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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

80:50

Josh Milburn, "Just Fodder: The Ethics of Feeding...

New Books in Food ·

2022/08/31

Animal lovers who feed meat to other animals are faced with a paradox: perhaps fewer animals would be harmed if they stopped feeding the ones they love. Animal diets do not raise problems merely for individuals. To address environmental crises, health threats, and harm to animals, we must change our food systems and practices. And in these systems, animals, too, are eaters. Moving beyond what humans should eat and whether to count animals as food, Just Fodder: The Ethics of Feeding Animals

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51:39

Mélissa Mialon, "Big Food & Co" (Thierry Souccar...

New Books in Food ·

2022/08/26

In the 1960s and 1970s, the exposure of Big Tobacco’s aggressive lobbying and internal efforts to obscure science showcasing the harmful effects of smoking changed U.S. public opinion of the industry and of product safety protocols, both of which had largely obscured these harms from public view for decades. Public awareness grew, triggering regulation on disclosure related to political influencing strategies, marketing tactics, and transparency regarding the devastating toll of tobacco products on

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43:16

Addressing Hunger, Food Insecurity--Local Solutions...

New Books in Food ·

2022/08/25

We live in a time of food paradox. In a world of historically unprecedented abundance, many don’t have enough to eat. Life-limiting obesity coexists with malnutrition - at the same time, sometimes in the very same place. Food is the complex and critical subject that we will talk about today with Joseph Gitler who works to address the issue at a local, concrete level. He feeds the hungry. Back in 2003 Joseph Gitler was moved to act when he saw significant food waste in Israel at a time of rising

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66:55

Alex Drace-Francis, "The Making of Mămăligă:...

New Books in Food ·

2022/08/19

Mămăligă, maize porridge or polenta, is a universally consumed dish in Romania and a prominent national symbol. But its unusual history has rarely been told. Alex Drace-Francis surveys the arrival and spread of maize cultivation in Romanian lands from Ottoman times to the eve of the First World War, and also the image of mămăligă in art and popular culture. In The Making of Mămăligă: Transimperial Recipes for a Romanian National Dish (Central European UP, 2022), Drace-Francis shows how the making of

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52:40

Paolo Squatriti, "Weeds and the Carolingians: Empire,...

New Books in Food ·

2022/08/17

In Weeds and the Carolingians: Empire, Culture, and Nature in Frankish Europe, AD 750–900 (Cambridge University Press, 2021), Dr. Paolo Squatriti asks: Why did weeds matter in the Carolingian empire? What was their special significance for writers in eighth- and ninth-century Europe and how was this connected with the growth of real weeds? In early medieval Europe, unwanted plants that persistently appeared among crops created extra work, reduced productivity, and challenged theologians who believed

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61:44

Angela Ki Che Leung et al., "Moral Foods: The...

New Books in Food ·

2022/08/16

The twelve chapters of Moral Foods: The Construction of Nutrition and Health in Modern Asia (U Hawai’i Press, 2020) are divided into three sections: Good Foods, Bad Foods, and Moral Foods. Using case studies from nineteenth- and twentieth-century China, Hong Kong, India, Japan, Korea, and Malaysia, these chapters investigate the moralization of food in modern Asia. These studies on moral food regimes are highly specific, but their implications, especially about the malleability of food as an object

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45:45

Made of Corn: How Genetically Modified Corn Changed...

New Books in Food ·

2022/08/12

This is part 2 of a 2-part series from Cited - the predecessor of Darts and Letters. For the final episode of our “Activism & Academia”-themed week of programming, we’re returning to Cited’s series on genetically modified corn, Indigenous rights, and environmental law in Mexico. Return with us to our story on how the discovery of genetically modified corn in the Mexican highlands resulted in a revelatory battle over science, culture, trade and more. In this episode, we take you even further into the

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55:34

Modifying Maize: How Genetically Modified Corn...

New Books in Food ·

2022/08/11

This is part 1 of a 2-part series from Cited - the predecessor of Darts and Letters. When genetically modified corn was found in the highlands of Mexico, Indigenous campesino groups took to the streets to protect their cultural heritage, setting off a 20-year legal saga. The battle brought Indigenous rights, scientific methods, academic freedom, and law and trade into the mix. It’s a fascinating and eternally relevant story. You’ll hear from scientists, activists, farmers and more. In an era when

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47:36

Tara Nurin, "A Woman's Place Is in the Brewhouse: A...

New Books in Food ·

2022/08/08

Tara Nurin explores women in all aspects of the brewing industry in A Women's Place is in the Brewhouse (Chicago Review Press, 2021). Women have brewed beer throughout most of human history. Their role as family and village brewer lasted for hundreds of thousands of years--through the earliest days of Mesopotamian civilization, the reign of Cleopatra, the witch trials of Medieval and Renaissance Europe, and the settling of colonial America. A Woman's Place Is in the Brewhouse celebrates the

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67:40

Michael J. Hathaway, "What a Mushroom Lives For:...

New Books in Food ·

2022/08/08

What a Mushroom Lives For: Matsutake and the Worlds They Make (Princeton University Press, 2022) by Dr. Michael Hathaway pushes today’s mushroom renaissance in compelling new directions. For centuries, Western science has promoted a human- and animal-centric framework of what counts as action, agency, movement, and behavior. But, as Michael Hathaway shows, the world-making capacities of mushrooms radically challenge this orthodoxy by revealing the lively dynamism of all forms of life. The book tells

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76:14

Christopher Craig, "Middlemen of Modernity: Local...

New Books in Food ·

2022/08/05

Christopher Craig’s Middlemen of Modernity: Local Elites and Agricultural Development in Meiji Japan (U Hawaii Press, 2022) is a thoroughly research and engaging study of the role of local elites in the modernization of the Japanese countryside in the prewar era. “Agriculture,” Craig’s writes, “is given short shrift in the story of Japanese modernity. Farming and modernization seem to exist at opposite ends of a spectrum.” This is true for both contemporary historians, who tend to neglect

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41:01

Jin Feng, "Tasting Paradise on Earth: Jiangnan...

New Books in Food ·

2022/08/01

Today I talked to Jin Feng of Grinnell College about her fascinating book Tasting Paradise on Earth: Jiangnan Foodways (U Washington Press, 2019). Preparing and consuming food is an integral part of identity formation, which in contemporary China embodies tension between fast-forward modernization and cultural nostalgia. Jin Feng's wide-ranging exploration of cities in the Lower Yangzi Delta--or Jiangnan, a region known for its paradisiacal beauty and abundant resources--illustrates how people

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46:54

Kelsi Matwick and Keri Matwick, "Food Discourse of...

New Books in Food ·

2022/07/18

Kelsi Matwick and Keri Matwick's book Food Discourse of Celebrity Chefs of Food Network (Palgrave MacMillan, 2019) explores a fascinating, yet virtually unexplored research area: the language of food used on television cooking shows. It shows how the discourse of television cooking shows on the American television channel Food Network conveys a pseudo-relationship between the celebrity chef host and viewers. Excerpts are drawn from a variety of cooking show genres (how-to, travel, reality, talk,

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75:17

Tanya M. Peres and Aaron Deter-Wolf, "Baking,...

New Books in Food ·

2022/07/14

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast (U Alabama Press, 2018), however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of

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57:37

Veronica S. W. Mak, "Milk Craze: Body, Science, and...

New Books in Food ·

2022/07/14

Veronika Mak’s Milk Craze: Body, Science, and Hope in China (U of Hawaii Press, 2021) mixes historical and ethnographic research on milk to understand the morality politics of class, labor, and identity in modern Hong Kong and the Shunde area of Guangdong. Beginning with the historical “milkscapes” of ancient China, Mak’s book explores the influence of British colonization on dairy culture in Hong Kong; the role of governments and corporations in making China one of the world’s largest producers and

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48:51

Elena Conis, "How to Sell a Poison: The Rise, Fall,...

New Books in Food ·

2022/07/13

The story of DDT as you’ve never heard it before: a fresh look at the much-maligned chemical compound as a cautionary tale of how powerful corporations have stoked the flames of science denialism for their own benefit In the 1940s, DDT helped the Allies win the Second World War by wiping out the insects that caused malaria, with seemingly no ill effects on humans. After the war, it was sprayed willy-nilly across fields, in dairy barns, and even in people's homes. Thirty years later the U.S. would

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12:37

Biscuit Art

New Books in Food ·

2022/07/04

Ella Hawkins talks about the biscuits she makes, inspired by her research on Elizabethan dress, and on everything from William Morris wallpapers to TV shows like Outlander and Game of Thrones. She also talks about her upcoming monograph, titled Shakespeare in Elizabethan Costume: ‘Period Dress’ in Twenty-First-Century Performance (forthcomin from Bloomsbury), which examines how early modern garments are recycled and reimagined in contemporary costume design for Shakespeare. (You’ll hear Saronik

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38:42

Gina Louise Hunter, "Edible Insects: A Global...

New Books in Food ·

2022/06/29

From grasshoppers to grubs, an eye-opening look at insect cuisine around the world. An estimated two billion people worldwide regularly consume insects, yet bugs are rarely eaten in the West. Why are some disgusted at the thought of eating insects while others find them delicious? Edible Insects: A Global History (Reaktion Books, 2021) provides a broad introduction to the role of insects as human food, from our prehistoric past to current food trends—and even recipes. On the menu are beetles,

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55:40

Francesco Buscemi, "Pasta, Pizza and Propaganda: A...

New Books in Food ·

2022/06/23

The three protagonists of Pasta, Pizza and Propaganda: A Political History of Italian Food TV (Intellect, 2022) are food, television and politics. These are the three main characters that interrelate, collaborate and fight behind the scenes, while in front of the camera the writers, intellectuals and celebrity chefs talk about, prepare or taste the best Italian dishes. In Pasta, Pizza and Propaganda, Dr. Francesco Buscemi develops a political history of Italian ‘good food’ on national television,

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71:35

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

New Books in Food ·

2022/06/22

Image by image and hashtag by hashtag, Instagram has redefined the ways we relate to food. Emily J. H. Contois and Zenia Kish edit contributions that 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 diverse as Hong Kong’s camera-centric foodie culture, the platform’s long history with feminist

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528 results

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