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PODCAST

New Books in Food

Interviews with Food Writers about their New Books Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

arts food

All Episodes

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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75:22

Kathryn L. Beasley, "The Proof Is in the Dough: Rural...

New Books in Food ·

2025/06/22

The Proof Is in the Dough: Rural Southern Women, Extension, and Making Money (University of Georgia Press, 2025) examines how rural white and African American women in Alabama and Florida used the Cooperative Extension Service's home demonstration programming between 1914 and 1929 as a means to earn extra income. Kathryn L. Beasley explores an area of rural women's history that has not been closely examined--that is, how rural American women involved with home demonstration used the skills they

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60:20

L. Sasha Gora, "Culinary Claims: Indigenous...

New Books in Food ·

2025/06/16

Culinary Claims: Indigenous Restaurant Politics in Canada (University of Toronto Press, 2025) by Dr. L. Sasha Gora explores the complex relationships between wild plants and introduced animals, Indigenous foodways, and Canadian regulations. Blending food studies with environmental history, the book examines how cuisines reflect social and political issues related to cultural representation, restaurants, and food sovereignty.Dr. Gora chronicles the rise of Indigenous restaurants and their influence

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44:08

Barry W. Enderwick, "Sandwiches of History: The...

New Books in Food ·

2025/06/15

Barry Enderwick has been making, eating, and sharing historical sandwiches for years on social media @sandwichesofhistory and recently in live shows. In Sandwiches of History: The Cookbook: All the Best (and Most Surprising) Things People Have Put Between Slices of Bread (Harvard Common Press, 2024) he painstakingly recreates dozens of recipes, staying faithful to the original sandwiches while also providing guidance on how to make each more amenable to a contemporary palate. The recipes provide

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40:41

Laura Lee Flanagan, "Hardcore Vegetarian: Welcome to...

New Books in Food ·

2025/05/30

Laura Lee Flanagan's Hardcore Vegetarian (Feral House, 2025) is a celebration of food and love for everyone! Hardcore Vegetarian is a journey into vegetarianism led by someone who fell into it inadvertently and is happily still learning as she goes. As a passionate home cook, Flanagan became what she describes as a "lazy vegetarian" while figuring out how to cook for herself and her vegetarian husband, musician Harley Flanagan. It is a narrative guide for the vegetarian-curious, for home cooks who

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46:19

Andrew Ofstehage, "Welcome to Soylandia:...

New Books in Food ·

2025/05/19

Following a group of US Midwest farmers who purchased tracts of land in the tropical savanna of eastern Brazil, Welcome to Soylandia: Transnational Farmers in the Brazilian Cerrado (Cornell University Press, 2025) by Dr. Andrew Ofstehage investigates industrial farming in the modern developing world. Seeking adventure and profit, the transplanted farmers created what Dr. Ofstehage calls "flexible farms" that have severed connections with the basic units of agriculture: land, plants, and labor. But

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77:09

Carrie Helms Tippen, "Unpalatable: Stories of Pain...

New Books in Food ·

2025/05/16

The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of

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49:23

Annalisa Marzano, "Plants, Politics and Empire in...

New Books in Food ·

2025/04/28

Plants, Politics and Empire in Ancient Rome (Cambridge University Press, 2022) by Dr. Annalisa Marzano investigates the cultural and political dimension of Roman arboriculture and the associated movement of plants from one corner of the empire to the other. It uses the convergent perspectives offered by textual and archaeological sources to sketch a picture of large-scale arboriculture as a phenomenon primarily driven by elite activity and imperialism. Arboriculture had a clear cultural role in the

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60:02

Fernando Collantes, "Milk in Spain and the History of...

New Books in Food ·

2025/04/27

In barely three generations the Spanish diet has changed beyond recognition. The traditional concerns around nutritional health and scarcity have been mostly left behind, but they have given way to new problems linked to excess. In Milk in Spain and the History of Diet Change: The Political Economy of Dairy Consumption since 1950 (Bloomsbury, 2024) Dr. Fernando Collantes shows how the dairy industry has been central to this societal shift. From widespread calcium deficiency in the 1950s to the more

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70:28

Enrique C. Ochoa, "México Between Feast and Famine:...

New Books in Food ·

2025/04/20

As the birthplace of maize and a celebrated culinary destination, Mexico stands at the crossroads of gastronomic richness and stark social disparities. In México Between Feast and Famine: Food, Corporate Power, and Inequality (University of Arizona Press, 2025), Dr. Enrique C. Ochoa unveils the historical and contemporary forces behind Mexico’s polarized food systems.México Between Feast and Famine provides one of the first comprehensive analyses of Mexico’s food systems and how they reflect the

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64:57

Jennifer Clapp, "Titans of Industrial Agriculture:...

New Books in Food ·

2025/04/19

Every year, hundreds of billions of dollars' worth of farm machinery, fertilizer, seeds, and pesticides are sold to farmers around the world. Although agricultural inputs are a huge sector of the global economy, the lion's share of that market is controlled by a relatively small number of very large transnational corporations. The high degree of concentration among these agribusiness titans is striking, considering that just a few hundred years ago agricultural inputs were not even marketed goods

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102:23

Christof Lammer, "Performing State Boundaries: Food...

New Books in Food ·

2025/04/18

On the podcast today I am joined by Christof Lammer, a social anthropologist based at the University of Klagenfurt and inherit fellow at Humboldt University of Berlin. Christof is joining me to talk about his new book, Performing State Boundaries: Food Networks, Democratic Bureaucracy and China published in Open Access by Berghahn Books in 2024. The book delves into intricate political processes in an eco-village in Sichuan, revealing the multiple ways in which the boundary between state and

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38:18

Will Potter, "Little Red Barns: Hiding the Truth,...

New Books in Food ·

2025/04/06

Little Red Barns: Hiding the Truth, from Farm to Fable (City Lights Books, 2025) is a groundbreaking investigation of factory farms and the unprecedented measures being taken to hide their impact -- on animals, public health, and the environment -- from the public.Hiding behind the little red barns that dot the landscape of rural America and decorate so many of the animal-based products we consume is a dangerous truth and a very real threat. Little Red Barns is the record of a harrowing journey

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59:02

Nathalie Cooke, "Tastes and Traditions: A Journey...

New Books in Food ·

2025/04/03

Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History (Reaktion, 2025) by Nathalie Cooke provides glimpses into the meals enjoyed by royalty and rogues, and by those celebrating special occasions or sampling new culinary sensations. It describes food prepared for the great and the good, meals served during sieges and tablescapes immortalized in art. It explores how menus entertain adults, link food with play

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