in alcohol consumption and in celebratory public dinners with rounds of toasts. British colonists raised their glasses to salute the Crown in rituals that asserted fraternal equality and political authority. Yet these ceremonies were reserved for gentlemen, leaving others – notably women and Indigenous people – on the political margins. Drink and Democracy: Alcohol and the Political Imaginary in

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526 results

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