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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

53:26

Kasey Jernigan, "Commod Bods: Embodied Heritage,...

New Books in Food ·

2026/04/19

The term "commod bod" is used with humor and affection. It also offers a critical way to describe bodies shaped by long-term reliance on U.S. federal commodity food programs.In Commod Bods: Embodied Heritage, Foodways, and Indigeneity (University of Arizona Press, 2026), Kasey Jernigan shares her ongoing collaborative research with Choctaw women and describes the ways that shifting patterns of participation in food and nutrition assistance programs (commodity foods) have shaped foodways; how these

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55:59

Mark A. Johnson, "American Bacon: The History of a...

New Books in Food ·

2026/04/17

In American Bacon: The History of a Food Phenomenon (U Georgia Press, 2026), Dr. Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a twenty-first-century culinary and cultural powerhouse? Starting in early modern Britain and tracing the story of bacon through the colonial era, the Civil War, the Progressive Era, modern fad diets, and the emerging craft bacon industry, Johnson

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32:57

Rawlston Williams, "The Caribbean Cookbook" (Phaidon...

New Books in Food ·

2026/04/15

An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures. In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this

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57:28

Fermenting and Foraging: Resourcefulness in the...

New Books in Food ·

2026/04/12

Today, techniques such as fermenting and foraging are increasingly appealing to those seeking to create economical, nourishing, waste-free meals. This panel, moderated by Jane Ziegelman and featuring chefs Ari Miller and Jeremy Umansky, will explore today’s innovative tactics and the historical precedents for these strategies in the Ashkenazi Jewish immigrant kitchen at the turn of the 20th century.This panel discussion originally took place on November 18, 2020. Learn more about your ad choices

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62:49

Christian Henderson, "Monarchies of Extraction: The...

New Books in Food ·

2026/04/12

In a region known for its export of oil, Monarchies of Extraction: The Gulf States in the Global Food System (Cambridge UP, 2026) explores how the Gulf states are simultaneously defined by the importation of food. Charting the economics and politics of the Gulf through an examination of its food system, Christian Henderson demonstrates how these states constitute a distinct social metabolism within the global food system. Starting with the pre-oil phase, this book examines the politics of agrarian

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40:49

Chiang Mai 2015

New Books in Food ·

2026/04/03

The Gastronomica podcast returns to the air, bringing listeners new interviews with authors from the latest issues of Gastronomica: The Journal for Food Studies. In this episode, Alyssa James of Gastronomica’s Editorial Collective hosts award-winning writer and historian Camille Bégin for a discussion of “Chiang Mai 2015,” a creative nonfiction account of a family trip and a search for sustenance that becomes entangled with questions of illness, climate, and care. In her memoir of failed culinary

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44:33

Allan Greer, "Canada in the Age of Rum"...

New Books in Food ·

2026/03/31

Awash in a sea of rum describes the years between the 1670s and the 1830s in the colonies that would later become Canada. Millions of litres of the sugar-based liquor were imported every year to supply a comparatively small population of colonists and Indigenous people. Why rum, and why so much?Rum was cheap and plentiful. Intimately connected to the West Indian slave plantation complex, rum shipped to early Canada and around the Atlantic World was part of the early modern expansion of

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34:50

Patricia B. O'Hara, "Food Chemistry in Small Bites:...

New Books in Food ·

2026/03/30

Food Chemistry in Small Bites takes readers on an up-close scientific journey through the transformation of food when meals are prepared. Organized in bite-size, digestible units, this innovative text introduces students to food's molecular makeup as well as the perception of food by the five senses. Using familiar foods as examples, it explores what happens to ingredients when heated, cooled, or treated and also considers what happens when materials that don't naturally mix are forced to do

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45:25

Ashkenazi Jews and Chinese Food

New Books in Food ·

2026/03/30

For many Ashkenazi Jews in the United States, Christmastime sparks memories of egg rolls and General Tso's chicken. How did the affinity for Chinese food amongst many Jews begin? Trace this delicious history from the turn-of-the-century Lower East Side to today’s take-out lo mein with Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States.This lecture originally took place on December 22, 2020. Learn more about your ad choices. Visit megaphone.fm/adchoices Support

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74:24

Karima Moyer-Nocchi, "The Epic History of Macaroni...

New Books in Food ·

2026/03/20

Today, macaroni and cheese is the ultimate comfort food, a staple of weeknight dinners, family gatherings, and Soul Food restaurants. Humble though the dish may seem, its history is filled with surprising twists and turns. Renaissance cardinals and popes dined on elaborate pasta-and-cheese concoctions laced with costly spices. In the eighteenth century, wealthy young Englishmen made macaroni a symbol of continental sophistication. Black women, whose contribution has long been overshadowed, played a

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43:40

Eurie Dahn, "Snack" (Bloomsbury, 2026)

New Books in Food ·

2026/03/16

In the hierarchy of foods, snacks are deemed trivial – perhaps even childish – especially in contrast to meals, which are seen as substantial and necessary. The multiple aisles devoted to sweet and savory treats in supermarkets, and the availability of snacks even at places like home improvement and department stores, speak to the popularity of snacking. But the ubiquity of snacks is relatively new and not common to all countries.In Snack (Bloomsbury, 2026), part of the Object Lessons series, Dr

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70:11

Rebecca Sharpless, "People of the Wheat: Culture and...

New Books in Food ·

2026/03/07

If you’ve ever wondered where your wheat flour is coming from, who is milling it (and how), or how it came to be such an important staple, then this episode might be for you. Dr. Rebecca Sharpless speaks with host Scott Catey about People of the Wheat: Culture and Cultivation in North Texas (U Texas Press, 2026). This book examines the history of wheat in the six counties of the North Texas wheat belt, and how wheat growing, milling, and baking shaped the people and culture there.In the national

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54:45

Rosella Cappella Zielinski and Paul Poast, "Wheat at...

New Books in Food ·

2026/03/03

The battlefields were not the only places that threatened death during World War I. As conflict raged on and supply lines tightened, the allied powers of France, Britain, and Italy faced a fundamental problem: keeping their soldier and civilian populations safe from starvation. Wheat at War: Allied Economic Cooperation in the Great War (Oxford UP, 2025) describes how, faced with this immense challenge, the Allies devised a multilateral institution--the Wheat Executive--to do what no state could do

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24:53

Boiling Point

New Books in Food ·

2026/03/02

Every other movie seems to be touted as a “tour de force”--but Philip Barantini’s 2021 look at ninety minutes in the life of a chef and everyone around him really earns that praise. The entire film was shot in one take, not to be “original,” but because doing so reflects the tension and stress of the whole enterprise: a restaurant, like a film, is a complicated ecosystem in which personalities, hang-ups, failures, and backstories collide. Join us for a conversation about how the restaurant is, like

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76:00

Josh Milburn, "Food, Justice, and Animals: Feeding...

New Books in Food ·

2026/02/21

How would we eat if animals had rights? A standard assumption is that our food systems would be plant-based. But maybe we should reject this assumption. Indeed, this book argues that a future non-vegan food system would be permissible on an animal rights view. It might even be desirable. In Food, Justice, and Animals: Feeding the World Respectfully (Oxford University Press, 2023), Josh Milburn questions if the vegan food system risks cutting off many people's pursuit of the 'good life', risks

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31:11

Good and Bad Palm Oil: Food Security, Paradigm Shift...

New Books in Food ·

2026/02/20

Entangled in a nexus of commerce, industry, food security, and environmental concerns, palm oil has become a prominent topic of controversy and debate. In this episode, Dr. Ayu Pratiwi illuminates the complicated reality behind the controversy by introducing the University of Turku research project "Good and Bad Palm Oil: Food Security, Paradigm Shift and Stakeholder Negotiations in Indonesia and the EU." What is good and what is bad about palm oil, and what is the recent paradigm shift in its

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46:04

Hanna Garth, "Food Justice Undone: Lessons for...

New Books in Food ·

2026/02/14

Food justice activists have worked to increase access to healthy food in low-income communities of color across the United States. Yet despite their best intentions, they often perpetuate food access inequalities and racial stereotypes. Hanna Garth shows how the movement has been affected by misconceptions and assumptions about residents, as well as by unclear definitions of justice and what it means to be healthy. Focusing on broad structures and microlevel processes, Garth reveals how power

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58:06

Digestive Belonging, Trans-Species Sensing & Care in...

New Books in Food ·

2026/02/13

In this episode, we speak with Assistant Professor of Environmental Humanities at the University of Copenhagen, Katy Overstreet. Katy is coordinator for the Landscapes, Senses, and Ecological Research Cluster as well as a core-member of the Centre for Sustainable Futures – both located at the University of Copenhagen. Katy’s core fields of research include multispecies ethnography, environmental anthropology, feminist STS, and agrarian political economy, and she has written on themes such as farm

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61:11

Bridget Salmon and Andrew Godley, "The Making of the...

New Books in Food ·

2026/02/12

What seems mundane today—walking into a supermarket, picking up goods, and paying at a checkout—was once a radical experiment. In our latest New Books Network episode, I speak with Andrew Godley about The Making of the Modern Supermarkett: Self-Service Adoption in British Food Retailing, 1950-1975 (Oxford UP, 2025), co-authored with Bridget Salmon, former archivist at J. Sainsbury plc.This is a book about far more than shopping. It is a history of technology, management, urban planning, consumer

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42:35

Gaoheng Zhang, "Italian Dumplings and Chinese Pizzas:...

New Books in Food ·

2026/01/31

Italian Dumplings and Chinese Pizzas: Transcultural Food Mobilities (Fordham UP, 2025) by Dr. Gaoheng Zhang designs a novel analytical framework to approach transcultural food mobilities, a culinary phenomenon that has been with us for decades as a result of colonialism and globalization.Why is it surprising for some of us to read the pairing of “Chinese” with “pizzas” and “Italian” with “dumplings,” such as proposed in the book’s title? After all, in some regions of the two countries, Italians eat

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