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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

62:56

Alison K. Smith, "Cabbage and Caviar: A History of...

New Books in Food ·

2021/07/27

When people think of Russian food, they generally think either of the opulent luxury of the tsarist aristocracy or of post-Soviet elites, signified above all by caviar, or on the other hand of poverty and hunger--of cabbage and potatoes and porridge. Both of these visions have a basis in reality, but both are incomplete. The history of food and drink in Russia includes fasts and feasts, scarcity and, for some, at least, abundance. It includes dishes that came out of the northern, forested regions

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79:42

Gina G. Warren, "Hatched: Dispatches from the...

New Books in Food ·

2021/07/20

Guest Gina Warren discusses her newest book Hatched: Dispatches from the Backyard Chicken Movement, published May 2021 by University of Washington Press. Warren chronicles her experience in starting a backyard chicken flock from bringing home day old chicks, feeding and housing them, and eventually butchering and cooking them as meat. Rather than offering practical advice or a how-to-guide to raising chickens, Warren instead demonstrates thoughtful grappling with what it means to be an ethical eater

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56:04

Eric C. Rath, "Oishii: The History of Sushi"...

New Books in Food ·

2021/07/14

Sushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods—but they are also the most widely misunderstood. Oishii: The History of Sushi (Reaktion Books, 2020) reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical

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56:57

Nicoletta Batini, "The Economics of Sustainable Food:...

New Books in Food ·

2021/07/13

In The Economics of Sustainable Food: Smart Policies for Health and the Planet (Island Press, 2021), Dr. Nicoletta Batini, and co-authors, unpack the true cost of food production. While the Green Revolution served a purpose, Dr. Batini makes the case that the industrial food complex continues to cause tremendous global economic losses in terms of malnutrition, diseases, and environmental degradation. To ensure we do not exceed the 1.5oC target, the book offers the Great Food Transformation (GFT) as

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63:10

Rod Phillips, "French Wine: A History" (U California...

New Books in Food ·

2021/07/08

Today on New Books in History, Rod Phillips, Professor of History at Carleton University in Ottawa, Canada, talks about his book, French Wine: A History, out in 2016 with the University of California Press, and published in paperback in 2020. For centuries, wine has been associated with France more than with any other country. France remains one of the world’s leading wine producers by volume and enjoys unrivaled cultural recognition for its wine. If any wine regions are global household names, they

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20:07

From the Archives: Supporting Sustainable Farming...

New Books in Food ·

2021/07/08

Improper pest management has led to significant yield loss in rice and other crop harvests in Cambodia, causing economic losses to farmers and environmental disruption through ill-informed chemical use. The use of broad-spectrum pesticides as a solution to all observed pests is commonplace in the rice and mung bean fields of lowland Cambodia and can be linked to unsuitable sources of agricultural information. In 2020, Professor Daniel Tan caught up with Dr Natali Pearson over Zoom to chat about his

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57:47

Stephen V. Bittner, "Whites and Reds: A History of...

New Books in Food ·

2021/07/01

Whites and Reds: A History of Wine in the Lands of Tsar and Commissar (Oxford UP, 2021) tells the story of Russia's encounter with viniculture and winemaking. Rooted in the early-seventeenth century, embraced by Peter the Great, and then magnified many times over by the annexation of the indigenous wine economies and cultures of Georgia, Crimea, and Moldova in the late-eighteenth and early-nineteenth centuries, viniculture and winemaking became an important indicator of Russia's place at the

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54:20

Benjamin Lorr, "The Secret Life of Groceries: The...

New Books in Food ·

2021/06/29

This episode of the New Books in Economic and Business History is an interview with New York writer Benjamin Lorr. Benjamin Lorr is the author of ofHell-Bent: Obsession, Pain, and the Search for Something Like Transcendence in Competitive Yoga, a book that explores the Bikram Yoga community and movement. His second book, The Secret Life of Groceries: The Dark Miracle of the American Supermarket is "an extraordinary investigation into the human lives at the heart of the American grocery store. The

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56:54

Jamie Kreiner, "Legions of Pigs in the Early Medieval...

New Books in Food ·

2021/06/24

On this episode of New Books in History, Jamie Kreiner, Associate Professor of History at the University of Georgia, talks about her new book, Legions of Pigs in the Early Medieval West, out in 2020 with Yale University Press. In the early medieval West, from North Africa to the British Isles, pigs were a crucial part of agriculture and culture. In this fascinating book, Jamie Kreiner examines how this ubiquitous species was integrated into early medieval ecologies and transformed the way that

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54:19

Sarah K. Mock, "Farm (and Other F Words): The Rise...

New Books in Food ·

2021/06/23

In Farm (and Other F Words): The Rise and Fall of the Small Family Farm (New Degree Press, 2021), Sarah K. Mock seeks to answer “what exactly do we mean by a Good Farm?” She looks at size, income, and age, among other factors that might be metrics of a Good Farm. Using USDA NASS data, farmer interviews, and experience Sarah shares some not so easy to hear perspectives. In this interview, Sarah discusses the systems at play, most working exactly as intended, that are preventing agribusiness from

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31:08

Shane Hamilton, "Supermarket USA: Food and Power in...

New Books in Food ·

2021/06/22

This episode of the New Books in Economic and Business History is an interview with Dr. Shane Hamilton, Senior Lecturer in Management at The York Management School, University of York. There he teaches Strategy and Business Humanities. He is the author of Trucking Country: The Road to America's Wal-Mart Economy (Princeton, 2008) and he is associate editor of Enterprise & Society and co-editor of the book series American Business, Politics, and Society of the University of Pennsylvania Press. He has

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57:24

Kate Lebo, "The Book of Difficult Fruit: Arguments...

New Books in Food ·

2021/06/04

Guest Kate Lebo discusses her newest book, The Book of Difficult Fruit: Arguments for the Tart, Tender, and Unruly with Recipes (Farrar, Straus, and Giroux, 2021). While Lebo has authored more traditional cookbooks with stories, this collection of essays with recipes has more in common with creative nonfiction, autobiography, or a quirky reference book for plant identification. Lebo offers a unique blending of the academic – historical and botanical – with the narrative – personal and often painful

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51:13

Jon Keune, "Shared Devotion, Shared Food: Equality...

New Books in Food ·

2021/06/03

Jon Keune's book Shared Devotion, Shared Food: Equality and the Bhakti-Caste Question in Western India (Oxford UP, 2021) is about the deceptively simple question: when Hindu devotional or bhakti traditions welcomed marginalized people-women, low castes, and Dalits-were they promoting social equality? This the modern formulation of the bhakti-caste question. It is what Dalit leader B. R. Ambedkar had in mind when he concluded that the saints promoted spiritual equality but did not transform society

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51:03

Dianne Jacob, "Will Write for Food" (Hachette Go, 2021)

New Books in Food ·

2021/06/02

Do you have a cookbook in you? Thinking about a memoir with recipes? How about a food blog? Have you ever yearned to be an Instagram Influencer or dreamt of joining the waning ranks of restaurant reviewers? If that’s the case, stop whatever you are doing and get ahold of Will Write for Food: Pursue Your Passion and Bring Home the Dough Writing Recipes, Cookbooks, Blogs and More by Dianne Jacob, out this month in its fourth edition by Hachette Books. It’s no exaggeration to say that Dianne Jacob is

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67:51

Margaret Magat, "Balut: Fertilized Eggs and the...

New Books in Food ·

2021/05/26

Balut is a fertilized chicken or duck egg that is boiled at the seventeenth day and sold as a common street snack in the Philippines. While it is widely eaten in the Filipino community, balut is frequently used in eating “challenges” on American reality TV shows. At seventeen days, the balut egg already contains a partially developed embryo, and this aspect is sensationalized with exaggerated “performances of disgust” during these challenges. In her book Balut: Fertilized Eggs and the Making of

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47:53

Amanda Ciafone, "Counter-Cola: A Multinational...

New Books in Food ·

2021/05/20

Today I talked to Amanda Ciafone's (University of Illinois, Urbana-Champaign) about her book Counter-Cola: A Multinational History of the Global Corporation (University of California Press, 2019). Counter-Cola charts the history of one of the world’s most influential and widely known corporations, The Coca-Cola Company. Over the past 130 years, the corporation has sought to make its products, brands, and business central to daily life in over 200 countries. Amanda Ciafone uses this example of global

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59:42

Christina Ward, "American Advertising Cookbooks: How...

New Books in Food ·

2021/05/10

Christina Ward’s newest book American Advertising Cookbooks: How Corporations Taught Us to Love Spam, Bananas, and Jell-O (Process Media, 2019) examines a familiar but understudied sub-genre of commercially published cookbooks. Advertising cookbooks were most popular in the middle decades of the 20th century. They are usually published by a company or industry interest group rather than an individual chef or writer, and they serve as instructions for consumers to use the products of that company or

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54:23

Lindsay Gardner, "Why We Cook: Women on Food,...

New Books in Food ·

2021/05/07

Why We Cook: Women on Food, Identity, and Connection (Workman, 2021) includes essays, recipes, interviews and profiles of more than 100 women in the world of food; from restaurateurs and activists, to food writers, professional chefs, and home cooks. Curated, researched and beautifully illustrated by author and artist Lindsay Gardner, it brings together the stories and perspectives of a diverse array of female voices who are transforming food across the world. Find more about the book at here. Visit

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17:00

Of Rice and Men: How Food Production is Driving...

New Books in Food ·

2021/05/06

Fungal infections are amongst the leading infectious disease killers globally. They result in more deaths than malaria, and almost as many as tuberculosis. However, they are often overlooked, and receive less research attention and funding than viral or bacterial infections. Over the past decade, this has started to change as the emergence of resistance in fungal pathogens has caused global alarm. New, resistant organisms have emerged, and old familiar ones have become harder to treat - agricultural

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65:24

R. Harde and J. Wesselius, "Consumption and the...

New Books in Food ·

2021/04/08

Consumption and the Literary Cookbook, edited by Roxanne Harde and Janet Wesselius (published 2021 by Routledge) examines the ways in which recipe authors and readers engage with one another through reading, cooking and eating the foods contained within the pages of Literary Cookbooks. The editors define literary cookbooks as novels and memoirs that include recipes, cookbooks that include narrative, and children's books that include recipes. Divided into three parts– “Textual Consumption,”

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528 results

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