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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

65:21

Hillary Reinsberg, "Zagat 2020 New York City...

New Books in Food ·

2020/01/06

The red Zagat guide to restaurants was a fixture to a generation of New York diners before Google bought the brand and stopped publishing copies of the book. In time for the 40th Anniversary, new owners The Infatuation, and Editor in Chief Hillary Reinsberg released a new version and it is selling well and attracting renewed interest in the brand. Host Allen Salkin talks to Reinsberg about Zagat 2020 New York City Restaurants: Special 40th Anniversary Edition (Zagat, 2019) and asks Reinsberg if more

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56:00

Maria Veri and Rita Liberti, "Gridiron Gourmet:...

New Books in Food ·

2020/01/03

Today we are joined by Maria Veri, Associate Professor of Kinesiology at San Francisco State University, and Rita Liberti, Professor of Kinesiology at California State University, East Bay. Together they are the authors of Gridiron Gourmet: Gender and Food at the Football Tailgate (University of Arkansas Press, 2019), one of the most compelling books on sports studies to come out this year. In our conversation, we discussed the origins of tailgating in the United States, the way that tailgate gender

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30:50

Joshua Specht, "Red Meat Republic: A Hoof-to-Table...

New Books in Food ·

2019/12/30

Why do Americans eat so much beef? In Red Meat Republic: A Hoof-to-Table History of How Beef Changed America (Princeton University Press, 2019), the historian Joshua Specht provides a history that shows how our diets and consumer choices remain rooted in nineteenth century enterprises. A century and half ago, he writes, the colonialism and appropriation of indigenous lands enabled the expansion of western ranch outfits. These corporate ranchers controlled loose commodity chains, until powerful

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71:49

A. R. Ruis, "Learning to Eat: The Origins of School...

New Books in Food ·

2019/12/10

In this this interview, Dr. Carrie Tippen talks with A.R. Ruis about the 2017 book Eating to Learn, Learning to Eat: The Origins of School Lunch in the United States – published in 2017 by Rutgers University Press. Ruis narrates the development of school lunch programs from the late 19th century to the present, describing the evolution from locally organized charitable initiatives into the federally funded and managed programs that we know today. While school lunches seem almost inseparable from the

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57:32

Alberto Cairo, "How Charts Lie: Getting Smarter about...

New Books in Food ·

2019/12/03

We’ve all heard that a picture is worth a thousand words, but what if we don’t understand what we’re looking at? Social media has made charts, infographics, and diagrams ubiquitous―and easier to share than ever. We associate charts with science and reason; the flashy visuals are both appealing and persuasive. Pie charts, maps, bar and line graphs, and scatter plots (to name a few) can better inform us, revealing patterns and trends hidden behind the numbers we encounter in our lives. In short, good

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40:25

Kathryn Conrad on University Press Publishing

New Books in Food ·

2019/11/03

As you may know, university presses publish a lot of good books. In fact, they publish thousands of them every year. They are different from most trade books in that most of them are what you might called "fundamental research." Their authors--dedicated researchers one and all--provide the scholarly stuff upon which many non-fiction trade books are based. So when you are reading, say, a popular history, you are often reading UP books at one remove. Of course, some UP books are also bestsellers, and

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32:43

J. Neuhaus, "Geeky Pedagogy: A Guide for...

New Books in Food ·

2019/10/24

The things that make people academics -- as deep fascination with some arcane subject, often bordering on obsession, and a comfort with the solitude that developing expertise requires -- do not necessarily make us good teachers. Jessamyn Neuhaus’s Geeky Pedagogy: A Guide for Intellectuals, Introverts, and Nerds Who Want to Be Effective Teachers (West Virginia University Press, 2019) helps us to identify and embrace that geekiness in us and then offers practical, step-by-step guidelines for how to

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44:57

Rachel Laudan, "Cuisine and Empire: Cooking in World...

New Books in Food ·

2019/10/24

With Al Zambone this week is Rachel Laudan, author of the fascinating Cuisine and Empire: Cooking in World History (University of California Press, 2015). Once a historian of science and technology, living and teaching in Hawaii made her a historian of food. In her book she describes the development and decline of cuisines throughout world history over 20,000 years, and how shifts in “culinary philosophy”—how humans have thought about what they eat—led to the creation of new cuisines. It’s a rich

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63:21

Rafia Zafar, "Recipes for Respect: African American...

New Books in Food ·

2019/10/11

In this this interview, Dr. Carrie Tippen talks with Rafia Zafar about her 2019 book Recipes for Respect: African American Meals and Meaning, from the University of Georgia Press. It’s part of the Southern Foodways Alliance Studies in Culture, People and Place series. The book contains 7 chapters, covering the earliest formally-published African-American-authored hospitality books from the 1820s to Edna Lewis’s Taste of Country Cooking from the 1970s, as well as the unpublished and incomplete

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65:20

Geoffrey Barstow, "Food of Sinful Demons: Meat,...

New Books in Food ·

2019/10/01

Tibetan Buddhism teaches compassion toward all beings, a category that explicitly includes animals. Slaughtering animals is morally problematic at best and, at worst, completely incompatible with a religious lifestyle. Yet historically most Tibetans—both monastic and lay—have made meat a regular part of their diet. In Food of Sinful Demons: Meat, Vegetarianism, and the Limits of Buddhism in Tibet (Columbia University Press, 2018) of the place of vegetarianism within Tibetan religiosity, Geoffrey

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52:57

Ashanté M. Reese, "Black Food Geographies: Race,...

New Books in Food ·

2019/09/23

Black Food Geographies: Race, Self-Reliance, and Food Access in Washington, D.C. (University of North Carolina Press, 2019), by Ashanté M. Reese, examines the ways in which residents of the Deanwood neighborhood navigate the surrounding area to acquire food. Reese examines the historical processes that gave rise to the decrease of supermarkets, general stores, and other locations to purchase food thus constraining options. Residents articulated a commitment to self-reliance in meeting their culinary

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56:49

Jennifer Jensen Wallach, "What We Need Ourselves: How...

New Books in Food ·

2019/09/18

In this this interview, Dr. Carrie Tippen talks with Jennifer Jensen Wallach about the her book Getting What We Need Ourselves: How Food has Shaped African American Life (Rowman & Littlefield, 2019). The book covers a wide chronology and geography from the continent of Africa pre-Transatlantic slave trade to lunch counter sit-ins of the Civil Rights Era to haute cuisine of Harlem in the present. Wallach’s wide-ranging history demonstrates that there is not one story of African American foodways

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49:01

Mark Winne, "Food Town USA: Seven Unlikely Cities...

New Books in Food ·

2019/09/12

Cities are extremely complex institutions to understand and are continually changing. A central place to make sense of the complexities of a city is the food that is grown and sold in these areas. Mark Winne, author of Food Town USA: Seven Unlikely Cities that are Changing the Way We Eat (Island Press, 2019) and my guest for this episode, observed the way community and place is constructed in seven different cities across the United States. Winne shares there is a synergistic interaction between

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77:41

Aaron Hale-Dorrell, "Corn Crusade: Khrushchev’s...

New Books in Food ·

2019/09/11

In Corn Crusade: Khrushchev’s Farming Revolution in the Post-Stalin Soviet Union (Oxford University Press, 2018), Aaron Hale-Dorrell re-evaluates Khrushchev’s corn campaign as the cornerstone of his reformation programs. Corn was key to Khrushchev’s promises of providing everyone with the abundance required for achieving communism, which included the introduction of a varied diet rich in meat and dairy (which would be corn fed) following decades of austerity during collectivization and WWII

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66:46

Carol J. Adams, "Burger" (Bloomsbury, 2018)

New Books in Food ·

2019/08/13

In this this interview, Dr. Carrie Tippen talks with Carol J. Adams about two new books: Burger, from the Object Lessons series by Bloomsbury (2018), and Protest Kitchen, a cookbook with over 50 vegan recipes and practical daily actions from Conari press. Both books were published in 2018. Audiences probably know Adams best as the author of The Sexual Politics of Meat, now available in a 25th anniversary edition from Bloomsbury. In Burger, Adams offers a history of the hamburger as a cultural

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62:33

A. Lakhtikova, A. Brintlinger, and I. Glushchenko,...

New Books in Food ·

2019/08/01

In their introduction to Seasoned Socialism: Gender & Food in Late Soviet Everyday Life (Indiana University Press, 2019), Anastasia Lakhtikova, Angela Brintlinger, and Irina Glushchenko invite the reader to “imagine a society where food is managed by officialdom like a controlled substance and everyone is addicted to it.” Food plays a pivotal role throughout Russian history, but perhaps no more so than during the Soviet era, when the perennial Russian cycle of feast and famine took on a highly

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47:36

Krishnendu Ray, "The Ethnic Restaurateur"...

New Books in Food ·

2019/07/31

Academic discussions of ethnic food have tended to focus on the attitudes of consumers, rather than the creators and producers. In this ground-breaking new book, The Ethnic Restaurateur (Bloomsbury, 2016), Krishnendu Ray reverses this trend by exploring the culinary world from the perspective of the ethnic restaurateur. Focusing on New York City, he examines the lived experience, work, memories, and aspirations of immigrants working in the food industry. He shows how migrants become established in

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57:42

David R. Montgomery, "Growing a Revolution: Bringing...

New Books in Food ·

2019/07/26

In Growing a Revolution: Bringing Our Soil Back to Life (W. W. Norton & Co., 2018), Dr. David R. Montgomery portrays hope amidst the backdrop that for centuries, agricultural practices have eroded the soil that farming depends on, stripping it of the organic matter vital to its productivity. Once a self-proclaimed dark green eco-pessimist, Dr. Montgomery finds this new hope as he travels the world, meeting farmers at the forefront of an agricultural movement to restore soil health. Readers join him

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43:28

Rachel B. Herrmann, "No Useless Mouth: Waging War and...

New Books in Food ·

2019/07/22

When the British explored the Atlantic coast of America in the 1580s, their relations with indigenous peoples were structured by food. The newcomers, unable to sustain themselves through agriculture, relied on the local Algonquian people for resources. This led to tension, and then violence. When English raiding parties struck Algonquian villages, they destroyed crops and raided food stores. According to English sources, all of this was provoked by the ‘theft’ of a silver drinking cup, perhaps

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63:17

Brian Haara, "Bourbon Justice: How Whiskey Law Shaped...

New Books in Food ·

2019/07/17

Bourbon whiskey has been around since nearly the beginning of the United States. Given that longevity, it has been part of the corporate law of the United States since the beginning of the corporate law of the United States. My guest today Brian Haara traces that interconnection in his new book Bourbon Justice: How Whiskey Law Shaped America (Potomac Book, 2018). “Bourbon,” Haara writes, “is responsible for the growth and maturation of many substantive areas of the law, such as trademark, breach of

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