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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

65:18

Joshua Frens-String, "Hungry for Revolution: The...

New Books in Food ·

2022/03/09

In Hungry for Revolution: The Politics of Food and the Making of Modern Chile (University of California Press, 2021), Joshua Frens-String explores the modern history and political economy of food in Chile, from World War I to the rise and fall of the Allende socialist regime in the 1970s. Drawing together a diverse cast of characters and weaving together a wide range of sources, Frens-String demonstrates that the struggles to create a more just food system shaped modern Chile and its expansive

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56:15

Jo Handelsman, "A World Without Soil: The Past,...

New Books in Food ·

2022/03/07

A World without Soil: The Past, Present, and Precarious Future of the Earth Beneath Our Feet (Yale University Press, 2021) by celebrated biologist Jo Handelsman lays bare the complex connections among climate change, soil erosion, food and water security, and drug discovery. Humans depend on soil for 95 percent of global food production, yet let it erode at unsustainable rates. In the United States, China, and India, vast tracts of farmland will be barren of topsoil within this century. The

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43:28

Beth M. Forrest and Greg de St Maurice, "Food in...

New Books in Food ·

2022/02/22

How do we engage with food through memory and imagination? Food in Memory and Imagination: Space, Place and, Taste (Bloomsbury, 2022) spans time and space to illustrate how, through food, people have engaged with the past, the future, and their alternative presents. Beth M. Forrest and Greg de St. Maurice have brought together first-class contributions, from both established and up-and-coming scholars, to consider how imagination and memory intertwine and sometimes diverge. Chapters draw on cases

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73:29

David Boarder Giles, "A Mass Conspiracy to Feed...

New Books in Food ·

2022/02/22

In A Mass Conspiracy to Feed People: Food Not Bombs and the World-Class Waste of Global Cities (Duke UP, 2021), David Boarder Giles explores the ways in which capitalism simultaneously manufactures waste and scarcity. Illustrating how communities of marginalized people and discarded things gather and cultivate political possibilities, Giles documents the work of Food Not Bombs (FNB), a global movement of grassroots soup kitchens that recover wasted grocery surpluses and redistribute them to those in

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44:36

Michelle Jurkovich, "Feeding the Hungry: Advocacy and...

New Books in Food ·

2022/02/07

Food insecurity poses one of the most pressing development and human security challenges in the world. Feeding the Hungry: Advocacy and Blame in the Global Fight Against Hunger (Oxford UP, 2020) examines the social and normative environments in which international anti-hunger organizations are working and argues that despite international law ascribing responsibility to national governments to ensure the right to food of their citizens, there is no shared social consensus on who ought to do what to

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62:23

John Cardina, "Lives of Weeds: Opportunism,...

New Books in Food ·

2022/01/19

Lives of Weeds: Opportunism, Resistance, Folly (Cornell UP, 2021) explores the tangled history of weeds and their relationship to humans. Through eight interwoven stories, John Cardina offers a fresh perspective on how these tenacious plants came about, why they are both inevitable and essential, and how their ecological success is ensured by determined efforts to eradicate them. Linking botany, history, ecology, and evolutionary biology to the social dimensions of humanity's ancient struggle with

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77:58

Rebecca Corbett, "Cultivating Femininity: Women and...

New Books in Food ·

2022/01/17

The overwhelming majority of tea practitioners in contemporary Japan are women, but there has been little discussion on their historical role in tea culture (chanoyu). In Cultivating Femininity: Women and Tea Culture in Edo and Meiji Japan (U Hawaii Press, 2019), Rebecca Corbett (USC East Asian Library) writes women back into this history and shows how tea practice for women was understood, articulated, and promoted in the Edo (1603–1868) and Meiji (1868–1912) periods. Viewing chanoyu 茶の湯 from the

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70:47

Suzanne Cope, "Power Hungry: Women of the Black...

New Books in Food ·

2022/01/17

Today I talked to Suzanne Cope about her new book Power Hungry: Women of the Black Panther Party and Freedom Summer and Their Fight to Feed a Movement (Lawrence Hill Books, 2021) In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that

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61:37

Alison Hope Alkon, "A Recipe for Gentrification:...

New Books in Food ·

2021/12/31

A Recipe for Gentrification: Food, Power, and Resistance in the City (NYU Press, 2020), edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca, is a collection of essays examining how gentrification uproots the urban food landscape, and what activists are doing to resist it. From hipster coffee shops to upscale restaurants, a bustling local food scene is perhaps the most commonly recognized harbinger of gentrification. A Recipe for Gentrification explores this widespread phenomenon, showing the

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51:33

Clarissa Hyman, "Tomato: A Global History" (Reaktion...

New Books in Food ·

2021/12/24

In the history of food, the tomato is a relative newcomer but it would now be impossible to imagine the food cultures of many nations without them. The journey taken by the tomato from its ancestral home in the southern Americas to Europe and back is a riveting story full of discovery, innovation, drama and dispute. Today it is at the forefront of scientific advances and heritage conservation, but the tomato has faced challenges every step of the way into our gardens and kitchens including the

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60:14

Dave Goulson, "Silent Earth: Averting the Insect...

New Books in Food ·

2021/12/24

Drawing on thirty years of research, Goulson has written an accessible, fascinating, and important book that examines the evidence of an alarming drop in insect numbers around the world. "If we lose the insects, then everything is going to collapse," he warned in a recent interview in the New York Times--beginning with humans' food supply. The main cause of this decrease in insect populations is the indiscriminate use of chemical pesticides. Hence, Silent Earth: Averting the Insect

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64:02

Rebecca J. Lester, "Famished: Eating Disorders and...

New Books in Food ·

2021/12/21

When Rebecca Lester was eleven years old--and again when she was eighteen--she almost died from anorexia nervosa. Now both a tenured professor in anthropology and a licensed social worker, she turns her ethnographic and clinical gaze to the world of eating disorders--their history, diagnosis, lived realities, treatment, and place in the American cultural imagination. Famished: Eating Disorders and Failed Care in America (U California Press, 2019), the culmination of over two decades of

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23:51

Vivian Nun Halloran, "The Immigrant Kitchen: Food,...

New Books in Food ·

2021/12/17

In The Immigrant Kitchen: Food, Ethnicity, and Diaspora (Ohio State UP, 2016), Vivian Nun Halloran examines food memoirs by immigrants and their descendants and reveals how their treatment of food deeply embeds concerns about immigrant identity in the United States. Halloran argues that by offering a glimpse into the authors' domestic lives through discussions of homemade food, these memoirs demystify the processes of immigration, assimilation, acculturation, and expatriation--ultimately examining

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35:46

Shelley L. Koch, "Gender and Food: A Critical Look at...

New Books in Food ·

2021/12/17

Gender and Food: A Critical Look at the Food System (Rowman and Littlefield, 2019) synthesizes existing theoretical and empirical research on food, gender, and intersectionality to offer students and scholars a framework from which to understand how gender is central to the production, distribution, and consumption of food. Shelley L. Koch is professor of sociology at Emory & Henry College. She is the author of A Theory of Grocery Shopping: Food, Choice, and Conflict and co-editor of Food,

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70:35

Bryant Terry, "Black Food: Stories, Art, and Recipes...

New Books in Food ·

2021/12/13

James Beard and NAACP Image Award-winning chef and educator, Bryant Terry calls Black Food a “communal shrine to the shared culinary histories of the African diaspora.” Black Food: Stories, Art, and Recipes from Across the African Diaspora (4 Color Books, 2021) weaves together a diverse collection of more than 100 different contributors, including food writers, chefs, scholars, activists, and leaders exploring the food, experience, and community across the diaspora. As the editor, Terry extends the

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43:25

Kristy Nabhan-Warren, "Meatpacking America: How...

New Books in Food ·

2021/12/13

Whether valorized as the heartland or derided as flyover country, the Midwest became instantly notorious when COVID-19 infections skyrocketed among workers in meatpacking plants—and Americans feared for their meat supply. But the Midwest is not simply the place where animals are fed corn and then butchered. Native midwesterner Kristy Nabhan-Warren (Department of Anthropology, University of Iowa) spent years interviewing Iowans who work in the meatpacking industry, both native-born residents and

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34:41

Priya Fielding-Singh, "How the Other Half Eats: The...

New Books in Food ·

2021/12/10

Inequality in America manifests in many ways, but perhaps nowhere more than in how we eat. From her years of field research, sociologist and ethnographer Priya Fielding-Singh brings us into the kitchens of dozens of families from varied educational, economic, and ethnoracial backgrounds to explore how—and why—we eat the way we do. In How the Other Half Eats: The Untold Story of Food and Inequality in America (Little Brown Spark, 2021), we get to know four families intimately: the Bakers, a Black

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25:03

Ramin Ganeshram, "Saffron: A Global History"...

New Books in Food ·

2021/12/07

Explore the dramatic history of the world’s most expensive spice in Saffron: A Global History (Reaktion Books, 2020). Literally worth their weight in gold, sunset-red saffron threads are prized internationally. Saffron can be found in cave art in Mesopotamia, in the frescoes of ancient Santorini, in the dyed wrappings of Egyptian mummies, in the saffron-hued robes of Buddhist monks, and in unmistakable dishes around the world. It has been the catalyst for trade wars as well as smuggling schemes and

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36:06

Fabio Parasecoli, "Food" (MIT, 2019)

New Books in Food ·

2021/12/06

Everybody eats. We may even consider ourselves experts on the topic, or at least Instagram experts. But are we aware that the shrimp in our freezer may be farmed and frozen in Vietnam, the grapes in our fruit bowl shipped from Chile, and the coffee in our coffee maker grown in Nicaragua, roasted in Germany, and distributed in Canada? Whether we know it or not, every time we shop for food, cook, and eat, we connect ourselves to complex supply networks, institutions, and organizations that enable our

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38:10

Jonatan Leer and S. G. S. Krogager, "Research Methods...

New Books in Food ·

2021/12/02

Research Methods in Digital Food Studies (Routledge, 2021) offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us

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528 results

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