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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

67:33

Rebecca Earle, "Feeding the People: The Politics of...

New Books in Food ·

2021/10/11

Potatoes are the world's fourth most important food crop, yet they were unknown to most of humanity before 1500. Rebecca Earle, Feeding the People: The Politics of the Potato (Cambridge UP, 2020) traces the global journey of this popular foodstuff from the Andes to everywhere. The potato's global history reveals the ways in which our ideas about eating are entangled with the emergence of capitalism and its celebration of the free market. It also reminds us that ordinary people make history in ways

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56:48

Jonathan Rees, "The Chemistry of Fear: Harvey Wiley's...

New Books in Food ·

2021/09/28

Though trained as a medical doctor, chemist Harvey Wiley spent most of his professional life advocating for "pure food"—food free of both adulterants and preservatives. A strong proponent of the Pure Food and Drug Act of 1906, still the basis of food safety legislation in the United States, Wiley gained fame for what became known as the Poison Squad experiments—a series of tests in which, to learn more about the effects of various chemicals on the human body, Wiley's own employees at the Department

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73:49

Bob Quinn and Liz Carlisle, "Grain by Grain: A Quest...

New Books in Food ·

2021/09/27

How can farmers adapt to climate changes? How can regenerative farmers have livelihoods that nourish themselves and their communities? How can we break free of the commodity mindset and rethink the US food system? Bob Quinn’s remarkable memoir of his decades living and working on a Montana farm offers unique insights into all of these pressing questions, with creativity, intelligence, and a healthy dash of humor. Quinn is a farmer and sustainable business leader. He founded a regional mill for

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66:06

Rob Dunn and Monica Sanchez, "Delicious: The...

New Books in Food ·

2021/09/23

Nature, it has been said, invites us to eat by appetite and rewards by flavor. But what exactly are flavors? Why are some so pleasing while others are not? Delicious is a supremely entertaining foray into the heart of such questions. With generous helpings of warmth and wit, Rob Dunn and Monica Sanchez offer bold new perspectives on why food is enjoyable and how the pursuit of delicious flavors has guided the course of human history. They consider the role that flavor may have played in the

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77:38

Matt Frazier and Robert Cheeke, "The Plant-Based...

New Books in Food ·

2021/09/16

The Plant-Based Athlete: A Game-Changing Approach to Peak Performance (HarperOne, 2021) by Matt Frazier and Robert Cheeke reveals the incontrovertible proof that the human body does not need meat, eggs, or dairy to be strong. Instead, research shows that a consciously calibrated plant-based diet offers the greatest possible recovery times, cell oxidation, injury prevention, and restorative sleep, and allows athletes to train more effectively, with better results. However, committing to a plant-based

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50:24

Ann Vileisis, "Abalone: The Remarkable History and...

New Books in Food ·

2021/09/15

From rocky coves at Mendocino and Monterey to San Diego’s reefs, abalone have held a cherished place in California culture for millennia. Prized for iridescent shells and delectable meat, these unique shellfish inspired indigenous artisans, bohemian writers, California cuisine, and the popular sport of skin diving, but also became a highly coveted commercial commodity. Mistakenly regarded as an inexhaustible seafood, abalone ultimately became vulnerable to overfishing and early impacts of climate

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62:26

Ken Meter, "Building Community Food Webs" (Island...

New Books in Food ·

2021/09/08

Our current food system has decimated rural communities and confined the choices of urban consumers. Even while America continues to ramp up farm production to astounding levels, net farm income is now lower than at the onset of the Great Depression, and one out of every eight Americans faces hunger. But a healthier and more equitable food system is possible. In Building Community Food Webs (Island Press, 2021), Ken Meter shows how grassroots food and farming leaders across the U.S. are tackling

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80:16

Arnab Dey, "Tea Environments and Plantation Culture:...

New Books in Food ·

2021/09/07

In Tea Environments and Plantation Culture: Imperial Disarray in Eastern India (Cambridge UP, 2021), Arnab Dey examines the intersecting role of law, ecology, and agricultural sciences in shaping the history of tea plantations in British Colonial India. He suggests that looking afresh at the legal, environmental, and agro-economic aspects of tea production illuminate covert, expedient, and often illegal administrative and commercial dealings that had an immediate and long-term human and

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49:56

Lindsay Naylor, "Fair Trade Rebels: Coffee Production...

New Books in Food ·

2021/09/06

Fair trade certified coffee is now commonly found on the supermarket shelves of the Global North, but the connections between the consumer and producer of fair trade coffee are far from simple. Lindsay Naylor’s book, Fair Trade Rebels: Coffee Production and Struggles for Autonomy in Chiapas (University of Minnesota Press, 2019), examines the contested politics of fair trade coffee production in the indigenous highlands of Mexico. Using theoretical approaches based in diverse economies scholarship

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36:58

Jessica Fanzo, "Can Fixing Dinner Fix the Planet?"...

New Books in Food ·

2021/09/03

How can consumers, nations, and international organizations work together to improve food systems before our planet loses its ability to sustain itself and its people? Do we have the right to eat wrongly? As the world's agricultural, environmental, and nutritional needs intersect—and often collide—how can consumers, nations, and international organizations work together to reverse the damage by changing how we make, distribute, and purchase food? Can such changes in practice and policy reverse the

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56:33

Lettie Gay, "Two Hundred Years of Charleston Cooking"...

New Books in Food ·

2021/09/01

Southern Food Historian Rebecca Sharpless discusses a new edition of Two Hundred Years of Charleston Cooking released in 2021 by University of South Carolina Press. Sharpless added a new critical introduction to the historic cookbook, first published in 1930 from a New York press as a collaboration between Blanche Rhett, Helen Woodward, and Lettie Gay. Woodward had married into a family with South Carolina ties and for a time rented a home that shared a courtyard with Rhett. As Woodward tells the

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62:05

Susan V. Spellman, "Cornering the Market: Independent...

New Books in Food ·

2021/09/01

In this episode for the Economic and Business History channel, I interviewed Dr. Susan V. Spellman, Associate Professor of History at Miami University. She is the author of Cornering the Market Independent Grocers and Innovation in American Small Business (Oxford University Press, 2016). In popular stereotypes, local grocers were avuncular men who spent their days in pickle-barrel conversations and checkers games; they were backward small-town merchants resistant to modernizing impulses. Cornering

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85:37

Hélène Jawhara Piñer, "Sephardi: Cooking the History....

New Books in Food ·

2021/08/30

Helene Jowhara-Piner has produced a masterpiece of culinary history. Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century Onwards (Cherry Orchard, 2021) recreates and reconstructs recipes of Sephardic Jews consumed during the Inquisition, the Renaissance and medieval Spain and North Africa into meals that anyone can prepare with ease in their own kitchen. Recipes from Turkey to Mexico, Brazil to Spain, are offered accompanied by anecdotes explaining the

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34:42

Thomas C. Hubka, "Big House, Little House, Back...

New Books in Food ·

2021/08/24

“Big house, little house, back house, barn”―this rhythmic cadence was sung by nineteenth-century children as they played. It also portrays the four essential components of the farms where many of them lived. The stately and beautiful connected farm buildings made by nineteenth-century New Englanders stand today as a living expression of a rural culture, offering insights into the people who made them and their agricultural way of life. A visual delight as well as an engaging tribute to our

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52:11

Zuza Zak, "Amber & Rye: A Baltic Food Journey:...

New Books in Food ·

2021/08/20

Food writer Zuza Zak’s latest book, Amber & Rye: A Baltic Food Journey: Estonia, Latvia, Lithuania (Allen & Unwin, 2021) is a remarkable exploration of one of Europe’s better-kept secrets: the food and culture of Latvia, Lithuania, and Estonia, known collectively as the three “Baltic States.” But as “Amber & Rye” proves so ably, each of these countries has its own unique and distinct culinary roots and culture, and each country is currently experiencing a lively culinary renaissance, which makes

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73:33

Michael Twitty, "Rice: A Savor the South Cookbook"...

New Books in Food ·

2021/08/20

Rice is a central ingredient to Southern foodways, and it is one of the most versatile grains served around the world. It could be prepared as a side dish, an entrée, and dessert; pair it with sugar, cinnamon, and vanilla for a sweet dish or add tomatoes, onions, and peas for a savory meal. In Rice: A Savor the South Cookbook (UNC Press, 2021), Michael Twitty explores the culinary history of rice as he offers 51 recipes of how this grain is found in many culinary cultures including Creole, Acadian,

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55:10

Benjamin R. Cohen et al., "Acquired Tastes: Stories...

New Books in Food ·

2021/08/17

The modern way of eating—our taste for food that is processed, packaged, and advertised—has its roots as far back as the 1870s. Many food writers trace our eating habits to World War II, but this book shows that our current food system began to coalesce much earlier. Modern food came from and helped to create a society based on racial hierarchies, colonization, and global integration. Acquired Tastes: Stories about the Origins of Modern Food (MIT Press, 2021) explores these themes through a series

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55:08

Jonathan E. Robins, "Oil Palm: A Global History" (UNC...

New Books in Food ·

2021/08/17

Oil palms are ubiquitous—grown in nearly every tropical country, they supply the world with more edible fat than any other plant and play a role in scores of packaged products, from lipstick and soap to margarine and cookies. And as Jonathan E. Robins shows in Oil Palm: A Global History (UNC Press, 2021), sweeping social transformations carried the plant around the planet. First brought to the global stage in the holds of slave ships, palm oil became a quintessential commodity in the Industrial

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40:47

Hanno Jentzsch, "Harvesting State Support:...

New Books in Food ·

2021/08/11

Agriculture has been among the toughest political battlegrounds in postwar Japan and represents an ideal case study in institutional stability and change. Inefficient land use and a rapidly aging workforce have long been undermining the economic viability of the agricultural sector. Yet vested interests in the small-scale, part-time agricultural production structure have obstructed major reforms. Change has instead occurred in more subtle ways. Since the mid-1990s, a gradual reform process has

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55:18

Annemarie Mol, "Eating in Theory" (Duke UP, 2021)

New Books in Food ·

2021/07/29

As we taste, chew, swallow, digest, and excrete, our foods transform us, while our eating, in its turn, affects the wider earthly environment. In Eating in Theory (Duke UP, 2021), Annemarie Mol takes inspiration from these transformative entanglements to rethink what it is to be human. Drawing on fieldwork at food conferences, research labs, health care facilities, restaurants, and her own kitchen table, Mol reassesses the work of authors such as Hannah Arendt, Maurice Merleau-Ponty, Hans Jonas, and

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528 results

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