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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

45:33

Erin Alice Cowling, "Chocolate: How a New World...

New Books in Food ·

2022/11/21

In terms of its popularity, as well as its production, chocolate was among the first foods to travel from the New World to Spain. Chocolate: How a New World Commodity Conquered Spanish Literature (U Toronto Press, 2021) considers chocolate as an object of collective memory used to bridge the transatlantic gap through Spanish literary works of the early modern period, tracing the mention of chocolate from indigenous legends and early chronicles of the conquistadors to the theatre and literature of

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50:48

Emily J. H. Contois and Zenia Kish, "Food Instagram:...

New Books in Food ·

2022/11/10

Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish’s edited book Food Instagram: Identity, Influence, and Negotiation (published by the University of Illinois Press in 2022) explore the massively popular social media platform as a space for self-identification, influence, transformation, and resistance. Artists and journalists join a wide range of scholars to look at food’s connection to Instagram from vantage points as

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35:41

Christopher Howard, "Who Cares: The Social Safety Net...

New Books in Food ·

2022/11/08

Societies are often judged by how they treat their most vulnerable members: the poor and near poor. In the United States, this responsibility belongs not only to governments, but also to charities, businesses, individuals, and family members. Their combined efforts generate a social safety net. In Who Cares: The Social Safety Net in America (Oxford UP, 2022), Christopher Howard offers the first comprehensive map of the US social safety net. He chronicles how different parts of American society talk

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27:05

Gurpinder Singh Lalli, "Schools, Space and Culinary...

New Books in Food ·

2022/11/03

Gurpinder Singh Lalli's book Schools, Space and Culinary Capital (Routledge, 2022) introduces the notion of culinary capital to investigate socialisation and school mealtime experiences in an academy school based in the UK. Drawing on interviews collated from children, teachers and staff within the school, the text sheds light on food insecurity in society and schools as being a major issue in educational policy. The book examines schools as a microcosm for society with school food space being the

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61:19

Will Guidara, "Unreasonable Hospitality: The...

New Books in Food ·

2022/11/02

Today I talked to Will Guidara, author of Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Optimism Press, 2022). Will Guidara was twenty-six when he took the helm of Eleven Madison Park, a struggling two-star brasserie that had never quite lived up to its majestic room. Eleven years later, EMP was named the best restaurant in the world. How did Guidara pull off this unprecedented transformation? Radical reinvention, a true partnership between the kitchen and

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46:09

Sustainable Agriculture in the Global South: A...

New Books in Food ·

2022/10/25

Micha Odenheimer is the founder and director of Tevel B’Zedek, an Israeli NGO that aims to create Israeli and Jewish leadership passionately engaged in Tikkun Olam – fixing the world – locally and globally. Tevel B’Zedek provides community development support for sustainable agriculture in remote rural areas. Odenheimer is an activist and former journalist who reported from worldwide locations including Somalia, Ethiopia, Myanmar, Bangladesh and India. Born in California and educated at Yale,

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85:06

John Briscoe, "Crush: The Triumph of California Wine"...

New Books in Food ·

2022/10/19

In 1910, the future of California wine looked dim. Beset by crises ranging from earthquakes to insect infestations, and with momentum moving toward prohibition, the nascent industry seemed dead on the vine. How then, a mere sixty years later, did a blind taste test from some of France's toughest sommeliers judge California wines superior to their French counterparts? In Crush: The Triumph of California Wine (University of Nevada Press, 2018), writer, lawyer, and University of California Berkeley

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67:27

Alan Warde et al., "The Social Significance of Dining...

New Books in Food ·

2022/10/12

Dining out used to be considered exceptional. However, the Food Standards Authority reported that in 2014, one meal in six was eaten away from home in Britain. Previously considered a necessary substitute for an inability to obtain a meal in a family home, dining out has become a popular recreational activity for a majority of the population, offering pleasure as well as refreshment. The Social Significance of Dining Out: A Study of Continuity and Change (Manchester UP, 2020) draws on a major

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54:38

Warren Klein et al., "Be Fruitful! The Etrog in...

New Books in Food ·

2022/10/07

The etrog is a curious fruit. The Bible commands its readers: “And you shall take for yourselves on the first day beautiful tree-fruit (peri etz hadar), palm fronds, boughs of leafy trees, and willows of the brook, and you shall rejoice before the Lord your God seven days.” Native to the Far East and adapted to the culture of the eastern Mediterranean, the rituals of the etrog are among the very few that are dependent upon a particular environment for growth. In their wanderings across the globe,

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46:54

Emelia Quinn, "Reading Veganism: The Monstrous Vegan,...

New Books in Food ·

2022/10/06

Reading Veganism: The Monstrous Vegan, 1818 to Present (Oxford UP, 2021) focuses on the iteration of the trope of ‘the monstrous vegan’ across 200 years of Anglophone literature. Explicating, through such monsters, veganism’s relation to utopian longing and challenge to the conceptual category of the ‘human’, the book explores ways in which ethical identities can be written, represented, and transmitted. Reading Veganism proposes that we can recognize and identify the monstrous vegan in relation to

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25:59

Angela Tedesco, "Finding Turtle Farm: My Twenty-Acre...

New Books in Food ·

2022/10/03

This is the tale of one woman's journey of growing a community-supported farm from earth to plate. In 1995 Angela Tedesco bought a twenty-acre farm with the goal of growing food for her community, and for seventeen years she fed up to 180 families. Finding Turtle Farm: My Twenty-Acre Adventure in Community-Supported Agriculture (U Minnesota Press, 2022) is the story behind that incredible work, chronicling all the ups and downs of navigating grass-roots organic agriculture in its nascent era. From

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31:37

Beyond Meat? Dietary Shifts and Meat Contestations in...

New Books in Food ·

2022/09/30

What explains the uneven meatification of diets in three of Asia’s core ‘emerging economies’? How and why is meat consumption changing today, and what role have American fast-food chains played? To discuss these questions and more, Helene Ramnæs, coordinator for the Norwegian Network for Asian Studies, is joined by Marius Korsnes, Kenneth Bo Nielsen and Arve Hansen. Asian diets include considerably more meat now than in the recent past, but meat is a contested issue. China and Vietnam have

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65:56

Stephen Le, "100 Million Years of Food: What Our...

New Books in Food ·

2022/09/29

There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole-grains are healthy, whole-grains are a disaster; eat everything in moderation; eat only certain foods--and on and on. In 100 Million Years of Food: What Our Ancestors Ate and Why It Matters Today (Picador, 2016), biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution,

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35:45

Hannah Kirshner, "Water, Wood, and Wild Things:...

New Books in Food ·

2022/09/22

A young sake bar owner, Yusuke Shimoki, arrives on the doorstep of Hannah Kirshner’s Brooklyn apartment “with a suitcase full of Ishikawa sake,” in Hannah’s words. That visit sparked a years-long connection between Hannah and the rural Japanese community of Yamanaka, a home for artisans and artists, hunters and farmers, and other ordinary Japanese trying to live in the countryside. Those visits are the subject of Hannah’s book, Water Wood and Wild Things: Learning Craft and Cultivation in a Japanese

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38:50

Kenneth H. Kolb, "Retail Inequality: Reframing the...

New Books in Food ·

2022/09/20

Retail Inequality: Reframing the Food Desert Debate (U California Press, 2021) examines the failure of recent efforts to improve Americans' diets by increasing access to healthy food. Based on exhaustive research, this book by Kenneth H. Kolb documents the struggles of two Black neighborhoods in Greenville, South Carolina. For decades, outsiders ignored residents' complaints about the unsavory retail options on their side of town—until the well-intentioned but flawed "food desert" concept took hold

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38:05

Philip Lymbery, "Sixty Harvests Left: How to Reach a...

New Books in Food ·

2022/09/19

From the United Kingdom to Italy, from Brazil to the Gambia to the USA, Philip Lymbery, the internationally acclaimed author of Farmageddon, goes behind the scenes of industrial farming and confronts 'Big Agriculture', where mega-farms, chemicals and animal cages are sweeping the countryside and jeopardising the air we breathe, the water we drink, the food we eat and the nature that we treasure. In his investigations, however, he also finds hope in the pioneers who are battling to bring landscapes

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36:25

Sanjiv Chopra, "Coffee the Magical Elixir: Facts That...

New Books in Food ·

2022/09/14

Today I talked to Sanjiv Chopra about his book Coffee the Magical Elixir: Facts That Will Astound and Perk You Up (Bookbaby, 2021) 2.25 billion cups of coffee are consumed globally everyday. Coffee has a myriad of health benefits the overwhelming majority are which not known to the lay public and even physicians. There has been a plethora of research published in peer reviewed scientific journals attesting to the health benefits of coffee. They are mechanistic explanations and often a dose dependent

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61:53

Carl A. Brasseaux and Donald W. Davis, "Asian-Cajun...

New Books in Food ·

2022/09/13

Shrimp is easily America’s favorite seafood, but its very popularity is the wellspring of problems that threaten the shrimp industry’s existence. Asian-Cajun Fusion: Shrimp from the Bay to the Bayou (University of Mississippi Press, 2022) by Carl A. Brasseaux and Donald W. Davis provides insightful analysis of this paradox and a detailed, thorough history of the industry in Louisiana. Dried shrimp technology was part of the cultural heritage Pearl River Chinese immigrants introduced into the

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52:11

Allyson P. Brantley, "Brewing a Boycott: How a...

New Books in Food ·

2022/09/06

Before the craft beer revolution, Coors was a hot commodity. Impossible to find outside a few states in the West, the beer had a level of "cool" that only comes from scarcity. However, this veneer of desirability masked all manner of unfair and discriminatory labor practices within the Coors Brewing Company itself. In Brewing a Boycott: How a Grassroots Coalition Fought Coors and Remade American Consumer Activism (UNC Press, 2021), La Verne University professor Allyson Brantley describes how labor

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58:16

William Alexander, "Ten Tomatoes that Changed the...

New Books in Food ·

2022/09/02

The tomato gets no respect. Never has. Stored in the dustbin of history for centuries, accused of being vile and poisonous, appropriated as wartime propaganda, subjected to being picked hard-green and gassed, even used as a projectile, the poor tomato is the Rodney Dangerfield of foods. Yet, the tomato is the most popular vegetable in America (and, in fact, the world). It holds a place in America's soul like no other vegetable, and few other foods. Each summer, tomato festivals crop up across the

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528 results

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