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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

60:42

Naomi S. S. Jacobs, "Delicious Prose: Reading the...

New Books in Food ·

2024/11/08

In Delicious Prose: Reading the Tale of Tobit with Food and Drink (Brill, 2018), Naomi S.S. Jacobs explores how the numerous references to food, drink, and their consumption within The Book of Tobit help tell its story, promote righteous deeds and encourage resistance against a hostile dominant culture. Jacobs' commentary includes up-to-date analyses of issues of translation, text-criticism, source criticism, redaction criticism, and issues of class and gender. Jacobs situates Tobit within a wide

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59:07

Ashli Quesinberry Stokes and Wendy Atkins-Sayre,...

New Books in Food ·

2024/10/31

A journey through Southern Appalachia to explore the complex messages food communicates about the region. Depictions of Appalachian food culture and practices often romanticize people in the region as good, simple, and, often, white. These stereotypes are harmful to the actual people they are meant to describe as well as to those they exclude. In Hungry Roots: How Food Communicates Appalachia's Search for Resilience (U South Carolina Press, 2024), Ashli Quesinberry Stokes and Wendy Atkins-Sayre

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63:18

Larisa Jasarević, "Beekeeping in the End Times"...

New Books in Food ·

2024/10/26

Every hundred years, as the story goes, two angels wonder out loud whether the bees are still swarming. For as long as the bees are swarming, the angels are reassured, the world holds together. Still, the tale suggests, the angels live in anxious anticipation of the End. Local beekeepers in Bosnia and Herzegovina retell the old tale with growing unease, as their honeybees weather the ground effects of climate change.Beekeeping in the End Times (Indiana UP, 2024) relates extreme weather events and

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47:16

Hélène Jawhara Piñer, "Matzah and Flour: Recipes from...

New Books in Food ·

2024/10/20

From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage. Matzah and Flour: Recipes from the History of the Sephardic Jews (Cherry Orchard Books, 2024) offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like

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46:22

Bananapocalypse: Plantation Southeast Asia and Its...

New Books in Food ·

2024/10/06

This episode focuses on a cluster of issues of longstanding significance in Southeast Asia and in Southeast Asian Studies – plantation agriculture, global commodity chains or supply chains, exploitation of labour and environmental degradation, and resistance. To discuss these issues, we are joined by Dr. Alyssa Paredes, an environmental and economic anthropologist who is an Assistant Professor in the Department of Anthropology at the University of Michigan.Dr. Paredes received her PhD in

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46:54

Ellen T. Meiser, "Making It: Success in the...

New Books in Food ·

2024/09/27

The restaurant industry is one of the few places in America where workers from lower-class backgrounds can rise to positions of power and prestige. Yet with over four million cooks and food-preparation workers employed in America’s restaurants, not everyone makes it to the high-status position of chef. What factors determine who rises the ranks in this fiercely competitive pressure-cooker environment?In Making It: Success in the Commercial Kitchen (Rutgers University Press, 2024), Ellen T

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56:09

Anne Byrn, "Baking in the American South: 200 Recipes...

New Books in Food ·

2024/09/17

Witness the rise of Southern baking from the humble, make-do recipes of earlier generations to its place as one of the world's richest culinary traditions through Baking in the American South: 200 Recipes and Their Untold Stories (Harper Celebrate, 2024), a new essential cookbook from bestselling author Anne Byrn. With 200 recipes and more than 150 photos from 14 states, this cookbook has the biscuits, cornbread, cakes, and rolls that will help home cooks bake like a Southerner, whether or not they

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51:16

Eli Revelle Yano Wilson, "Handcrafted Careers:...

New Books in Food ·

2024/09/17

Handcrafted Careers: Working the Artisan Economy of Craft Beer (U California Press, 2024) unpacks the problems and privileges of pursuing a career of passion by exploring work inside craft breweries.As workers attempt new modes of employment in the era of the Great Resignation, they face a labor landscape that is increasingly uncertain and stubbornly unequal. With Handcrafted Careers, sociologist Eli Revelle Yano Wilson dives headfirst into the everyday lives of workers in the craft beer industry

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68:42

Thomas White, "China's Camel Country: Livestock and...

New Books in Food ·

2024/09/14

China today positions itself as a model of state-led environmentalism. On the country’s arid rangelands, grassland conservation policies have targeted pastoralists and their animals, blamed for causing desertification. State environmentalism - in the form of grazing bans, enclosure, and resettlement - has transformed the lives of many ethnic minority herders in China’s western borderlands. However, this book shows how such policies have been contested and negotiated on the ground, in the context of

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48:57

Pamela Riney-Kehrberg, "When a Dream Dies:...

New Books in Food ·

2024/09/13

Unlike a flood or fire, a the Farming Crisis of the 1980s did not have a set beginning of ending. Rather, it was a rolling, often invisible, disaster that could be easy to ignore if you lived in towns or cities, even within the West and Midwest. Yet, in places like rural Iowa, the impacts of this complex crisis were devastating and indeed, ongoing even today. In When a Dream Dies: Agriculture, Iowa, and the Farm Crisis of the 1980s (UP of Kansas, 2022), emininet Iowa State historian Pamela

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48:58

Jeremy Salamon, "Second Generation: 100 Hungarian and...

New Books in Food ·

2024/09/06

From Jeremy Salamon the chef and owner of Agi’s Counter in Brooklyn comes 100 classic Hungarian and Jewish recipes reinvented for a new generation – Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table (Harvest Publications, 2024).Salamon speaks to New Books Network, talking about the inspiration that came from growing up a second-generation Hungarian Jew, spending a lot of time with family, gathered around a good meal. Jeremy honored both his grandmothers, Agi and

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53:12

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

New Books in Food ·

2024/09/02

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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46:58

Henry H. Work, "Wood, Whiskey and Wine: A History of...

New Books in Food ·

2024/09/01

Barrels – we rarely acknowledge their importance, but without them we would be missing out on some of the world’s finest wines and spirits. For over two thousand years they’ve been used to store, transport and age an incredibly diverse array of provisions around the globe. In this comprehensive and wide-ranging book titled Wood, Whiskey and Wine: A History of Barrels (Reaktion, 2024), now available in paperback, Henry H. Work tells the intriguing story of the significant and ever-evolving role

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31:58

Christine Folch, "The Book of Yerba Mate: A...

New Books in Food ·

2024/09/01

Brewed from the dried leaves and tender shoots of an evergreen tree native to South America, yerba mate gives its drinkers the jolt of liquid effervescence many of us get from coffee or tea. In Argentina, southern "gaúcho" Brazil, Paraguay, and Uruguay, mate is the stimulating brew of choice, famously quaffed by the Argentine national football team en route to its 2022 FIFA World Cup victory. In The Book of Yerba Mate: A Stimulating History (Princeton UP, 2024), Christine Folch offers a

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65:36

Constance L. Kirker and Mary Newman, "Mango: A Global...

New Books in Food ·

2024/08/31

Mango: A Global History (Reaktion, 2024) by Constance L. Kirker & Dr Mary Newman is a beautifully illustrated book that takes us on a tour through the rich world of mangoes, which inspire fervent devotion across the world. In South Asia, mangoes boast a history steeped in Hindu and Buddhist mythology, even earning a mention in the Kama Sutra. Beyond myth, mangoes hold literary significance as a potent metaphor. While mango-flavoured smoothies grace Western shelves, the true essence of sweet, juicy

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20:11

Susan Greenhalgh, "Soda Science: Making the World...

New Books in Food ·

2024/08/31

Soda Science: Making the World Safe for Coca-Cola (U Chicago Press, 2024) takes readers deep inside the secret world of corporate science, where powerful companies and allied academic scientists mould research to meet industry needs. The 1990s were tough times for the soda industry. In the United States, obesity rates were exploding. Public health critics pointed to sugary soda as a main culprit and advocated for soda taxes that might decrease the consumption of sweetened beverages—and threaten the

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74:09

Hope Bohanec, "The Humane Hoax: Essays Exposing the...

New Books in Food ·

2024/08/26

As consumers become increasingly aware of the animal agriculture industry’s cruelty and environmental devastation, clever industry marketers are adapting with alternative “humane” and “sustainable” labeling and marketing campaigns. In the absence of accurate information, it has never been more important to educate consumers on the realities behind the industry lies, and people are hungry for the truth.The Humane Hoax: Essays Exposing the Myth of Happy Meat, Humane Dairy, and Ethical Eggs (Lantern

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44:14

Christopher Beckman, "Twist in the Tail: How the...

New Books in Food ·

2024/08/23

A Twist in the Tail: How the Humble Anchovy Flavoured Western Cuisine (Hurst, 2024) by Christopher Beckman takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy.Whether in ubiquitous Roman garum, mass-produced British condiments, elaborate French haute cuisine or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and

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55:36

Crystal Wilkinson, "Praisesong for the Kitchen...

New Books in Food ·

2024/08/14

Poet Laureate of Kentucky Crystal Wilkinson’s food memoir, Praisesong for the Kitchen Ghosts: Stories and Recipes from Five Generations of Black Country Cooks (Clarkson Potter, 2023), honors her kitchen ghosts, five generations of Black Appalachian women. She contends, “The concept of the kitchen ghost came to me years ago, when I realized that my ancestors are always with me and that the women are most present while I’m chopping or stirring or standing at the stove.” Wilkinson shares nearly forty

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54:31

Roger Crowley, "Spice: The 16th-Century Contest that...

New Books in Food ·

2024/08/01

The spice islands: Specks of land in the Indonesian archipelago that were the exclusive home of cloves, commodities once worth their weight in gold. The Portuguese got there first, persuading the Spanish to fund expeditions trying to go the other direction, sailing westward across the Atlantic.Roger Crowley, in his new book Spice: The 16th-Century Contest that Shaped the Modern World (Yale University Press: 2024) covers six decades of exploration, conflict and conquest, starting from the Portuguese

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526 results

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