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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

59:16

Katarzyna J. Cwiertka, "Branding Japan’s Food: From...

New Books in Food ·

2020/05/29

Katarzyna J. Cwiertka and Yasuhara Miho’s Branding Japan’s Food: From Meibutsu to Washoku (University of Hawaii Press, 2020) explores historical and contemporary practices of place branding through food in Japan. The book’s narrative centers on the event that precipitated its writing, namely, the 2013 addition of “Washoku, traditional dietary cultures of the Japanese, notably for the celebration of New Year” to UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity. The authors

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55:37

E. Engelhardt and L. Smith, "The Food We Eat, the...

New Books in Food ·

2020/05/25

In this this interview, Carrie Tippen talks with Elizabeth Engelhardt, co-editor of the new collection The Food We Eat, the Stories We Tell: Contemporary Appalachian Tables (Ohio University Press, 2019), also edited by Lora Smith and published by Ohio University Press. We are also joined by Courtney Balestier who is a contributor to the collection. Though the collection is diverse in genre – including academic essays alongside poetry, memoir, and illustration – the contents are united around

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56:53

Louis A. Pérez, "Rice in the Time of Sugar: The...

New Books in Food ·

2020/05/19

In his book, Rice in the Time of Sugar: The Political Economy of Food in Cuba (UNC Press, 2019), Louis A. Pérez, Jr. explores how Cuba’s dependency on the sugar economy also made the island’s population dependent on food imports like rice. Despite efforts to diversify agricultural production and produce rice domestically, U.S. rice producers consistently resisted Cuban efforts to rid them of a primary market for American rice throughout the twentieth century. Struggles over rice production and

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64:52

Witold Szabłowski, "How to Feed a Dictator" (Penguin,...

New Books in Food ·

2020/05/07

If you’re a despot, there are two people you can’t lie to, your doctor and your chef. This is one of the nuggets explained to me by Witold Szabłowski, author of How to Feed a Dictator: Saddam Hussein, Idi Amin, Enver Hoxha, Fidel Castro, and Pol Pot Through the Eyes of Their Cooks (Penguin, 2020), translated from the Polish by Antonia Lloyd-Jones. The author, a tireless journalist, used his skills at getting people to talk and his knowledge of cooking to convince those who served some of the 20th

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55:33

Mythri Jegathesan, "Tea and Solidarity: Tamil Women...

New Books in Food ·

2020/05/05

In recent years, commodity chain analysis – the scholarly effort to piece together the production and consumption ends of various commodities – has really taken off. For goods ranging from cotton to coffee & tobacco to tea, scholars have brought cultivators and laborers into the same frame as factory workers, retailers, taste-makers, and consumers. At first glance, Mythri Jegathesan’s new book Tea & Solidarity: Tamil Women & Work in Postwar Sri Lanka (University of Washington Press, 2019) appears

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59:35

Leslie M. Harris, "Slavery and the University:...

New Books in Food ·

2020/04/28

Slavery and the University: Histories and Legacies (University of Georgia Press, 2019), edited by Leslie M. Harris, James T. Campbell, and Alfred L. Brophy, is the first edited collection of scholarly essays devoted solely to the histories and legacies of this subject on North American campuses and in their Atlantic contexts. Gathering together contributions from scholars, activists, and administrators, the volume combines two broad bodies of work: (1) historically based interdisciplinary research

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58:18

Phoebe Lickwar and Roxi Thoren, "Farmscape: The...

New Books in Food ·

2020/04/21

Phoebe Lickwar and Roxi Thoren's book Farmscape: The Design of Productive Landscapes (Routledge, 2020) situates agriculture as a design practice, using a wide range of international case studies and analytical essays to propose lessons for contemporary landscape architects who are interested in integrating agriculture into their designs. Agricultural processes, technologies, and cycles have long shaped landscape architectural projects, from the ornamented farm of the eighteenth century, to

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49:51

David Lebovitz, "Drinking French" (Ten Speed Press,...

New Books in Food ·

2020/04/14

Few experiences can top sitting in a Parisian cafe and watching the world go by, a glass of something at your elbow. But if you've ever gone inside the cafe and confronted the battalion of beautiful bottles behind the bar, you may have come to the reluctant conclusion that there is a whole world of French beverages beyond wine that you may never understand. David Lebovitz to the rescue! For decades, Lebovitz has guided readers of his many books and engaging website into the world of French cuisine

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60:57

Conor Picken and Matthew Dischinger, "Southern...

New Books in Food ·

2020/04/10

In this this interview, Carrie Tippen talks with Conor Picken and Matthew Dischinger about their edited collection, Southern Comforts: Drinking and the US South from Louisiana State University Press’s Southern Literary Studies Series. This collection of seventeen essays focuses on the mythologies and representations of alcohol production, distribution, and consumption (or rejection) in the literature and culture of the US South. Picken and Dischinger argue in the introduction that the relationship

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54:19

Matt Cook, "Sleight of Mind: 75 Ingenious Paradoxes...

New Books in Food ·

2020/03/30

Paradox is a sophisticated kind of magic trick. A magician's purpose is to create the appearance of impossibility, to pull a rabbit from an empty hat. Yet paradox doesn't require tangibles, like rabbits or hats. Paradox works in the abstract, with words and concepts and symbols, to create the illusion of contradiction. There are no contradictions in reality, but there can appear to be. In Sleight of Mind: 75 Ingenious Paradoxes in Mathematics, Physics, and Philosophy (MIT Press, 2020), Matt Cook and

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51:13

Irina Georgescu, "Carpathia: Food from the Heart of...

New Books in Food ·

2020/03/27

Romania is a land of crossroads: of empire, of geography, and culture, shaped by centuries of rule by the Greeks, Ottomans, and Hapsburgs. The dramatically different geographic regions of Romania include flat plains and soaring mountain peaks, as well as the Danube Delta. But wherever you go in this fascinating country, you find a passion for food and a celebration of tradition. Irina Georgescu's new book, Carpathia: Food from the Heart of Romania (Interlink Books, 2020), is a marvelous exploration

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56:19

Karima Moyer-Nocchi, "The Eternal Table: A Cultural...

New Books in Food ·

2020/03/19

Karima Moyer-Nocchi is a professor of modern languages at the University of Siena and a lecturer for the Master in Culinary Studies program at the University of Rome, Tor Vergata. Her first book, Chewing the Fat – An Oral History of Italian Food from Fascism to Dolce Vita (Medea, 2015) explored the folklore and foodways of Italy in the twentieth century through the first-hand accounts of women who lived through the twenty-year fascist regime. Moyer-Nocchi’s new book, The Eternal Table: A Cultural

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60:43

Jennifer E. Gaddis, "The Labor of Lunch: Why We Need...

New Books in Food ·

2020/03/06

There’s a problem with school lunch in America. Big Food companies have largely replaced the nation’s school cooks by supplying cafeterias with cheap, precooked hamburger patties and chicken nuggets chock-full of industrial fillers. Yet it’s no secret that meals cooked from scratch with nutritious, locally sourced ingredients are better for children, workers, and the environment. So why not empower “lunch ladies” to do more than just unbox and reheat factory-made food? And why not organize together

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59:25

Justin Nystrom, "Creole Italian: Sicilian Immigrants...

New Books in Food ·

2020/03/05

In this this interview, Carrie Tippen talks with Justin Nystrom about his latest book, Creole Italian: Sicilian Immigrants and the Shaping of New Orleans Food Culture, published in 2018 by the University of Georgia Press as part of the Southern Foodways Alliance series Studies in Culture, People, and Place. The book was nominated for a James Beard Foundation Book Award in 2019. Nystrom argues in Creole Italian that the discourse about New Orleans has been narrowed to a single story and controlled by

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49:18

Darra Goldstein, "Beyond the North Wind: Russia in...

New Books in Food ·

2020/03/04

If you are even remotely interested in Russian cuisine, you probably have an oil-stained, batter-spattered copy of the 1983 classic cookbook, A Taste of Russia, by Darra Goldstein lurking on your shelves. You might also have Goldstein's award-winning Fire + Ice, her masterful exploration of Nordic cuisine, or the authoritative The Georgian Feast, which introduced readers to the marvelous flavors of the Caucuses. Make room for Goldstein’s latest triumph: Beyond the North Wind: Russia in Recipes and

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38:23

Lana Dee Povitz, "Stirrings: How Activist New...

New Books in Food ·

2020/03/03

In the last three decades of the twentieth century, government cutbacks, stagnating wages, AIDS, and gentrification pushed ever more people into poverty, and hunger reached levels unseen since the Depression. In response, New Yorkers set the stage for a nationwide food justice movement. Whether organizing school lunch campaigns, establishing food co-ops, or lobbying city officials, citizen-activists made food a political issue, uniting communities across lines of difference. The charismatic, usually

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40:29

Emily E. LB. Twarog, "Politics of the Pantry:...

New Books in Food ·

2020/02/26

The history of women's political involvement has focused heavily on electoral politics, but throughout the twentieth century women engaged in grassroots activism when they found it increasingly challenging to feed their families and balance their household ledgers. Politics of the Pantry: Housewives, Food, and Consumer Protest in Twentieth-Century America (Oxford University Press, 2017) examines how working- and middle-class American housewives used their identity as housewives to protest the high

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42:21

Phillipa Chong, “Inside the Critics’ Circle: Book...

New Books in Food ·

2020/02/25

How does the world of book reviews work? In Inside the Critics’ Circle: Book Reviewing in Uncertain Times (Princeton University Press, 2020), Phillipa Chong, assistant professor in sociology at McMaster University, provides a unique sociological analysis of how critics confront the different types of uncertainty associated with their practice. The book explores how reviewers get matched to books, the ethics and etiquette of negative reviews and ‘punching up’, along with professional identities and

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39:30

K. Linder et al., "Going Alt-Ac: A Guide to...

New Books in Food ·

2020/01/30

If you’re a grad student facing the ugly reality of finding a tenure-track job, you could easily be forgiven for thinking about a career change. However, if you’ve spent the last several years working on a PhD, or if you’re a faculty member whose career has basically consisted of higher ed, switching isn’t so easy. PhD holders are mostly trained to work as professors, and making easy connections to other careers is no mean feat. Because the people you know were generally trained to do the same sorts

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58:39

J. L. Anderson, "Capitalist Pigs: Pigs, Pork, and...

New Books in Food ·

2020/01/21

In this this interview, Dr. Carrie Tippen talks with J. L. Anderson about the 2019 book Capitalist Pigs: Pigs, Pork, and Power in America published by West Virginia University Press. Anderson provides a history of pigs in America from the first arrival on the continent in the Columbian Exchange to the modern agribusiness of pork production, describing how we have “remade” the animal through breeding, feeding, medicating, legislating, and housing hogs. Despite the contemporary association between

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