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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

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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76:31

Jessica Martell, "Farm to Form: Modernist Literature...

New Books in Food ·

2020/10/01

In this this interview, Carrie Tippen talks with Jessica Martell about her new book, Farm to Form: Modernist Literature and Ecologies of Food in the British Empire, published in 2020 by University of Nevada Press for their Cultural Ecologies of Food series. In Farm to Form, Martell contextualizes some familiar texts of British Literary Modernism, into a history that recognizes the role of food and agriculture not just in the social fabric that these writers were living in and often writing against

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81:32

Brian R. Dott, "The Chile Pepper in China: A Cultural...

New Books in Food ·

2020/09/23

In China, chiles are everywhere. From dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, Chinese culture and the chile pepper have been intertwined for centuries. Yet, this was not always the case. In The Chile Pepper in China: A Cultural Biography (Columbia University Press, 2020), Brian Dott explores the evolution of the chile pepper from an obscure foreign import to a ubiquitous plant regarded by most Chinese as native to the land. He details the

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51:10

Lauren F. Klein, "An Archive of Taste: Race and...

New Books in Food ·

2020/08/24

There is no eating in the archive. This is not only a practical admonition to any would-be researcher but also a methodological challenge, in that there is no eating—or, at least, no food—preserved among the printed records of the early United States. Synthesizing a range of textual artifacts with accounts (both real and imagined) of foods harvested, dishes prepared, and meals consumed, An Archive of Taste: Race and Eating in the Early United States (University of Minnesota Press, 2020) reveals how

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69:56

K. Keeling and S. Pollard, "Table Lands: Food in...

New Books in Food ·

2020/08/14

In this this interview, Carrie Tippen talks Kara Keeling and Scott Pollard about their new book, Table Lands: Food in Children's Literature, published June 2020 by University of Mississippi Press. Table Lands contributes to a growing body of scholarship in the subfield of literary food studies, which combines the methods of literary analysis with the interdisciplinary theories of food, culture, and identity. Keeling and Pollard explain that they were first interested in food in children’s

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63:54

Emily Pawley, "The Nature of the Future: Agriculture,...

New Books in Food ·

2020/08/11

The nostalgic mist surrounding farms can make it hard to write their history, encrusting them with stereotypical rural virtues and unrealistically separating them from markets, capitalism, and urban influences. The Nature of the Future: Agriculture, Science, and Capitalism in the Antebellum North (University Of Chicago Press) aims to remake this staid vision. Emily Pawley examines a place and period of enormous agricultural vitality—antebellum New York State—and follows thousands of “improving

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50:01

Emily Wallace, "Road Sides: An Illustrated Companion...

New Books in Food ·

2020/07/24

In this this interview, Carrie Tippen talks with Emily Wallace, author and illustrator of the new book Road Sides: An Illustrated Companion to Dining and Driving in the American South (University of Texas Press, 2019). Road Sides pays homage to popular travel guides with its short chapters, one for each letter of the alphabet containing a brief contextualizing essay followed by a feature of a specific location, business, or product. “A” is for Architecture, a tribute to buildings in the shape of

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67:23

Virgie Tovar, "You Have the Right to Remain Fat"...

New Books in Food ·

2020/07/15

Growing up as a fat girl, Virgie Tovar believed that her body was something to be fixed. But after two decades of dieting and constant guilt, she was over it―and gave herself the freedom to trust her own body again. Ever since, she’s been helping others to do the same. Tovar is hungry for a world where bodies are valued equally, food is free from moral judgment, and you can jiggle through life with respect. In concise and candid language, You Have the Right to Remain Fat (Feminist Press, 2018)

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51:50

Elizabeth A. Williams, "Appetite and Its Discontents:...

New Books in Food ·

2020/07/15

Why do we eat? Is it instinct? Despite the necessity of food, anxieties about what and how to eat are widespread and persistent. In Appetite and Its Discontents: Science, Medicine, and the Urge to Eat, 1750-1950 (University of Chicago Press, 2020), Elizabeth A. Williams explores contemporary worries about eating through the lens of science and medicine to show us how appetite—once a matter of personal inclination—became an object of science. Williams charts the history of inquiry into appetite

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62:54

Kregg Hetherington, "The Government of Beans:...

New Books in Food ·

2020/07/14

By the time Bolivian President Evo Morales was deposed in December 2019, it had become increasingly clear that Latin America’s Pink Tide – the wave of left-leaning, anti-poverty governments which took hold of the region in the mid-2000s – was fast receding. Many have attempted to explain the rise and fall of that extraordinary historical movement, but few have done it with the historical depth, ethnographic subtlety, and theoretical capaciousness of Concordia University-based anthropologist

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48:55

Hanna Garth, "Food In Cuba: The Pursuit of a Decent...

New Books in Food ·

2020/07/09

In Food In Cuba: The Pursuit of a Decent Meal (Stanford University Press, 2020), Hanna Garth examines the processes of acquiring food and preparing meals in the midst of food shortages. Garth draws our attention to the social, cultural, and historical factors Cuban’s draw upon to define an appropriate or decent meal and the struggle they undergo to produce a decent meal. Often, studies of food security overlook the process of acquiring food, which Garth demonstrates as a critical locus

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52:31

Kennan Ferguson, "Cookbooks Politics" (U Penn Press,...

New Books in Food ·

2020/07/01

Many of us have stacks of cookbooks on our shelves, which we look through for ideas and inspiration, or to transport us to distant places with different foods, smells, experiences, and sometimes memories of our visits. Kennan Ferguson, Professor of Political Science at the University of Wisconsin-Milwaukee, argues that there is more going on in those cookbooks than just recipes. In fact, Cookbooks Politics (University of Pennsylvania Press, 2020) traces a variety of politics through a myriad of

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52:46

Candi K. Cann, "Dying to Eat: Cross Cultural...

New Books in Food ·

2020/07/01

In this this interview, Carrie Tippen talks with Candi K. Cann, editor of the new collection, Dying to Eat: Cross Cultural Perspectives on Food, Death and the Afterlife (University Press of Kentucky). Dying to Eat is an interdisciplinary collection of essays that examine the role of food in rituals surrounding death and dying from around the globe. Cann, who identifies herself as a death studies scholar, divides the collection into two ways of using food in death rituals: “Dining With the Dead” and

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52:24

D. Conley and J. Eckstein, "Cookery: Food Rhetorics...

New Books in Food ·

2020/06/30

On this episode of the New Books Network, Dr. Lee Pierce (s/t) interviews editors Donovan Conley and Justin Eckstein about their new book Cookery: Food Rhetorics and Social Production (University of Alabama Press, 2020), which explores the rhetoric of contemporary food production and consumption with a focus on social boundaries. Cookery explores how food mediates both rhetorical influence and material life through the overlapping concepts of invention and production. The essays in this volume probe

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71:02

Kathryn M. De Luna, "Collecting Food, Collecting...

New Books in Food ·

2020/06/04

In Collecting Food, Collecting People: Subsistence and Society in Central Africa (Yale University Press, 2016), Kathryn M. De Luna documents the evolving meanings borne in the collection of wild foods for an agricultural people in south central Africa around the turn of the first millennium. It is a history of everyday life that bears great insight into how people adapt meaning from different aspects of life to create new forms of social organization. Specifically, her study helps explain how

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57:43

James C. Scott, "Against the Grain: A Deep History of...

New Books in Food ·

2020/06/03

We are schooled to believe that states formed more or less synchronously with settlement and agriculture. In Against the Grain: A Deep History of the Earliest States (Yale University Press, 2017), James C. Scott asks us to question this belief. The evidence, he says, is simply not on the side of states. Stratified, taxing, walled towns did not inevitably appear in the wake of crop domestication and sedentary settlement. Only around 3100 BCE, some four millennia after the earliest farming and

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120:37

Brian Greene, "Until the End of Time: Mind, Matter,...

New Books in Food ·

2020/06/02

Brian Greene is a Professor of Mathematics and Physics at Columbia University in the City of New York, where he is the Director of the Institute for Strings, Cosmology, and Astroparticle Physics, and co-founder and chair of the World Science Festival. He is well known for his TV mini-series about string theory and the nature of reality, including the Elegant Universe, which tied in with his best-selling 2000 book of the same name. In this episode, we talk about his latest popular book Until the End

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