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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:

arts food

All Episodes

54:02

Joseph C. Ewoodzie, "Getting Something to Eat in...

New Books in Food ·

2021/12/01

Getting Something to Eat in Jackson (Princeton Press, 2021) uses food—what people eat and how—to explore the interaction of race and class in the lives of African Americans in the contemporary urban South. Dr. Joseph Ewoodzie Jr. examines how “foodways”—food availability, choice, and consumption—vary greatly between classes of African Americans in Jackson, Mississippi, and how this reflects and shapes their very different experiences of a shared racial identity. Ewoodzie spent more than a year

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22:50

Demet Güzey, "Mustard: A Global History" (Reaktion...

New Books in Food ·

2021/11/30

Whether grainy or smooth, spicy or sweet, Dijon, American, or English, mustard accompanies our food and flavors our life around the globe. It has been a source of pleasure, health, and myth from ancient times to the present day, its tiny seed a symbol of faith and its pungent flavor a testimony to refined taste. There are stories of mustard plasters used to treat melancholy, runners eating mustard to prevent cramps, and Christians spreading mustard seeds along pilgrimage trails. Mustard: A Global

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42:34

Pascale Joassart-Marcelli, "The Sixteen-Dollar Taco:...

New Books in Food ·

2021/11/30

White middle-class eaters are increasingly venturing into historically segregated urban neighborhoods in search of "authentic" eating in restaurants run by-and originally catering to-immigrants and people of color. What does a growing white interest in these foods mean for historically immigrant neighborhoods and communities of color? What role does foodie culture play in gentrification? In The Sixteen-Dollar Taco: Contested Geographies of Food, Ethnicity, and Gentrification (U Washington Press,

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44:55

Joshua Sbicca, "Food Justice Now!: Deepening the...

New Books in Food ·

2021/11/23

Food Justice Now: Deepening the Roots of Social Struggle (University of Minnesota Press, 2018) charts a path from food activism to social justice activism that integrates the two. In an engrossing, historically grounded, and ethnographically rich narrative, Joshua Sbicca argues that food justice is more than a myopic focus on food, allowing scholars and activists alike to investigate the causes behind inequities and evaluate and implement political strategies to overcome them. Joshua Sbicca is

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43:56

Rose Wellman, "Feeding Iran: Shi`i Families and the...

New Books in Food ·

2021/11/22

Since Iran's 1979 Revolution, the imperative to create and protect the inner purity of family and nation in the face of outside spiritual corruption has been a driving force in national politics. Through extensive fieldwork, Rose Wellman examines how Basiji families, as members of Iran's voluntary paramilitary organization, are encountering, enacting, and challenging this imperative. Her ethnography reveals how families and state elites are employing blood, food, and prayer in commemorations for

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36:56

Jeff Miller, "Avocado: A Global History" (Reaktion...

New Books in Food ·

2021/11/18

The avocado is the iconic food of the twenty-first century. It has gone from a little-known regional food to a social media darling in less than a hundred years. This is an astounding trajectory for a fruit that isn’t sweet, becomes bitter when it is cooked and has perhaps the oddest texture of any fruit or vegetable. But the idea that this rich and delicious fruit is also healthy despite being fatty and energy-dense gives it unicorn status among modern eaters, especially millennials. Through lively

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44:17

Xavier Naville, "The Lettuce Diaries: How A Frenchman...

New Books in Food ·

2021/11/18

Many Western entrepreneurs and businesses have foundered in trying to set up shop in China. Different expectations, different ways of doing business, different institutions and platforms—all come together to remove any pretensions that one can easily transplant a foreign business model into the Chinese market. One of these entrepreneurs was Xavier Naville, who moved to China in 1997 where he built Creative Food. Unlike many others, his venture was a success. It's now a key supplier to major

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42:26

Rosa Abreu-Runkel, "Vanilla: A Global History"...

New Books in Food ·

2021/11/15

Today I talked to Rosa Abreu-Runkel about her new book Vanilla: A Global History (Reaktion Books, 2020). Intoxicating and evocative, vanilla is so much more than a spice rack staple. It is a flavor that has defined the entire world—and its roots reach deep into the past. With its earliest origins dating back seventy million years, the history of vanilla begins in ancient Mesoamerica and continues to define and enhance today’s traditions and customs. It has been used by nearly every culture as a

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62:21

Jen Corrinne Brown, "Trout Culture: How Fly Fishing...

New Books in Food ·

2021/11/12

From beer labels to literary classics like A River Runs Through It, trout fishing is a beloved feature of the iconography of the American West. But as Jen Brown demonstrates in Trout Culture: How Fly Fishing Forever Changed the Rocky Mountain West (U Washington Press, 2017), the popular conception of Rocky Mountain trout fishing as a quintessential experience of communion with nature belies the sport's long history of environmental manipulation, engineering, and, ultimately, transformation. A

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60:35

Edward Slingerland, "Drunk: How We Sipped, Danced,...

New Books in Food ·

2021/11/10

Ever since Noah exited the ark, human beings have been wanting to get drunk and high. Why? Drunk: How We Sipped, Danced, and Stumbled Our Way to Civilization (Hachette, 2021) is the latest attempt to answer that question. Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically-grounded explanation for our love of alcohol. Drawing on evidence from archaeology, history, cognitive

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40:37

Jonathan Morris, "Coffee: A Global History" (Reaktion...

New Books in Food ·

2021/11/09

In Coffee: A Global History (Reaktion Books, 2019), Jonathan Morris discusses the diverse cast of caffeinated characters who drank coffee, why and where they did so, as well as how it was prepared and what it tasted like. He identifies the regions and ways in which coffee has been grown, who worked the farms and who owned them, and how the beans were processed, traded, and transported. Morris also explores the businesses behind coffee—the brokers, roasters, and machine manufacturers—and dissects the

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84:20

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

New Books in Food ·

2021/11/08

Water, Wood, and Wild Things: Learning Craft and Cultivation in a Japanese Mountain Town (Viking, 2021) is memoir, ethnography, cookbook, and sketchbook rolled into one." This is the Princeton Independence's description of the polyvocal and artistic text, written by Hannah Kirshner. I cannot agree more with the following review they made on the creative quality of the book: "It evokes the best of the nature writing of Rachel Carson and Wendell Berry, as well as the food writing of M.F.K. Fisher and

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51:22

A Chemistry Professor Shares his Grief and his...

New Books in Food ·

2021/11/04

Welcome to The Academic Life! In this episode you’ll hear about: Professor David Smith’s path to becoming a chemistry professor Why he’s passionate about making science inclusive and representational His husband’s death Being an academic and a single parent How sharing stories about food and cooking dinner helps him process his grief A discussion of his book Tw-eat: A Little Book with Big Feelings and Short Recipes for Very Busy Lives Today’s book is: Tw-eat: A Little Book with Big Feelings

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61:01

Peter S. Ungar, "Evolution's Bite: A Story of Teeth,...

New Books in Food ·

2021/11/01

Whether we realize it or not, we carry in our mouths the legacy of our evolution. Our teeth are like living fossils that can be studied and compared to those of our ancestors to teach us how we became human. In Evolution's Bite: A Story of Teeth, Diet, and Human Origins (Princeton UP, 2018), noted paleoanthropologist Peter Ungar brings together for the first time cutting-edge advances in understanding human evolution and climate change with new approaches to uncovering dietary clues from fossil

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61:43

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

New Books in Food ·

2021/10/28

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 spent years interviewing Iowans who work in the meatpacking industry, both native-born residents and recent migrants from Latin America, Africa, and Asia

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63:58

Julian Agyeman and Sydney Giacalone, "The...

New Books in Food ·

2021/10/26

The Immigrant-Food Nexus: Borders, Labor, and Identity in North America (MIT Press, 2020) considers the intersection of food and immigration at both the macroscale of national policy and the microscale of immigrant foodways—the intimate, daily performances of identity, culture, and community through food. Taken together, the chapters—which range from an account of the militarization of the agricultural borderlands of Yuma, Arizona, to a case study of Food Policy Council in Vancouver,

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53:02

Nicolette Hahn Niman, "Defending Beef: The Ecological...

New Books in Food ·

2021/10/26

In Defending Beef: The Ecological and Nutritional Case for Meat (Chelsea Green, 2021), Nicolette Hahn Niman makes the expanded case for large ruminants as part of the solution to the climate crisis. In our discussion, Hahn Niman does some myth-busting and presents a system for managing beef cattle that can enhance ecosystems rather than degrade them. Hahn Niman recognizes not all beef enterprises are equal in their impact and argues components of the industry are tone-deaf. To move the industry

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43:21

Seth M. Siegel, "Troubled Water: What's Wrong with...

New Books in Food ·

2021/10/18

There’s nothing more vital to survival than water. “Water water everywhere, and not a drop to drink!”, said the Ancient Mariner, in the poem by Samuel Taylor Coleridge. Besides widespread water shortage, too much of America’s water is undrinkable. From big cities and suburbs to the rural heartland, chemicals linked to cancer, heart disease, obesity, birth defects, and lowered IQ routinely spill from our taps. The tragedy is that existing technologies could launch a new age of clean, healthy, and

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46:25

Robert Hellyer, "Green with Milk and Sugar: When...

New Books in Food ·

2021/10/15

Robert Hellyer’s Green with Milk and Sugar: When Japan Filled America's Tea Cups (Columbia UP, 2021) is a tale of American and Japanese teaways, skillfully weaving together stories of Midwesterners drinking green tea (with milk and sugar, to be sure), the recent and complex origins of Japan's love of now-ubiquitous sencha, Ceylon tea merchants exploiting American racism, Chinese tea production expertise, and the author’s own family history in the Japan-America tea trade going back to the nineteenth

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18:48

From Animal Rights to Human Rights: Supporting...

New Books in Food ·

2021/10/14

In September-October 2021, SSEAC Stories will be hosting a mini-series of podcasts exploring the role that research plays in understanding and advocating for human rights in Southeast Asia. For the final episode in the series, Dr Thushara Dibley is joined by Emeritus Professor Peter Windsor who brings to light how research improving animal health and production is intrinsically linked to human rights issues. Reflecting on his extensive field-based research on transboundary livestock disease in the

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528 results

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