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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

48:12

Lucas Bessire, "Running Out: In Search of Water on...

New Books in Food ·

2021/04/01

The Ogallala aquifer has nourished life on the American Great Plains for millennia. But less than a century of unsustainable irrigation farming has taxed much of the aquifer beyond repair. The imminent depletion of the Ogallala and other aquifers around the world is a defining planetary crisis of our times. Running Out: In Search of Water on the High Plains (Princeton University Press, 2021) offers a uniquely personal account of aquifer depletion and the deeper layers through which it gains meaning

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79:52

Carol J. Adams, "The Sexual Politics of Meat: A...

New Books in Food ·

2021/03/19

Today I talked to Carol J. Adams about two of her classic texts that have recently been republished. The first book we discuss, first published in 1990, is The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory, a landmark text in the ongoing debates about animal rights. In the two decades since, the book has inspired controversy and heated debate. The Sexual Politics of Meat argues that what, or more precisely who, we eat is determined by the patriarchal politics of our culture, and

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65:20

Tessa Clarke: Co Founder & CEO of Olio, a Company...

New Books in Food ·

2021/03/16

Tessa explains why Olio’s mission of cutting unnecessary food waste is so important, and how her own distress at food waste led to the breakthrough insight that there had to be a better way of dealing with unwanted food. She shares her personal journey, and sets out the exciting road map ahead for Olio. Tessa Clarke is the Co Founder & CEO of Olio Linkedin Olio is a free app that connects users with unwanted food (households or local businesses) with neighbours living nearby who would like it. OLIO

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24:14

Rethinking Rural Livelihoods and Food Security in...

New Books in Food ·

2021/03/04

After decades of economic and political isolation, Myanmar’s rural economy is rapidly shifting from a narrow reliance on low-productivity agriculture, to a more diverse array of farm and non-farm activities. This transition poses urgent policy and scholarly questions for the analysis of inequality, livelihood patterns and food security among the country's rural population. Despite some gains, poverty, landlessness, access to non-farm job opportunities, and food insecurity remain significant

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59:23

Tom Philpott, "Perilous Bounty: The Looming Collapse...

New Books in Food ·

2021/03/04

Perilous Bounty: The Looming Collapse of American Farming and How We Can Prevent It (Bloomsbury Publishing, 2020) is an unsettling journey into the disaster-bound American food system, and an exploration of possible solutions, from leading food politics commentator and former farmer Tom Philpott. More than a decade after Michael Pollan's game-changing The Omnivore's Dilemma transformed the conversation about what we eat, a combination of global diet trends and corporate interests have put American

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49:39

Priya Basil, "Be My Guest: Reflections on Food,...

New Books in Food ·

2021/03/04

Be My Guest: Reflections on Food, Community, and the Meaning of Generosity (Knopf, 2020) is an utterly unique, deeply personal meditation on what it means to tend to others and to ourselves--and how the two things work hand in hand. Priya Basil explores how food--and the act of offering food to others--are used to express love and support. Weaving together stories from her own life with knowledge gleaned from her Sikh heritage; her years spent in Kenya, India, Britain, and Germany; and ideas from

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102:42

Winifred Bird, "Eating Wild Japan: Tracking the...

New Books in Food ·

2021/03/01

Winifred Bird’s Eating Wild Japan: Tracking the Culture of Foraged Foods, with a Guide to Plants and Recipes (Stone Bridge Press, 2021) is more than just a look at the culture and meanings of foraging in Japan complete with an eclectic collection of recipes and a guide for foragers, though it is certainly that. Eating Wild records the author’s encounters with quirky people―including a caldera dweller, a bear hunter, and a seaweed scientist―in surprising places―from snowy northern mountains to quiet

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60:11

Sam van Zweden, "Eating with My Mouth Open"...

New Books in Food ·

2021/02/26

Wow! Food, family, memory, insight, body, mind - worth the effort this one. Eating with My Mouth Open (NewSouth, 2021) is food writing like you’ve never seen before: honest, brave, and exceptionally tasty. Lyrically written, Sam van Zweden offers a millennial response to classic food writers, revelling in body positivity on Instagram, remembering how Tupperware piled high with sweets can be a symptom of spiralling mental health, dissecting wellness culture and all its flaws, sharing the joys of

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60:57

Kaitland M. Byrd, "Real Southern Barbecue:...

New Books in Food ·

2021/02/25

Kaitland Byrd’s new book Real Southern Barbecue: Constructing Authenticity in Southern Food Culture (Lexington Press, 2019) examines an archive of oral histories collected by the Southern Foodways Alliance featuring the voices of barbecue pit masters and restaurant owners from the South. Byrd argues that barbecue as a cultural product has a unique relationship to the idea of authenticity. There are some clearly defined elements that seem to make it easy for diners to decide if their barbecue is

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64:29

Eli Revelle Yano Wilson, "Front of the House, Back of...

New Books in Food ·

2021/02/12

How can ethnographic research shine light on the reproduction of social inequality in upscale Los Angeles restaurants? In today’s episode we talk with Dr. Eli Wilson, Assistant Professor of Sociology at the University of New Mexico, about his fieldwork in three LA restaurants. In the new book Front of the House, Back of the House, Race and Inequality in the Lives of Restaurant Workers (NYU Press, 2020), he takes readers inside the social hierarchies of upscale restaurants, where mostly white and

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39:17

Anthony Warner, "Ending Hunger: The Quest to Feed the...

New Books in Food ·

2021/02/09

Nutritionists tell you to eat more fish. Environmentalists tell you to eat less fish. Apparently they are both right. It's the same thing with almonds, or quinoa, or a hundred other foods. But is it really incumbent on us as individuals to resolve this looming global catastrophe? From plastic packaging to soil depletion to flatulent cows, we are bombarded with information about the perils of our food system. Drawing on years of experience within the food industry, Anthony Warner invites us to

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52:53

M. Nestle and K. Trueman, "Let's Ask Marion: What You...

New Books in Food ·

2021/01/13

Marion Nestle describes her new book as “a small, quick and dirty reader for the general audience” summarizing some of her biggest and most influential works. Let’s Ask Marion: What You Need to Know About the Politics of Food, Nutrition, and Health published September 2020 by University of California Press, was written in conversation with Kerry Trueman, a blogger and friend. Trueman’s questions served as prompts to organize Nestle’s 800-1000 word summaries in approachable and engaging prose

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72:35

K. M. Broton and C. L. Cady, "Food Insecurity on...

New Books in Food ·

2021/01/11

The new essay collection Food Insecurity on College Campuses edited by Katharine M. Broton and Clare L. Cady explores the widespread problem of food insecurity among college students and the overlapping and compounding issues that lead students to choose between getting enough to eat and paying the costs of a college education. As the editors make clear in the introduction to the collection, today’s college student has changed significantly from the expected “young adult, attending college full-time

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34:27

Mike Shanahan, "Ladders to Heaven: How Figs Shaped...

New Books in Food ·

2020/12/04

They are trees of life and trees of knowledge. They are wish-fulfillers … rainforest royalty … more precious than gold. They are the fig trees, and they have affected humanity in profound but little-known ways. Ladders to Heaven: How Figs Shaped our History, Fed our Imaginations, and can Enrich our Future (Unbound, 2016) tells their amazing story. Fig trees fed our pre-human ancestors, influenced diverse cultures and played key roles in the dawn of civilisation. They feature in every major religion,

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61:59

Peter Singer, "Why Vegan?: Eating Ethically"...

New Books in Food ·

2020/12/03

Even before the publication of his seminal Animal Liberation in 1975, Peter Singer, one of the greatest moral philosophers of our time, unflinchingly challenged the ethics of eating animals. Now, in Why Vegan?: Eating Ethically (Liveright, 2020), Singer brings together the most consequential essays of his career to make this devastating case against our failure to confront what we are doing to animals, to public health, and to our planet. From his 1973 manifesto for animal liberation to his personal

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61:33

Amalia Leguizamón, "Seeds of Power: Environmental...

New Books in Food ·

2020/11/24

In 1996 Argentina adopted genetically modified (GM) soybeans as a central part of its national development strategy. Today, Argentina is the third largest global grower and exporter of GM crops. Its soybeans—which have been modified to tolerate being sprayed with herbicides—now cover half of the country's arable land and represent a third of its total exports. While soy has brought about modernization and economic growth, it has also created tremendous social and ecological harm: rural displacement,

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66:46

Emily J. H. Contois, "Diners, Dudes, and Diets: How...

New Books in Food ·

2020/11/19

In Diners, Dudes, and Diets: How Gender and Power Collide in Food Media and Culture (UNC Press, 2020), Emily Contois argues that the figure of The Dude was invented (or perhaps only capitalized on) by marketing and advertising firms to combat “gender contamination” and sell what may be perceived as “feminine” foods to men. Contois suggests that this figure coalesced in response to the 2008 recession and the “gender crisis” that it created. Not only were job losses higher for men during this

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65:43

James Staples, "Sacred Cows and Chicken Manchurian:...

New Books in Food ·

2020/11/09

Bovine politics exposes fault lines within contemporary Indian society, where eating beef is simultaneously a violation of sacred taboos, an expression of marginalized identities, and a route to cosmopolitan sophistication. The recent rise of Hindu nationalism has further polarized traditional views: Dalits, Muslims, and Christians protest threats to their beef-eating heritage while Hindu fundamentalists rally against those who eat the sacred cow. Yet close observation of what people do and do not

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22:44

Improving Food Security in Laos and Cambodia: A...

New Books in Food ·

2020/11/05

Southeast Asia's demand for protein in the form of animal meat is increasing by more than 4% every year. This has important consequences for regional food security and household incomes and wellbeing. Laos and Cambodia are ideally placed in the region to meet the demand. However, current livestock production and health practices pose a constraint and are preventing this opportunity from being realised. In addition, farmers in both countries contend with high costs of production, variable returns and

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50:31

Andrew Liu, "Tea War: A History of Capitalism in...

New Books in Food ·

2020/11/04

After water, tea is the most widely consumed drink in the world. It is beloved by consumers in Asia, Africa, Europe, and the Americas, and it comes in a bewildering array of varieties: from the cheap sachet of finely ground English black tea to fermented bricks of pu’er from Yunnan province. This beverage also has a fascinating place in the global history of science and capitalism. At the turn of the first millennium, it was prized as a medical concoction in southwestern China, and it became a

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528 results

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