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New Books in Food

Interviews with Food Writers about their New Books Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

arts food

All Episodes

46:23

Gesine Bullock-Prado, "My Harvest Kitchen: 100+...

New Books in Food ·

2025/10/31

Beloved baker and author Gesine Bullock-Prado returns to the New Books Network to chat about her delicious new cookbook, My Harvest Kitchen, the highly anticipated follow-up to her best-selling My Vermont Table. This time, she invites us back into her kitchen to celebrate the beauty of cooking with the seasons.From the tender crunch of just-picked lettuce to the simple perfection of Aunt Sis’s Tomato Sandwich, Bullock-Prado’s recipes remind us that good food starts with what’s fresh and local,

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23:20

The Trip

New Books in Food ·

2025/10/27

My Dinner with Andre (1981) is a film that uses the simple premise of two men sharing a meal as a vehicle for exploration of how we should live our lives. It asks fundamental questions about happiness and self-fulfillment that it doesn't wholly answer. The Trip (2010) uses the same premise as a way to dramatize two men earnestly debating who does the better impressions of Michael Caine, Al Pacino, and Sean Connery. But for all its playground sensibility, The Trip is not without ideas regarding how

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49:43

Tami Parr, "Goats in America: A Cultural History"...

New Books in Food ·

2025/10/23

The humble goat has played a surprising and important role throughout the history of the United States. Despite this, goats are often overlooked by many Americans, even if they have strong opinions about these complex creatures. In Goats in America: A Cultural History (Oregon State UP, 2025) Dr. Tami Parr calls attention to these disregarded animals, uncovering the remarkable stories behind everything from goat meat and milk to goat yoga and more.Since arriving in North America with cattle and

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33:34

Teresa M. Mares and Laura-Anne Minkoff-Zern, "Will...

New Books in Food ·

2025/10/22

Food consumers are demanding a healthier and more sustainable food system. Yet labor is rarely part of the discussion. In Will Work for Food: Labor Across the Food Chain (U California Press, 2025), Laura-Anne Minkoff-Zern and Teresa Mares chronicle labor across the food chain, connecting the entire food system--from fields to stores, restaurants, home kitchens, and even garbage dumps. Using a political economy framework, the authors argue that improving labor standards and building solidarity among

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41:56

Michael W. Twitty, "Recipes from the American South"...

New Books in Food ·

2025/10/21

The views expressed by the guest are their own and do not reflect those of the New Books Network or its hosts. This episode contains some content that listeners may find controversial.A home cook's guide to one of America's most diverse - and delicious - cuisines, from James Beard Award-winning author and culinary historian Michael W. Twitty 'Our cuisine, with its grits and black-eyed peas, crab cakes, red rice, and endless variations on the staple foods of the region, casts a spell that, if

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60:44

Andrea Freeman, "Ruin Their Crops on the Ground:...

New Books in Food ·

2025/10/17

The first and definitive history of the use of food in American law and politics as a weapon of conquest and control, a Fast Food Nation for the Black Lives Matter era In 1779, to subjugate Indigenous nations, George Washington ordered his troops to “ruin their crops now in the ground and prevent their planting more.” Destroying harvests is just one way that the United States has used food as a political tool. Trying to prevent enslaved people from rising up, enslavers restricted their consumption,

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50:27

The Light Between Apple Trees: Rediscovering the Wild...

New Books in Food ·

2025/10/16

As a child in the foothills of the Himalayas, Priyanka Kumar was entranced by forest-like orchards of diverse and luscious fruit—especially apples. These biodiverse orchards seemed worlds away from the cardboard apples that lined supermarket shelves in the United States. Yet on a small patch of woods near her home in Santa Fe, Kumar discovered a wild apple tree—and the seeds of an odyssey were planted. Could the taste of a feral apple offer a doorway to the wild? In The Light Between Apple Trees:

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68:28

David Singerman, "Unrefined: How Capitalism...

New Books in Food ·

2025/10/11

Sugar is everywhere in the western diet, blamed for epidemics of obesity, diabetes, and other modern maladies. Our addiction to sweetness has a long and unsavory history. Over the past five hundred years, sugar has shaped empires, made fortunes for a few, and brought misery for millions of workers both enslaved and free. How did sugar become a defining modern food and an essential global commodity?In Unrefined: How Capitalism Reinvented Sugar (U Chicago Press, 2025), Dr. David Singerman recasts

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49:06

Maria Fedorova, "Seeds of Exchange: Soviets,...

New Books in Food ·

2025/10/09

Seeds of Exchange: Soviets, Americans, and Cooperation in Agriculture, 1921–1935 (Northern Illinois UP, 2025) examines the US and Soviet exchange of agricultural knowledge and technology during the interwar period. Maria Fedorova challenges the perception of the Soviet Union as a passive recipient of American technology and expertise. She reveals the circular nature of this exchange through official government bureaus, amid anxious farmers in crowded auditoriums, in cramped cars across North Dakota

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34:05

Susannah Fisher, "Sink Or Swim: How the World Needs...

New Books in Food ·

2025/10/07

The world needs to adapt to climate change – but how? What are the key problems and hard choices that lie ahead for the global community? Sink or Swim: How the world needs to adapt to a changing climate (Bloomsbury, 2025) by Dr. Susannah Fisher reveals all.Heatwaves, wildfires, hurricanes and flooding caused by climate change are already impacting people and nature. Adaptation until now has been incremental with governments and institutions tinkering around the edges of current systems. This will

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51:51

Eric T. Jennings, "Vanilla: The History of an...

New Books in Food ·

2025/10/02

Vanilla is one of the most expensive of flavorings—so valuable that it was smuggled or stolen by pirates in the early days—and yet it is everywhere. It is a key ingredient in dishes ranging from crème brûlée to Japanese purin. It is the quintessential ice cream flavor in the United States. In Vanilla: The History of an Extraordinary Bean (Yale UP, 2025) Dr. Eric T. Jennings explains how the world’s only edible orchid, originally endemic to Central America, became embedded in the international

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82:24

Devin Smart, "Preparing the Modern Meal: Urban...

New Books in Food ·

2025/09/21

Preparing the Modern Meal: Urban Capitalism and Working-Class Food in Kenya's Port City (Ohio UP, 2025) is an urban history that connects town and country. Devin Smart examines how labor migrants who left subsistence food systems in Kenya’s rural communities acquired their daily meals when they arrived in the Indian Ocean city of Mombasa, a place where cash mediated access to daily necessities. In their rural homes, people grew their own food and created mealtimes and cuisines that fit into the

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45:53

Stephen A. Harris, "50 Plants That Changed the World"...

New Books in Food ·

2025/09/17

Have you ever stopped to think about how your morning cappuccino came to be? From the coffee bush that yielded the beans, to the grass for the cattle – or perhaps the soya – that produced the milk, plants are an indispensable part of our everyday life.Beginning with some of the earliest uses of plants, in 50 Plants that Changed the World (Bodleian, 2025) Dr. Stephen Harris takes us on an exciting journey through history, identifying fifty plants that have been key to the development of the western

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37:48

Jessica B. Harris, "Braided Heritage: Recipes and...

New Books in Food ·

2025/09/16

Discover the sweeping story of how Indigenous, European, and African traditions intertwined to form an entirely new cuisine, with over 90 recipes for the modern home cook—from the James Beard Cookbook Hall of Famer and star of the Netflix docuseries High on the Hog. One of our preeminent culinary historians, Dr. Jessica B. Harris has conducted decades of research throughout the Americas, the Caribbean, and Africa. In this telling of the origins of American food, though, she gets more personal. As

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44:57

Cup Overflowing: How Christians Should Think about Wine

New Books in Food ·

2025/09/08

“You prepare a table before me in the presence of my enemies. You anoint my head with oil; my cup overflows,” wrote King David in Psalm 23. The overflowing cup is the image that Gisela Kreglinger uses when talking about the abundance and extravagance of God’s provision for His children.Gisela Kreglinger is the daughter of winemakers and grew up on a vineyard and winery in Franconia, Germany, where her family has been crafting wine for many generations. She has a couple of master’s degrees in

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43:02

Brian Duff, "Restaurant" (Bloomsbury, 2025)

New Books in Food ·

2025/09/06

In the last few decades, restaurants and food culture have achieved extraordinary cultural presence. Chefs are heroes and thought leaders, well-executed entrées go viral, dining out has become theater, plating has become art and ubiquitous Instagram content. But in recent years restaurants have faced crisis upon crisis. Restaurant (Bloomsbury, 2025) by Dr. Brian Duff, part of the Object Lessons series, takes a deep dive into the drives, desires, and anxieties we bring to dining out at this time

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50:25

Tom Wooldridge, "Eating Disorders: A Contemporary...

New Books in Food ·

2025/09/05

Eating Disorders: A Contemporary Introduction (Routledge, 2022) presents an accessible introduction to the conceptualization and treatment of eating disorders from a psychoanalytic perspective. Each of the chapters offers a different perspective on these difficult-to-treat conditions and taken together, illustrate the breadth and depth that psychoanalytic thinking can offer both seasoned clinicians as well as those just beginning to explore the field. Different aspects of how psychoanalytic theory

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64:33

Anders M. Greene-Crow, "Austerity Measures: The...

New Books in Food ·

2025/08/27

My guest today is Anders M. Greene-Crow. Anders teaches at the Woods College of Advancing Studies and is a former Professor of English at Boston College. More recently, Anders has been preparing for the New York state bar exam, while also co-hosting the podcast “Say Podcast and Die!,” about R.L. Stine’s book series, Goosebumps. Today, we are discussing Anders’s first book, Austerity Measures: The Poetics of Food Insecurity in Early Modern English Literature (U of Pennsylvania Press,

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57:38

Every Purchase Matters: How Fair Trade Farmers,...

New Books in Food ·

2025/08/12

We all have the power to change the world through the products we buy. This simple premise has driven the growth of the conscious consumer movement for decades. Indeed, what started with a handful of niche sustainability brands has exploded into the mainstream with labels like Organic, Non-GMO, and Fair Trade Certified now adorning products in major retailers across the country. Yet the true promise of ethical sourcing and conscious consumerism has not been fully realized. Paul Rice has dedicated

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24:04

Preserving Traditional Rice and Rice Culture in the...

New Books in Food ·

2025/08/05

In the Philippines, rice serves as a fundamental component of the diet, typically accompanying most meals as either white or brown rice. It is also a key ingredient in various snacks and desserts. Consequently, the Philippines ranks among the top countries globally in rice per capita consumption, alongside nations like China and India. However, the majority of rice produced are modern varieties, which are intended for mass consumption, and differs from traditional varieties. In this episode of the

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